International
He makes the best croissants in France
Are you a fan of buttery croissants? This baker's apprentice makes France's best in a national competition!
We know where to find the best croissants in France! Where? Thanks to the Concours du Meilleur Croissant au Beurre d'Isigny A.O.P. Isigny Sainte-Mère, held in Normandy on April 2-3, 2024. We tell you all about it here!
The crème de la crème of croissants
Viennoiseries are no laughing matter in France! After the world's best chocolatine, it's time to discover France's best croissants. This flaky delight is part of France's culinary heritage for a reason! That's why, since 2006, a competition has been dedicated to it, open to young apprentice bakers under the age of 20.
177 candidates, 22 finalists, 4512 croissants made... This 19ᵉ edition brought together many apprentices from the four corners of France. They were given two tests: the first consisted in making twelve croissants with Isigny A.O.P. Isigny Sainte-Mère butter according to the rules of the art, while the second invited them to come up with the most creative viennoiseries possible.
And it was Gaël Dupont who came out on top in the competition. An apprentice on a "mention complémentaire" course at the Caudry training center, he is delighted with his success. "I was supported by my teachers and I have a big part of my family to be proud of. This competition is the first step; the next will be that of France's Best Young Baker", he enthuses. In addition to his title of apprentice baker to France's Best Croissant, the 17-year-old will take home a tool kit and a training course with a Meilleur Ouvrier de France.
The prize for creative viennoiserie went to Tristan Champeaux, a CAP pastry chef at CFA Chantejeau in Saint-Benoît (Vienne). "I wanted to challenge myself by doing this, and I gave it my all," explains the 17-year-old. His creation of the day? "Le soleil de Saint-Domingue" (Santo Domingo sun), a croissant with a dark chocolate filling and a mango-passion half-sphere. Sounds appetizing, doesn't it?
These news might interest you
When chefs take to the high seas
Cruise ships and gastronomy form a well-known duo. Both have been sailing the horizon since the early 20th century. Today, while the sector seems to be experiencing neither crisis nor slowdown, cruise lines are increasingly calling on chefs whose careers are already well established on land, to appeal to an inevitably volatile clientele.
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
