Region | Villeneuve-lez-Avignon: a taste for challenges
Armed with his diploma from the Hotel School of Sisteron in the Alpes-de-Haute-Provence, Antonin Lamarre successively held positions as a waiter, cook, and dessert cook in catering before moving into boutique pastry. This goes to show that, at only 25 years old, this young assistant pastry chef who learned his trade notably with a Compagnon du Devoir in the highly rated elementary pastry shop in Montpellier, has solid experience. Dynamic and creative, he constantly seeks to improve, calling on his boundless imagination, not hesitating to challenge himself to “learn about yourself and what you can do“.
For the third time in his short career, he is taking part in the French dessert championship, the final of which will take place on April 4 and 5 in Lille. Before this meeting and after a first selection on file, he is preparing to face the candidates of the regional stage of the South East which will take place in Montpellier this Thursday, February 2. Coached by the pastry chef of a renowned regional house and 100% supported by his boss Philippe, he trains four to six hours a week, outside his working hours. “Gestures, hygiene, method, organization, mastery of techniques, creativity, everything counts” emphasizes Antonin, who since the start of the school year, with Harmony Roux and Mathieu Roger, has formed a team of enthusiasts at Maison Bronzini. For the 49th edition of this competition, whose president of the jury is none other than Hugues Pouget, from the high-end “Hugo and Victor”, the candidates will make a plated dessert for ten people, without colorings or additives, on the theme of authenticity. “In other words, an original creation that revisits creations with a contemporary look.” decodes Antonin who favors very fresh, slightly sweet, seasonal products on a traditional basis with a zest of 2023.