The BZH New York association organized, on Sunday October 15, at Salon Sucre, the dessert bar of chef Simon Herfray, in Manhattan, the third edition of the competition for the best kouign amann in the city. This year, there were 400, around a hundred more than in 2022, and more than 300 people voted for the public prize, with the support of the Paysan Breton brand and Aval cider.
Yvan Bedouet, manager of the Pistache caterer in New York, dominated the event by winning the grand jury prize for best traditional kouign amann and the public prize. Didier Berlioz and his students from the Culinary Institute of America were distinguished with honorable mention. Eunji Lee (Lysee), best pastry chef talent of the year in New York, won the most original competition.
Yvan Bedouet (the bearded man, on the left) won the two grand prizes awarded by President Sophie Raublet. (Photo BZH New York)
The public nominated Clément Jourdain, apprentice pastry chef at Les Compagnons du Devoir with Michelin-starred chef Daniel Boulud. Finally, the BZH New York association awarded its best prize to Rémi Julien and gave its honorable mention to Martin Theron, already nominated two years ago.
Rémi Julien received the amateur prize from the BZH New York association. (Photo BZH New York)
“We are planning a meal in a restaurant on November 3, the New York marathon, knowing that many Bretons are participating,” explains Armelle Petetin, of the Bretons of New York.
2023-10-16 15:48:18
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