Deauville. The Gault & Millau Pastry Trophy is awarded to Myriam Guédrat

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“A great continuity for this pastry taken over last year by Myriam Guédrat, who worked for a long time with Jean-François Foucher, rewarded two years ago during the Gault Millau Tour. The young pastry chef adds her personal touch and her eco-responsible approach to produce a pastry that is as virtuous as it is tasty. Taste the cheesecakes, the Saint-Honoré, the good flan, the peach verbena tart… Local products, preferably organic, provide the sweets, but also the confectionery, the beggars, the homemade jams, the macaroons… » The comment of the famous guide, in its new edition was a good introduction to the reward which crowns it.

A successful bet

Arriving in 2019, just before Covid, Myriam Guédrat succeeded in her challenge. That of taking over from a popular and talented pastry chef. “This award is exceptional and exceptionally unexpected. Especially since Gault et Millau rarely attributes it to boutique pastry chefs. » It is actually pastry chefs in restaurants who usually obtain this trophy. So Myriam Guédrat breaks with tradition: “It was a nice surprise. From time to time there is a pastry chef who stands out from the crowd and that’s what they chose this year. I’m very proud of it,” admits the woman who took over the work from Jean-François Foucher on her own. “We were partners for three years. He accompanied me for the installation and I took off on January 1, 2023. Since then I have been working alone” smiles the pastry chef who still keeps a few specialties “to please our customers” and to which she has added her own creations .

Myriam Guédrat sums up her journey in three words: “work, work, and work. » This reward therefore crowns his investment. “I spend a lot of time there sometimes to the detriment of my family. So I’m very proud for them too. They invested indirectly in my project and this prize crowns some sacrifices. » However, Myriam will not take the time to rest on her first laurels: “As we are in Deauville where a lot is happening. I would like to develop the events side which I am already starting a little bit. I work with restaurants and caterers. “It’s something that interests me a lot” and that a new line on his CV could well promote.

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