The pastry chef who preferred savory dishes wins the Nouvelle-Aquitaine Trophy
Having joined the Dialogues restaurant in Biarritz in 2025, the young pastry chef Margaux Boisson won the Pastry Trophy at the 2026 Gault&Millau Tour Nouvelle-Aquitaine, held on Monday, June 15, at the Château de Seguin in Lignan-de-Bordeaux.
On Monday, June 15, 2026, in the impressive setting of the Château de Séguin, pastry chef Margaux Boisson was awarded the Pastry Trophy by Erwan Caumartin of Cacao Barry.
From Hotel Management to (High-End) Pastry
Although she had originally planned to pursue a career in hotel management, Margaux Boisson had an experience that would radically change her initial plans. Indeed, after enrolling at Vatel in Lyon to refine her career goals, she completed an internship at Georges Blanc’s L’Ancienne Auberge. This experience made her realize that her place was not in the dining room but behind the stove. The young woman thus embarked on a CAP program.
In 2020, Margaux Boisson began her apprenticeship at Culina Hortus in Biarritz, working alongsideAdrien Zedda and Thomas Bouanich. Just a few months after her arrival, the young pastry chef—who actually prefers savory food—was put in charge of the restaurant’s dessert menu. In 2025, it was only natural that she would follow the chef and sommelier on their new venture: Dialogues.
2026 Nouvelle-Aquitaine Pastry Trophy
Today, despite her innate preference for savory foods, Margaux Boisson, the young pastry chef at the Dialogues restaurant in Biarritz, has been awarded the Nouvelle-Aquitaine Pastry Trophy. Drawing on her childhood memories or new ingredients, the chef crafts original and indulgent creations. This award recognizes the work of the chef, who hails from the Bresse region. The honor comes just one year after her arrival at Dialogues, where she joined the new team led by her two longtime colleagues.
