An Exceptional Edition Inspired by Tales & Legends
The 28th Romandy and Ticino Final of the Young Confectioners competition was held this weekend in the workshops of the Montreux Vocational School (EPM), bringing together nine young professionals from Swiss Romandie and Ticino. What they all had in common was having achieved the highest overall average in the end-of-apprenticeship qualification process—a level of excellence that promised a particularly high-caliber competition. The candidates—Beatriz Ribeiro Alves, Inès Pittet, Justine Lamon, Dorine Ruch, Vanina Ançay, Léora Traina, Romane Gagnepain, Alexandra Jaquet, and Martine Gauch—demonstrated remarkable mastery of their craft.
AN EXTRAORDINARY FINAL: A TRUE CHALLENGE
The 2026 edition, themed “Tales & Legends,” presented a true creative marathon. In five hours, each participant had to complete a series of demanding challenges: two petit fours, a entremets made with fruit purée accompanied by ten identical individual pastries, four chocolates, one molded chocolate, and a chocolate specialty made with Cointreau®. Added to this was the meticulous presentation of all the creations on a table decorated by the contestants themselves, including an artistic piece prepared in advance of the competition. Each contestant had also created an original recipe book, reflecting her unique style and sensibility.
AN EXCEPTIONAL PODIUM
At the end of this intense final, the jury—composed of renowned confectionery professionals and representatives from the culinary world—announced a truly elegant podium.
Dorine Ruch, from the canton of Fribourg, won the title of Romand and Ticino Champion.
At just 20 years old, she has just completed her confectionery specialization at Saudan in Fribourg, where she also earned her CFC in baking and pastry making. For her, participating in this competition was an ideal opportunity to challenge herself, hone her skills, and gain truly enriching experience. Her goal was to give it her all, push her limits, and proudly represent her canton—a goal she achieved.
Dorine drew inspiration from the mysterious legends of the deep sea. The ocean has always fascinated people with its depths, its creatures, and the fantastical stories surrounding it. She wanted to recreate a mysterious world, as if a hidden treasure had just been discovered at the bottom of the ocean.
Second place went to Inès Pittet, also from Fribourg, who was named Romand and Ticino Vice-Champion.
Inès recently earned her CFC in pastry and confectionery from Aux Parfums des Saisons in Bulle. Driven by a commitment to detail, finesse, and a passion for her craft, she enjoys creating pieces that blend technique, creativity, and indulgence.
She chose to illustrate the fairy tale *The Princess and the Frog*, a world steeped in nature that allowed her to focus on flowers, water lilies, and, of course, the frog. In this story, Tiana—the princess—dreams of opening her own restaurant. She therefore made a point of highlighting this element by replacing the frog’s crown with a chef’s hat, a nod to her profession.
Third place went to Romane Gagnepain, now Romand and Ticino Dauphine.
Originally from the canton of Neuchâtel, this 18-year-old professional earned her CFC in pastry and confectionery at Au cœur de France in La Chaux-de-Fonds. Having always been passionate about the world of pastry and confectionery, she sees this competition as a unique opportunity to develop her skills and broaden her experience.
Romane chose to explore the world of Aladdin, drawn to the story’s Eastern aesthetic and its rich flavors. She wanted to incorporate these aromas into her creations to introduce new flavor combinations and invite the judges to fully immerse themselves in this enchanting world.
We extend our warmest congratulations to the winners, and a big round of applause to all the contestants.
We look forward to publishing the recipes for the award-winning Cointreau® chocolate chocolates soon, and we sincerely thank the winners for sharing them with us.
