E02 | Who will be the next great baker? | Episode 2

The six candidates still in the running travel to the Château de Lunéville, near Nancy, to reinterpret a great classic: baba au rhum. It was in Lorraine, at the beginning of the 19th century, that the amazing adventure of one of the emblems of French pastry-making began. The young candidates have three hours to prepare this cake in two very different forms: an entremets to share and a destructured version. They will then train with Cédric Grolet, head pastry chef at Le Meurice in Paris, and Philippe Rigollot, pastry chef, chocolatier and Best Craftsman of France, in Annecy. At the end of these training courses, marks will be awarded, and these will determine whether or not they continue in the competition.