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“We are floating on a cloud” perfectly expresses the state of mind of Cyrille Auffret and Jérôme Gourmelen, two Bretons who have just won the world pizza championship in Menton. Proud of their roots, this duo is an example of passion and know-how, having successfully combined tradition and innovation to create recipes that surprise. Their pigeon pizza, a fusion of Breton and exotic flavors, managed to charm the jury and the spectators.

Who are Cyrille Auffret and Jérôme Gourmelen?

Cyrille Auffret and Jérôme Gourmelen, two pizza enthusiasts, have recently made headlines worldwide. Their presence at the world pizza championship, held in Menton on November 5 and 6, 2024, was marked by an exceptional performance. Cyrille, manager of the pizzeria La main à la pâte in Trégunc, and Jérôme, a Michelin-starred chef at Ar Men Du in Névez, teamed up to present creations that captivated the judges.

Their journey is marked by success and a passion for Breton cuisine. The two chefs do not merely adhere to traditions; they innovate, and their recipe incorporating pigeon from Monts-d’Arrée and Japanese citrus has managed to capture attention. Their collaboration, which combines artisanal know-how and creativity, positions them as rising stars in the highly competitive world of pizza.

How did this competition unfold?

The competition took place over two intense days, where each participant had the opportunity to present their best creations. Cyrille and Jérôme demonstrated remarkable talent, winning a total of four awards, including first place for their sweet pizza. They also succeeded in climbing to the top of the overall rankings with their Breizh Hato pizza, which charmed both the jury and the audience.

The results reflect the commitment and meticulous preparation that allowed them to stand out. In addition to taking the top spots, they proved that local products can surprisingly blend with Asian influences, creating a fascinating culinary dialogue. Their victory is a beautiful story of friendship and cooperation that echoes Breton culture.

What is the winning recipe?

The secret of their success partly lies in their original recipe, the Breizh Hato. Here are the key elements that make up this unique dish:

• Pigeon from Monts-d’Arrée: a flavorful poultry, raised and sourced locally.
• Japanese citrus: adding a touch of exoticism and sweetness.
• Homemade dough: carefully prepared, offering lightness and crispness.
• Elaborate sauces: innovative blends that enhance the flavors.

Each ingredient is meticulously selected for its taste qualities and provenance. Cyrille and Jérôme emphasize that freshness and quality of the products make all the difference in crafting their pizza. They regularly visit local markets to source the freshest and tastiest ingredients.

What is their reaction to the victory?

“We were floating on a cloud,” admits Cyrille Freude. Their reaction is easily understandable: it is the result of hard work and a dream come true. By winning the title of world champions, the duo not only fulfilled a personal dream but also proudly represented the Breton culture and its culinary traditions. With this victory, they hope to inspire young chefs and encourage the promotion of local ingredients.

“We are really super happy,” adds Jérôme, expressing his gratitude to those who supported them throughout this journey. This award is not just a medal; it is the recognition of their commitment to their profession. It also opens up many opportunities for them to develop their careers and share their passion with a broader audience.

What do these titles represent for Brittany?

The victories of Cyrille and Jérôme are not only a personal celebration; they also represent a triumph for Breton cuisine. With this international recognition, the region positions itself on the world culinary map. This success could encourage other chefs to explore various culinary styles while integrating local spirit and playing with external influences.

The impact of this event resonates far beyond Breton borders. Many restaurateurs draw inspiration from their creations and adopt similar methods. This reflects a growing movement within the Breton culinary community towards exploring new horizons while honoring local heritage.

What are Cyrille and Jérôme’s future projects?

After this great victory, the duo has new challenges on the horizon. With their shelves already well-stocked with trophies, they plan to expand their collection and also broaden their network. They are considering collaborating with other chefs, organizing workshops to share their techniques, and introducing their vision of pizza in new establishments.

Indeed, success creates opportunities to meet other enthusiasts and develop enriching cultural exchanges. These projects symbolize their desire to go beyond mere accolades, promoting Breton cuisine internationally. It is a genuine initiative for community involvement, where they wish to create a circle of inspiration around their shared passion.

The recent victory of Cyrille Auffret and Jérôme Gourmelen at the world pizza championship in Menton is a true ode to Breton passion. These two artisans have managed to combine tradition and innovation with their renowned creation, the Breizh Hato pizza, incorporating local ingredients such as pigeon from Monts-d’Arrée. Their success demonstrates that Breton cuisine can rise to the international stage, establishing itself as a reference in terms of quality pizzas.

The palpable enthusiasm of the winners, who exclaimed: “We are really on a cloud”, reflects the emotional impact of such an achievement. The praises received highlight not only their technique but also their creativity. By sweeping four awards, including first place for the sweet pizza, these chefs perfectly illustrate the boldness of Breton artisans in pushing the boundaries of their craft.

As their trophies already grace their establishment, the pizzeria La main à la pâte, the future looks bright for these two personalities. Their success is a promising signal for Breton cuisine, inviting the discovery of other culinary treasures such as those celebrated during events like the Pizza Celebration. We just have to follow in their footsteps, for they have succeeded in redefining what pizza represents at the heart of Breton culture.