Who is Jonathan Mougel?
At age 37, this Vosges pastry chef won the title of Meilleur Ouvrier de France.
A native of Remiremont, Jonathan Mougel began his adventure in pastry with a ninth grade internship with Mr. Perret at the Pâtisserie du Tertre. He then went on to learn the trade at the Gérardmer hotel school with a BEP CAP and a recommendation. He continued his studies with a BTM and a BM pastry chef in Laxou with Mr. Chaboissier and Serge Pierrel. It was after earning a master certificate that he joined PatisFrance under the direction of Claude Moreau and Pierre-Yves Adam.
He participated in a competition to earn the distinction as "One of the best craftsmen of France" for the first time in 2013; he made it to the final in 2015. He didn’t win the title, but he was brave and returned to the final again in 2017 and again at the end of 2018. On May 13, 2019, he was officially named the Best Pastry Chef of France (Meilleur Ouvrier de France).
The theme of this competition was "Yesterday, today, tomorrow." For his creations, Jonathan Mougel evoked biomimetics and biodiversity. He reproduced the wings of dragonflies and the dodecahedron that underlies beehive construction. For the chocolate shop segment, he created a geometric montage with scales and a panoramic piece – not to mention his chocolate work: one out of sugar, two desserts for 12 people, 18 chocolate snacks, 18 classic cupcakes, and 18 sugar-free and gluten-free cupcakes. Passionate about the MOF competition and his profession, this distinction was for him the culmination of several months of training and years of practice.
