Who won the 2026 French Dessert Championship?
The national final of the Championnat de France du Dessert 2026 was held this Thursday, March 19, in the Vosges. Between technical demands and creativity, the country's best sweet talents competed in this 52ᵉ edition.
On March 18 and 19, 2026, the Lycée Jean-Baptiste-Chardin in Gérardmer hosted the grand final of the Championnat de France du Dessert. at the end of the competition, Adrien Salavert, representing Les Belles Perdrix de Troplong Mondot (3 toques) in Saint-Émilion, took the title in the Professional category with his creation " Entre prairie et verger ". He beat out silver medallist Taïra Kawamura(La Pyramide - Maison Henriroux, 5 toques, Vienne) and bronze medallist Bastien Depoorter (Auberge Pom'Poire, Azay-le-Rideau). In the junior category, victory went to Bastien Meulot (Lycée des Métiers de Bazeilles), followed by Lila Drai (École hôtelière de Paris Médéric) and Baptiste Loyau (Purple Campus Marguerittes).
A prestigious competition
Organized by the Cultures Sucre association, this 2026 edition was presided over by Michaël Bartocetti, executive pastry chef at the Four Seasons - Hôtel George V in Paris. The competition brought together 16 finalists in two categories: eight juniors in training and eight established professionals, all selected for their excellence and creativity.
Competitors had to meet specific technical challenges. The Juniors had to revisit the rice pudding in a bistronomic approach, while the professionals worked around a roasted fruit - apple and/or pear - accompanied by a " sauce to eat ", thought as a central element of the dessert and declined in several textures.
In addition to taste, the jurors assessed a range of skills essential to the trade: precision of gestures, organization in the laboratory, time and shipment management, and the ability to work in harmony with a commis. The aesthetics of the dishes and the overall coherence of the creations also played a decisive role.
Adrien Salavert was deeply moved when the results were announced, and hailed the culmination of a long career that began several years ago. This title rewards hard work and remarkable perseverance, illustrating the high standards and passion that characterize the participants in this benchmark competition.
A veritable springboard for talented French pastry chefs, the Championnat de France du Dessert confirms, year after year, its key role in promoting sweet expertise and creativity, both among young trainees and established professionals.
