Sample French cuisine.
Bengaluru: Business France India, the French Trade and Investment Commission and Le Cordon Bleu at GD Goenka University, one of the premier hospitality education institutions in the world, have announced the semi-final of the French Patisserie Competition 2025.
Organised in association with the Consulate General of France in Bengaluru, the event will take place on May 14, 2025, at the Consulate General of France.
This competition celebrates the excellence of French pâtisserie and highlights the strong culinary ties between France and India.
This third edition of the French Patisserie Competition has become a benchmark for excellence, celebrating French baking talent across India.
This year, around 50 professional patisserie chefs from five major cities – Delhi, Mumbai, Bengaluru, Chennai, and Kolkata – are competing in the semi-finals from May 13 to 19, 2025.
The top 16 finalists will then compete in the grand finale on June 10, 2025, hosted at Le Cordon Bleu in Gurugram, Haryana.
The Bengaluru semi-final will be evaluated by a distinguished panel of three jury members namely, Marc Lamy, Consul General of France in Bengaluru, highlighting the event’s significance in fostering cultural connections between France and India, chef Manu Chandra, known for his acclaimed restaurants in Bengaluru, including Lupa, and Vianney Meynier, Head of Agritech at Business France.
Contestants will showcase their creativity and technical mastery by crafting exquisite French patisserie using premium French ingredients provided by the sponsors of the competition.
The finale will culminate in a prestigious award ceremony on June 10, 2025, at the French Embassy in Delhi, and will be graced by Thierry Mathou, Ambassador of France to India.
The winner will also receive an exclusive trip to Paris, including flights and a four-night stay at Pullman Paris La Défense.
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