2025 Sustainable Pastry-Making Competition : A third edition steeped in commitment
2025 Sustainable Pastry-Making : a competition with real purpose
The 2025 “Sustainable Pastry-Making” Competition again invites the talents of tomorrow to come up with gourmet creations that are both ethical and respectful of the environment.
Created by the “Fondation pour la Cuisine Durable by Olivier Ginon”, in partnership with Valrhona and Pierre Hermé, this is the only competition that promotes sustainability and seasonality in pastry-making, and takes place at the Vatel Academy in Lyon.
Candidates had to rise to an unprecedented challenge : to bring out the best in the chocolate while integrating eco-responsible practices into every stage of their creation.
The candidates were judged by renowned experts : Pierre Hermé, Sébastien Bouillet, Sébastien Vauxion, Vincent Guerlais, Sébastien Claverie, Claire Damon, and Marie Simon. Throughout the competition, they graded participants on three key points : laboratory technique, taste and textures, and finally an oral explanation of their sustainable approach, giving candidates a chance to showcase the responsible practices implemented in their establishment. The involvement of these experts gave the competition more technical depth, combined with advanced thinking on the pastry of tomorrow.
The winners of this year’s competition
François Morello, commis pâtissier at the Hôtel du Castellet (Var, 83) created a perfect dessert combining three main ingredients : figs, beet and Camargue rice. He has mastered the art of environmentally-conscious pastry-making where nothing goes to waste and everything is transformed.
Congratulations to Agathe Verpilla, pastry chef and manager of Bibiche (Grezieu-la-Varenne, 69), and Jean Guillaume Rupin, chef and manager of Cinquante-huit Le Restaurant (Nevers, 58), who took the second and third prizes.
Congratulations also go to Elena Burlacu, Mathilde Pelizz, Charles-Elie Leyzour and Kenza Savary, who really put their hearts into the task and rose to the challenge!
The 2025 Sustainable Cuisine competition
The competition also puts the spotlight on sustainable cooking by highlighting exceptional creations.
Congratulations to Maxime Szczepaniak, chef-manager of the La Mandibule restaurant in Alixan (26), who took first place in the 2025 “Sustainable Cuisine” competition, winning over the judges with his precise flavors, consistent commitment and emphasis on sustainable produce.
Second and third place went to Clément Mengardon, chef de partie at Prairial (Lyon,69) and Aurelio Alessi, junior sous-chef at Brasserie de L'ouest (Tassin La Demi-Lune, 69) respectively.
