The City of Paris has awarded the Grand Prix de la Pâtisserie Parisienne and that of Young Talents 2025. Who are the winners of this edition? We tell you everything!
The Paris Pastry Grand Prix unveils its prize list for this 4th edition. Initiated by the City of Paris in collaboration with the famous pastry chef Pierre Hermethis prestigious competition is an opportunity for each pastry chef, baker and pastry chef from Parisian hotels and restaurants to show their know-how and follow in the footsteps of Raamin Samiyi, Jordan Talbot or Quentin Lechatnames now recognized in the field.
If in the past, we awaited the winner of the Grand Prix de la Baguettetoday it is the creativity of pastry artisans which Paris also celebrates. There Parisian botanical wealth is in the spotlight for this 2025 edition of the Pastry Grand Prix, a competition born in 2019 to promote the know-how of the capital's artisan pastry chefs.
The Pastry Grand Prix 2025 crowned two exceptional creations this Friday on Île Saint-Louis, at Union of bakers and pastry chefs of Greater Paris. Inspired by the theme “Aromatic plants and herbs from the woods of Paris”, Matthew Levequebakery professional The Parisianet Mahe Souchua young talent in training, stood out among fifteen competing pastries.
On the professional side, Matthew Leveque wowed the jury with her “Shiso Leaf Pears” pastry. Inspired by his paternity leave, this creation combines the sweetness of pear, the crunch of pecan, and the subtle notes of Shiso, an Asian plant with soothing properties. Grown locally on a Parisian farm, Shiso fully meets the competition requirements. The cake, enhanced by a Tahitian vanilla ganache, is natural and balanced. This dessert is available at the bakery The Parisianlocated 21 rue des HallesParis Center.
In category Young Talents, Mahe Souchuapprentice to the Maison Theveninwon honors with “Éveil des Sous-Bois”. This dessert explores the herbaceous flavors of nettle, combined with the acidity of grapefruit and lemon. Its light mousse, its tangy heart and its shortbread base offer a refined and unexpected combination. Mahé benefits from an internship at Maison Pierre Hermé, valuable recognition for this young talent.
The desserts were evaluated according to their taste, technicality, creativity, aesthetics and the origin of the raw materials, with a prestigious jury chaired by Pierre Herme et Nicolas Bonnet Oulaldj. These creations celebrate the richness of local products and innovation in pastry. A great discovery for lovers of Parisian sweets! What if we were going to discover these pastries?
