2023 panel
President of the jury: Laurent Le Daniel, Meilleur Ouvrier de France and President of the French National Confederation of Artisanal Pastry Chefs, Chocolatiers, Confectioners, Ice Cream Makers and Caterers.
Sponsor of the competition: Alexandra Garaffi, finalist of Meilleur Ouvrier de France pâtissier 2023 Contest and she has been instructor for 7 years at Stephane Glacier’s pastry school.
Technical jury:
- Christian Vabret, Meilleur Ouvrier de France boulanger, Vice-President of the National Confederation of French Bakery-Pastry, Creator and Honorary President of the World Bakery Cup. Christian Vabret School in Aurillac.
- Dominique Campergue, Teacher of cuisine at the Ecole des Métiers du Lot vocational school.
- Emmanuel Lecanu, Pastry teacher at Ferrières School, Coach of the French Team, World Champions in 2011, Runners-up in 2013, 2015, and 2017 (WorldSkills Junior Pastry Cup).
- Florence Lesage, Pastry chef and champion of the 2022 International Confectionary Art Competition (Mondial des Arts Sucrés).
- François Frauziol, R&D pastry chef at Andros.
- Gaëtan Fiard, Pastry chef of the Intercontinental in Bordeaux and champion of the International Confectionary Art Competition (Mondial des Arts Sucrés) in 2014.
- Sandy Violand, Pastry teacher at Lyon SEPR and coach of the 2021 and 2022 Andros competition’s winners.
- Stéphane Augé, Meilleur Ouvrier de France in the ice cream category and trainer of the French Team for the Gelato World Cup 2020.
- Raphaël Dussuelle, Trainer in pastry arts.
Tasting panel:
- Alexis Beaufils – Pastry chef of Brach Hotel in Paris and champion of the 2022 International Confectionary Art Competition (Mondial des Arts Sucrés).
- Christophe Gasper – Executive Pastry Chef – Pierre Gagnaire Sketch London.
- David Alves – trainer at Notre Dame de la Providence ORCHIES Institute and recently became Meilleur Ouvrier de France glacier 2023.
- Douglas Oberson – Pastry Chef at The Dorchester*** – Alain Ducasse restaurant in London.
- Eliot Eudes – Pastry chef at Hakkasan Mayfair⭐️ in London.
- Germain Decreton – Pastry chef of Le Jules Verne restaurant of the Eiffel Tower – 1 Michelin Guide star, awarded of the “Passion Dessert” price this year.
- Henri Poch – Meilleur Ouvrier de France Boulangerie, to be discovered at his bakery, Le Couvent, in Ille-sur-Têt, France.
- Julien Boutonnet – Meilleur Ouvrier de France pâtissier and executive Pastry Chef at EHL’s pastry school.
- Julien Gradoz – World Champion of Catering and master teacher at EHL’s pastry school.
- Marie Simon – Pastry chef in Beaune (France) and champion of the International Confectionary Art Competition (Mondial des Arts Sucrés).
- Matthieu Carlin – Pastry Chef of Hôtel de Crillon, and the talented mind behind all the sweet creations of Butterfly Pâtisserie.
- Mélanie Hours – 2022 “Fruits de talent” competition’s big winner.
- Richard Renaudie – farmer and producer of blackcurrants and apples in Arnac-Pompadour (19) and Andros partner.
- Tess Evans-Mialet – Pastry chef of the Alpaga Megeve, and won the Gault et Millau price “Jeune Espoir Patissier 2023”.
2022 panel
President of the jury: Davy Tissot, Meilleur Ouvrier de France and 2021 Bocuse d’Or winner.
Sponsor of the competition: Paul Occhipinti, Meilleur Ouvrier de France chocolate and candy maker.
Technical jury:
- Dominique Campergue, Cooking coach and Raphael Dussuelle, Pastry coach at the CFA Cahors which greatly supported the development and success of the competition.
- Edouard Morand, Chocolatier, confectioner and pastry chef. He was a MOF finalist in chocolate and candy in 2015.
- François Frauziol, R&D pastry chef at Andros.
- Jean-Charles Balthazard, Master of pastry, candy, chocolate, ice cream, coach and also president of the ANFP (Association Nationale des Formateurs en Pâtisserie).
- Keiko Nagae, Pastry chef. She was in charge of pastry for Michel Troisgros at the Lancaster Hotel and became pastry chef for Pierre Gagnaire, working for all his restaurants around the world.
- Nasserdine Mendi, Meilleur Ouvrier de France in pastry, he has been vice-president of the Pastry/Confectionery World Cup in 2007 et having taught in renowned institutions around the world.
- Stéphane Augé, Meilleur Ouvrier de France ice cream maker and was the trainer and coach of the French team in the 2020 Gelato World Cup.
Tasting panel:
- Carl Marletti, Pastry chef. After a long stint at the Café de la Paix, he opened his store in the 5th arrondissement of Paris in 2007 and was recognized as the best pastry chef of the year in 2009.
- Gianni Spadafora, Executive pastry chef at Philippe Conticini in Paris.
- Jéremy Del Val, Pastry creation chef at Dalloyau and France champion of desserts.
- Julien Dugourd, Pastry chef of La Chèvre d’Or (**) in Èze. This exceptional chef created the “Vanilla Diorama” for the house of Dior.
- Laurent Ratia, apricot producer in the Narbonne region. Andros Chef is committed to highlight their partner producers.
- Nicolas Paciello, Pastry chef and founder of the CinqSens Paris pastry shop.
- Oscar Garcia, Chef who, back in 2014 and 2015, at 25 became the youngest Michelin-starred chef.
- Rémi Bouiller, Pastry chef and founder of the Kreme tea shop in Montrouge.
- Sébastien Cantrelle, Pastry chef, consultant and coach.
- Solveig Hoyaux is the big winner of last year’s Fruit de Talent competition and the MAF 2022.
- Sophie de Bernardi, Pastry chef for 4 years at Café de la Paix in Paris and now openning her own pastry shop. Member of the international organising committee for the World Pastry Cup.
- Stéphane Bonnat, Master chocolatier and runs the famous and family-owned Maison Bonnat.
- Stéphane Mangin, Pastry chef at the triple-starred restaurant Georges Blanc (***).
- Vincent Boué, Meilleur Ouvrier de France ice cream maker and president of the national association of ice carvers.
2021 panel
President of the jury: Olivier Bajard, “Meilleur Ouvrier de France” in the patisserie category and World Champion in the dessert profession.
Sponsor of the competition : Loic Béziat, of Béziat Frères in Cahors and World Champion of the Sweet Arts.
Competition director: Dominique Campergue, teacher of cuisine at the Ecole des Métiers du Lot vocational school.
Technical jury:
- François Frauziol, Andros R&D Pastry Chef.
- Laurent Le Daniel, “Meilleur Ouvrier de France” in the patisserie category.
- Raphaël Dussuelle, trainer in pastry arts at the Chambre de Métiers et de l’Artisanat du Lot vocational school.
- Stéphane Augé, “Meilleur Ouvrier de France” in the ice cream category.
Tasting panel:
- Didier Selin, Baker-pastry chef – Selin artisanal bakery.
- Didier Smeets, Chocolatier-pastry chef of Berneau – Belgium.
- Gérard Cabiron, “Meilleur Ouvrier de France” in the frozen desserts category.
- Joël Defives, “Meilleur Ouvrier de France” in the baking category.
- Johanna Le Pape, World Champion of the Sweet Arts, well-being and responsible pastry chef.
- Julien Dugourd, Pastry Chef of La Chèvre d’Or **.
- Justine Taurrisson, Andros R&D Engineer.
- Pascal Bardet, Chef of the restaurant Le Gindreau *.
- Pierre Chirac, Executive Pastry Chef of Stéphanie Le Quellec’s establishments, including the restaurant La Scène **.
- Serge Vieira, Bocuse d’Or and Chef of the Serge Vieira restaurant.
- Sébastien Soulié, Raspberry producer – Altillac.
- Tom Coll, Pastry Chef at Pré Catelan ***.
