2021 october 21
France preselection

Who will become France's next Chocolate Master? And unlock the secrets of what #TMRW tastes, looks and feels like?

Tune in for the French qualifying round of the World Chocolate Masters in Lenôtre School Paris, this October.

One chef will be victorious and defend France at the highest chocolate level.

MEET THE CONTESTANTS

Bezine Augustin


FORMER WORK AND ACHIEVEMENTS

- Salon du Chocolat, Tours (2nd place)
- Cabosse d'Or Junior, Vannes (Winner)

 

"Participating in the world chocolate master is above all a way to express yourself. Find new techniques, new tastes and above all a new way of producing. Combine design, taste and modernity.
The WCM is an opportunity for me to participate in the pastry of tomorrow."

Hugo Mouillé


FORMER WORK AND ACHIEVEMENTS

Criollo Trophy, Bordeaux (2017 winner)

 

"My motivations for participating in this competition are multiple. First I still have a lot of things to learn in our job, about myself too, and this competition is a wonderful opportunity to progress at all levels. Then, I like competition and competitions are always a great opportunity to compete against other professionals, the World Chocolate Masters brings together very good candidates and the prospect of being able to confront them  motivates me enormously. Also participating in this competition will help me to know my level, my knowledge, my skills and to have other objectives to progress always more."

David Collé


FORMER WORK AND ACHIEVEMENTS

- CAP pastry  and chocolate  at CEPAL in Nancy, I was hired in a pastry / chocolate equipment company as a demonstrator.
- WCM France National Selection 2017

- Coupe de France des Jeunes Chocolatiers in Paris

- Grand prix de la gourmandise in Dijon

 

"I want to participate in the WCM selection, because it is for me the opportunity to continue to progress in my profession. I have already had the chance to participate in the 2017 selection in Nantes and I have very good memories of it. This competition is for me one of the most complete because it requires a lot of preparation beforehand, up to the pressure to be managed during the live events. This competition is always innovative in terms of the theme and the requested achievements which requires a great reflection."

Takako Nakamura


FORMER WORK AND ACHIEVEMENTS

- Training at Cristophe Roussel (La Baule)
- Concours Bruno Le Derf - 2ème place
- La Cabosse d'or - 1ère place

 

"This competition is a chance for personal and professional development, to push my requirements, to continue to work on my creativity and to live a rewarding human experience.
My difference comes from my Japanese culture I will invest myself as much as possible in this competition, my training is in pastry I like precision and regularity in my daily work, My inspiration comes from nature, architecture, museum and modern art . Also by going to restaurants to discover new flavors and association, meet producers to be aware of their investments to produce quality products. I like to travel the world"

Antoine Carreric


FORMER WORK AND ACHIEVEMENTS

- Louis Berger trophy in Toulouse

- Pierre Mirgalet Criollo trophy

- Training sessions led by chefs such as Philippe Bertrand, Yvan chevalier, Stephane Leroux…

 

"For me the WCM represents a big challenge, a kind of achievement. It's a very complete competition that will push me even more to the limits, which must elevate me even more high.

It should allow me to combine my mastery and my creativity, which is the best way to progress.
This competition is therefore an accelerator in my professional life.
"Imagine tomorrow, without thinking like yesterday ..."
An inspiring and driving subject; since the theme came out, I take a different look at my job and draw
inspiration in my passions but above all in contact with chocolate."

THE JURY

Angelo Musa


FORMER WORK AND ACHIEVEMENTS

- World Pastry Champion 2003
- Meilleur Ouvrier de France 2007
- Chef Pâtissier Exécutif de l’Hôtel Plaza Athénée
- Chevalier de l’ordre des Arts et des Lettres 2013

Victor DELPIERRE


FORMER WORK AND ACHIEVEMENTS

- Champion du Monde « Coffee In Good Spirits »
- Consultant expert boisson
L'un de ses plus gros challenges du moment, c'est de créer des boissons sans alcool, saines pour la santé, respectueuses des saisons tout en travaillant le plus possible des ingrédients issus d'un commerce éthique et durable.

Anne CAZOR


FORMER WORK AND ACHIEVEMENTS

- Fondatrice Scinnoy (partenaire R&D en innovation alimentaire)
Depuis plusieurs années, elle collabore avec les équipes innovations de différentes Chocolate Academy et apporte son expertise scientifique.

Arnaud LARHER


FORMER WORK AND ACHIEVEMENTS

- Owner of multiple pastry shops
- Pastry chef at Peltier, Paris
- Pastry chef at Dalloyau, Paris
- Pastry chef at Maison Fauchon, Paris

Laurent DUCHÊNE


FORMER WORK AND ACHIEVEMENTS

- Meilleur Ouvrier de France 1993
- Chef at Millet, Hellegouarch, Peltier, Mauduit…
- Founder “La Maison Duchêne”
- Founder “Les chocolats de Kyoko”
- Founder boutique café
- Award de l’Excellence 2014

Fabien EMERY


FORMER WORK AND ACHIEVEMENTS

- Chef at Lenôtre
- European Champion Sugar Art 2017
- Instructor at l’École des Arts Culinaires Lenôtre
- Diploma of Honor “Les Challenges des Ducs”
- 2nd place Junior Showpiece
- Bronze medal regional selections Olympiade des Métiers de Bretagne
- National trophy winner Sucre d’art Stéphane Glacier

Alixe BORNON


FORMER WORK AND ACHIEVEMENTS

- World Pastry Champion 2003
- Meilleur Ouvrier de France 2007
- Chef Pâtissier Exécutif de l’Hôtel Plaza Athénée
- Chevalier de l’ordre des Arts et des Lettres 2013

PRACTICAL

When?

21 October 2021

Where?
Lenôtre School Paris

How to watch?

Follow us on Facebook and Instagram for live updates during this qualifying round.