The two friends, united by a passion for cooking and a great bond, didn't make the trip for nothing! Tuesday 5 and Wednesday 6 November 2024, at the first World Pizza Trophy, organized in Menton (Alpes Maritimes), the four preparations presented by Cyrille Auffret, pizza maker in Trégunc, and Jérôme Gourmelen, starred chef at Armen Du in Névez, already second at the French duo pizza championship in March, won either first or second place! And this despite the presence of the world's elite of pizza, around fifty virtuosos, mainly French and Italian.
Pineapple, bergamot and buckwheat
It is in the “dessert” category that Jérome Gourmelen wins the prize, transcribing on his dough the ingredients of his dessert from the French pastry championship, in 2019, namely pineapple, bergamot and buckwheat. With his pizza, crème brûlée and raspberry, Cyrille takes second place. “We made a bet that the loser would pay for the other person's restaurant! », smiles the latter, who also finished second in the “classic” category, with his Planet Breizh, made with lobster and scallops.
Encouraged to continue on the competitive path
But it is undoubtedly their title of world champion in the duo category, with the Breizh Atao, made of squab, golden ball turnip and Jerusalem artichoke, based on corn, which is the pride of these two cooking enthusiasts. An originality which pleased the jury, made up of personalities recognized for their talent, like Gilles Brunner, former head of the Prince's Palace of Monaco, and Christian Garcia, who succeeded him. “In addition to the originality of our proposals, it seems that the jury particularly appreciated the precision of our technique and implementation. Our organization was meticulous,” confides the duo, still on cloud nine this Wednesday morning. Especially since Jérôme Gourmelen and Cyrille Auffret were strongly encouraged by their peers to continue on this path of competitions. Cyrille will also be present, in three weeks, in Bordeaux, for the regional selection of the French championship.
Practical
Please note that the pizzas from the competition will not appear on the menu of Main à la pâte, in Trégunc, because they are too complicated to make on a daily basis.
