Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Here's where to find the world's best chocolatine (in France, of course).

Here's where to find the world's best chocolatine (in France, of course).

Ingrid Boinet | 3/14/24, 12:04 PM

The best chocolatine (or pain au chocolat for others) is French! It was a baker from Gers who won the world cup on Sunday March 10, 2024.

It's the first time it's happened: France isn't torn between the two appellations of chocolatine and pain au chocolat. On the contrary, everyone is delighted with the French victory at the latest world chocolatine championship. We tell you all about it!

The best chocolatine is in Toulouse

On Sunday March 10, 2024, at the Vins et Terroirs trade show in Toulouse, the second edition of a much-anticipated competition took place. At stake? The title of World Champion Chocolatine/Pain au Chocolat. After hours of waiting, the winner was announced: Dimitri Bordon, a baker from Toulouse, representing his bakery "D'apprèt Nous". Not a surprising victory, given that he had already won the first-ever title of champion de France de la chocolatine et du pain au chocolat in 2020. The 29-year-old from Gers won with"a pain au chocolat with Sichuan pepper in the shape of a mill, topped with a mandarin, bitter orange and yuzu juice jelly".

Another Frenchman took the podium, Tom Jean, head of the patisserie Les Gourmandises de Flora et Tom, in Avord (Cher). He created a revisit to the chocolatine, featuring a chocolate brownie, a peanut and praline crunch and a gianduja praline ganache. Third place went to Italy's Mirko Zenatti, who won the special prize from a second jury of private individuals.

Highly competitive competitors and criteria

A total of twenty candidates from twelve different countries competed in the Cup: Cameroon, Canada, Côte d'Ivoire, Egypt, France, Kuwait, Lebanon, Morocco, Saudi Arabia, Tunisia and Vietnam.

They each had to make 24 viennoiseries, including twelve classics and twelve revisited versions, all weighing between 70 and 90 grams and using the same ingredients (butter and chocolate). They were assessed according to criteria of baking, regularity, puff pastry quality, taste and texture.

"Our test took place in two stages. On Saturday evening, we had 1 h 30 to make the dough and fillings, and on Sunday morning, the same amount of time for turning and detailing", Tom Jean explained to our colleagues in Le Berry Républicain.

And because good news never comes alone, it was also a Frenchman, Théo Leclercq, who won the Junior Cup from seven candidates from all over the world!

These news might interest you

A new Mama Shelter in Toulon planned for 2027 Hotels & Bed & Breakfast

A new Mama Shelter in Toulon planned for 2027

Following openings in Nice and Marseille, Mama Shelter is continuing its expansion in the Mediterranean region with a new address planned for late 2027 in the former Évêché building, right in the heart of the Cours Lafayette.
Fanny Rey in 5 dishes News & Events

Fanny Rey in 5 dishes

Fanny Rey, chef at the Auberge de Saint-Rémy, talks to us about the dishes that have marked her career. A dive into the chef's world that should make you want to take a trip to Provence.
The Cheffes! 2025: A not-to-be-missed solidarity event News & Events

The Cheffes! 2025: A not-to-be-missed solidarity event

The Cheffes! festival returns for two editions in Paris and Marseille in spring 2025. Discover the program of festivities.
Seaweed bliss Craftsmen & Know-How

Seaweed bliss

Jean-Marie and Valérie Pédron gather, preserve and process seaweed from the Guérande peninsula, delivering it to France's top chefs. The couple also aim to democratize the use of this coastal treasure, which is rarely used in cooking.
A new chapter at Bastide de Moustiers with Valentin Fuchs News & Events

A new chapter at Bastide de Moustiers with Valentin Fuchs

A new era for Bastide de Moustiers. Alain Ducasse has entrusted the kitchens of his Provencal restaurant to Valentin Fuchs, a chef trained in some of the world's top establishments, who will give pride of place to seasonal cuisine.
Jérémie Le Calvez opens a new bistro in Saint-Pol-de-Léon News & Events

Jérémie Le Calvez opens a new bistro in Saint-Pol-de-Léon

In July, the chef behind La Pomme d'Api in Saint-Pol-de-Léon will open La Pomme Reinette, a more accessible bistro that will be transformed into an afternoon tea room and tapas bar in the evening.

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners
Become a Partner
LEARN MORE