On April 4 and 5, the 44th Championnat de France du Dessert was held at l’École Hôtelière de Grenoble, organized by CEDUS (Center d’Etudes et de Documentation du Sucre). The contestants were evaluated by a jury chaired by Emmanuel Renault, star chef of the restaurant Flocons de Sel in Megève and MOF 2004.

In the professional category, gold was awarded to François Josse, from the restaurant Le George V in Paris, for his dessert Baba Citrus and Vegetable Flavors, formed by creamy yuzu-tarragon, baba, baba syrup, Basque shortbread, lyokan confit, whipped cream yuzu honey, coriander gel, herbs sorbet, and clementine brunoise coriander. Silver went to Jonathan Chapuy (sous pastry chef from Shangri-la, Paris), and bronze went to Sébastien Damon (pastry chef at Villa Florentine, Lyon).

In the junior section, the victory went to Gaël Reigner, of the Lycée hôtelier de Saint-Quentin in Yvelines, Guyancourt, for the dessert Sweet Divergence, created by voatsiperifery pepper ice cream, lemon pepper juice Voatsiperifery, madeleine, frosted lemon, pineapple brunoise, pineapple pie, lime, tuimle cereal, and lemon cream.  He was followed by Clément Halle (lycée du Sacré-Coeur, Saint-Chély-d’Apcher), and Thomas Pol (lycée Paul Augier, Nice).