On Saturday, April 26, and Sunday, April 27, the 3rd edition of the best pastry flan competition took place at Place Antonin Poncet in Lyon 2e. Facing a prestigious jury made up of Mercotte, Ju Chamalo, Odile Mattéi, and Benjamin Martinetto from the account La Flanterie, participants competed in 5 categories: creative amateurs, traditional amateurs, childhood memories, creative professionals, and traditional professionals.
Three Lyonnais Recognized in the Professional Categories
Each category crowned a winner who received a best pastry flan diploma from Chef Fabrice Bonnot. Among the winners in the professional categories, we have three Lyonnais:
- Emelie Maleyre, pastry chef at L'Éclat de Pierre (Saint-Didier-au-Mont-d'Or), winner of the "traditional professional" category)
- Dali Jedda from the Noham tea salon (Lyon 9th), winner of the "Childhood Memories" category (a flan with the taste of frangipane galette des rois available every day in the shop)
- Maxence Mokhbi, pastry chef at Maison Ratatouille (Tassin-la-Demi-Lune), who finished 2nd in the "Creative Professional" category
Here’s the overall ranking of this 3rd edition that kept all its promises:
Creative Amateur Category:
• 1st: Marie Van Assel
• 2nd: Bastien Enria
• 3rd: Mikael Robelin
Traditional Amateur Category:
• 1st: Nicolas Guilcher
• 2nd: Anne-Gaëlle Bosdevezy
• 3rd: Mélanie Pagnard
Childhood Memories Category:
• 1st: Dali Jedda, from Noham tea salon, Lyon 9th
• 2nd: Jean-Marc Picca, pastry shop Accro de gâteaux, Hyères (83)
• 3rd: Emeline Ntootoume, amateur pastry chef (69)
Creative Professional Category:
• 1st: Paul Burckart, production sous-chef, Maison Savary, Chambly (60)
/>• 2nd: Maxence Mokhbi, pastry chef, Pâtisserie Maison Ratatouille, Tassin-la-Demie-Lune (69)
• 3rd: Cindy Heckman, pastry commis, Le Fournil par Nina Metayer (17)
Professional Traditional Category:
• 1st: Emelie Maleyre, head pastry chef at L’Éclat de Pierre, Saint-Didier-au-Mont-d'Or (69)
• 2nd: Thomas Maison
• 3rd: Pierre Clarissou, Pâtisserie P. Clarissou, Roanne (42)
