The competition among bakeries escalated as Picardy's finest took to M6's popular television show, La Meilleure Boulangerie de France, starting February 17, 2025. The initial duel unfolded between Les Hamoisines from Ham and Les Artisans du Pain from Moreuil, representing the Somme department's best.
Hosts Noémie Honiat and Bruno Cormerais set the tone with playful banter, with Noémie making her entrance dressed as a pig, humorously referencing Ham's etymological connection to 'jambon' or ham. Bruno teased, “You’re not going to see the bakers dressed like this, or they'll sandwich you between two slices of bread!”
The competition showcased four distinct challenges: first impressions, signature products, jury challenges, and the bakers' favorite items. Charly and Florian Bricourt represented Les Hamoisines, bringing youthful vigor, whereas Moreuil’s Élodie and Emmanuel Sainneville brought their experience to the battle.
Innovation was at the forefront throughout the competition. At Les Hamoisines, the Bricourt brothers introduced exotic flavors with their Vol-endive dish, paired creatively with gnocchi made from choux pastry. The judges were impressed, with Noémie praising the dish as “an explosion of flavors.” Meanwhile, Emmanuel Sainneville from Les Artisans du Pain wowed judges with his Fraise-basilic, which received glowing remarks for its excellent visual appeal and flavor balance.
During the signature product test, Charly and Florian unveiled their Chtimay bread, infused with local beer and region-specific Manicamp cheese. Emmanuel and his baker assistant, Stéphane, countered with the Moreuillois, crafted with apples—a nod to their agricultural roots and favorite family recipes. The judges favored Moreuil's offering for its generosity and deliciousness, with Bruno commenting on its beauty and taste.
The final challenge featured a mystery ingredient: confiture de lait or milk jam. Each team had 90 minutes to create something unique. The Bricourt brothers created their take on brioche, styled as pain perdu drizzled with milk jam and finished off with whipped mascarpone. Emmanuel and Stéphane, not to be outdone, crafted croissant dough stuffed with milk jam and accompanied by mint diplomat cream. The results were remarkable, each baker channeling creativity and local flavors.
The tasting session at the Château de Pierrefonds, located near Compiègne, concluded the episode with the judges providing their ultimate verdict. Les Hamoisines won the duel with an average score of 8.2 out of 10, with Bruno praising their ultra-soft brioche and perfectly balanced milk jam. Les Artisans du Pain, though outperformed, showcased commendable craftsmanship, earning 6.7 and acclaim for their effort, including the lovely fruit tarts and cakes showcased throughout the week.
Looking forward, the competition continues through February 21, where bakeries including Lievito from Pontarmé, Le Palais gourmand from Villers-Cotterêts, and La Passerelle from Soissons will showcase their talents. The season has seen one bakery bow out, resulting in only nine competitors battling for the title of La Meilleure Boulangerie de France, but the excitement remains high.
Winners will represent Picardy at the national finale. Will the Bricourt brothers secure their spot at the top? Viewers can stay tuned to discover who will earn the coveted title this season, poised to represent regional pride on the national stage!