Le Lautrec chocolates, ©Le Lautrec (l.) – “The crown of the season” cheeses Laurent dubois, ©Fromagerie Laurent dubois (r.)
The Best Craftsmen of France , or " MOF ", are 100 years old. Founded in 1924, this professional competition, organized under the aegis of the Ministry of Labour, rewards the best professionals in different categories: catering, hotel, pastry, chocolate making, bakery, ice cream making, cheese making, etc.
Very popular, the competition is not limited to the food professions but extends to those of fashion, clothing, jewelry and many others.
To stick only to the food sector, several prestigious “MOFs” have set their sights on the Marais and Ile Saint-Louis, environments perfectly suited to their talents.
Here is the composition of this brotherhood of champions.
The Caron store
Anne Caron, ©The Caron boutique
After winning the title of "Best Coffee Roaster" in 2017, Anne Caron became a Meilleur Ouvrier de France (Best Craftsman of France) in 2023. This victory places her among the best coffee roasters in the world.
Beyond her talent for her blends, the business manager is known for her ethical practice: selection of excellent coffees, without residue, without pesticides and whose producers are fairly remunerated.
©The Caron boutique
▼ The Caron store
32 rue Notre-Dame-de-Nazareth, 75003
From Tuesday to Friday from 8:30 a.m. to 13 p.m. and from 14:30 p.m. to 17:30 p.m.
Saturday from 9:00 a.m. to 18:00
Telephone: +01 40 09 23 17
Laurent Dubois, ©Fromagerie Laurent Dubois
Laurent Dubois obtained the title of Meilleur Ouvrier de France (Best Craftsman of France) in cheesemaking and affineur in 2000 thanks to his "pyramid of flavors" composed of 120 cheeses.
This elite artisan refines a large part of his exceptional cheeses in Paris.
©Fromagerie Laurent Dubois
▼ Laurent Dubois Cheese Shop
97-99 Rue Saint-Antoine, 75004 Paris
From Monday to Friday from 10AM to 20PM
Saturday from 9 a.m. to 20 p.m.
Sunday 10 a.m. to 18:30 p.m.
Telephone: +01 48 87 17 10
The Ice Cream Paris
David Wesmael, ©La Glacerie Paris
Originally from Northern France, David Wesmael developed a mastery of flavors and pastry and ice cream techniques. World Pastry Champion in 2006, the founder of Glacerie Paris was awarded the title of Meilleur Ouvrier de France (Best Craftsman of France) in the ice cream category in 2004.
©La Glacerie Paris
▼ The Ice Cream Paris
13 rue du Temple, 75004 Paris
Monday to Friday and Sunday from 13 p.m. to 19:30 p.m.
Saturday from 13 a.m. to 20 p.m.
Telephone: +01 55 43 91 96
At the helm of this excellent ice cream parlor are two elite artisans: Emmanuel Ryon and Olivier Ménard . The former is a Meilleur Ouvrier de France (Best Craftsman of France) in Ice Cream Making and World Pastry Champion, and his partner, also a pastry chef, worked for the finest establishments internationally before creating Une Glace à Paris.
▼ The Ice Cream Paris
15 Rue Sainte-Croix de la Bretonnerie, 75004 Paris
Wednesday to Sunday from 13 p.m. to 19 p.m.
Closed on monday and tuesday
Tel: 01 49 96 98 33
©Patrick Roger chocolate
In 1994, Patrick Roger won the World Chocolate Cup. In 2000, he was awarded the title of Meilleur Ouvrier de France Chocolatier (Best Craftsman of France in Chocolate Making). His work is based on sculpture, often monumental, a discipline he practices with chocolate for his gourmet creations.
©Patrick Roger
▼ Patrick Roger
43 Street Archives, 75003 Paris
Tuesday to Friday and Sunday from 11 a.m. to 13:45 p.m. and 14:30 p.m. to 19 p.m.
Saturday from 11 a.m. to 19 p.m.
Closed on Mondays
Telephone: +09 61 68 39 30
Nicolas Cloiseau, ©La Maison du Chocolat
The exacting Nicolas Cloiseau , "head chef" at La Maison du Chocolat, won the Meilleur Ouvrier de France Chocolatier (Best Craftsman of France Chocolatier) award in 2007. He has been lending his talent to La Maison du Chocolat since 2011.
▼ The Brittany Chocolate House
14 Rue de Bretagne, 75003 Paris
Monday to Saturday 10 am to 19 pm
Close on Sunday
Telephone: +06 38 52 29 80
Awarded the title of Best Craftsman of France in 2011, pastry chef Yann Brys has made a name for himself by working in establishments such as Fauchon, Dalloyau, and even the Ministry of Defense, where he served as head pastry chef.
A member of the French Culinary Academy, he is also a member of the “Club des sweets” created by Christophe Adam and Christophe Michalak.
©Tourbillon Pastry
▼ Pastry Tourbillon Saint Louis
90 Rue Saint-Louis en l'Île, 75004 Paris
Tuesday from 14 p.m. to 19:30 p.m.
Wednesday to Sunday from 10 a.m. to 19:30 p.m.
Closed on Mondays
Tel: 01 46 33 56 13
Jean-Paul Hévin, ©Jean-Paul Hévin Chocolatier
Jean-Paul Hévin, both a pastry chef and chocolatier, grew up in the countryside surrounded by fruit trees. He came to pastry-making by chance, but quickly grasped the joy it could bring.
He became Meilleur Ouvrier de France Chocolatier et pâtissier in 1986. And was voted best chocolatier in the world 2023-2024.
©Jean-Paul Hévin
▼ Jean-Paul Hévin Paris Marais Store
41 Rue de Bretagne, 75003 Paris
Tuesday to Saturday from 10 p.m. to 19 p.m.
Closed Monday and Sunday
Tel: 09 72 60 82 02
Behind the Au Petit Versailles bakery and the adjoining Marie-Antoinette tea room lies Christian Vabret . A Meilleur Ouvrier de France (Best Craftsman of France) in 1986, this baker's son, creator of the World Baking Cup, is a passionate advocate for French culinary expertise. He trains bakers and pastry chefs all over the world.
©Au Petit Versailles du Marais
▼ At the Petit Versailles du Marais
1 Rue Tiron, 75004 Paris
Monday to Saturday 7 am to 20 pm
Close on Sunday
Tel: 08 93 02 53 61
Michel roth
With his hidden table, at the very top of the BHV, Michel Roth offers affordable gourmet cuisine with a view.
The chef, originally from Moselle, has gained experience in beautiful establishments such as Lasserre, Ledoyen but also at the Ritz, for which he obtained 2 stars.
After the Pierre Taittinger International Culinary Prize and then the “Bocuse d’Or”, Michel Roth obtained the title of “Meilleur Ouvrier de France” in 1991.
©The Hidden Table – BHV
▼ The Hidden Table by Michel Roth – BHV Marais
55 Rue de la Verrerie, 75004 Paris
Tuesday to Saturday from 12 p.m. to 14:30 p.m. and from 19:15 p.m. to 21:30 p.m.
Closed Monday and Sunday
The Lautrec
Pascal Brunstein, ©Le Lautrec
Pascal Brunstein, from Alsace , has long traveled the world sharing his expertise. It is therefore quite natural that this Meilleur Ouvrier de France (Best Craftsman of France) of 1991 should now work as a consultant with Le Lautrec, creating chocolates and macarons together.
©Le Lautrec
▼ Le Lautrec Chocolatier
60 King of Sicily Street, 75004 Paris
Tuesday to Sunday from 11 p.m. to 19 p.m.
Closed on Mondays
Tel: 09 87 52 76 26
• What is a MOF?
He is a professional who combines excellence, innovation and guarantees the transmission of the values of his craft.
• How do you become a MOF?
The Meilleur Ouvrier de France (MOF) competition was created in 1924. Multidisciplinary, it is designed to encourage vocations and is symbolized by a medal and a state diploma.
Every four years, 16 categories are awarded this title: catering and hospitality, building and architectural heritage, industry, clothing, jewelry, music, food, etc. Each category is divided into several professions. Thus, the catering and hotel group is branched into six classes: cuisine-gastronomy; butler, service and tableware; sommelier; bartender; manager of hotel services; and hotel receptionist.
• How do we recognize MOFs?
On the white jacket of certain traders, the “blue-white-red” collar and next to their name, the logo of the Meilleur Ouvrier de France (the acronym MOF underlined with a tricolor line).
• How many MOFs are there?
This rewarding and rare diploma, a symbol of excellence, is held by 10 people. 000% of them are women.
Text: Katia Barillot
05.03.24
