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Participating in a tasting session featuring 14 different varieties of baguettes may appear straightforward to the layperson, but for the Danish competition held yesterday at the French Embassy in Copenhagen, orchestrated in partnership with Mr. Christophe Parisot and under the auspices of UNESCO and the “Bager- og Konditormestre “ the evaluation process was indeed arduous. The primary objective was to ascertain the premier baguette artisan in Denmark.
Baguette Baker of the Year 2024
Picture credit: Anna de Dreuille
As a seasoned sommelier specializing in champagne, the act of evaluating wine is a routine task involving an assessment of various attributes such as aroma, taste, flavor profiles, acidity, and minerality across the entire spectrum. These parameters serve as the cornerstone of our winemaking assessment. Serving as a jury member of the tasting panel for Pate en Croute this has significantly heightened my expectations regarding baked goods.
Initially, the seemingly uncomplicated baguette tasting challenge appeared devoid of apprehension or complexity. However, I soon discovered that savoring a traditional French baguette is akin to the pleasure derived from sampling champagne; it stimulates multiple sensory faculties simultaneously.
John Jønsson, the head of Danish Bakeries, briefed us on the criteria before the judging commenced. We gathered in a beautifully illuminated room, the table meticulously arranged with a pen and paper at the ready. After two hours, the tasting session concluded.
Picture credit: Anna de Dreuille
The evaluation of a perfect French baguette involved assessing various key characteristics to determine its quality. These criteria included weight and length, appearance, texture, sound, smell, taste, and freshness. Each of these aspects encompassed intricate details. For instance, when evaluating appearance, one must consider a golden-brown crust that is shiny and slightly blistered. The baguette’s shape should be elongated, with a slightly tapered end, among other features.
To avoid delving into excessive detail, I aim to draw comparisons and highlight the similarities between a French baguette and Champagne that adds an extra sparkle to today.
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Texture. Both French baguettes and champagne offer a unique texture experience. The baguette typically has a crispy crust with a soft and airy interior, providing a contrast in textures. Champagne can also have a complex texture with its effervescence (bubbles) that tickle the palate, creating a lively and refreshing sensation.
Acidity. Both the French baguette and champagne can exhibit acidity in their flavor profiles. The tangy acidity in the baguette comes from the fermentation process of the dough, which adds depth and balance to its taste. Champagne also has acidity, which contributes to its crispness and helps to balance its sweetness, creating a harmonious flavor profile.
Sweetness. While the French baguette is not typically sweet like a dessert, it can have a hint of sweetness from the caramelization of the crust during baking. Similarly, champagne can range from dry to sweet depending on the style, with some varieties offering subtle sweetness that complements the acidity and effervescence.
Complexity. Both the French baguette and champagne are products of careful craftsmanship and tradition, resulting in complex flavor profiles that evolve as you taste them. The layers of flavors in a well-made baguette or champagne can offer nuances that unfold with each bite or sip, inviting you to savor the experience.
Cultural significance. French baguettes and champagne are iconic symbols of French culinary excellence and tradition. Both are deeply rooted in French culture and history, representing the artistry and craftsmanship of French culinary traditions hence its place today classified as cultural heritage .
In conclusion, tasting a French baguette and champagne can be a sensory journey that engages your taste buds, textures, and cultural appreciation. Both offer a unique tasting experience that celebrates the craftsmanship and tradition of French culinary heritage I like to thank, HRH Princess Marie for participating in the preparation meeting last month it was an honour for us all, Merci. Thank you to Christophe & Corinne Parisot “Ambassade de France au Denmark” for opening the doors to the baguette loving general public and hosting this great competition in such beautiful surroundings. Many thanks to ;
Elsebeth Gerner Nielsen
and members of the jury;
John Jønsson
Sylvain Herviaux
Carsten KEJ
Ole Troelsø
Vincent Pavec
Stéphanie Surrugue
Signe Wulff
Louisa Lorang
The in-residence chef Etienne and the entire team at the French Embassy in Copenhagen in organizing such a wonderful program
Long live the baguette , long live champagne
#AmbassadeDeFrance
#ConcoursBaguette
#Photographe #InterCulturalité #Artisanat #PassionDuPain
