They are the guests of Ajaccio chocolate fairthere is weekend of 5 and 6 November, at the Palais des Congrès. The two world champions – Yannick Maurie for artistic sugar and Sébastien Lagrue for his chocolates – share a heart of gold. With Confectioners from all over the worldthey drive Actions for the hospitalized children
The scent of warm pastry and spicy cocoa fills the air. Since this Friday, the Palais des Congrès has become a place of delights … and temptations. Sweets from here and elsewhere, melted chocolates, nougats, sweets and other sweets capture the olfactory cells of visitors, who come in large numbers. Over the three days, no less than 25,000 people are expected. Because the chocolate fair has just installed its 59 exhibitors from Corsica and the Continent. And I’ll be there all weekend.
This year, the show welcomes two world champions. Yannick Maurie – in artistic sugar (2017) – and Sébastien Lagrue – in chocolate (2019) – are busy behind the work plan for the demonstrations. The smell of pain au chocolat – or chocolatine – coming out of the oven is to die for. “Wait, I’ll take them out”, warns Sébastien Lagrue. Armed with a tea towel, he takes out the hot grill before sliding the pastries onto the counter. “You can taste them.” Their flavor keeps the promise of their scent. And that of his championship title.
Pain au chocolat or chocolatine?
“I was born in Rouen, but I have lived in the Pyrenees for 20 years”, he reveals. Suddenly, between the names of “pain au chocolat” and “chocolatine”, her heart hesitates. Becoming a pastry chef? A childhood dream come true. “I wanted to do it since I was 10. I have always loved cooking and baking. At school we gave manual and technical education lessons (where he will learn to cook, ed), I’ve always been the top of my class! So I thought to myself: ” there may be something to do in this area ”“, retraces the 48-year-old tourist *.
READ ALSO. Ajaccio: all the flavors of chocolate at the congress center for three days
Then he did it “the chance to enter one of the best schools in Rouen” : “The principal, Mr. Eude – who is no longer in this world – believed in me. It is largely thanks to him that I managed to get there. It is also in this school that I met my wife, Sophie Lagrue.” With his wife – who is a pastry chef – they take over the bakery of Sophie’s father, opened by her grandfather in 1949. “Today we work with our two childrenhe says proudly. Elian is a baker and Anthony a pastry chef “.
10,000 euros of ice cream sold for the benefit of sick children
Since obtaining the title of world champion – in 2019 in Toulouse – Sébastien Lagrue has trained itinerant artisans in France and around the world. He is also vice president of Pâtissiers in the world, created by Jean-François Devineau. “This association highlights the artisans and their know-how. At the Paris Chocolate Fair we organized the competition for the best ice creamreveals. We sold 3,300 scoops of ice cream, or 10,000 euros for the benefit of the sick children of the Necker Hospital “.
An impulse of the heart that unites the two champions. Yannick Maurie is also a member of Pâtissiers around the world and participates in their actions. For the artistic pastry chef, the vocation also came from the heart. And the desire to bring happiness to children.
The secret, “be perched, never grow up!”
“My grandfather – even though I didn’t know him – was a chef at the Palace of Monacoremember. A generation has gone by, but when I decided to settle down, my father helped me. ” Originally from Corrèze, the 51-year-old pastry chef started his apprenticeship at the age of 16. “I started artistic pastry at the age of 25. In fact, the parents asked me for birthday cakes for their children and I wanted to make personalized desserts very quickly. That’s how it started. As a child I loved playing with Legos, modeling clay. To do this work, you need to be perched. And never grow up! “
READ ALSO. Saint-Florent: the bronze Salge house at the Paris chocolate fair
Today he has his own boutique in Limoges. And he has also been a coach for twelve years. It was Sébastien Lagrue who presented him at the chocolate fair – in Bastia and Ajaccio – and suggested that he participate. “Sébastien was a jury at the world chocolate championship. He has this love for the craft and works a lot with children.he says, admired. Join the Hospital smile association in Toulouse. It is important to bring your stone into the building. Spending some time with these children is great! I really like doing demonstrations for the little ones. And who knows, to give birth to vocations in them ».
Two champions present on the island for friendship. Yannick arrived thanks to Sébastien’s friendship. And it is precisely the latter’s friendship with Paul Pierinelli – creator and organizer of the shows in Ajaccio and Bastia – that allowed Sébastien Lagrue to discover Corsica. Where he feels more and more at home. “I’m thinking of buying a house here”slips, a smile on his face.
Both will be in attendance at the show this weekend. Alongside other big names, such as the former pastry world champion, Michaël Azouz. Or even Michel Grobon, former head of the White House.
* Artisanal patisserie, pastry, confectionery, chocolate, catering products (savory or sweet pastries, etc.).
