Who will be the next great Pâtissier?

MENUA programme in four parts of 110 minutes each,

showing weekly during prime times.

Presented by Virginie Guilhaume

With a top class judging panel including:

Christophe Michalak

Christophe Adam

Philippe Urraca

and Pierre Marcolini

❦

Ten professional chefs battle it out to become the next big thing in FrenchPâtisserie, watched and judged by a panel of renowned experts along the way.

THE CONCEPT

The contestants are aided, supported and trained by these illustrious judges,themselves all renowned Patissiers. The contestants will undergo on thejob training in the judges residences or Pâtisseries, in Paris or across Franceso they can learn all there is to know from the experts.

Throughout the programmes, the contestants will have to reach down deepinto their reserves of creativity, techniques, and knowledge as they facechallenges and tests that will mean only the very best will win through tovictory.

So today, it’s time for French Pâtisserie to have its spot in the sun with a te-levised professional competition, as even with all the amazing choices onoffer today in world cuisine, French Pâtisserie is still recognised as beingthe best in the world!

❦

The competition is structured around two key themes, the sharing of expertiseand the challenge to win.

THE COMPETITION❦As in every cookery competition event,the contestants are somewhat likeathletes in the unrelenting sense ofperfection they bring to the table. Andnow, in front of the Grand Pâtissiers(the judges) they have a chance to per-form and shine again and again, dayafter day, as they reap the benefits ofthe savoir-faire of the judges. Throug-hout their training stages the contes-tants will experience total immersionin the world of these renowned chefs,famed the world over for their Pâtisse-rie. Harking back to French traditions ofold, the contestants will be shownancient techniques in producing local

THE CHALLENGES

Four prime time shows make up thecompetition and the challenges aredesigned to find the best contes-tants. For the losers, this is the end ofthe line. Each challenge is judged andevaluated by the panel of leading pro-fessional chefs: Christophe Michalak,Christophe Adam, Philippe Urracaand Pierre Marcolini.

In order to make it to the final stages,the contestants will have to demon-strate the total range of their abilities,techniques, creativity, savoir-faire,adaptability, in short ALL they have tooffer. The competition is arranged sothat there will be on the spot elimina-tions, but equally second-chancesand immunities will be granted.

These challenges will allow the fullrange of the contestant’s abilities tobe tested and demonstrated.

Pâtisserie delicacies from the verypeople who have guarded the secretsdown the years.

The programme will also give a uniqueinsight into a difficult profession, aprofession that calls for passion, totalcommitment, incredible technique andcreativity in order to become the best:in creating both beautiful, and beauti-fully tasting, Pâtisserie, our Pâtissiersare true artists!

They are ten, all professionals in the world of Pâtisserie. They come from all overFrance, all hugely passionate and dreaming of becoming the next Grand Pâtissier.

THE CONTESTANTS

They will have the opportunity to perfect and hone their skills alongside anillustrious panel of judges, who themselves are masters of their craft.

THE

CO

AC

HE

S

Normally, the Grands Chefs Pâtissiers on a judging panel of this type donot mix or rub shoulders with the contestants, these renowned chefsengender respect, and they share in the passion and love for their profes-sion, and sharing their expertise and knowledge is a core aspiration. Theymanage their own Pâtisserie or those in large hotels or restaurants, andthey have taken part in some of the world’s leading competitions: Meil-leurs Ouvriers de France, Coupe du monde de pâtisserie, Bocuse d’Or, etc.

They will welcome the contestants into their workspace, train them andintroduce them to their signature dishes, and the contestants must workunder and obey the orders of their coaches to progress in the competi-tion. During all training sessions the contestants are judged and evaluatedthroughout.

❦

THE JUDGES

They are four in number. They are at the top of their professions and are recognised as amongst the best in the

world. All four have a strong personality and high aspirations for their craft. Christophe Michalak, ChristopheAdam, Pierre Marcolini and Philippe Urraca are the judges on this panel.

CHRISTOPHE MICHALAKStarting as an apprentice in a small-town modest Pâtisserie, hehas become, at the age of 36, one of the most well-known ChefsPâtissiers in his industry. Of Italian descent, he was bought up ona diet of strict discipline and a desire to conquer all. Graced withhighly developed artistic sensibilities, he has learned his professionthrough travelling the world and exploring its varied cultures.

CHRISTOPHE ADAMThe name of Christophe Adam has long been associated with thatof Fauchon and Luxury Pâtisserie, Christophe has created his ownbrand through the opening of several establishments starting in2011. He is a specialist in sweet snacking. Christophe was born inBritanny in 1972. At age 16 he started his gastronomic journeythrough his apprenticeship in Legrand, at Quimper.

PIERRE MARCOLINIPierre Marcolini, one of the biggest names in the world of Choco-laterie, is the head of a thriving business which bears his hallmark.Belgian by birth and of Italian descent, he decided to become aPâtissier at age 14, with a passion for Chocolaterie already in place.Pierre considers having found his vocation so early in life to be areal asset to his career.

PHILIPPE URRACAMeilleur Ouvrier de France (Best French Employee) and Presidentof the Meilleurs Ouvriers de France in Pâtisserie since 2003, Phi-lippe Urraca is the big boss. Growing up in Labéjan, the master chefdid an apprenticeship in renowned Pâtisserie Nogaro at the age of15. At 19 he took over the family business then opened his ownPâtisserie in Gimont.

1991-1993: Trained in Hiltonhotels in London, then Brussels1993-1995: Joined the team atthe Hotel Négresco, Nice1995-1997: Worked in Fauchon,Paris1997-1998: Opened a Pâtisserieat Kobé1998-1999: Consultant for Pierre Hermé, New York1999-2000: Returned to Paris,worked in famous Maison LaduréeSummer 2000: Head Pâtissierat the Plaza Athénée Hotel,Paris2005: Winner of the Coupe dumonde de la pâtisserie2007: Release of the book C’estdu gâteau! (Plon. edition)2009: Entry into Who’s Whoguide2013: Release of the book BestOf Christophe Michalak (AlainDucasse edition)

Christophe is an eternal gour-mand who every day looks toseek out and surprise with re-working the great classics inPâtisserie. He has given us suchdelights such as la religieuseau caramel beurre de sel (saltedcaramel butter cream pastries)or les Bisounours en Guimauve(Marshmallow teddy bears)Sensitive and passionate, hehas decided to create newtrends and not follow them.Christophe likes to quote thenear mythical phrase of R. F.Kennedy “There are thosewho look at things the waythey are, and ask why... I dream of things that neverwere, and ask why not?”

1990: Departed for London,where he trained at Le Gavroche,the 3 starred Michelin restaurant,owned by the Roux brothers1991-1994: Christophe Felderand Laurent Jeannin welcomeChristophe to the Crillon1994-1996: Head of Pâtisserieat the Beau Rivage Palace, inLausanne1996: Joins Fauchon, alongsideSébastien Gaudard1997: Becomes Dessert Chef 1999: Attains position of Sous-Chef2001: Becomes Head PastryChef To 2011: Head of Pâtisserie andBoulangerie at Fauchon. Heleads a team of 27 pâtissiers.

Through observing new trendsin modern urban lifestyles,Christophe Adam seeks toadapt traditional Pâtisserie tonew tastes, to address emer-ging new tastes and curiositiesin taste. Today he has twoAdam establishments and inDecember 2012 opened hisnew concept store honouringthe Eclair, L’Éclair de Génie, inthe 3rd arrondissement inParis.

1983: Head Pâtissier (at only 19)at the head of a team of 12people 1988: Promoted to Meilleur Ap-prenti de Belgique (Best BelgianApprentice)1991: Selected as Meilleur Ouvrierde Belgique (Best Belgian Employee)1992 and 1993: runner-up inthe Monde de pâtisserie1995: Crowned world champion,opened his first atelier1996: Opening of his first esta-blishment 2001: Travelling around theworld 2003: Opening of his 1st Parisestablishment2010: Opening of his 9th esta-blishment in Japan2013: Opening of his 3rd Parisestablishment on the rue duBac (7e)

A complete and total perfec-tionist, Pierre Marcolini aims tooversee the total creative pro-cess to ensure outstandingquality for all his products. Itcould even be claimed that notone chocolate leaves the storethat Pierre hasn’t tasted himself.Today there are thirty of hisestablishments around theworld. For Pierre Marcolini,pleasure is all about simplicity.But simplicity does not meanthat perfection should not always be sought… “I lovesimple things that are difficultto create“.

1985-1986: Consultant Pâtissierat the Hôtel de France, Auch, inGascony (former residence ofAndré Daguin) and creation of aBriocherie in Auch1987 to date: Consultant Pâtis-sier and Chocolatier for theCacao Barry group1986-1988: Casual teacher inPâtisserie CFA in Auch and LEP inPardailhan1990: Consultant at restaurantL’Escargot, Stockholm1992 to date: Consultant for thesociety Prolainat, in Blanquefort1994: Promoted to MeilleurOuvrier de France1996: Creation of the companyMidi-Pyrénées Pâtisserie S.A., inGimont, and opening of a Pâtis-serie in Auch1997: and opening of a Pâtisseriein l’Isle-Jourdain Since 2003: President of theMeilleurs Ouvriers de France inPâtisserie.

Today Philippe, world-esteemedchocolatier, is in charge of thecreating the Gâteaux for theEiffel tower restaurant. He sumsup his career in a few words “I wasn’t able to go in by thenormal door, so I went inthrough the biggest. This tookme a few extra years, but I gotthere in the end”.

❦

1

6

10

4

3

5

2

9

7

8

THE

CO

NTE

STA

NTS 1 – AMAURY GUICHON

21, 6 years in Pâtisserie (4 of study and2 on the job experience)

CURRENT POSITION: Head of R&D atHugo & Victor, currently lives in Parisand was born in Cannes. PRIZES / AWARDS: 2012 - 1er prix auconcours Délices de la Méditerranée,2010 - 2e prix au concours nationalCroquembouches. 2010 - médaillé d’or au concours régional (Île-de-France) des MeilleursApprentis de France.

2 – BRAHIM MECHEMACHE28, 10 years in Pâtisserie (4 of studyand 6 on the job experience)CURRENT POSITION: Head Pâtissierat the 5 star Hôtel Métropole, and atthe restaurant Le Grand Quai in Geneva.Currently lives in Saint-Julien-en-Ge-nevois and was born in Montpellier. PRIZES / AWARDS: 2012 - 3e prix auconcours Challenge des mains d’or

3 – CAMILLE PAILLEAU19, 5 and half years in Pâtisserie (3 ofstudy and 2 on the job experience) CURRENT POSITION: Demi-chef departie at the five star Hôtel Burgundy,Paris. Currently lives in Paris and wasborn in Les Lilas

4 – DENIS DEMARCK21, 6 years in Pâtisserie (3 of study and2 on the job experience)CURRENT POSITION: 2009 - médailléde bronze, au concours départemen-tal (Essonne) des Meilleurs Apprentisde France

5 – AUDREY GELLET 28, 7 years in Pâtisserie (2 of study and5 on the job) CURRENT POSITION: Pâtissière /trainer at Hotel school in Lausanne.Currently lives in Valence and wasborn in Beaune. PRIZES / AWARDS 2010: vice-cham-pionne au Mondial des Arts sucrés,2008 - gagnante au concoursSensibilité gourmande (dessert à l’as-siette), 2007 - vice-championne de France,catégorie junior, au concours Sensibi-lité gourmande.

6 – CAMILLE LECOINTRE22, 7 years in Pâtisserie (5 of study and2 on the job) CURRENT POSITION: Head Pâtissierat Terminus restaurant, 2 Michelinstars, Sierre, Switzerland. Current andhome town – Amiens. PRIZES / AWARDS: 2011 - Dessertd’argent au Championnat de Francedu Dessert junior

7 – SEBASTIAN TRUDELLE30, 15 years in Pâtisserie (6 of studyand 9 on the job) CURRENT POSITION: Head Pâtissierat Darcis (Belgium) and Head Choco-latier at Smores. Currently lives inMeerssen (The Netherlands) andhome town is Le Mans. PRIZES / AWARDS: 2012 - prix du De-sign au Dutch Pastry Award, 2009 -5e prix au World ChocolateMasters, 2008 - 1er prix au World ChocolateMasters France et selection pour la fi-nale internationale2007 - 1er prix et selection pour la finalenationale World Chocolate Masters, 2005 - prix jeune et prix du public,2004 - prix de dégustation

8 – YANN MENGUY27, 11 years in Pâtisserie (4 of studyand 7 on the job)CURRENT POSITION: Head Pâtissierat Le XV restaurant. Currently lives inParis and home town is Soisy-

9 – YVAN DE CHEVALLIER22, 7 years in Pâtisserie (5 of study and2 on the job)CURRENT POSITION: Head Chocola-tier at Vincent Guerlais. Currentlylives in Nantes, and home town isRennes. PRIZES / AWARDS: 2009 - 1er prixdes moins de 21 ans, pièce en choco-lat, à Romorantin-Lanthenay, 2011 - 1er prix au concours Serbotel(Nantes). Qualifié pour les World Cho-colate Masters France. 2013 - représentant français auChampionnat du monde du chocolat2013.

10 – MATTHIEU BIJOU28, 12 years in Pâtisserie, (3 of studyand 9 on the job) CURRENT POSITION: Head Pâtissierat the Maison du Danemark. Currentlylives in Saint Maur-des-Fossés, and home town is Mulhouse. PRIZES / AWARDS: 2010 - 4e à la fi-nale nationale du concours Dessert ofthe year, 2009 - 4e à la finale du Championnatde France du dessert, 2009 - 1er à lademi-finale Île de- France du Cham-pionnat de France du dessert, 2008 - 3e à la demi-finale du Cham-pionnat de France du dessert, 2008 - 4e à la finale nationale de Des-sert of the year, 2008 - 2e au concours artistique deMeaux.

Throughout the four prime time shows the contestants undergo the following tasks andchallenges.

THE PROGRAMMES

Their skills will be put to the ultimate tests and they will be based in prestigious

locations such as;

• The esteemed École Ferrandi

• The château de Chantilly

• The Trianon Palace in Versailles

Total immersion in training and working alongside the Great Chefs Pâtissiers in Paris

and across France;

• Claire Hetzler (Restaurant Lasserre, Paris)

• Sébastien Bouillet (Boutique, Lyon)

• Jean-François Foucher (Boutique, Cherbourg)

• Laurent Jeannin (Le Bristol, Paris)

They will revisit regional specialities and will

take a Tour de France of Pâtisserie;

• La tourtière, in Agen

• La chantilly

• Le calisson d’Aix

• La tropézienne, in Saint-Tropez

They will be studying new trends in Pâtisserie,

including;

• Snacking

• Pâtissier design

• The Metre cakes

• Wedding cakes

For the grand finale, the two best contestants will have to create a luxury buffet with

their signature chocolate dish as the centrepiece, all created under the same condi-

tions and environment as in the competition of the Meilleurs Ouvriers de France. The

Buffet will be held in the Second Empire room of the Grand Hôtel de Paris (Intercon-

tinental), where the biggest and most prestigious cultural and artistic events in

French patrimony take place, under the eyes of the Grands Chefs Pâtissiers français.

❦

Produced by Martange Production – Nathalie Roger-CottetProject coordinator: Christophe DavidDirected by Stéphane MeretHead of Games and Entertainment section: Nathalie AndréFrance 2 programme advisor: Nathalie Denise

Press contact: Sarah Holder, TV5MONDE UK, sarahh@medialink-ltd.co.ukTel: 0117 954 9189 Mob: 07952 894 573

QUI SERA LE PLUS GRAND PÂTISSIER? - STARTS SATURDAY 30TH NOVEMBER AT 8PM (UK TIME)