Planning on going to Paris soon?
What don't you try the best baguette of Paris?
As the 10 billion baguettes sold each year in France indicates, some cultural clichés stem from reality. The French truly do have bread at every meal; it's the most fundamental element of sitting down to eat, whether you’re invited to someone’s for dinner, or ordering lunch at a bistro. But it was still remarkable to see, a line of boulangers at the Chambre Professionnelle des Artisans Boulangers-Pâtissiers, all carrying what they hoped would be awarded this year's Grand Prix de la Meilleure Baguette de Paris — otherwise known as the official "Best Baguette in Paris" competition.
Held annually since 1994, the competition carries real consequences: The winner provides baguettes to the French president for the calendar year, gets a 4,000 Euro prize, and — perhaps most important — sees a lasting bump in business.
Any boulanger in Paris can enter, but the specifications for what makes a competitive baguette are rigid. In order to be considered, a baguette must measure between 55 and 65 centimetres, and weight between 250 and 300 grams. The bread must also contain exactly 18 grams of salt per kilogram of flour used.
Including, the jury is made up of 15 members: a select group of culinary experts (including the chef at the Palais de l’Élysée), and five non-professionals who applied to be on the jury via a lottery and were selected among 800 applicants.
The jury is divided into three groups, with each group rating all the baguettes on a scale of 1 to 4 in five separate categories: done-ness of the crust, taste, scent, crumb, and appearance. The panel examines the baguettes and reveals the ten baguettes that score the highest among all the groups, and a single winner is declared. The whole process takes more than five hours!!!
This year’s winning baguette was made by bakers Mickaël Reydellet and Florian Charles from La Parisienne at 48 rue Madame in Saint-Germain.
Félicitations Mickaël et Florian! I can't wait to try your baguette!! 😊
Here is the list of the top 10 of 2016:
- Mickaël Reydellet and Florian Charles from La Parisienne at 48 rue Madame, 75006
- Alexandre Fraysse of Fournil de Lourmel, 121 Avenue Felix Faure, 75015
- Franck Kouroughli of Le Grenier à Pain Saint-Amand, 33 bis Rue Saint-Amand, 75015
- Alexandre Planchais of Boulangerie Alexine, 40 rue Lepic 75018
- Anthony Bosson of Boulangerie l’Essentiel Blanqui, 73 boulevard Auguste Blanqui 75013
- Nelly Julien of Doucers et Traditions, 85 Rue Saint-Dominique, 75007
- M. Hamada of La Flûte Enchantée, 104 rue du Faubourg St-Antoine, 75012
- Sami Bouattour, 193 rue de Tolbiac 75013
- Vincent Joly at Le Grenier à Pain Italie, 52 avenue d’Italie, 75013
- Christian Vabret & Philippe Simoes atl’Académie du Pain, 30 Rue d’Alésia, 75014
Bonne dégustation!! 😉