The Valrhona Pâtisserie Championship 2012

Marion Dony, Pastry Chef at Restaurant Patrick Guilbaud wins the 2012 Valrhona Pâtisserie Championship. 

Marion Dony, Pastry Chef at Restaurant Patrick Guilbaud is the winner of the third Valrhona Pâtisserie Championship organised by Valrhona and Odaios Foods. Marion’s recipe The Sunbeam was chosen out of the six finalists who competed in D.I.T. Cathal Brugha Street on Wednesday, 6th of June.

Marion faced stiff competition from a line-up of up and coming chefs at top restaurants including Chapter One, The Farm Restaurant, The Killarney Park Hotel, Oriel House Hotel and Locks Brasserie.

The jury, presided by international judge David Simms (with a high profile career including Le Gavroche and Alison Price & Company) also included Frederic Cordonnier (executive chef of Ballyfin Demesne), Kevin Thornton (chef proprietor of Thornton’s Restaurant), Paul Kelly (pastry chef of Merrion Hotel & DIT lecturer) and Benoit Lorge (chocolatier of Lorge Chocolates). The competition was overseen by Marie Van Branteghem from Valrhona.

Through nationwide written submissions six finalists were selected to compete in the final in D.I.T. Cathal Brugha Street. The competition required candidates to create a plated dessert with a summer theme to include a spice using one of the following three Valrhona chocolates: Taïnori 64%, Caramélia 36% or Opalys 33%. They each had four hours to complete their dessert and they were judged according to their dessert’s visual presentation, textures and flavour combinations.

The Sunbeam, Marion’s winning recipe, was full of the freshness of summer. Her dessert was made up of a raspberry parfait topped with fresh raspberries, an almond tuile and cardamon espuma, all encapsulated in Opalys 33% Valrhona chocolate. This was accompanied by a sablé breton, raspberry sorbet and Opalys white chocolate gel.

As the third winner of the Valrhona Pâtisserie Championship, Marion receives a three day Stage in l’Ecole du Grand Chocolat Valrhona in Tain l’Hermitage, France and a tasting menu in Maison Pic, a 3 star Michelin Restaurant in Valence.

The objective of the Valrhona Pâtisserie Championship is to promote and advance pastry chefs in Ireland with the long term goal of entering an Irish team in the World Pastry Cup, Coupe de Monde de la Pâtisserie. Valrhona has sponsored and promoted the World Pastry Cup since its 1989 inception. Due to the growing interest in and success of the championship the organisers will run the forth edition in 2014.

Congratulations Marion!

View some PR from the 2012 Championship

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