Published on 11/11/26

Audacity Takes Center Stage at the 3rd Sustainable Pastry Competition 2026

Committed to supporting chefs since its inception, Valrhona remains attentive to the challenges shaping the world of gastronomy and actively supports its evolution. Joining the creation of this competition, initially dedicated to cuisine before expanding to include a pastry category, was therefore a natural step.

The competition celebrates pastry talent and challenges participants to create desserts that are indulgent, ethical, and environmentally responsible. It promotes an approach to pastry rooted in sustainability, seasonality and creativity.

Designed as a laboratory of ideas and expertise, the competition encourages young pastry chefs to explore a more conscious vision of pastry, where technical excellence, creative boldness and environmental responsibility come together.

 

Millefeuille and Mushrooms in the Spotlight

For the 2026 edition, jury president Sébastien Vauxion challenged contestants to reinterpret one of the most iconic creations of French pastry: the millefeuille.

Their mission was to incorporate an unexpected ingredient linked to the seasonality theme of this year's competition: mushrooms, in all their forms.

The theme reflects a more mindful and responsible approach to pastry-making, one that limits the use of freezing, molds, plastic and pastry rings, while encouraging quick assembly and greater creative freedom.

Invent, innovate, enjoy yourselves and create something delicious.

Sébastien Vauxion

Concours Pâtisserie Durable 2026 Jury

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Judging Excellence and Commitment

Contestants were assessed by three expert juries composed of pastry professionals, under the watchful eye of Pierre Hermé, Honorary President of the competition.

 

Sustainability is often seen as being at odds with flavor and taste. On the contrary, sustainability encourages us to think more deeply about taste and to strengthen it. There is no reason to oppose sustainability and culinary excellence; they go hand in hand.

Pierre Hermé 

 

Throughout the final, candidates were evaluated on three key areas: laboratory work, taste and textures, and their oral presentation explaining the sustainable practices implemented within their establishments.

Concours Pâtisserie Durable 2026 Hélène Roger

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The final tasting was judged by a panel of pastry chefs actively committed to driving the profession toward a more responsible future: Jessica Préalpato, François Morello, Titouan Claudet, Matthieu Carlin, Tess Evans Mialet and Gilles Marchal.

 

Winners of the 2026 Edition

The competition's highest distinction was awarded to Axel Pachot, Pastry Chef at Château du Mont Joly (Jura), whose millefeuille featuring gaudes, pears and mushrooms paid a delicious tribute to the "Jurassian Woodland."

@jbouvier_studio_patisserie_gagnat.jpg Concours Pâtisserie Durable 2026 Axel Pachot Millefeuille

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Final Rankings

  • 2nd place: Hélène Roger, Pastry Chef, Le Taillevent (Paris)
  • 3rd place: Judith Bernard, Pastry Chef, Alma by Marvin Brandao (Lyon)
  • Commis Award: Anna Marchou

 

 

The Sustainable Cuisine Competition 2026

The Fondation pour la Cuisine Durable by Olivier Ginon also showcases responsible gastronomy through the Sustainable Cuisine Competition, whose final took place alongside the pastry competition and highlights exceptional, purpose-driven culinary creations.

First prize was awarded to Baptiste Prieur, Chef de Partie at Couvent des Minimes, for his Sisteron lamb pot-au-feu, Mémoire des Collines, featuring fava beans, the mandatory ingredient of this year's edition.

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Second and third prizes were awarded respectively to Luke MacLeod, Chef at Sandikala, and private chef Olivier Massol. The Commis Award was presented to Lorenzo Royer.

 

Photo credit @jbouvier_studio