This pastry created in Vendée wins a prize in the school of chef Thierry Marx

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It was in Paris, at Thierry Marx's “Cuisine mode d'emploi” school, that the final of the “Taste and Health” prize took place on November 18, 2024.

Among the thirteen finalists, Julien Poiraud, manager of Brioche et Pâte à Choux in Talmont-Saint-Hilaire, proudly represented his city with his Crunch Light dessert.

He won the jury's favorite prize.

A bold and balanced creation

“This sustainable dessert is part of a balanced and innovative nutritional approach,” explains Julien Poiraud.

The dessert, composed of chocolate, morello cherry and cranberry, uses an original biscuit made from corn, earth pear and zucchini flourrich in fiber. The seeds add crunch while improving the nutritional qualities compared to a classic cookie.

Created from ingredients carefully selected for their benefits, Crunch Light offers a healthy alternative to traditional pastries. It combines pleasure and well-being, meeting the expectations of modern consumers.

A response to contemporary needs

“This experience was great encounters and a nice challenge,” shares the pastry chef. Its creation responds to a growing demand for healthy pastries, limiting allergens and replacing refined sugars with bramble honey.

Julien Poiraud thus demonstrates that gluttony and lightness can coexist.

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