Jules Dutertre has been named winner of the fifth annual “Fruits de Talent” pastry competition

Kicking off at 7 o’clock in the morning

Starting bright and early at 7 a.m. last Saturday, the eight finalists embarked on a 7.5-hour pastry marathon that tested their skill, precision, and creativity.

The challenge was as ambitious as it was diverse:

• Three boutique-style entremets with varied textures, incorporating two Andros Chef products and a piping-based finish.
• Ten individual plated desserts, titled“Paris-Biars”, crafted with choux pastry, peanut praline, and an Andros Chef product.
• Ten non-alcoholic fruit mocktails, shaken with ice and finished with a decorative touch.
• Ten savory snack-style creations, featuring a pastry base, duck, and Andros Chef cherry.

A High-Level jury to guide and evaluate the finalists

Throughout the day, the finalists were closely supervised by a prestigious technical jury, known for its high standards and supportive approach. This expert panel assessed each candidate with precision, focusing on work quality, technical mastery, workstation organization, and professional behavior, while also offering valuable guidance at every stage of the competition.

The jury was composed of some of the most respected names in French gastronomy:

• Stéphane Chicheri, Executive Chef at Sodexo Live
• Jean-Christophe Janson, Meilleur Ouvrier de France and Head of Production at Pascal Caffet
• Sébastien Claverie, Deputy General Manager of Production at Pierre Hermé
• Vincent Boué, Meilleur Ouvrier de France
• Laëlya Van des Vliet, Meilleur Apprenti de France 2024

Finalists Driven by Passion and Perseverance

In response to this year’s theme, “Ode to Creativity: Pastry in All Its Forms,” the young talents went above and beyond to express their imagination and technical flair.

A standout feature of this edition was the mocktail challenge—a new addition to the competition—judged under the expert eye of Romain Le Mouëllic, co-founder of the Syndicat cocktail club.

Among the most daring creations was the mocktail by Eliot Largeron, who presented a bold and refreshing blend of 100% yuzu and soursop fruit purées, paired with a blood orange sorbet and a lemongrass-infused ice cube. Eliot is currently pursuing a CAP Pâtissier diploma at CFMDA in Livron-sur-Drôme (Drôme department, 26).

At Station 2, Y Milton, currently enrolled in a CAP Pâtissier program at the CMA of Bourgoin-Jallieu (Isère, 38), presented a mocktail titled “Fraîcheur Intense” (Intense Freshness). His creation was a beautifully balanced and fruity composition, blending coconut, lemon, and pineapple, served with a lemon sorbet and a light coconut espuma. The result was a tasting experience marked by freshness and delicacy, perfectly aligned with the competition’s emphasis on creativity and fruit-forward innovation.

The “Paris-Biars”: it’s a match between fruit and peanut

Nicolas Tardy, currently pursuing a BTM Pâtissier diploma at the Bernard Stalter Training Center in Eschau (Bas-Rhin, 67), presented a restaurant dessert full of roundness and finesse. His creation reimagined the classic choux pastry with mini choux filled with a Williams pear compote from Andros Chef, enhanced by a crunchy peanut layer and a light peanut chantilly, all served alongside a refreshing pear sorbet.

The result was a subtle and generous composition, blending the fruity sweetness of pear with the rich, indulgent character of peanut—a perfect embodiment of the competition’s theme.

Currently in a BTM program at the École de Boulangerie et de Pâtisserie de Paris (75), Jules Dutertre impressed the jury with a restaurant dessert that was both bold and refined. His creation combined choux pastry, praline, and peanut mousse, elevated by caramelized bananas, a banana sorbet infused with cocoa nibs, and a smooth chocolate sauce.

This dessert stood out for its harmonious layering of textures and flavors, offering a gourmet experience that was both comforting and inventive—perfectly aligned with the competition’s theme of pastry in all its forms.

When fruit takes a savory turn

This year, the savory challenge took on special significance under the presidency of Guy Krenzer, Meilleur Ouvrier de France in 1988 (charcutier-traiteur) and 1996 (cuisine), and currently Chef, Director of Creation, and Executive Chef at Maison Lenôtre.

Among the standout entries was the creation of Tom Courgey, a first-year BTM student at the CFA of Barbezieux (Charente, 16). He presented an original savory piece: a soft bao bun filled with compoted cherries and duck. This bold combination of fruity sweetness and savory depth perfectly captured the spirit of the challenge, showcasing how fruit can elevate even the most unexpected formats.

Currently pursuing a BTM Pâtisserie at CMA Formation Laval (Mayenne, 53), Solène Mézière presented a refined savory piece based on flaky puff pastry, delicately combining duck and Andros Chef cherry. Her creation offered a generous and flavorful bite, both comforting and elegant, highlighting the perfect balance between culinary tradition and creative flair.

Two entremets, two creative visions of fruit

As a student in MCCDR at the Maison de la Formation in Poitiers (Vienne, 86), Kenza Barrault presented a coconut-raspberry entremets that was as poetic as it was flavorful. Her creation combined coconut mousse, white chocolate-raspberry crémeux, lime ganache, and a raspberry compote from Andros Chef infused with Côte d’Ivoire pepper.

Each of her entremets was inspired by a song from Queen, translating musical emotion into textures and flavors. This original and expressive approach captivated the jury, offering a multisensory experience where pastry met melody.

The youngest contestant in this year’s edition, Gaëtan Itié, is currently pursuing a Bac Pro in Bakery and Pastry at the Lycée Hôtelier Sacré-Cœur (Lozère, 48). He impressed the jury with a refreshing and well-balanced entremets, combining coconut and pineapple, with a mandarin insert and a coconut praline.

His creation stood out for its delicate sweetness and harmonious flavors, offering a light and tropical tasting experience that reflected both technical skill and youthful creativity.

Let the tastings begin

At 2:00 p.m., the tasting phase of the competition officially began, with the first mocktails and savory creations presented to the jury. One by one, the finalists stepped forward at their stations to unveil their work, supported and encouraged by their dedicated coaches.

The tasting jury had the delicate task of evaluating four creations per candidate—mocktail, savory piece, plated dessert, and entremets—based on a precise set of criteria, including flavor, technique, presentation, and originality.

This 5th edition’s tasting jury was carefully selected by President Guy Krenzer, and brought together an exceptional panel of experts:

• Florence Lesage, World Champion of the Arts Sucrés and godmother of this edition
• Jeanne Boissellier, Fruits de Talent 2024 winner
• Takahiro Komai, Japanese chef and Andros Chef ambassador
• Romain Le Moëllic, Co-founder of the Syndicat Cocktail Club
• Eugénie Pont, Director of the Fou de Pâtisserie Awards
• Nathalie Névoltris, cherry producer and Andros partner
• Etienne Leroy, World Pastry Champion, Pastry Chef – Maison Lenôtre
• Angelo Musa, Meilleur Ouvrier de France and World Pastry Champion
• Élisabeth Hot, Pastry Chef – Plaza Athénée
• Gaetan Fiard, World Champion of the Arts Sucrés, Pastry Chef – Intercontinental Bordeaux

Their expertise and diverse backgrounds ensured a rigorous and inspiring evaluation, celebrating both technical excellence and creative expression.

Results of the finale of “Fruits de Talent” pastry competition

Place enfin aux résultats !

Special award: Audience choice!

To give the audience an equally important role, we allowed everyone to vote for their favorite contestant.

It was Nicolas Tardy, accompanied by his coach David Hilgert, who won the hearts of our audience. The award was presented by Yann Nieul and Angelo Musa.

Special Creativity Award – Mocktail Category

Kenza Barrault, from the Maison de la Formation in Poitiers, accompanied by her coach Marin Andrault, received the Creativity Award – Mocktail Category for her creation titled “I Want to Break Fruit.”

This vibrant mocktail blends raspberry, yuzu lemon, and verbena, enhanced with a Madagascar pepper-infused ice cube and dried raspberries.

A well-deserved award, presented by Romain Le Moëllic and Cédric Heymans, recognizing a creation that was both technical, sensory, and artistic.

The Fruits de Talent 2025 Podium

The competition was won by Jules Dutertre from the École de Boulangerie et de Pâtisserie de Paris (75). The trophy was presented by the 2024 winner, Jeanne Boissellier, along with Guy Krenzer and Maxime Gervoson.

His coach, Stéphane Lolive, received the ANFP Trophy, awarded by Hilaire Lahoz.

Next, in second place, was Nicolas Tardy from the Bernard Stalter Training Center in Eschau (67), accompanied by his coach David Hilgert. His award was presented by the competition’s patron, Florence Lesage, and David Real.

And finally, Solène Mézière from CMA Formation Laval (53) took third place on the Fruits de Talent podium, coached by Clément Lelièvre. Her award was presented by Stéphane Chicheri and Jean-Christophe Janson.

Photo credit – Marc Allenbach

Fruits de Talent 2025