Les deux \u00e9quipes s\u00e9lectionn\u00e9es pour repr\u00e9senter la France au prochain Mondial des Arts Sucr\u00e9s 2016 redoublaient de travail et de pr\u00e9cision lors de la r\u00e9alisation de leurs cr\u00e9ations le 20 avril dernier dans les locaux de l\u2019Ecole Ferrandi Paris.
Excellence et pr\u00e9cision \u00e9taient de rigueur pour Muriele Benaroch et David Briand, tous deux formateurs \u00e0 l\u2019Ecole du Grand Chocolat Valrhona et La\u00ebtitia Moreau et Arnaud Bourg-Broc (chef p\u00e2tissier dans l\u2019H\u00e9rault) qui constituaient la deuxi\u00e8me \u00e9quipe.
Apr\u00e8s des heures d\u2019intense concentration et des cr\u00e9ations toutes plus esth\u00e9tiques les unes que les autres, le jury a fait son choix : c\u2019est le bin\u00f4me Muriele Benaroch et David Briand qui remporte l\u2019\u00e9preuve avec des cr\u00e9ations inspir\u00e9es des travaux de Gustave Eiffel.
L\u2019\u00e9quipe aura ainsi l\u2019honneur de repr\u00e9senter la France lors du prochain Mondial des Arts Sucr\u00e9s 2016. Pour rappel, ce concours a \u00e9t\u00e9 cr\u00e9\u00e9 il y a 7 ans par les MOF P\u00e2tissiers Confiseurs Jean-Fran\u00e7ois Langevin et Bruno Pastorelli.<\/p>\n","protected":false},"excerpt":{"rendered":"
Les deux \u00e9quipes s\u00e9lectionn\u00e9es pour repr\u00e9senter la France au prochain Mondial des Arts Sucr\u00e9s 2016 redoublaient de travail et de […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34],"tags":[],"class_list":["post-4127","post","type-post","status-publish","format-standard","hentry","category-actualites"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-14z","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4127","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4127"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4127\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4127"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4127"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}