2025 Finalists’ Buffet – “Fruits de Talent”

"Entremets Soleil d'hiver"

Pistachio croustillant base, mandarin Pain de Gênes sponge, mandarin compote, mousse, confit, and glaze, pistachio namelaka cream, kumquat caramel

"Le Paris-Passion"

Classic choux pastry with peanut praliné craquelin, Paris-Brest cream infused with peanut praliné, Crispy crêpe dentelle shards, Passion fruit crémeux, Rum-infused passion fruit compote, Mango-passion fruit coulis sticks

"L’écrin d’agrumes"

Yuzu and soursop pairing for a bright, tropical flavor profile, Refreshing blood orange sorbet, Lemongrass-infused ice cube for a delicate aromatic touch

Savory dish "Rouge canaille"

Final buffet

Evan Bueb Guinchard & Eliot Largeron

"Harmonie tropicale"

Vanilla shortbread (sablé) base, Exotic fruit compote and crémeux, Almond dacquoise sponge, Vanilla mousse and ganache, Passion fruit jelly

"Fraîcheur intense"

Bright coconut, lemon, and pineapple flavor pairing, Refreshing lemon sorbet, Light coconut espuma (foam)

Arthur Fruleux & Y Milton

"Entremets sans gluten au sarrasin et fruits rouges"

Soft biscuit cuillère base, Crispy buckwheat croustillant, Blueberry compote, Blackcurrant crémeux, Light vanilla chantilly

"Poire-Huète"

Classic choux pastry, Crunchy peanut croustillant, Pear compote, Light peanut chantilly, Refreshing pear sorbet

Mocktail

Pear, Ginger & Vanilla Fusion with Cassis Ice and Yuzu Citrus Foam

Savory dish "l'envol de la cerise"

Final buffet

Nicolas Tardy & his coach David Hilgert

"Framboise Coco des Cîmes"

Coconut sponge biscuit, Crispy coconut layer, Raspberry insert, Coconut mousse infused with Baies des Cîmes, Baies des Cîmes gel

"La gourmandise Paris-Biars"

Classic choux pastry, Peanut praliné and peanut mousse, Caramelized bananas, Banana sorbet with cacao nibs (grué de cacao), Warm chocolate sauce

Rose éternelle

Fizzy raspberry, rose, and lemon beverage or granité, Refreshing raspberry sorbet, Delicate rose-flavored candy

Savory dish – "Fleur du Lot"

Final buffet

Stéphane Lolive & Jules Dutertre

La onzième heure

Crispy streusel, madeleine biscuit, blood orange coulis, kumquat cream insert, honey mousse, rooibos ganache

La lanterne rouge

Choux pastry, praline, craquelin and peanut mousse, with a kumquat-peanut marmalade insert.

K-7

Blackcurrant syrup, lemon juice, rooibos soda, rooibos-infused ice cube.

Savory dish "Petit nuage"

Final buffet

Tom Courgey & Grégory Bazin

"L’exode safranée"

Lemon madeleine sponge, mango-pineapple-saffron compote, almond-hazelnut praliné and crunch, exotic fruit mousse, saffron marshmallow, vanilla mousse

"L.e Paris-Biars"

Choux pastry, choux chips, crêpe dentelle, yuzu crémeux and gel, peanut praliné and ganache

"The crazy garden"

Strawberry and rosemary pairing, yuzu ice cube, dried rhubarb

Savory dish "Bouchée confite du Lot"

Final buffet

Solène Mézière & Clément Lelièvre

"Bohéemian Raspberry"

Coconut mousse, raspberry-white chocolate crémeux, coconut financier, puffed rice crunch, lime ganache, raspberry and Côte d’Ivoire pepper compote

"Kind of exotic"

Choux pastry, burrata cream, passion fruit confit, peanut praliné and crémeux, poached fruits, passion fruit vinaigrette, peanut tuile

"I want to break fruit"

Raspberry, yuzu-lemon and verbena pairing, Madagascar pepper ice cube, dried lime and raspberries

"Another one bite the duck"

Final buffet

Kenza Barrault & Marin Andrault

"Evasion tropicale"

Coconut and pineapple mousse, mandarin insert, vanilla sponge, crunchy layer, coconut mousse and praliné

"Paris-Biars"

Choux pastry, peanut praliné diplomat cream, almond-peanut shortbread, soursop-yuzu ice cream, pineapple confit

"Pétale d'exotisme"

Sparkling pineapple, mandarin and cherry blend, mandarin-pineapple-fennel ice cube

Savory dish "L'entre-deux"

Final buffet

Gaëtan Itié & Mickaël Chalmeton