For the third consecutive year, the Michelin Guide, in association with Valrhona, wants to recognize the profession of restaurant pastry chef, which has been experiencing great growth in recent times, through its Passion Dessert awards.
In the 2000s, a new generation of chefs with a great ecological conscience emerged, marked by fear of global warming, the loss of biodiversity, and chronic diseases linked to sedentary lifestyle and poor food hygiene. In addition, these professionals respect seasonality, opt for fresh products from small producers, and prefer natural honey to refined sugar.
A trend that is also reflected in 2021’s Passion Dessert selection, made up of pastry chefs who combine technical excellence and awareness of their environment. To choose the representatives this year, Michelin inspectors have traveled to France in search of talents who not only renew the techniques and aesthetics of their creations, but also approach the profession from an ethical sense.
These are the eleven selected chefs:
- Cedric Perret, Le Clair de la Plume (Grignan)
- Simon Pacary, La Table de Franck Putelat (Carcassonne)
- Pierre Chirac, La Scène – Stéphanie Le Quellec (Paris)
- Sébastien Paris, Les Morainières (Jongieux)
- Morgane Raimbaud, Alliance (Paris)
- Anne Coruble, L’Oiseau Blanc Péninsula (Paris)
- Ayumi Sugiyama, Accents table Bourse (Paris)
- Maëlle Bruguera, Le Art (Château de la Gaude)
- Max Martin, Restaurant Yoann Conte (Veyrier-du-Lac)
- Yannick Piotrovski, La Magdeleine – Mathias Dandine (Gémenos)
- Aymeric Pinard, La Côte d’Or (Saulieu)