And the winner of season 13 is…

The die is cast. This Thursday, January 9, M6 broadcast the final episode of the competition adored by those with a sweet tooth. After 14 weeks of competition, it’s time to know the name of the big winner of the 13th season of Best Pastry Chef.

And it’s the youngest of the season, Timothée Rolland who wins the trophy so coveted in the sweet competition. From the start, he knew how to seduce the taste buds of Cyril Lignac and Mercotte and guest chefs. Record holder for all seasons of technical events, at 17“Timo” as he is nicknamed enters the big leagues.

In addition to winning the trophy, he publishes her first recipe book. An accomplishment for this high school student who has been baking since a young age. After his victory, he answered our questions to talk about his experience.

Marmiton: Happy to be the big winner of the 13th season of Best Pastry Chef ?

Timothée Rolland: Of course I’m happy! It’s truly an accomplishment. It’s the end of a bubble, of an adventure, I’m really happy and above all proud of my journey.

On this very last test, did you feel that the wind was turning in your favor?

T.R : I didn’t say anything, I kept everything to myself, but it’s true that I saw that it smelled good after the two tastings. I had a little feeling.

For this last test, you must prepare your signature cake. You choose to make a raspberry and Espelette pepper dessert. Why this choice?

T.R : I wanted to present my best cake to the jury. I applied all the advice and everything I had learned during the adventure to deliver the best cake possible. I wanted to offer my signature flavor combination, what I do best.

We made 50 cakes, we had to make something that everyone would like, with a little touch of originality. I told myself that the combination was perfect.

What is the hardest thing to manage in this final test?

T.R : We had to make quite a few quantities. It’s true that we weren’t used to it and it was a little more complicated to manage. Then there was also time. But I loved this event, it was a change from everything we had done before.

For this duel against Tsiory, you are judged in part by Pierre Hermé. Were you impressed?

T.R : I knew he would be in for a test as he often comes. I’m very happy to have seen it. When he came to my work surface, I asked him about the Espelette pepper if it was good and he validated my preparation. He told me: “You know how to do it so that’s reassuring”. It was cool, it reassured me about my cake.

In this signature cake event, you have the right to have a former candidate of the season as a clerk and you choose Benjamin. Why him?

T.R : Quite simply because I created a lot of affinities with Benjamin. I think it showed on screen. I was with him all the time, he was in the same frenzy as me, and above all, I like his way of baking.

When I tasted her cakes, it was always very good. I had complete confidence in him and it’s true that he helped me a lot. I think without him I wouldn’t have been able to release so many cakes.

Over the whole season, is there one piece of advice from Cyril Lignac and Mercotte that stood out to you?

T.R : To go to the essential and not want to do anything superfluous. That’s very good advice. Sometimes we wanted to do too much, but it didn’t do much good. For me, this is the main advice. And then Mercotte always told us to read the recipe carefully.

You are the record holder for technical events, all seasons combined, with 9 victories to your name. What is your secret?

T.R : Mercotte told me that if I was so good in the technical tests, it was because I was quite academic. I’m still in high school, so I had an academic approach. I read everything, I did my script, I was methodical about the ingredients. When I didn’t have all the quantities indicated, I deducted them to get the exact weight. I wasn’t rushing.

You were 16 years old at the time of filming. What were your motivations for participating in the Best Pastry Chef ?

T.R : I was approached by the production on social networks. I wanted to challenge myself against other pastry chefs. I was baking all the time by myself at home and I wanted to compare myself and see what I was capable of. I love competition, so I wanted to try to go as far as possible and put out the best stuff.

The funny thing is that my school was less reluctant than my parents (laughs). She pushed me to do it, to motivate me to go as far as possible in the adventure. For my parents, studies are very important. It made me miss two and a half months of classes and they thought that was a lot. It was a great choice, but I would have regretted not having made it.

What advice would you give to people who want to embark on the adventure?

T.R : First, have a good foundation in baking. Then, have a creative side and above all, listen to advice. You must not stress, be methodical and do things you master while adding a touch of originality.

And your baking advice for our readers?

T.R : In fact, it doesn’t take much to spice up a dessert like adding a few spices. Try to be inventive and you can make a magnificent dessert. And above all, it’s rather general, but stay organized and methodical in what you do.

Your victory comes with the release of your recipe book. What can you tell us about this?

T.R : I designed this book thinking about what I would have loved to have had when I started to become more experienced in baking. It’s a book for everyone with family recipes, basic recipes, my most beautiful desserts which are a little more technical recipes and recipes for sharing such as tartlets or a gingerbread house. .

It will be available from January 13 and I am very happy to have done it. It’s still a great accomplishment at such a young age!

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