- Anne Coruble | That place between rigor and imagination
- Yulia Ivanova | Proudly conservative
- Graham Mairs | The sweet blood of trees
- Yusuke Matsuhita & Sachiyo Takagi | Redefining the trajectory of Japanese pastry
- Julien Álvarez | Rethinking the classics
- Albert Adrià | Goodbye to labels
- Alexis Sanson | Passion for sharing
- Christophe Domange | Simplify to create (better)
- David Baert | Restless classicism
- Fabien Emery | The manager who can’t stop being an artist
- Nicolas Lambert | Like a love letter
- Carmen Rueda | Telling as well as knowing
- Dexter Lee | Patisserie featuring swans, bamboo, and cyborgs
- Charles Spence | The guru of gastrophysics
- Luis Amado | Assembling flavor, assembling memory
- Matthieu Atzenhoffer& Alba Ruiz Ceamanos | A higher level
- Irene Iborra | The most emotional ice cream
- Janice Wong | Multisensory palate-pleasing desserts
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