On March 4th and 5th, the École Nationale Supérieure de Pâtisserie (ENSP) of Yssingeaux hosted the 19th edition of the Festival National de Croquembouches, a competition open to apprentices and artisans. “Musical instruments and flowers” was the theme proposed this year, a theme that once again inspired the creativity of participants from all over France, and even Belgium.
Proud sponsor of the event since 2019, HYDROPROCESS had the chance to assist teams in the cutting of pieces with ChefCut® on each edition!
The jury of the trophy, presided by Stéphane Glacier, Meilleur Ouvrier de France Pâtissier 2000, witnessed the creation and tasted each creation of the 7 Senior participants and the 25 Junior teams before establishing the standings in different categories:
SENIORS
General ranking
1. Ludovic Chantre (Frédéric Hawecker à Châteaurenard, Bouches-du-Rhône)
2. Aymeric Chatellier (ENSP Yssingeaux)
3. Axel Hedin (Brice Leprenant à Evreux, Eure)
Originality
Jérémie Lavaux (Jean-Baptiste Soulière à Chamalières, Puy-de-Dôme)
Best Tasting
Camille Delgoulet (Didier Selin à Saint-Céré, Lot)
Most artistic piece
Ludovic Chantre (Frédéric Hawecker à Châteaurenard, Bouches-du-Rhône)
JUNIORS
General ranking
1. Mathis et Samuel Anstett (Ecole de la boulangerie et pâtisserie de Paris)
2. Constance Desreveaux et Cyril Tolza (CMA Hauts-de-France)
3. Enzo Pandolfino et Andréa Martignon (CFA de Metz)
4. Florine Kleissler et Amelyne Le Gall (Institut Paul Bocuse à Ecully)
5. Jules Dutertre et Laudine Pagès (Ecole Ferrandi à Paris)
Team spirit
Nino Thomas et Nolan Huou (MFR Saint-Michel Mont Mercure en Vendée)
Most artistic piece
Baptiste Duchiron et Axel Gautier (CFA de Saint-Benoit dans la Vienne)
Best tasting
Mathis et Samuel Anstett (Ecole de la boulangerie et pâtisserie de Paris)
Most beautiful cutting
Marion Chaix et Zoé David (CFA Le Fontanil en Savoie)
