Nominees in the Pâtissier de l'Année 2026 category

Five pastry chefs from four establishments are in the running for the title of Gault&Millau Pastry Chef of the Year 2026. This prestigious award recognizes the meticulous, innovative and creative work of these chefs.

Yuna Lamarque Published on 10/6/25 at 6:03 PM

Among the six awards presented at the annual Gault&Millau Gala, the Pâtissier de l'Année trophy honors pastry chefs. Their creativity is expressed through inspired, daring and innovative creations: discover the nominees!

Taira Kawamura & Anthony Fresnay, from restaurant La Pyramide - Maison Henrioux in Vienne

At La Pyramide, this pairing of pastry chefs offers work cradled in rigorous techniques, between French and Japanese patisserie. Anthony Fresnay trained in cooking and pastry-making with Régis Marcon and at La Bouitte, before becoming head pastry chef at Maison Henrioux. Taira Kawamura, originally from Japan, worked in his native country before moving to France in 2014 to perfect his art. Together, the chefs draw inspiration from nature and their respective cultures to imagine their creations.

See Gault&Millau's review of La Pyramide
SeeAnthony Fresnay's Instagram account
See Taira Kawamura's Instagram account

Anne Coruble, of L'Oiseau Blanc - The Peninsula Paris

Originally from Normandy, Anne Coruble discovered her passion guided by gourmandise and a taste for precision. After training at Ferrandi Paris, she went on to work in prestigious establishments such as Le Bristol, where she honed her skills. Appointed head pastry chef at the Peninsula Paris in 2021 alongside David Bizet, she defines her style by the balance between monochrome visuals and harmonious flavors.

See Gault&Millau's review of L'Oiseau Blanc - The Peninsula Paris
SeeAnne Coruble's Instagram account

Jade Franceschino, Lalique restaurant - Château Lafaurie-Peyraguey, Bommes

Lulled by cooking and patisserie from an early age, Jade Franceschino has been at the helm of the Lalique restaurant's patisserie since 2023, alongside her mentor Jérôme Schilling. Here, she creates patisserie de cuisine, true to her passion, working each dessert as one would imagine a dish.

See Gault&Millau's review of Lalique - Château Lafaurie-Peyraguey
See Jade Franceschino's Instagram account

Alexis Pocinho, from La Table de Franck Putelat in Carcassonne

Faithful to the post, Alexis Pocinho joined La Table de Franck Putelat in 2018, where he rose through the ranks to become the establishment's pastry chef three years later. It's a crowning achievement for this young chef from the Gers region, who discovered pastry-making with his father as a child. Since then, Alexis has continued to push the envelope, perfecting his pastries with daring recipes.