Cyrille Auffret and Jérôme Gourmelen, two Bretons with thrilling hearts, are set to shine on the international stage starting in March. By showcasing their culinary talents, they are heading to Menton to represent France at the world pizza championship. Together, they plan to defend the colors of their very dear terroir by concocting a pizza that reflects all their passion for Breton gastronomy.
The pizza “Breizh Hato,” their creation, could well enchant the jury thanks to its mixtures of flavors and authenticity. These two restaurateurs, one leading a pizzeria in Trégunc and the other a Michelin-starred chef in Névez, have already made a mark during the recent French championship. Their inclusion in this prestigious global event demonstrates their commitment to excellence.
Who are these two passionate Bretons?
Cyrille Auffret and Jérôme Gourmelen, two men with fascinating backgrounds, embody the soul of Breton gastronomy. Cyrille is the owner of a pizzeria in Trégunc, a charming commune in Finistère, while Jérôme stands out as a Michelin-starred chef at Ar Men Du, a renowned restaurant in Névez. Their shared passion for pizza led them to collaborate to represent France at the world pizza championship in Rimini.
This dynamic duo wishes to focus on the authentic flavors of Brittany and creativity by offering their own interpretation of pizza. They incorporate carefully selected local ingredients, thus creating a savory balance between tradition and innovation. By participating in this competition, Cyrille and Jérôme aim not only to showcase their talents but also to highlight products from their region. What better way, indeed, to show the whole world the culinary expertise of Brittany?
What is the stake of their participation in the world championship?
Participating in the world pizza championship is not a trivial task. For Cyrille and Jérôme, this experience represents much more than a simple competition. It is primarily a means of sharing their passion for pizza, their know-how, and raising awareness of the gastronomic richness of their territory. Every point counts, every technique is crucial. Ultimately, beyond the title, the goal is to pay tribute to their region.
Their challenge is broken down into several essential points:
- Revealing the culinary culture of Brittany to an international audience.
- Establishing contacts with other passionate restaurateurs.
- Demonstrating that pizza can reflect a rich local tradition.
How have they prepared for this competition?
The preparation for the world pizza championship has been a meticulous process. Cyrille and Jérôme have spent countless hours in the kitchen perfecting their recipe, the pizza “Breizh Hato,” which hopes to showcase the best of their expertise. Every ingredient is meticulously chosen, and they experiment with different flavor combinations to create a dish that can impress both the judges and the public.
The work method adopted by these two chefs can be summarized in a few steps:
- Testing different doughs to achieve the ideal texture.
- Incorporating local products such as goat cheese or smoked fish.
- Creating a presentation that will appeal visually even before the first taste.
What are the specific features of their pizza “Breizh Hato”?
The pizza, for Cyrille and Jérôme, is not just a dish. With the “Breizh Hato,” they aim to give a true identity to their creation. This pizza is distinguished by the combination of several local ingredients that make their region proud.
The specifics of the “Breizh Hato” lie in:
- The long-fermented dough for an unparalleled lightness.
- The use of fresh herbs and seasonal vegetables for an explosion of flavors.
- A perfect cooking that respects Neapolitan traditions while punctuating with a Breton touch.
How will they represent France on the international level?
By participating in this international championship, Cyrille and Jérôme realize the importance of their role. It is not merely about showcasing individual talents but defending a culinary heritage. Pizza competitions often provide an opportunity to exchange with other chefs from diverse backgrounds.
Their representation of France will be through the following elements:
- Offering a pizza that reflects the cultural identity of Brittany.
- Sharing the importance of local products during this championship.
- Committing to enhance the image of French pizza on the international stage.
What is the significance of this championship for pizza in France?
The world pizza championship is a platform not only for competition but also for showcasing French pizza. National chefs, by promoting their creations, contribute to redefining this dish often considered fast food. This event helps restore a more respectful image of pizza as a reflection of gastronomy.
Indeed, this promotion revolves around several axes:
- Creating a new dynamic around pizza in France.
- Encouraging chefs to innovate and experiment.
- Building a gastronomic community around the values of tradition and creativity.
Two passionate Bretons, Cyrille Auffret and Jérôme Gourmelen, are preparing to defend the colors of France during the world pizza championship. Their selection for this prestigious event showcases their talent and their determination to highlight local gastronomy. As restaurateurs, they are proud to bring attention to Breton ingredients and share their love for pizza with an international audience.
Their recent performance at the French championship, where they secured second place with their recipe, the “Breizh Hato”, also illustrates their exceptional expertise. The techniques learned and the experience gained will undoubtedly be major assets during the competition in Rimini. They carry with them not only their creativity but also the culinary heritage of their beautiful region.
By participating in this event, these Breton chefs are bringing an authentic touch to the global stage. Their inspiring journey emphasizes the importance of commitment and passion for cooking. With their skills and enthusiasm, they are ready to impress the jury with their creations. With their eyes set on the future, they dream of putting Breton gastronomy on the world map.
