Leonardo Pavone crowned France's Best Apprentice Cook 2025

The Best Apprentice Cook of France competition has delivered its verdict. On Monday January 12, 2026, at the Lycée Valéry-Giscard-d'Estaing in Chamalières, Leonardo Pavone was crowned national winner of this 71ᵉ edition organized by the Association des Maîtres Cuisiniers de France. A prestigious distinction that rewards the excellence, rigor and passion of a young talent with a promising future.

Who is Leonardo Pavone?

born on August 7, 2006, 19-year-old Leonardo Pavone represented the Île-de-France region. He convinced the jury with his seriousness, technical maturity and ability to sublimate French culinary heritage, in perfect harmony with the values promoted by the competition.

Leonardo Pavone was trained by Vianney Lecocq and Yann Poulet at the Ferrandi Paris school. He completed his apprenticeship at the Epicure restaurant (4 toques), the gourmet table of the Bristol Paris, under the guidance of his apprentice master Matthieu Adam. A career spent at the very heart of France's culinary training system.

A demanding national final

For this national final, the candidates had to decide between themselves on a theme requiring perfect technical mastery and precision of execution. The menu included :

• Starter: Poached egg, mushroom flan, watercress coulis and hazelnut slivers
• Main course: Trout fillet confit in olive oil, gremolata, fine cauliflower mousseline flavored with yuzu juice
• Dessert: Choux filled with chocolate cream, crunchy pistachio praline

These are just a few examples of the high standards expected of future professionals in French gastronomy.

A competition at the heart of transmission

Under the patronage of Virginie Basselot, Meilleur Ouvrière de France, and the presidency of Christian Têtedoie, President of the Association des Maîtres Cuisiniers de France, this final once again illustrated the essential role of the competition as a veritable school of transmission. Every year, more than 150 apprentices take part, driven by their high standards, their passion and their desire to promote the French culinary arts.

With this national title, Leonardo Pavone joins the ranks of the great names revealed by this emblematic competition, a symbol of excellence and transmission in the service of French gastronomy.