Lot. Excellence and young talents on the menu of two pastry competitions in Andros

All participants, organizers, coaches and jury around Frédéric Gervoson.
All participants, organizers, coaches and jury around Frédéric Gervoson. (© LJ)

Day of Excellence around fruit in Andros. around its brand Cape Andros, the Biarritz-based company organized the second edition of the Fruits de Talent pastry contest. 8 young finalists and their coach were then subjected to the opinion of prestigious jurors including several chefs The best workers in France.

Frédéric Gervoson, the boss of Andros, I was happy, the time, the atmosphere, the quality, the emulation, the talent and the youth, all came together to make this second edition of the Fruits de talent contest a real success. The thing had been in turmoil since October. 230 training and advanced training schools, hotel schools and CFAs from around fifty departments were invited to participate. At the end of a selection process, 8 young people, of which only one young, remained in contention and were invited to compete in Biars this Saturday, May 7th.

This increasingly coveted award
This increasingly coveted award (© LJ)

The tests took place in front of the company, right next to the experimental orchard, under the tents set up for the occasion. A 15-hectare orchard created in 2018 where 15 different species are grown. Strawberries, raspberries, figs, quinces, pears, chestnuts etc. they are produced there in agroecology under the guidance of Cyril Thereygeol with the contribution of the experience of the farmers who supply the company. Mulch, pollinating grass, or even agroforestry make it special.

Special mention for a young Cadurcienne

Citrus fruits were the focus of this 7-hour event. The candidates had the task of producing 4 different desserts around these fruits: entremet, pastry, travel cake, plate dessert. They were supported by their respective mentors, teachers or learning leaders. The jury issued its verdict at the end of the day. A prestigious jury composed of about twenty renowned professionals and chaired by David Tissot, Meilleur Ouvrier de France and Bocuse d’Or 2021, as well as other MOFs recognizable by their blue-white-red collar, such as the Japanese pastry chef Keïko Nagae who is went to Pierre Gagnaire and Michel Troisgros.

It was the young Mélanie Hours, an apprentice from Lyon, who won the first prize. In second place the Breton Mélanie Ardoin, and on the third step of the podium Bérénice Vanvincq, helped by her mentor of the day, the pastry chef from Miers, Jordan Joro. Another mention went to Cadurcienne Kitty Barraud, very young and only in her first year of CFA in Cahors. The 8 candidates came from all over France (Côtes d’Armor, Meurthe and Moselle, Meuse, Lyonnais, Nîmes or even Ain).

Promote young people and the Andros Chef brand

Andros’ goal, as Maxime Gervoson, General Manager France points out, was to promote young people, the transmission of know-how, highlight new talents and their leaders. But it was also about promoting the Andros Chef brand, aimed at chefs, pastry chefs, chocolatiers and ice cream makers. “A high-end, 100% natural brand created 5 years ago and which wants to be close to professionals”points out Cédric Hemans, development director of Andros Chef.

Candidates double their efforts and concentration.
Everything is going well, in a good mood. (© LJ)

This competition is also the only one that takes place around the fruit, a fruit without any color, even natural. It also aims to support learning, trainers and schools in the transmission of knowledge and to promote new talents, as underlined in conclusion by the president of the national association of pastry trainers, Jean-Charles Balthazard, delivering the ANFP trophy to the coach Sandy Voland, another student whose trophy he had already won last year.

Video: currently on Actu
Beautiful pieces, delicious to each other ...
Beautiful pieces, each as delicious as the other … (© LJ)

It was Frédéric Gervoson who had the last word to sum up the day: “Vive la jeunesse! “A way to underline how much the Biarritz-based company, which has 10,000 employees worldwide, is linked to transmission and excellence.

LISE JOLLY

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