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Nina Métayer, recognized as Pastry Chef 2017 by the prestigious Gault et Millau guide, aspires to become the first woman MOF pâtissier.

Art lover Nicolas Multon is inspired by Kandinsky to create desserts that look sculpted.

Maxime Frédéric, pastry chef at the Hôtel Cheval Blanc in Paris, has won important titles such as Pastry Chef of the Year 2019 (Le Chef) and 2021 (Galut & Millau) and uses raw material from Normandy, his homeland, for his creations.

Marion Goettle opened Café Mirabelle at the age of 22, where she shares her love for the profession passed down from generation to generation in her Alsatian family, and has participated in the creation of Bondir.e, an association that fights against sexual and sexist violence in restaurants.