The young pastry chef working at Château de la Chèvre d’Or, Marc Jacquet, stood out during the national final in Rennes. He won the bronze dessert in the professional category.
On April 2nd and 3rd, the Louis Guilloux vocational high school in Rennes hosted the national final of the French Dessert Championship. Organized by Cultures Sucre, this 51st edition brought together the 16 finalists selected from all over France, divided into two categories: juniors and professionals.
Marc Jacquet, who works under the orders of Florent Margaillan at Château de la Chèvre d’Or in Èze, was among the eight professionals competing. At the end of the event, he clinched the bronze dessert, praised for its technicality and Mediterranean flavor profile.
His dessert, titled “The Mediterranean Ode”, combined bergamot, sea fennel, sheep’s yogurt, and citrus fruits. A composition that was both precise and inspired, evoking the terroir of the French Riviera.
A competition marked by creativity
The competition took place under the presidency of Franck Putelat, a two-star chef and former finalist of the contest. The candidates had to create two plated desserts for ten people in 4 hours and 50 minutes. The first, called “basket,” imposed technical and thematic constraints. The second, called “selection,” had allowed them to reach the final.
In the Professional category, the required theme was “We won’t get into a squabble!” working around pancakes and brown butter. Marc Jacquet was able to convince the jury through the accuracy of his flavors and his commitment to the event.
His assistant, Manon Bontemps, also received the Commis Award for her dedication and concentration.
The titles of Champion of France of Dessert were awarded to Clément Réauté (Maison Fleur de Loire, Blois) in the Professional category, and to Lucie Billon (Ferrandi School – Rennes Campus) in the Junior category.
Marc Jacquet’s performance, in a contest that reached a particularly high level this year, confirms his place among the talents to watch in the world of French pastry.