50 to 55 cm, between 250 and 270 grams, salt content not to exceed 16.8 grams per kilo of flour... These are the three criteria that must be met to win the prize for the best baguette in Paris. Xavier Netry took up the challenge and won. Since Thursday April 25, 2024, when the prize for the best baguette was announced, his bakery has been busy.
Where can you find the best baguette of Paris 2024?
The answer: Utopie! A real consecration for the bakery located on rue Jean-Pierre Timbaud in the 11ᵉ arrondissement of Paris. Its owner can hardly believe it, and says he's "all giddy", he confided to Le Parisien. For him, it's "recognition" and "a realization after 25 years in the business". For one year, his store will be the official supplier to France's greatest table, the Élysée Palace.
A whole new dimension
Being the best baguette in Paris comes at a price: huge media exposure. The baker, elected by six Parisian men and six Parisian women chosen by lot, now has to rethink his organization. It's no longer just a matter of making bread for his regular customers. From now on, many curious onlookers come to taste the same baguette that the President of the Republic will eat for a year. No fewer than 173 baguettes will be delivered to the Élysée every morning, a major new production. Xavier Netry will receive his prize and 4,000 euros from the Mayor of Paris, Anne Hidalgo, on May 7, 2024 during the Bread Festival.
News & Events
Ewen Frin, 28, founder of Omanori, revolutionizes Breton gastronomybreton gastronomy by supplying it with fresh seaweed thanks to an innovative system of preservation in ponds. Based in Saint-Malo, Omanori meetsa growing demand from restaurateurs for a local, healthy and sustainablehealthy and sustainable.Fascinated by the ocean since his childhood in Brittany, Ewen Frin has long been an avid scuba diver anddiving and spearfishing. After studying business in Normandy and five yearsyears in Paris as a consultant, he decided to return to his roots. "In Brittany,i had an intimate knowledge of the richness of marine resources, particularly seaweedalgae," he confides. When I discovered that seafood cuisine in Paris was often limited toover-fished products like salmon or tuna, I wanted to promote local, virtuous species.he quickly became interested in seaweed, a natural product with gustatory and nutritional properties that are often underestimated.nutritional properties that are often underestimated. "Brittany is home to 700 speciesof seaweed, around thirty of which are authorized for consumption. Each has a unique flavor, texture and color. They are not widely promoted because they are not part of ourgastronomic heritage.Traditionally, seaweed is marketed either dehydrated or "fresh", but preserved in salt.but preserved in salt, which presents major drawbacks for chefs."Salt, which is used to preserve seaweed, requires it to be rinsed abundantly before cooking.cooking them, which spoils them, causes them to lose nutrients and alters their texture", explainsthe seaweed grower. This is where Omanori breaks new ground with a revolutionary principle.Thanks to a partnership with a local company specializing in algae cultivationfreshly harvested seaweed (such as sea lettuce, dulse and aonori) is preserved in tanksare preserved in basins, recreating their natural environment. This allows them to live for severalweeks after harvesting. First picked by hand during high tides on the foreshore, they are then cleaned and purified,they are then cleaned and purified in various basins. "This process enablestheir taste and nutritional properties intact, as if they had just been harvested.as if they had just been harvested, even outside high tide periods",Ewen Frin quickly won over prestigious restaurants such as Maison Vermer inSaint-Malo (2 toques), Ombelle in Dinard (2 toques) and Iodé in Vannes (3 toques).
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France's best grocery stores rewarded, a profession put in the spotlight
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