The members of the jury of the first edition of Hauts-de-Seine signature log competitionchaired by Stéphane Glacier, Meilleur Ouvrier de France and pastry chef in Bois-Colombes, met at the beginning of December to taste and evaluate the twelve candidate logs.
Promote the creativity of Alto-Séquanais artisans
Organized by the Île-de-France – Hauts-de-Seine Chamber of Trades and Crafts, in partnership with the Hauts-de-Seine Department and in association with France Bleu, this event highlights excellence and the exceptional know-how of local artisan bakers, pastry chefs and chocolatiers.
An original competition which aims to promote creativity and ingenuity Alto-Séquanais artisans, while emphasizing their commitment to a constant search for perfection. The participants were judged on rigorous criteria: quality, taste, technicality but also their ability to integrate local products, thus embodying the link between tradition and innovation.
Two winners from Puteaux and one from Clichy
This competition made it possible to designate three winners – one from Clichy and two from Puteaux – honored during the ceremony organized by the Department of Hauts-de-Seine on December 20, during which the president of the Department, Georges Siffredi, and the president of the CMA ÎDF – Hauts-de-Seine, Leïla Belili , presented the prizes to the winners.
1st winner: “The Nutcracker”
Ô Gourmandises d’Ange, 23 rue Chantecoq, 92800 Puteaux
Mr Olivier and Mrs Elodie GEOFFROY
Soft pecan cookie, crispy angel hair praline – almond – hazelnut and chocolate. Pear heart with Chuli pepper, vanilla mousse.
2nd winner: “L’Etoile des Neiges”
Bakery Pastry Stéphane Moa, 196 rue de la République, 92800 Puteaux
Mr. Stéphane MOA and Mr. Mahamadou SYLLA
Creamy chocolate mousse with tonka bean chips, flourless chocolate biscuit, chocolate cream and raspberry compote, crunchy biscuit, cocoa nibs.
3rd winner: “The Brute”
Clem & Gwen Bakery, 62 boulevard Jean Jaurès, 92110 Clichy
M. Clément CARVALHO and M. Gwendal PECHER
Madeleine biscuit, crispy, chestnut honey jelly, lemon cream, two lemon mousse and Kalios olive oil.
