At the newly restored Gabriel Pavilion in Paris, 300 guests attended the 5th edition of the Relais Desserts Prix d’Excellence on Sunday, June 17.

For the first time a gala dinner was held, signed by Potel & Chabot and emceed by Faustine Ballaert and Loïc Ballet, to celebrate these awards that seek to honor those artisans who work to promote French pastry with rigor, creativity, passion and excellence. The idea, says Frédéric Cassel, president of the Association, was not only “to gather all these professionals around the same table”, but also “to highlight pastry chefs the same way that chefs in cuisine are. They are true stars and are talked about in the media. ”

Six of the awards (Ice-cream maker, Chocolate maker, Young enterprise, Promotion of pastry abroad, Restaurant pastry chef, and Boutique pastry chef) were decided by the entire profession. Almost 3,000 people, from pastry chefs to chocolate and ice cream makers, catering companies, and young beginners voted online to select the winners. However, Relais Desserts kept the exclusive rights to two awards: “Outstanding Career” and “Hope”. It should be noted that the Hope Award winner was among nine applicants, all under 25 years old and preselected in each Relais Desserts region, who competed in a final round on Saturday, June 16 at the Bellouet Conseil School.

The Winners of the Relais Desserts Pastry Excellence Awards 2018:

• Ice-Cream Maker: Emmanuel Ryon and Olivier Ménard, Une Glace à Paris (Paris)
• Chocolate Maker: Patrick Roger
• Hope: Alexandre Thabard, House of Lenôtre
• Young Enterprise: Jérôme De Oliveira and his wife, Aurore, Intuitions Pastry Shop (Cannes)
• Promotion of Pastry Abroad: Pierre Hermé
• Restaurant Pastry Chef: Lilian Bonnefoi (so good #16), Eden Roc Hotel-Restaurant (Antibes)
• Outstanding Career: Yves Thuriès
• Boutique Pastry Chef: Claire Damon, Des Gateaux et du Pain (Paris)

Photos: Studio des Fleurs