The 6th edition of the Mondial du Café Gourmand, held in Vannes last November, crowned four young pastry chefs from among the 12 selected candidates. Four talents, four distinct styles united by a shared commitment to excellence and an inspired interpretation of the café gourmand, which we are pleased to present to you.
THE CAFE GOURMAND 2025 WINNERS
1ST PRIZE: Romane PICARD SANZEY
After graduating from high school in 2019, Romane began studying to become a nurse, before realizing that her true calling lay elsewhere. In 2022, she followed her intuition and turned to pastry, beginning a CAP program at Durand Traiteur in Caen.
This first apprenticeship revealed a world where she truly flourished, combining precision and creativity. In 2023, she continued her rise by applying for an advanced certification program with Alban Guilmet in Caen.
The year 2024 confirmed her determination: she earned a CAP in chocolate making with a “Very Good” grade and received the “Jury’s Favorite” award at the Mondial du Café Gourmand. She then began a BTM program, demonstrating remarkable maturity despite having only three years of experience. In 2025, her journey took her to Vannes, where she won first prize at the Mondial du Café Gourmand, crowning a path guided by passion and courage.
2nd PRIZE: Xavier BAUDET works at Fabrice Gillotte in Dijon
A pastry chef trained in France, Xavier has gained recognition among the general public thanks to his elegant and indulgent creations. He has appeared in culinary media and specialized programs, where his modern and generous style is often praised. In the field, he stands out for his highly graphic work, often inspired by nature, creating desserts that are visually striking, with a refined aesthetic and a mastery of textures.
3rd PRIZE: Bruno MERLONGHI, Pastry Chef at Hotel Aloha Eventi, Naples, Italy
Trained in the rigorous traditions of French pastry houses, Bruno has built a solid reputation thanks to his dedication, creativity, and commitment to excellence. He stands out for his highly personal approach to pastry, characterized by a technical style—often vibrant and colorful—inspired by modern Italian pastry.
Tasting Prize: Emeline AUDRAIN, Pastry Chef at the Royal Victoria Hotel, Varenna, Italy
After a career in the medical-social sector, Emeline shifted her focus to cooking, then to pastry. She explored the latter field largely as a self-taught professional. Competitions serve as a way for her to assess her skill level, challenge herself, and hone her abilities. This year marked her third participation in the Mondial du Café Gourmand.
Trained in demanding environments, Emeline Audrain has developed a culinary identity centered on the purity of flavors and gustatory coherence. She champions a sincere and accessible style of pastry, where every element is designed to fully enhance the taste experience. Her approach is based on a quest for balance: controlled intensity, harmonious textures, and subtle flavor combinations.
Special Audience Award: Angelo Valsecchi, Pastry Chef at the Royal Victoria Hotel, Varenna, Italy
THE COINTREAU CHOUX WINNERS
For this edition, contestants were required to present 10 plates of Café Gourmand based on the theme “Fauna & Flora,” featuring four desserts:
- A dessert made with 64% single-origin Ecuador Arriba dark chocolate
- An ultra-creamy vanilla dessert
- A choux pastry-based dessert combining passion fruit and Cointreau
- A soft-and-crunchy pistachio & almond dessert
We invite you to discover some of the winning Cointreau choux pastry recipes:
🥇1st PRIZE – Choux Élégance Passion – Romane Picard Sanzey reveals her refined recipe.
Romane Picard-Sanzey’s creation is inspired by the passion fruit flower, capturing its delicacy and fleeting beauty in a harmony of flavors that evokes the sweetness of spring. Her choux pastry shell, filled with a creamy passion fruit-mango filling, is topped with thin chocolate leaves and small cubes of passion fruit-Cointreau jelly, resembling mimosa flowers. This bite transported the jury into a floral world of great elegance.
🥉 3rd PRIZE – Choux Basket A truly original creation, to be unveiled on May 5 on our social media channels.
🍊 Tasting Prize – Passion Fruit-Cointreau Choux A sneak peek available on May 12 on our social media channels.
Congratulations to these talented young artists on their superb creations, and a big round of applause to Stéphane Henrio, Régis Marcot, and the entire jury for their dedication and expertise.
