Meet the finalists
Meet the finalists
Category Awards France: Explore the highest-scoring creations of this national selection
Category Awards France:
Explore the highest-scoring creations of this national selection
During National Selections, only one chef becomes a World Finalist. But the jury members believe each best-of-kind creation deserves some recognition. To honour hard work and incredible skills, an award is given to the highest-scoring assignments in each of the competition's categories. Discover the award-winning creations of France:
Category Award: Best Share the Fun Assignment
TRUTH OR DARE by Clément De Carvalho Videira
Inspired by the classic game, this edible board game makes the idea of an after-dinner treat extra sweet. The flavour experience began with the classic sweetness of vanilla in the shape of an extra smooth double cream mousse. The unique taste of a cherry confit followed by fresh acidity achieved with a dash of lemon. The flavour profile of this sharing dessert was balanced out with a biscuit and crémeux made with the intensity of Van Houten's Santo Domingo cocoa powder, and crunchy that added texture and emphasised the caramel notes of Cacao Barry's Ghana milk chocolate.
Category Award: Best Whimsical Bonbon Assignment
THE MARBLE by Samuel Fremaux
This extra-chocolaty creation was inspired by the classic marble game. Just like its source of inspiration, classic flavours composed the base of this bonbon. A chocolate vanilla ganache was at its heart, crafted with the fragrant nuts of Cacao Barry Mexique dark chocolate and the dominant cocoa flavour of Cacao Barry Alunga milk chocolate. The hazelnut praliné base completed the classic taste profile of the bonbon, while a praliné made with Alunga brought the fillings together. Finally, an eccentric dash was offered by the yuzu fruit paste.
Category Award: Best Pastry Play Assignment
THE JAZZMAN! by Alexis Soszynski
Driven by the idea of a jazz player, the creation continued the musical analogy of the chef's assignments. This pastry combined a cocoa shortbread with a delicate apple brunoise. The red fruit notes and dominant bitterness of Cacao Barry Alto el Sol created harmony in the form of a smooth whipped ganache, and then as an egg-based second ganache. Herbs were used to create a particularly fresh feeling.
Saturday, 19 October, 2024
