This week, Paris has welcomed some of the most relevant pastry chefs in the French scene at Omnivore, who surprised everyone with avant-garde creations.

For example, the MOF Glacier Emmanuel Ryon (MOF Glacier, World Pastry Champion in Lyon) opted for one of the most popular ingredients at the moment, beeswax, to make an infused ice cream. An ice cream that combines well with the lemon cake he created for Fondation Louis Vuitton. He had already surprised us with beeswax a few months ago at the International Chocolate Seminar.

Christophe Adam presented the Barlette aux mûres, a tartelette in the form of an éclair.Nicolas Jordan, brand new MOF Glacier 2015, unveiled one of the recipes from the repertoire of the school where he is chef, Le Cordon Bleu: Pistachio, yuzu and chocolate delight, in a hemisphere format. The acclaimed team, Cyril Lignac and Benoit Couvrand, proved to be a very well-matched duet with the synchronized development of a lemon tart, crunchy hazelnuts and lemon compote sauce. While Jérémie Runel demonstrated live and direct several icy cups, very characteristic of his ice-cream shop, La Fabrique Givree. The cups consist of blueberry and cassis sorbet, apple juice sorbet, muesli, granny smith apple and apricots thereby revisiting the flavors of the town of Ardeche, home of the establishment.

But that’s not the entire list of gastronomic surprises. We have to mention the lemon meringue profiterole (lemon cream, candied lemon meringue and lemon sauce) of the President of the patisserie MOF Philippe Urraca, which can be savored in his new shop, Profiterole Chérie. As well as the refreshing Pineapple Coconut Yannick Tranchat, Stéphane Jiménez’s chocolate with caramel dessert and grenache or Sébastien Degardin’s original apple pie.

Christelle Brua, Giovanni Paserinni, Laurent Ozan, Hironobu Fukano, Cédric Grolet, Atsushi Tanaka, Laure Platiau, Florent Ladeyn, Matthieu Bijou, Thomas Teffri-Chambelland & Nathaniel Doboin, Fabien Berteu Nicolas Bernarde and Yann Couvreur complete the list of guest chefs in the Scène Sucré.