Dedicated to the 2027 World Pastry Cup
The mission of Team France Pâtisserie is simple and essential: to provide selected pastry chefs with a structured, demanding, and supportive environment so that they can approach the World Pastry Cup under the best possible conditions. To this end, the association offers comprehensive support, combining personal guidance, technical expertise, and financial resources—three essential pillars for achieving top-level preparation.
A Dedicated Team
Team France Pâtisserie brings together a group of professionals who embody the profession’s excellence to support the candidates:
Yann Brys – President
A 2011 MOF, trained in Toulouse, he worked at exceptional establishments (Fauchon, Le Bristol, Dalloyau) and became Creative Director. After working at major Parisian hotels and the Ministry of Defense, he created the “Tourbillon” technique and opened his eponymous boutique. Today, as a consultant and ambassador, he embodies a style of pastry-making that combines high standards, innovation, and the passing down of tradition.
Nicolas Boussin – Treasurer
A 2000 MOF and 1994 French Dessert Champion, he has worked at leading establishments in France and internationally. Former head pastry chef at the Grande Épicerie de Paris and France’s representative at the World Cup, he later led the creative team at Savencia – Elle & Vire. Now a consultant, he shares his expertise and mentors numerous contestants.
Franck Michel – Secretary
A 2004 MOF and 2006 World Champion, he has built a distinguished career spanning France and the international stage. After serving as head of desserts at Oberweis and then as a product developer for Flo Prestige, he became a DGF trainer and executive chef at the École Hôtelière de Lausanne. An author and international consultant, he trains and coaches teams for competitions.
Jérémy Massing – Advisory Member
Originally from Metz, he turned to pastry making after an amateur competition and earned his CAP, CAP with honors, BTM, and Master’s Certificate at CEPROC. After working at the Prince de Galles and the Ritz, he became the 2024 European Champion and represented France at the World Cup. As a pastry chef at PCB Création and a consultant, he trains and mentors talented competitors.
candidate profiles
Yoan Palamara – Chocolate Candidate
Born in Marseille, he discovered pastry-making as a true art form while attending the Bonneveine Hotel School, where he earned his BEP and Bac Pro. An internship at the Plaza Athénée under Christophe Michalak, followed by a pivotal encounter with Jérôme De Oliveira, shaped his career. He pursued a BTM at the ENSP in Yssingeaux while working at his mentor’s company, eventually rising to become head of the pastry lab. Passionate about magic and jazz, he draws unique inspiration from these worlds. He is now an instructor at the Campus du Beausset.
Abel Nesson – Sugar Candidate
Passionate about gastronomy since his teenage years, he chose pastry at age 16, driven by a strong sense of curiosity. His arrival at Lenôtre in 2019 marked a turning point: there, he rose through the ranks to become a section chef and head of the apprenticeship program. An accomplished competitor, he won the 2023 Stéphane Glacier Trophy and then the 2024 Charles Proust Relais Desserts Competition. His career path reveals rare technical mastery and an artistic vision that is already well-defined.
Axel Lebellanger – Ice Contestant
A former student of the Compagnons du Devoir, he trained under renowned chefs such as Anne-Sophie Pic, Éric Verbauwhede, and Yann Brys. This experience in establishments of excellence has shaped an approach rooted in precision and the pursuit of beauty. After working at the Hôtel Brach in Paris, he became an assistant chef instructor at the ENSP, then a consultant at the Institut Culinaire de France. In 2024, he distinguished himself at the Concours Relais Desserts Charles Proust, affirming his artistic identity.
After qualifying in October 2025 during the national selection process, each in their respective category, the contestants led Team France to victory at the 2026 European selection. This exemplary team spirit has now propelled them to the final stage: the World Pastry Cup final at Sirha 2027 in Lyon.
In its ongoing commitment to supporting chefs, RÉMY COINTREAU GASTRONOMIE has chosen to sponsor Team France Pâtisserie, reaffirming its dedication to passionate and talented artisans who proudly represent French gastronomy. We wish them the very best!
Click the link at the top of the page to watch a video explaining why Frédéric Ratajczak, Director of RÉMY COINTREAU GASTRONOMIE, is such a passionate supporter of Team France Pâtisserie.
