The Grand Prix de la Pâtisserie de Paris unveils its prize list for the 4th edition. Initiated by the City of Paris in collaboration with the famous pastry chef Pierre Hermé, this prestigious competition is an opportunity for pastry chefs, bakers and head pastry chefs from Parisian hotels and restaurants to showcase their skills and follow in the footsteps of Raamin Samiyi, Jordan Talbot and Quentin Lechat, all of whom are now renowned names in the field.
Where once the winner of the Grand Prix de la Baguette was awaited, today it's the creativity of artisan pastry chefs that Paris also celebrates. Paris's botanical wealth is honored in this 2025 edition of the Grand Prix de la Pâtisserie, a competition born in 2019 to showcase the expertise of the capital's artisan pastry chefs.
The Grand Prix de la Pâtisserie 2025 crowned two exceptional creations this Friday on the Île Saint-Louis, at the Syndicat des boulangers-pâtissiers du Grand Paris. Inspired by the theme "Plants and aromatic herbs from the woods of Paris", Mathieu Leveque, a professional at La Parisienne bakery, and Mahé Souchu, a young talent in training, stood out from among fifteen competing pastries.
On the professional side, Mathieu Leveque won over the jury with his "Poires feuilles Shiso" pastry. Inspired by his paternity leave, this creation blends the sweetness of pears, the crunch of pecans, and the subtle notes of Shiso, an Asian plant with soothing properties. Grown locally on a farm in Paris, Shiso is fully in line with the requirements of the competition. The cake, enhanced by a Tahitian vanilla ganache, is natural and balanced. This dessert is available from La Parisienne bakery, 21 rue des Halles, Paris Centre.
In the Jeunes Talents category, Mahé Souchu, apprentice at Maison Thevenin, took top honors with "Éveil des Sous-Bois". This dessert explores the herbaceous flavors of nettle, combined with the acidity of grapefruit and lemon. Its light mousse, tangy center and shortbread base offer a refined and unexpected combination. Mahé benefits from an internship at Maison Pierre Hermé, a precious recognition for this young talent.
The desserts were judged on taste, technicality, creativity, aesthetics and the origin of raw materials, by a prestigious jury presided over by Pierre Hermé and Nicolas Bonnet Oulaldj. These creations celebrate the richness of local produce and innovation in patisserie. A wonderful discovery for lovers of Parisian sweets! Let's go and discover these pastries!
Prices
Free
Recommended age
For all
