Drôme – Gastronomy – The best butter croissant is from Alixanais

The Relais de la Pogne has once again benefited from excellent publicity thanks to the recent victory of one of their bakers. Idriss Vannier won the competition for Best Butter Croissant in Montluel in Ain.

A renowned competition

They came from the four corners of France and trained for hours and hours to develop the best butter croissant. After two days of hard work, at the MFR of Balan then of Dombes, in Montluel, the twenty finalist bakers had five hours to make 30 croissants and try to distinguish yourself from other participants. The jury finally selected the young Idriss Vannier for the quality of the flakiness of his croissant, its curved shape, its crispness and the “ good taste of butter and fermentation “. The young craftsman returned to the Drôme with the title of best butter croissant.

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The secret revealed

Idriss Vannier provided the keys to the recipe for making a good croissant. “It’s the care and rigor taken at each stage. You need to give the dough time to rise and take the right shape before rolling it out.“, he says. Every detail is important: the scent, the softness, the crispness. The pastry chef also added honey in his personal recipe.

Other rewards

At the Relais de la Pogne, founded in 1965Christelle and Jean-Yves Légal are “happy and prouds” of this title won by one of their best workers. This reward is in addition to that of the baker Guillaume Betonalso an employee at Alixan, multi-medalist for his traditional baguette and his pain au chocolat. Without forgetting the young one either Clelia Delaye who also obtained a Drôme title in the sandwich category.