{"id":5679,"date":"2025-02-11T09:16:22","date_gmt":"2025-02-11T07:16:22","guid":{"rendered":"https:\/\/www.cfainterpro28.com\/alumni\/?p=5679"},"modified":"2026-08-17T11:46:47","modified_gmt":"2026-08-17T09:46:47","slug":"alexis-beaufils-2","status":"publish","type":"post","link":"https:\/\/www.cfainterpro28.com\/alumni\/alexis-beaufils-2\/","title":{"rendered":"Alexis Beaufils"},"content":{"rendered":"\t\t
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Alexis Beaufils<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Dans cette interview, Alexis Beaufils, ancien apprenti en p\u00e2tisserie au CFA Interpro28 et champion du monde des arts sucr\u00e9s en 2022, revient sur son parcours inspirant. Un \u00e9change passionnant pour d\u00e9couvrir l\u2019histoire d\u2019un passionn\u00e9 qui a su se d\u00e9passer !<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Du CAP \u00e0 la cons\u00e9cration mondiale<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Le parcours d'Alexis Beaufils, ancien apprenti au CFA Interpro28<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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C’est en 2008 qu’Alexis Beaufils commence son CAP P\u00e2tissier au CFA de Chartres, en alternance avec M. Bernard Holder de La Maison Holder \u00e0 La Loupe, qui devient son ma\u00eetre d’apprentissage. Apr\u00e8s l’obtention de son CAP, il poursuit avec une mention compl\u00e9mentaire, choisissant un ma\u00eetre d’apprentissage parisien sur les conseils de M. Holder puis continue ses \u00e9tudes dans la r\u00e9gion parisienne chez Dalloyau et obtient un Brevet Technique des M\u00e9tiers P\u00e2tissier \u00e0 Versailles.<\/span><\/p>

\u00a0<\/span><\/p>

Au sein de la maison Dalloyau, Alexis rencontre le Chef Yann Brys, avec qui il noue des liens forts. Yann aide Alexis \u00e0 pr\u00e9parer son premier concours r\u00e9gional \u00e0 Chartres pour le titre de Meilleurs Apprentis de France. Malheureusement, celui-ci n’est pas s\u00e9lectionn\u00e9. Yann Brys, qui pr\u00e9pare \u00e9galement le concours du Meilleur Ouvrier de France, remporte ce titre prestigieux en 2011 apr\u00e8s deux ans d’entra\u00eenement. C’est durant cette p\u00e9riode qu’Alexis acquiert de solides comp\u00e9tences techniques et se passionne pour les concours.<\/span><\/p>

\u00a0<\/span><\/p>

Malgr\u00e9 sa d\u00e9ception lors de son premier concours, Alexis Beaufils pers\u00e9v\u00e8re. Il encha\u00eene les comp\u00e9titions, et \u00e0 ce jour, cette d\u00e9faite est la seule enregistr\u00e9e parmi les dix concours auxquels ce jeune passionn\u00e9 a particip\u00e9.<\/span><\/p>

Alexis poursuit sa carri\u00e8re aupr\u00e8s du Chef de renom Thierry Marx, au Mandarin Oriental, pendant plus d’un an, continue ensuite dans un restaurant 3 \u00e9toiles au Guide Michelin sur les Champs \u00c9lys\u00e9es avec Yannick All\u00e9no. Son parcours le m\u00e8ne ensuite au Bristol, c\u00e9l\u00e8bre palace parisien dot\u00e9 de trois \u00e9toiles au Guide Michelin. Alexis y perfectionne ses comp\u00e9tences aupr\u00e8s de deux Meilleurs Ouvriers de France en cuisine, un champion du monde en p\u00e2tisserie et un Meilleur Ouvrier de France en salle. Il garde d’excellents souvenirs de son exp\u00e9rience dans cet \u00e9tablissement.<\/span><\/p>

\u00a0<\/span><\/p>

En 2020, Alexis\u00a0Beaufils\u00a0quitte le Bristol pour se consacrer \u00e0 la pr\u00e9paration de la s\u00e9lection fran\u00e7aise du Mondial des Arts Sucr\u00e9s. Ce concours mixte unique rassemble 14 nationalit\u00e9s. Il fait \u00e9quipe avec Florence Lesage, Cheffe P\u00e2tissi\u00e8re de l’h\u00f4tel The Westin Paris-Vend\u00f4me, vice-championne du monde de p\u00e2tisserie-confiserie et m\u00e9daill\u00e9e d’argent lors de la comp\u00e9tition Worldskills en 2015 \u00e0 S\u00e3o Paulo.<\/span><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\u00a9MDAS<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\u00a9MDAS<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Ensemble, ils remportent la s\u00e9lection fran\u00e7aise en mai 2020 gr\u00e2ce \u00e0 une superbe pi\u00e8ce repr\u00e9sentant un appareil photo des ann\u00e9es 60 en chocolat. Pendant deux ans, ils se pr\u00e9parent presque quotidiennement pour la finale, en partie dans les laboratoires d’Elles et Vire mis \u00e0 leur disposition. Alexis confie avoir fait de nombreux sacrifices personnels pour assumer ces heures d’entra\u00eenement.<\/span><\/p>


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En raison de la crise sanitaire, la date du concours est repouss\u00e9e et la finale n’a lieu qu’en octobre 2022. Le th\u00e8me impos\u00e9 pour cette finale du Mondial des Arts Sucr\u00e9s est l’interpr\u00e9tation de la biodiversit\u00e9 et son \u00e9volution au cours des prochaines d\u00e9cennies.<\/span><\/p>


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Pour r\u00e9pondre \u00e0 ce th\u00e8me, les repr\u00e9sentants fran\u00e7ais cr\u00e9ent un concept autour de la nature urbaine en 2050 : Naturbana. Les ingr\u00e9dients sont travaill\u00e9s en fonction du th\u00e8me, avec une attention particuli\u00e8re port\u00e9e aux d\u00e9tails et \u00e0 la mise en valeur des saveurs. Leur pi\u00e8ce finale met en sc\u00e8ne un pissenlit, fleur inhabituellement utilis\u00e9e en p\u00e2tisserie et facilement trouv\u00e9e en ville. C’est lors d’un jogging que Florence Lesage a l’id\u00e9e de travailler avec l’image du pissenlit, rempla\u00e7ant ainsi le champignon initialement envisag\u00e9.<\/span><\/p>


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Pour se pr\u00e9parer, les candidats sont accompagn\u00e9s par deux coachs : Angelo Musa, Chef p\u00e2tissier de l’h\u00f4tel “Plaza Ath\u00e9n\u00e9e” \u00e0 Paris, Meilleur Ouvrier de France et Champion du Monde, et Nicolas Boussin, Meilleur Ouvrier de France et Chef P\u00e2tissier de la “Maison de l’Excellence Savencia” \u00e0 Versailles. De nombreux autres chefs p\u00e2tissiers les soutiennent tout au long de leur entra\u00eenement. Au total, la pr\u00e9paration leur co\u00fbte environ 25 000 euros. Bien que sponsoris\u00e9s, Alexis et Florence investissent chacun environ 5 000 euros de leurs propres deniers.<\/span><\/p>


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Les candidats des 14 nationalit\u00e9s disposent de 20 heures d’\u00e9preuve r\u00e9parties sur deux jours pour r\u00e9aliser :<\/span><\/p>\n

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  • 1 pi\u00e8ce artistique en chocolat<\/li>\n
  • 1 pi\u00e8ce artistique en sucre<\/li>\n
  • 1 pr\u00e9sentoir sucre et chocolat<\/li>\n
  • 22 desserts de restauration \u00e0 l’assiette<\/li>\n
  • 3 sortes de 35 petits fours au chocolat<\/li>\n
  • 5 entremets \u00e0 base de caf\u00e9<\/li>\n
  • 4 tartes glac\u00e9es<\/li>\n<\/ul>\n

    Alexis et Florence proposent \u00e9galement un QR code permettant de visualiser leur pi\u00e8ce finale en 3D. Pr\u00e9par\u00e9s mentalement et bien entra\u00een\u00e9s, ils terminent avec 30 minutes d’avance le jour J.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    La notation de ce concours se fait sur 15 000 points, avec une p\u00e9nalit\u00e9 de 10 points par minute de retard. La victoire pour la France s’est jou\u00e9e \u00e0 seulement 60 points de plus que le Japon, suivi de la Malaisie.<\/span><\/p>

    Cette victoire est une belle r\u00e9compense pour Alexis Beaufils et Florence Lesage apr\u00e8s de nombreux mois de travail. Elle s’accompagne d’une dotation financi\u00e8re de 17 000 euros. Alexis, qui r\u00eavait depuis 10 ans de devenir champion du monde, est fier de son parcours et envisage d’ouvrir sa propre boutique \u00e0 Chartres.<\/span><\/p>

    Depuis leur cons\u00e9cration aux Arts Sucr\u00e9s, les champions du monde sont sollicit\u00e9s pour de nombreuses d\u00e9monstrations aux quatre coins du globe, comme \u00e0 Ta\u00efwan, aux Maldives, \u00e0 Budapest, en G\u00e9orgie ou \u00e0 Duba\u00ef. Ce concours a consid\u00e9rablement chang\u00e9 leur vie et leur a ouvert bien des portes.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Dans cette interview, Alexis Beaufils, ancien apprenti en p\u00e2tisserie au CFA Interpro28 et champion du monde des arts sucr\u00e9s en 2022, revient sur son parcours inspirant.<\/p>\n","protected":false},"author":3,"featured_media":18780,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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