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French patisserie is enriched with five new MOFs

October 26, 2018
French patisserie is enriched with five new MOFs
Fernando Toda

In an incomparable setting like the Chateau de la École Ferrières on the outskirts of Paris, the final was held from October 22 to 24 to determine which professionals obtained the prestigious title of Meilleur Ouvrier de France (MOF) Pâtissier Confiseur. In total, 15 pastry chefs came to the final after overcoming different regional qualifiers. The level they demonstrated was outstanding, to the point that the rigorous jury, headed by Pascal Caffet, ended up awarding the distinction to five professionals.

The winning pastry chefs of the MOF 2018 title are Sébastien Trudelle (Smores Pastry & Chocolat, in Meerssen), Jonathan Mougel (PatisFrance – Puratos – Belcolade), Jean-Christophe Jeanson (Maison Lenôtre), Patrice Ibarboure (Freres Ibarboure restaurant, in Bidart), and David Briand (Ecole Valrhona). All of them surpassed the demanding level, making two artistic pieces in chocolate and sugar, two pieces of individual pastry, a freestyle chocolate creation, and a cake with the flavors of autumn, under the theme “Yesterday, today, tomorrow”.


The final brought together hundreds of people, including family members and leading professionals in the sector. Pierre Hermé, Franck Fresson, Frédéric Cassel, Oriol Balaguer, Philippe Urraca, Jean-Michel Perruchon, or the three winners of the previous edition, held in 2015: Christophe Renou, Jérôme Chaucesse, and Julien Boutonnet, well known for all of us in so good #14.


In the next so good #21 we will offer you more details about this edition, but first enjoy the most exciting moment during the ceremony, announcing the names of the five new MOF Pâtissier.