Jury members of "Fruits de Talent" competition - Andros Chef, professional fruit ingredients
Contests Events

Jury members of “Fruits de Talent” competition

Every year, we have the privilege of welcoming a panel of esteemed professional chefs who generously offer their time and expertise to Andros Chef's competition. Discover the members over the years!

2024 judges

2024 Judges

Head judge: Arnaud Larher, Meilleur Ouvrier de France pâtissier.

Sponsor of the competition: Aurélie Collomb-Clerc, she has been awarded Best Pastry Chef of the Year by Le Chef Magazine in 2021, named Best Pastry Chef of the Grandes Tables du Monde in 2022, pastry chef, distinguished by the Michelin Guide in the “Passion dessert” section 

Competition Director and Commissioners

  • Dominique Campergue, Teacher of cuisine at the Ecole des Métiers du Lot vocational school. 
  • Raphaël Dussuelle, Trainer in pastry arts.   
  • Stéphane Augé, Meilleur Ouvrier de France in the ice cream category and trainer of the French Team for the Gelato World Cup 2020.

Tecnical jury: 

  • Aurélien Trottier : Pastry chef and member of Relais Desserts International, owner of Artisan Passionné shops in Angers and finalist of Meilleur Ouvrier de France pâtissier competition.
  • François Frauziol : R&D pastry chef at Andros.
  • Gabriel Le Quang : “Meilleur Ouvrier de France Pâtissier” in 2023.
  • Hélène Kerloeguen : Pastry Chef of Prince de Galles Paris.
  • Loïc Béziat : Pastry Chef and World Champion of Confectionnary Arts, from Béziat Frères boutique in Cahors – Relais & Dessert members.
  • Xavier Berger : Meilleur Ouvrier de France chocolatier, owner of Xavier Berger shops in Pau and Tarbes – Relais & dessert members.

Tasting panel:

  • Candice Ditlefsen : Pastry Chef, awarded 2nd place at the International Trophy “Trophée International de la Pâtisserie Chocolaterie Française” in 2023.
  • Dani Pierard : Master Chocolatier, winner of the “Coupe de France des Jeunes Chocolatiers Confiseurs” in 2019 and of the “Agitateur de Papilles” trophy at Serbotel fair in 2023.
  • Elodie Brun : Producer of blackcurrants and redcurrants, partner of Andros in the Monédières region.
  • Franck Lacroix : Editor-in-chief at Journal du Pâtissier, host of Franck Lacroix Podcast.
  • Marc Ducobu : Pastry Chef, Ducobu Patisserie in Waterloo, Belgium, and member of Relais Desserts.
  • Marc Vergé : Executive Chef at Bertrand Hospitality and member of Maîtres Cuisiniers de France.
  • Narae Kim : Head Pastry Chef at Park Hyatt Paris-Vendôme, crowned Pastry Chef of the Year 2024.
  • Pascal Lac : Chocolatier, pastry chef, pastries Lac in Nice.
  • Yanis Ols : winner of last year competition “Fruits de Talent”, currently apprentice in pastry at Maison Proumen in Aurillac.
  • Yann Evanno : Pastry Chef, R&D Manager at Maison Pierre Hermé Paris.

2023 panel

Jury members 2023 “Fruits de Talent” Competition

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

Jury members 2022 “Fruits de Talent” Competition

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

Jury members 2021 “Fruits de Talent” Competition

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 directorDominique 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 ***.

Our inspirations

Fruits inspire the greatest creatives! Discover these recipes from professionals and awaken your taste buds!

Some more inspirations over here
Manon Faure buffet Fruits de Talent 2024 Cecille Youngs entremets
Florence Lesage
Manon Faure buffet Fruits de Talent 2024 Cecille Youngs entremets
Florence Lesage