Maxence Barbot, originally from Brittany, has been the head pastry chef at Le Bristol in Paris since 2025. He began his career in Rennes, later working with chefs François Perret and Michael Bartocetti, before taking over the pastry department at the Shangri-La hotel in 2019. His approach to desserts emphasizes precision, the use of seasonal ingredients, and storytelling through his creations, aiming to evoke emotions and narratives through each dish. Tarek Ahamada, from the Var region in the south of France, became the head pastry chef at Hôtel du Cap-Eden-Roc in Antibes in 2023. He previously worked at Hédiard, a renowned Parisian pastry shop, and with chef Jean-François Piège, before rising to deputy head at the Park Hyatt Paris-Vendôme. His desserts are inspired by Mediterranean ingredients and local products, reflecting the rich flavors and traditions of the region. Boris Alliès, from the Southwest of France, has been the head pastry chef at Cheval Blanc in Saint-Tropez since 2025. He trained at the Biarritz hotel school and worked at the Hôtel du Palais in Biarritz and the Plaza Athénée in Paris, where he collaborated with chefs Angelo Musa and Christophe Michalak. His pastry creations are inspired by the Mediterranean, with a particular focus on citrus fruits and aromatic plants, creating a fresh and fragrant experience. Anthony Chenoz, born in Paris and raised in the Arcachon basin, is the head pastry chef at Les Sources de Caudalie in Martillac. He trained with Jean-Luc Rocha at Château Cordeillan-Bages and later with Julien Dumas at Lucas Carton and Tom Meyer at Granite. His desserts are known for being refined, less sweet, and rooted in nature and the vineyard, reflecting the local environment and agricultural products of the region. Quentin Lemmery, from the Southwest, is the head pastry chef at Les Prés d’Eugénie in Eugénie-les-Bains. He joined Michel Guérard's team there and refined his approach alongside a brigade committed to excellence. His creations highlight local fruits, herbs, and products from the Landes region, blending traditional techniques with modern innovations to create unique and flavorful desserts. Léandre Vivier, from Le Mans, has been the head pastry chef at Le Burgundy in Paris since 2023. He won Best Apprentice in France in 2013 and the title "Who will be the next great pastry chef" on France 2 in 2017. He previously worked at prestigious establishments such as the Ritz, Meurice, Laurent, Apicius, and the Four Seasons George V. His pastry combines elegance, indulgence, and finesse with bold and balanced flavor associations, showcasing his versatility and skill in the field.