{"id":74937,"date":"2024-02-08T23:00:00","date_gmt":"2024-02-08T22:00:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=74937"},"modified":"2024-02-07T16:25:46","modified_gmt":"2024-02-07T15:25:46","slug":"quentin-guirao-en-finale","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/quentin-guirao-en-finale\/","title":{"rendered":"Quentin Guirao en finale"},"content":{"rendered":"\n

Le Romand Quentin Guirao de la Confiserie Boillat \u00e0 Saint-Prex (VD) repr\u00e9sentera la Suisse en 2025 lors de la finale des World Chocolate Masters. Il a remport\u00e9 la semaine derni\u00e8re les \u00e9liminatoires nationales \u00e0 la Chocolate Academy de Zurich, devant Jolanda Stgier de L\u00e4derach AG \u00e0 Ennenda (GL) et Heidi Eberhard de la Confiserie Bachmann \u00e0 Lucerne.<\/strong><\/p>\n\n\n\n

\"\"
Quentin Guirao se r\u00e9jouit de sa victoire<\/em>.<\/figcaption><\/figure>\n\n\n\n

Pendant huit heures, les participants se sont affront\u00e9s lors du concours \u00e0 l\u2019ambiance chaleureuse \u00e0 Zurich pour acc\u00e9der \u00e0 la finale internationale des World Chocolate Masters (WCM) en 2025. Le th\u00e8me \u00e9tait \u00ab Play ! \u00bb. Le candidat et les candidates avaient les t\u00e2ches suivantes : \u00ab Share the Fun \u00bb : une cr\u00e9ation passionnante \u00e0 d\u00e9guster ensemble ; \u00ab Whimsical Bonbon \u00bb : un pralin\u00e9 innovant, rafra\u00eechissant, surprenant et exempt d\u2019ingr\u00e9dients artificiels et de num\u00e9ros E ; \u00ab Playbox \u00bb : une forme de pr\u00e9sentation cr\u00e9ative pour pralin\u00e9s illustrant de mani\u00e8re artistique l\u2019histoire du \u00ab Whimsical Bonbon \u00bb ; \u00ab Pastry Play \u00bb : une p\u00e2tisserie fra\u00eeche du jour, pr\u00e9sent\u00e9e sous petite forme individuelle ; \u00ab You \u00bb : une pr\u00e9sentation de trois minutes expliquant le fil conducteur du concept.<\/p>\n\n\n\n

Insolite et cr\u00e9atif<\/h2>\n\n\n\n

Quentin Guirao a enchant\u00e9 le jury avec son concept cr\u00e9atif \u00ab Graine de chocolat \u00bb, a expliqu\u00e9 la pr\u00e9sidente Felicia Ludwig. Avec des recettes 100 % v\u00e9g\u00e9taliennes et sans gluten, bas\u00e9es sur les deux ingr\u00e9dients principaux que sont la couverture fonc\u00e9e et les myrtilles, le Romand a choisi une approche inhabituelle et innovante. Jolanda Stgier a remport\u00e9 la cat\u00e9gorie pi\u00e8ce d\u2019exposition.<\/p>\n\n\n\n

\"\"
La cr\u00e9ation de Jolanda Stgier a remport\u00e9 le 1er prix de la cat\u00e9gorie pi\u00e8ce d’exposition.<\/em><\/figcaption><\/figure>\n\n\n\n

\u00ab Mes coll\u00e8gues m\u2019ont beaucoup soutenu en amont \u00bb, a d\u00e9clar\u00e9 l\u2019heureux vainqueur \u00e0 \u00ab Panissimo \u00bb. Le jour du concours, son chef Christian Boillat et son \u00e9quipe ont vibr\u00e9 sur place avec lui. Abraham Balaguer \u00e9tait de la partie. Travaillant \u00e9galement chez Boillat, il a particip\u00e9 \u00e0 la finale des WCM \u00e0 Paris en 2022 en tant que repr\u00e9sentant suisse. Quentin Guirao \u00e9tait alors son assistant : \u00ab Cette exp\u00e9rience m\u2019a touch\u00e9 et je me suis lanc\u00e9 ! \u00bb La participa-tion \u00e0 un concours \u00e9tait une premi\u00e8re pour le laur\u00e9at qui, avec le recul, dit avoir v\u00e9cu une exp\u00e9rience incroyable, riche en enseignements.<\/p>\n\n\n\n

Le jury suisse<\/h2>\n\n\n\n

Felicia Ludwig (P\u00e2tissi\u00e8re de l\u2019ann\u00e9e 2022 Gault&Millau Suisse) a pr\u00e9sid\u00e9 le jury, dont les autres membres \u00e9taient : Urs Meichtry (responsable p\u00e2tisse-rie-confiserie, Ecole professionnelle Richemont Lucerne), Christophe L\u00f6ffel (La Maison D\u00e9cotterd, Glion-sur-Montreux, P\u00e2tissier de l\u2019ann\u00e9e 2021 Gault&Millau Suisse), J\u00e9r\u00e9my Ramsauer (La Chocolaterie Ramsauer, Sierre).<\/p>\n\n\n\n

Le concours<\/h2>\n\n\n\n

Tous les trois ans, des pros du chocolat du monde entier s\u2019affrontent pour la gloire dans le cadre des WC<\/a>M<\/a>. La premi\u00e8re \u00e9dition a eu lieu en 2005, la prochaine finale internationale \u00e9tant pr\u00e9vue en octobre 2025. Dix-huit s\u00e9lections nationales sont agend\u00e9es cette ann\u00e9e, chacune d\u2019entre elles permettant \u00e0 un candidat ou une candidate de se qualifier pour la finale. <\/p>\n\n\n\n

Claudia Vernocchi<\/p>\n\n\n\n

\n\n\n\n

Vers la galerie de photos …\u00bb<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Le Romand Quentin Guirao de la Confiserie Boillat \u00e0 Saint-Prex (VD) repr\u00e9sentera la Suisse en 2025 lors de la finale des World Chocolate Masters. Il a remport\u00e9 la semaine derni\u00e8re les \u00e9liminatoires nationales \u00e0 la Chocolate Academy de Zurich, devant Jolanda Stgier de L\u00e4derach AG \u00e0 Ennenda (GL) et Heidi Eberhard de la Confiserie Bachmann \u00e0 Lucerne. Pendant huit heures, […]<\/p>\n","protected":false},"author":4,"featured_media":74639,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[39],"tags":[],"class_list":["post-74937","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-de-la-branche"],"acf":[],"yoast_head":"\nQuentin Guirao en finale | SBC<\/title>\n<meta name=\"description\" content=\"Quentin Guirao a remport\u00e9 les \u00e9liminatoires nationales et repr\u00e9sentera la Suisse en 2025 lors de la finale des World Chocolate Masters.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/quentin-guirao-en-finale\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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