Applications for the Trophées de la Glace et du Dessert glacé are now open. Please get in touch with us at contact@tropheesdelaglace.com for more details!
LOOKING BACK
The fifth edition of the Trophées de la glace took place on March 24, 2026, the European Artisanal Gelato Day, at FERRANDI Paris.
A day dedicated to the love of ice cream and conviviality, it was led by the duo: Philippe Urraca, Jury President, and Gilles Goujon, Honorary President.
To watch the video, click on the link below: https://youtu.be/TRfhZPsudAs
Winner : Bertrand Blondeau – Vila Salone, Salon-de-Provence
First runner-up : Khadija Hammou – Lycée Hôtelier, Biarritz
Second runner-up : Manon Nowakowski – Les Tilleuls, Toulouse
The fourth edition of the Trophées de la Glace took place on March 24, 2025, the European Artisanal Gelato Day, at Le Cordon Bleu Paris.
Blending a passion for ice cream with a spirit of sharing, the event was led by a duo: Philippe Urraca, President of the Jury, and Stéphanie Le Quellec, Honorary President.
To watch the video, click on the link below: https://youtu.be/nq9gaUs5bJs
Winner: Hélène Mao – The Westin, Paris
« I’m very moved. There was a lot of preparation: I started five months in advance, I trained, I did trials… all leading up to today’s result. » Hélène Mao
First runner-up: Mathieu Serais – Paris Society, Paris
Second runner-up: Théo Picard – Restaurant Amour Blanc, Blois
The third Trophées de la Glace took place on 25 March 2024, the day after the European Artisanal Ice Cream Day, at the Ferrandi Paris training school.
The day was all about the love of ice cream and conviviality, and was hosted by Philippe Urraca, Chairman of the Jury, and Régis Marcon, Honorary Chairman of the Jury and Chef
Winner: José Carlos Fariña Pouso – Technical Director of Area Doce – Reyvi, Pontevedra
« The chocolate presented in the taco, the very beautiful presentation on an elegant support like a hand.
I am especially proud because it was my first competition, with a jury composed of very important people in the world of gastronomy. I am very proud!
José Carlos Fariña Pouso »
First runner-up: Luther De Deken – The Ruck Hotel, Lyon
Second runner-up: Tinh Tran – Brasserie les Haras, Strasbourg
The second Trophées de la Glace took place on 23 March 2023, the eve of European Artisanal Ice Cream Day, at the Ferrandi Paris training school.
The day was all about the love of ice cream and conviviality, and was hosted by Philippe Urraca, Chairman of the Jury, and Pierre Hermé, Honorary Chairman of the Jury.
Winner: Thibaut Honajzer – Pastry Chef at Beau Rivage Palace, Anne-Sophie Pic’s restaurant, in Lausanne.
« When I was very young, I watched and admired chefs like Pierre Hermé and Philippe Urraca who have had an inspiring career.
These days, we’re constantly looking for new techniques, and the competition also gives us the opportunity to challenge ourselves, and to try out new flavours with experienced chefs. »
Thibaut Honajzer
First runner-up: Kévin Bourgade – Pastry Chef at the Maison Castet restaurant in Martres-Tolosane.
Second runner-up: Nathalie Cayen – Pastry Chef at the Casino Évian Resort in Évian-les-Bains.
The first Trophées de la Glace took place on 24 March 2022, European Artisanal Ice Cream Day, at the Ferrandi Paris training school.
The day was all about the love of ice cream and conviviality, and was hosted by two Meilleurs Ouvriers de France: Philippe Urraca, Chairman of the Jury, and Michel Roth, Honorary Chairman.
Winner: Arnaud Daussy – Commis Chef – Pastry at the Mandarin Oriental Paris.
« I’m really pleased to win this competition: it’s the culmination of several months’ work, research and creation.
I took part in this competition to push beyond my limits and present my work to an exceptional jury. The Trophées de la Glace is about meeting new people and being able to work differently in organised way at a laboratory that we don’t know. It’s a way of surpassing yourself and making rapid progress. »
Arnaud Daussy
First runner-up: Florian Villa – Chef at the Osmose restaurant in La Roche-sur-Yon
Second runner-up: Marine Dardun – Apprentice Pastry Chef at Le Cap Horn restaurant in Six-Fours-les-Plages