Meat favorite at the first national sandwich competition, organized by the confederation of bakers and bakers-pastry chefs, Julien Gauthier hoped to do as well on 1is and December 2 in Haute-Loire.
A very high level
In the national final of the best almond pancake 2025, he did not climb onto the first step, but that doesn't matter. Seeing all the pancakes prepared during the test, he realized that the competition was of very high standard. “I realize that the level is very high,” explains the Jura native. If last year I could say who would be in the top three, frankly I had no idea. »
For him, what is the point of this type of event? “It’s a spotlight on the profession that does us good because it forces us to surpass ourselves. And then, being in the final is also a personal recognition. This means that our work is of quality and that feels good. » Julien Gauthier explains that this is all the more important since the pancake is one of the essentials for his customers. “When I was training, I did two. One for my family and another that I was putting up for sale. It was going quickly, even if it wasn't the period. At home, people are attached to the pancake so it has to be good. »
“My pancake is one of the twenty best in France”
During the ordeal, what was the most complicated to manage? “Time!” When we are in our laboratory, when things are cooking, we do something else. There, we waited. It was complicated. » Before coming to the national final in Haute-Loire, he refined his preparation: “For me, the galette is an inverted puff pastry and then I don't use water but cream and then I adds almond alcohol to enhance the taste. » As for his personal touch, “it's maple syrup. »
Julien Gauthier didn't win but that doesn't matter. “I know that when I arrive in this final square my almond pancake is one of the twenty best in France and that’s no small thing! »
France
