Le Pastry Show Junior
Once again, the Salon du Chocolat offered children and their families the chance to go on an adventure through the magical world of chocolate, with fun, educational tasting experiences.
The little brother of the trade fair’s historic, unmissable show, the Junior Pastry Show is 100% dedicated to children!
Throughout the day, the chefs demonstrated easy recipes that you can try at home with your family.
Chefs appearing at the Junior Pastry Show:
By Claire Verneil – Claire Verneil
A former lawyer, Claire Verneil‘s life changed after taking part in MasterChef in 2011.
She has worked as Pastry Chef at the Hôtel Fairmont Monte Carlo, a patisserie teacher at the Pavillon Elysées Lenôtre cooking school and Pastry Chef at the Pavillon Royal.
Now working for herself, she uses social media to share her passion and her highly creative designs.
Her demo will feature: very chocolate hazelnut cookies !
Maison Fika – Julia Mariage
Meet Julia Mariage, pastry chef and founder of Maison FIKA, the unmissable gourmet concept-store in Asnières sur Seine, near Paris.
Trained at the Ecole Ferrandi in Paris, Julia loves to share her passion for good, homemade food.
But above all, she adores working with children, teaching them the tips and tricks of the trade, organising their dream birthday party and making their birthday cake… you are guaranteed to be amazed! Parents are also sure to find something to keep them happy, at our 100 sq m boutique-café.
For Halloween, come and join Julia and her daughter Valentine as they bake 100% chocolate wizard cupcakes. And you’ll have the pleasure of tasting them at the end of the workshop!
Lili & Clo – Lili Ta et Chloé Salomon
Lili & Clo is a pastry workshop where the focus is on good food and good company. Here, patisserie is accessible to everyone, even children!
A graduate of the Ecole Ferrandi and former chef at the Mandarin Oriental and the Ritz, Chloé and her partner Lili are passionate about passing on their techniques, so that your children can impress and treat the whole family. Soon they’ll be preparing afternoon tea just like the top chefs.
She’s cake – Sephora Saada
Sephora Saada, a graduate of the EBP school in Paris, pastry chef and creator of She’s Cake since 2011.
She’s cake, named best cheese cake in Paris by Le Figaro and l’atelier des chefs.
A personal and creative concept offering a wide variety of flavours, both savoury and sweet. The love of pastry and cooking: a family story.
In addition, the boutique at 37, rue du Roi de Sicile in the heart of the Marais has just reopened in a brand new, colorful, tangy and gourmet universe.
Chefsquare
Chefsquare is a community cooking school, founded in 2004. Its ambition is to reconnect people with the pleasures of homemade food, by offering face-to-face and online cooking and patisserie courses for individuals and businesses, internships in restaurants and vocational training. Sixty expert chefs from all backgrounds work in its Paris and Lyon workshops, eager to share their accessible, fun and responsible cuisine with you.
Moon and Sugar – Mounia Beaujour
Mounia BEAUJOUR, pastry chef & founder of Moon And Sugar workshops in the 13th arrondissement of Paris: I’m driven by a deep-seated desire to create, pass on and share convivial moments, in a spirit of discovery and good humor!
Sharing and pleasure are values that guide me both in my personal life and in my kitchen, a place of expression for the true roller-coaster that I am!
Mme Gourmande – Claire Robert
Claire Robert @mmegourmande
With a degree in pastry and chocolate-making, Claire loves creating as much as transmitting her passion.
She has been running gourmet workshops for all ages for several years at the Zodio supermarket in Chambourcy, coaching pastry students and consulting with catering and bakery professionals on their range of desserts.
For her, passion is of no use if it’s not transmitted.
Frenchie Pastry In London – Muriel Revelant
Muriel Revelant, a pastry chef and trainer, lives in London, where she trains private individuals and culinary professionals in modern pastry-making, with an emphasis on straightforward tastes. Creative, she loves unexpected and intense combinations.
Her motto: work with good spirit and fun. But don’t be fooled: she’s not kidding about product quality or health. Over the past few years, inspired by chef Frédéric Bau’s vision of Gourmandise Raisonnée, she has been specializing in pastries that are less sweet and less fatty, but still just as gourmet. Her career path is as eclectic as her pastry-making. Whether in biology, literature or archaeology, this enthusiast above all takes pleasure in learning from the best, researching to better understand and, in turn, passing on her knowledge.
For her, pastry training is much more than explaining a gesture. Allowing others to understand ingredients and techniques means giving them as many keys as possible to discover their own path, their own creativity, and making pastry a means of gourmet expression that goes beyond desserts.
One last thing: we call her ‘Mumu’ or she gets angry.
Silax Pâtisserie – Silamaka Soukouna
Silamaka Soukouna, aka Silax, never thought he could rise to this level. After a childhood spent in emergency housing in the 94 district of Paris (Croix Rouge), Silamaka Soukouna, who “started hanging around at the age of eight”, decided at an early age to take a pre-apprenticeship course in pastry-making. He immediately followed this up with a CDI as a commis at Ladurée, a spell in London, and then at the Lutetia, where in 2007 he learned the art of French haute pâtisserie. When he saw such refinement, it clicked: “I want to do that!
Malian by origin, and regularly suffering from racial discrimination in the kitchen, he turned to temping, and was given access to such fine establishments as the Prince de Galles, Michel Rostang’s Train Bleu and the Café de la Paix. But it was with Emile Cotte, at Drouant, that he honed his technique for two years.
Atelier de Pâtisserie Anne Wilmet – Aliénor Cohet
After studying art at the Sorbonne and the École du Louvre, Anne worked for 10 years in marketing and graphic design in the cultural sector, before switching to pastry-making.
She completed her apprenticeship at Maison Lenôtre, then obtained her pastry chef/chocolatier/confiseur diplomas, and became a teacher for the Lenôtre schools.
In 2017, she decided to set up her own pastry, chocolate and bakery school in the heart of Paris. On a daily basis, she teaches both amateurs and professionals (in small groups or private lessons). Courses in French and/or English.
Atelier Auraé – Thibault Lefèvre
Passionate about the arts and manual work, Thibault wanted to go into design first and foremost. But fate and the people he met decided otherwise. It was to the restaurant business that he finally turned, and it was in pastry-making that he found a link with his first passion. This was followed by several experiences in the world of palaces and Michelin-starred restaurants, particularly at Le Taillevent and then Fauchon.
In 2023, Thibault took over the reins of L’Atelier Auraé to continue his taste for creation in the service of pastry-making and cuisine that is reasoned, tasty and gourmet.
Morgane qui fait des gâteaux – Morgane De Borre
My name is Morgane, I’m a content creator with a passion for baking and an Instagram coach for food entrepreneurs.
I am a teacher by training, and have always had a vocation to transmit and support people.
My current job allows me to use my passion and creativity to help others. Whether it’s through my pastry workshops or the Insta coaching I give online.
Vanille et Citron – Marianne Lesage
A nurse and nursery director, this self-taught enthusiast chose a career change. Creator of Vanille & Citron and now self-employed, Marianne Lesage runs workshops at home and shares her passion, recipes and techniques via social networks.
Cémoi – Chef Takeshi Shibata
Pastry Chef Takeshi Shibata trained at the Ritz Escoffier school, where he mastered French techniques. He opened his first boutique in Tajimi (near Nagoya, in Gifu prefecture) in 1995, before becoming one of the first Japanese chefs to export internationally in 2009. Today, he runs 4 boutiques in Japan and over 10 abroad, notably in China and Thailand.
He uses the world’s finest ingredients, with an emphasis on Japanese ones, to develop original pastries using French techniques adapted to Japanese tastes.
Delphine – Le Meilleur Pâtissier
When Delphine was a little girl, she saw her grandmother making cakes, and her passion for pastry-making was revealed to her. Trained as a social worker, her passion led her to pass her CAP and take part in the first season of Meilleur Pâtissier.
Every day, this dynamic mom shares her recipes on social networks, inviting us to share, enjoy and indulge.
Instagram: @Delph_lmp1
Priscilla Lanzarotti
Author, columnist and pastry critic, Priscilla Lanzarotti takes a frank look at each of her tastings. Her palate, a radar of flavors, has led her to sit on the jury of several competitions, including the Grand Prix de la Pâtisserie de Paris, and to take part in several television and radio programs. She has scoured dozens of addresses in search of exceptional pastries, which she decorates with gusto, adding a poetic touch. She is the author of Renversantes! (éditions First), in which she reveals and describes the thirty best pastry shops in Paris.
Maïssa Barka
@maissa_gourmandises
On Instagram, she’s known as “the queen of PLF” (puff pastry), which she has mastered to perfection. She inherited her passion for pastry from her mom, with whom she baked the traditional “yoghurt cake” every wednesday. When she became a mother, it’s all the more important for her to make homemade pastries using seasonal ingredients, and to share as many good times with them as she did with her mother.
This passionate amateur pastry chef delights us daily on Instagram with her enchanting pains au chocolat and her pastries that are as delicate as they are refined.
Cultures Sucre – Patrick Cirou
Cultures Sucre is an association under the French law of 1901 that brings together French sugar beet growers and sugar manufacturers.
Its ambition is to promote the sugar ingredient, its agricultural origins and its uses, within the ethical framework of sensible sugar consumption, without excess or deprivation.
The promotion of patisserie and the sweet world is at the heart of its mission. Cultures Sucre produces information tools and contributes to gourmet events through which the association promotes gastronomy, the culinary uses of sugar, the expertise of taste artisans and the sweet heritage and regional specialties. It also encourages home-made products, providing consumers with tips and recipes.
For 50 years, Cultures Sucre has organized the Championnat de France du Dessert, a competition reserved for professionals, which rewards the best pastry chefs every year.
Les Enfants Cuisinent – Olivier Chaput
Olivier Chaput is a chef who has been passionate about food since childhood. He became interested in children’s nutrition very early on and founded the association Les Enfants Cuisinent in 2011 to offer free workshops across France. He co-founded the #BON Festival in 2016. In 2018, he was named Chevalier de l’Ordre du Mérite Agricole, and in 2023, he was named Toque de l’année, in recognition of his commitment to a balanced diet for children.
MICHOCO MIGATO – Marine & Maxime
Passionate and dynamic, Marine Bouvier and Maxime Poulain share their know-how and tips with you, in their professional pastry workshop in Le Vésinet, near Paris.
A workshop and professional equipment are at the disposal of all those who want to tackle the great classics of French Pastry, our chefs Marine Bouvier and Maxime Poulain will be there to guide you step by step during small group classes and share a great moment of gastronomy with you.
From the alchemy of ingredients to the use of a whisk, our professional pastry workshop is open to young and old alike.
Give free rein to your imagination and get to work with us: fraisier, éclair caramel beurre salé, religieuse coco chocolat, macarons à la framboise, mendiants, truffes… Make desserts with new, refined tastes in a joyful, relaxed atmosphere.
Ilham Moudnib
A finalist in Masterchef, Ilham Moudnib took her CAP as an independent candidate after completing an internship with Marc Haeberlin, the three-Michelin-starred chef at the Auberge de l’Ill. The following year, she opened her own boutique in Strasbourg. Now an entrepreneur, she is also a pastry teacher and consultant. This mother of 5 is also an ambassador for the “Les enfants cuisinent” association. This pastry chef is also a consultant for a cookery show, and has published a book entitled “Petits goûters des écoliers”, in which she aims to instill in children the pleasure of eating healthy, homemade desserts as part of a shared experience.
Coralie Jean-Elie
An employee of a mutual insurance company, Coralie is also passionate about pastry-making.
She started out as a self-taught pastry chef. As pastry became an all-consuming passion, she decided to train by taking pastry classes, then set herself the challenge of the CAP Pâtissier candidate libre, which she obtained in 2020.
Through her Instagram page @coralie.jean_elie, this pastry and food photography fan shares her creations, recipes and tips.
Par la Confédération Nationale des Chocolatiers et Confiseurs de France
Chef Pâtissier
CinqSens
Le fagot de vanille
Moon and Sugar – Mounia Beaujour
Mini fondant au chocolat d’Halloween
Chef Pâtissier
Shangri-La Paris
Icône feuilleté chocolat
Les Enfants Cuisinent – Olivier Chaput
Train en Financiers
SPP – Consommation de chocolat et déforestation: estimer et réduire son impact.
Chef
Chocolaterie Takasu
Warabimochi
Laurent Le Daniel et Sandrine Baumann Hautain
Table ronde sur l’évolution de la pâtisserie et les tendances : comment les créations évolueront dans le futur ?
Conférence animée par Priscilla Lanzarotti
Cheffe Pâtissière
Délicatisserie
Retour en enfance
Atelier de Pâtisserie Anne Wilmet – Aliénor Cohet
Tartelette “bouchées” chocolat praliné
Mikados & BN chocolat
Chef Pâtissier
Waldorf Astoria Versailles – Trianon Palace
Tarte au citron
Confédération Nationale de la Boulangerie et Boulangerie-Pâtisserie Française
A Table avec Sanae
TORI-KATSU SAUCE MISO ROUGE au Chocolat & YOKAN au chocolat et aux fruits
Maison Fika – Julia Mariage
Cupcakes des petits sorciers 100% chocolat
Chef Pâtissier
Le Burgundy Paris
Tarte courbée chocolat / chaï / sobacha
Cheffe Pâtissière
Le Royal*
Royal Champagne & Spa
Le Chocolat du Mexique – Parfait glacé à la cardamome noire, sorbet cacao, écume au malt de la Champagne
Lili & Clo – Lili Ta et Chloé Salomon
Roulé girafe chocolat
Chef Pâtissier
Restaurant la Passagère*
Hôtel Belles Rives, Juan-les-Pins
Croustillant de chocolat herbacé
Crédit photo : ©Nice Matin
By Claire Verneil – Claire Verneil
Cookies très Chocolat noisette
Fundacion Nuestra Tierra
” Le cacao comme marché stratégique “
Cheffe Pâtissière exécutive
Restaurant Christophe Hay, Fleur de Loire**
Fèves de Fleur de Loire, Vanille Pompona
Crédit photo : ©Patrick Rougereau
Chef Pâtissier
Hôtel de Crillon
Craquant chocolat et noix de pecan
Crédit photo : ©LaurenLuxenberg
Les Enfants Cuisinent – Olivier Chaput
Train en Financiers
La Miellerie D’Amine, Léandre Vivier (Le Burgundy Paris) et Charles Liets (Chef Pâtissier en R&D)
Le miel en pâtisserie et l’innovation au coeur du 0 déchet.
Table ronde animée par Priscilla Lanzarotti
Chef
Restaurant Pages*
Victoire Finaz (Chocologue, fondatrice de Chocologue Paris) et Matthieu Carlin (Chef Pâtissier à l’Hôtel de Crillon)
” Les émotions du chocolat dans la pâtisserie “
Chef Pâtissier
Maison Jeffrey Cagnes Paris
Brioche tressée chocolat et cacahuète
Crédit photo : ©Kevin Rauzy Foodography
Maïssa Barka
Dessert moléculaire – Caviar de fruits et panna cotta
Cacaogoto
Chanoyu
Silax Pâtisserie – Silamaka Soukouna
Mango
Danse péruvienne
Chef Pâtissier
Lucas Carton*
Chocolat Oqo, kalamansi en texture & olive noire
Crédit photo : ©le photographe du dimanche
Chef Pâtissier
Le Chalet de la Forêt**
Le 5C (Chocolat-Cacao-Café-Chicorée-Carambar)
Crédit photo : ©Christian Hagen
Maison Fika – Julia Mariage
Cupcakes des petits sorciers 100% chocolat
Chef Pâtissier
Hugo & Victor
Cupcake gastronomique Choc -Vanille et Marron façon Mont Blanc
Crédit photo : ©Grabuge
Panade
Atelier Auraé – Thibault Lefèvre
Profiteroles chocolat, vanille et praliné
Cédric Barrère : Champion de France du Dessert 2023
Chef Pâtissier
Maison Pic
& Margot Moura : Championne de France Junior du Dessert 2023
Commis Pâtissière
Le Parc**, Domaine des Crayères
Inti, voyage en terres Inca
Cheffe
Pâtisserie Salon de thé KAWAKAMI
Tarte matcha au chocolat et poire
Germain Decreton : Chef Pâtissier
Iris Rouche : Sous-Cheffe Pâtissière
Restaurant Le Jules Verne*
Barre chocolatée de notre enfance, croustillant fèves de cacao et vanille de Tahiti
Cémoi – Chef Takeshi Shibata
Cookie matcha chocolat blanc
Michoco Migato – Marine Bouvier
Macaron façon petit four au chocolat
Artisan pâtissière spécialisée en pâtisserie japonaise
Nerikiri
Jessica Prealpato
Réinventer le goût au naturel
Conférence animée par Priscilla Lanzarotti
Cheffe Pâtissière
Park Hyatt Paris Vendôme
Palet au chocolat Grand Cru aux éclats d’olives noires
Crédit photo : ©Amelie Marzouk
Ilham Moudnib
Mr Brownie on the best – brownie à la betterave
Confédération Nationale de la Boulangerie-Pâtisserie Française (CNBF)
Chef Pâtissier
Au Petit Prince
Beignets de truffes chaudes, sauce exotique
Relais Desserts x Chocolatiers Engagés
” Vers l’autonomie financière des femmes grâce au Cacao : le projet « Femmes Rurales du Littoral » au Cameroun “
Chef
Theobroma
Recette Umami
Chefsquare
Barres granola d’Halloween
Chef Pâtissier
Le Pré Catelan***
Feuilleté caramélisé, crème et caramel au poivre sarawak, vanille torréfiée
Chef Pâtissier
Hôtel Fouquet’s Paris
L’éclair 100% chocolat
Chefsquare
Barres granola d’Halloween
Chef Pâtissier
Panade
Mousse au chocolat chaude à la fleur de sel, glace vanille & sablé nantais
She’s Cake – Sephora Saada
Le POM’POTE Cake
Spécial Junior
Panade
Hôtel de Crillon
Crédit photo : ©LaurenLuxenberg
Dos Rocas et Lok
” Le chocolat sans sucre et végétal “
Atelier Auraé – Thibault Lefèvre
Profiteroles chocolat, vanille et praliné
Chef
Quatre Epice
“Epice Japon”
Pâtissier MOF et chocolatier
Le flan à la vanille
Crédit photo : ©Laurent Fau
Team France – Coupe du Monde de la pâtisserie
La Mignardise en fleurs
Promperu France
Rémi Bouiller ( chef pâtissier du Salon Kreme ), Nathan Helo (Chef cuisinier du restaurant Dupin) et Anthony Raimond ( chef pâtissier du restaurant Granite* à Paris)
Table ronde autour de l’alimentation durable et des enjeux de lutte contre le gaspillage alimentaire.
Table ronde animée par Priscilla Lanzarotti
Cémoi – Chef Takeshi Shibata
Cookie matcha chocolat blanc
Chef Chocolatier
Baumanière
Barre chocolatée cacahuète Kasha
Crédit photo : ©VirginieOvessian
Agence pour la Valorisation des Produits Agricoles
Mme Gourmande – Claire Robert
Barre granola
Chef Pâtissier
L’assiette champenoise***
Chocolat craquant pain
Crédit photo : ©audexcom
Cheffe pâtissière
Treha®
Petit Mochi Chocolat
Estampas Del Peru et Ricardo Delgado
Spectacle – ” Un voyage imaginaire au Pérou “
Silax Pâtisserie – Silamaka Soukouna
Mango
Chef Pâtissier
Maison Pariès
Oihana
Chef Pâtissier
L’Oustau de Baumanière ***
Création inédite
Crédit photo : ©VirginieOvessian
Lutetia Paris
Claude Chiron et les élèves de l’Ecole Ferrandi Paris
Roulé pistache & chocolat
Coralie Jean-Elie – Pâtissière
Fondant chocolat-spéculos
MVU Brésil
Cheffe Pâtissière
Hôtel Prince de Galles Paris
Forêt Noire au thé sakura
Crédit photo : @AMBERTI_PHOTOGRAPHY
Morgane qui fait des gâteaux – Morgane De Borre
Cookies araignée
Max Havelaar
Quel est le juste prix du chocolat ? Producteurs et consommateurs face à l’urgence d’agir et le dilemme de l’inflation
Sébastien Barrière : Chef Pâtissier
Stephan Paroche : Chef de cuisine
La Table* – Castigno Château & Village
Tombée de feuilles d’automne, chocolat et figuier
Damien Blasco ( le producteur d’agrumes) et Brandon Dehan ( chef pâtissier de l’Oustau de Baumanière) :
Comment aborder les agrumes en pâtisserie et en chocolaterie ?
Conférence animée par Priscilla Lanzarotti
Vanille et Citron – Marianne Lesage
Sucettes de guimauve au chocolat
Priscilla Lanzarotti
Mon histoire à déguster – ” Le royaume des agrumes magiques ”
Racine Carrée
Fresh Bean… To Bar
Cheffe Pâtissière
Restaurant David Toutain**
T.C 2.0 (tout chocolat 2.0)
Frenchie Pastry In London – Muriel Revelant
Sablé du millionaire – short bread caramel choco
Thierry Marx : Chef Exécutif & Directeur de la Restauration
Le Mandarin Oriental, Paris**
Ricardo Silva : Sous-Chef Exécutif de Thierry Marx
Raphaël Haumont : Professeur à l’ université Paris Saclay. Directeur de la chaire universitaire Cuisine du Futur
CFIC
©Mathilde de l’Ecotais
Cheffe pâtissière bien-être
Infusion cacao, mousse au maca et éclat de sarrasin soufflé
Our partners at the Pastry Show Junior
