19
RESTAURANT DESSERT JURY
+ DOMINIQUE CRENN CHEF, ATELIER CRENN***, SAN FRANCISCO (USA)
PRIZES AND AWARDS San Francisco s Intercontinental Hotel 1st Michelin star in 2009 and again in 2010
First female chef in the US to receive 3 Michelin Stars (Atelier Green November 2018)
In 2019 Atelier Crenn was named to the World s 50 Best Restaurants at n°35
+ GIUSEPPE AMATO PASTRY CHEF, LA PERGOLA***, ROME (ITALY)
PRIZES AND AWARDS October 2020: 10 Best Pastry Chef of Italy Gambero Rosso Guide 2020/21
October 2019: 10 Best Pastry Chef of Italy Gambero Rosso Guide 2019/20
September 2019: Best Pastry Chef of Italy Santarosa Pastry Cup
+ SANG HOON DEGEIMBRE SOUTH KOREA-BELGIUM CHEF, L AIR DU TEMPS***, ÉGHEZÉE (BELGIUM)
PRIZES AND AWARDS 2 Michelin stars and a Green Star in the Michelin guide for sustainable restaurants
Chef of the Year 2016 by Gault & Millau
In 2014, L Air du Temps became a member of «Les Grandes tables du Monde»
+ BRANDON DEHAN PASTRY CHEF, OUSTAU DE BAUMANIÈRE***, LES BAUX-DE-PROVENCE (FRANCE)
PRIZES AND AWARDS Pastry chef of the year 2020 - Le Chef Trophy Elected Young Pastry Chef 2019 Gault & Millau
Michelin Passion dessert award 2019
NEW IN 2021
The Restaurant Dessert Jury is composed of 8 emblematic chefs. They explain what they expect from the candidates for this new test.
« Tradition is the core aspect of this contest, both pastry and cuisine have progressed signifi cantly over the past years. Taking this into consideration enables the contest to keep abreast of the latest developments. I expect the participants to draw on knowledge and tradition, use this as a base, taking into account new aspects specifi c to our times (less sugar, freshness, balance, textures, fat/acid balance, creativity). »
I hope that the restaurant desserts refl ect the chefs personalities. The creations should tell a story and elicit some emotion. If the candidates manage to achieve this, their desserts will be a success.
« I hope that the candidates will surprise me with new techniques and fl avours. They must push their refl exion further and reach beyond their comfort zone. »
« I hope to fi nd a proposal that celebrates the plate dessert and not the dessert on a plate. »
