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France's best mille-feuille is found in Île-de-France!

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The Editor

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Early October marked the third edition of the Mille-feuille Master competition. A national competition just as prestigious as the search for France's best butter croissant or finest baguette, which this time focuses on, as its name suggests, one of pastry's most beautiful creations: the mille-feuille. And here's the good news—the winner is located just an hour away from Paris!

Following the election of the best butter croissant in France, it's time for a new gem gracing the windows of our favorite bakeries and pastry shops: the mille-feuille. On October 3rd, the Mille-Feuille Master Prize 2026 was awarded to a young pastry chef working in the Île-de-France region, just an hour from the capital. To discover her creation, head to Duhamel bakery in Orgeval, in the Yvelines, where homemade, wonderfully crispy and beautifully vanilla-infused mille-feuilles are drawing crowds.


Everyone's crazy for mille-feuille

At just 22 years old, Alexia Léard can now proudly claim to be France's mille-feuille champion. And rightfully so, on October 3rd, 2026, during the Patiss'Art Show held at Espace Etoile

href="https://www.lebonbon.fr/paris/news/cette-rue-mythique-parisienne-va-totalement-se-transformer/">Saint-Honoré in the 8th arrondissement, the National Confederation of French Bakery-Pastry awards him the gold medal of the Master Mille-feuille 2026. 

In pursuit of the ultimate prize, around ten artisan bakers and pastry chefs came from all corners of France to compete, each offering their own take on this beloved French gastronomic classic inspired by Fashion Week themes, explains Sortir à Paris. The jury, made up of Masters of France and renowned culinary personalities, then judged the participants based on aesthetics, taste, puff pastry quality, and technique.


A crowned address

Though Alexia was the youngest contestant competing for France's best mille-feuille, she managed to stand out with passion and mastery. "You must q

that the millefeuille is crispy and perfectly baked throughout. The cream also needs to have a great texture—smooth and homogeneous, with a lovely vanilla flavor. That's what makes the difference between a really good millefeuille and an exceptional one » the pastry chef tells Actu.

Beyond technique, Alexia also makes a point of using carefully selected ingredients for her creations. Flour from the Vexin, Normandy butter, and vanilla pods imported from Tahiti… All prepared and assembled fresh daily in Orgeval, then also sent to the two other Duhamel boutiques in Versailles and Saint-Germain-en-Laye. So you can find this award-winning cake in all three Duhamel bakery-pastry shops in the region—all that's left is to plan your next autumn getaway to pop by and dig your fork in!

Duhamel Bakery
1, rue du Maréchal Foch, 78630 Orgeval
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