This year again, two pastries were awarded the Grand Prix de la Pâtisserie. Two happy artisans, one professional and the other in training (Young Talents prize), were inspired by the theme of the year: “Aromatic plants and herbs from the woods of Paris”.
The atmosphere was one of indulgence this Friday afternoon, on Île Saint-Louis, at the Union of Bakers-Pâtissiers of Grand Paris (Paris Center). And the difficult choice to make among the fifteen pastries presented this year!
But at the end of the tasting, an exceptional jury, led by Pierre Hermé, famous pastry chef, and Nicolas Bonnet Oulaldj, deputy mayor of Paris in charge of commerce and crafts, delivered its verdict!
The Grand Prix de la Pâtisserie for Mathieu Leveque, inspired by his authorship
In the “Professionals” category, this is the pastry with the mischievous name of “Shiso leaf pears” created by Mathieu Levequepastry chef in one of the seven La Parisienne bakery brands, who won. It benefits from a grant of 4,000 euros from the City.
The pastry chef says that this pastry, as well as its name which recalls child's play, was inspired by him during his paternity leave and the time spent with his daughters.
To respond to the theme of the year “Aromatic plants and herbs from the woods of Paris”, he wanted to use a seasonal fruit (pear), a dried fruit (pecan) and Shiso, a plant very widespread in Asia, where it is used in cooking and as medicinal for its calming and antiallergic properties. Everything is enhanced by a Tahitian vanilla ganache. For the finish and aesthetics, it remained very natural without adding icing or flocking. “I worked with these raw materials in order to find the best taste balance. It wasn't easy for me, who comes from a bakery/pastry background, to work with aromatics and it was very pleasant and interesting. »
A shiso grown in Paris
It was after a Sunday outing with his family to the Paris Bois de Vincennes farm that he met local producers who were selling their crops. This is how he discovered that Shiso could be grown in Paris and was thus able to obtain supplies from a Parisian producer, as required by the regulations.
“I think this cake will surprise your palates with its softness, its crunch, its freshness, its acidity and all the deliciousness that inspires me every day. » A creation to discover in the La Parisienne bakery, at 21 rue des Halles, (Paris Center).
The Young Talents prize for Mahé Souchu and his spicy dessert
In the “Young Talents” category, it’s pastry “Awakening of the Undergrowth” created by Mahé Souchu, student at CEPROC and apprentice at Maison Thevenin, who wins. He will benefit from a one-week internship at Maison Pierre Hermé.
For its composition, Mahé wanted to discover stinging nettle in a new light, by combining it with grapefruit and lemon. Its creation therefore combines a light citrus mousse, a tangy gel heart, and a subtle touch of infused nettle, all on a crunchy shortbread base.
The unexpected freshness of nettle
The delicately herbaceous aromas of nettle bring an unexpected freshness that enhances the acidity of citrus fruits, creating a perfect balance between liveliness and sweetness.
The young pastry chef says: “Nettle, often overlooked in pastries, finds its place here as an emblematic Parisian ingredient, evoking walks in the countryside and green undergrowth. This plant with its many virtues is worked to extract its finest flavors, bringing a touch of authenticity to this dessert which is intended to be an invitation to explore the unsuspected treasures of nature. »
The selection criteria
Each pastry received a score based on the following criteria:
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Taste
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Technicality of the recipe and manufacturing process
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Creativity and respect for the theme
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Aesthetics
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Quality and origin of raw materials
The jury, in addition to its two presidents, was made up of pastry professionals, representatives of professional federations and four Parisians chosen at random.
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