Toulouse. Here’s where to find the best galettes des rois de Haute-Garonne
By Gabriel Kenedi
Published on
As the Epiphany draws near unfolds on Tuesday, January 3, the competition for the best cake of the kings of Haute-Garonne, In Toulouse. The opportunity for the Union of bakers and pastry chefs of Haute-Garonne (UABP 31) to highlight the work of artisans in the department.
Showcasing craftsmen
“What makes the difference is the quality of the raw material, the recipe, the technique. This gesture, the difficulty is to reproduce it on a daily basis. It’s all about craftsmanship! “, analyze Jean-Pierre Feuillet, president of UABP 31, who had assembled a jury responsible for deciding between the various candidates.
Three types of galettes des rois are part of this competition: the brioche of the kings, the Limoux, and the frangipane. But then, what are the best galettes of the year and which have been rewarded?
#1. FRANGIPANI WAFFLE
” The frangipani, this is the very essence of the work of the tourier in our trades. There is the work of the puff pastry, of the frangipane cream which is particular and which is different in each house”, explains Jean-Pierre Feuillet. At the end of the competition, it is Florian Grossefrom the Montveillon bakery, Montberonwho wins first prize.
“To make a good frangipane, you need quality raw materials, and above all love and passion. You also have to pay attention to detail. Because in real life, making a good pancake does not take longer than making a bad pancake! “, amuses the lucky winner of the day, who has been in the business for ten years.
Palmares :
- Florian Grosseartisan bakery Montveillon, in Montberon.
- Julien RecollonMaison Arnoult bakery, in The union
- Jessy PlanquetteAppret bakery We, at Cugnaux
#2. BRIOCHE OF KINGS
To make a Brioche of Kings, “you need patience, time: it takes three days! Making the dough takes eight hours with two kneadings and a rest period. The next day, we start shaping and the day after, cooking”, explains Dimitri Bordonwinner of the first prize for this 2023 trophy. Accustomed to competitions, the baker had already won the French chocolate championship.
This award comes at the right time since his bakery (“D’appret nous”) opened only three months ago in Cugnaux. ” It is great recognition for us. Being recognized by these pairs is essential,” he says.
Here is the list:
- Dmitri Bordon, Appret bakery We, at Cugnaux
- Sebastian BayeSebayou bakery, in Fonsorbes
- Blaise DutilleulAu Pain Par Nature bakery, in Cugnaux
#3. LIMOUX BRIOCHE:
In the category Brioche from Limouxit’s the young Alek Kuenemannfrom Maison Arnoult, at L’Union, which won an award.
“The Limoux is a specialty with candied fruit. We can vary! Me today, I used candied strawberries, candied oranges and lemons. I decorated the cake with the same fruits to find what we have on the outside and inside and I brought a little touch of color with the candied rhubarb, the topping and the sugars”, explains the winner, who has just finished his studies and become a worker. Suffice to say that this reward delights him:
” I do not have the words ! You could say I’m happy, but it’s even stronger than that! “says the young man.
Here is the list:
- Alek KuenemannMaison Arnoult bakery, in The union
- Sebastian BayeSebayou bakery, in Fonsorbes
- Jeremy FerrandMontveillon bakery, at Montberon
#4. A competition for apprentices
“This competition not only rewarded business leaders or employees but also young apprentices, who are the future of our profession”, explains Jean-Pierre Feuillet, who therefore set up a competition to promote the work of these young shoots. In the end, three of them were rewarded.
Here is the list:
- Marine SanonLe Crédo bakery, Toulouse
- Alban-DelmasAu Pain Par Nature bakery, in Cugnaux
- Camille NarducciFeuillet bakery at Bouloc
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