Olivier Briault, pastry chef at Birmingham restaurant Opus at Cornwall Street, has scooped the silver award at the international Association of Pastry Chefs ‘Dessert of the Year 2015’ competition.

Hosted at the NEC Hospitality Show, 10 of the competition’s best entries were selected to compete in a live final where Briault went head-to-head against chefs from around the world to craft his award-winning white chocolate, pistachio and fresh raspberry mousse in just one hour and 45 minutes.

Born in Paris, Briault is a third generation patissier and worked as head pastry chef in a number of Parisian patisseries for over a decade. Having moved to England two years ago to be with his wife and son, Briault has developed his passion for the dessert and, speaking of his tremendous win, he said: “The cook-off was intense, we had less than two hours to prepare the dessert from scratch, with no pre-preparation time at all. You need to be able to get the dessert to both look and taste fantastic before it is presented to the judges for critique.

“This is the first time I have ever entered the Dessert of the Year competition and to receive the silver prize in recognition of my work is such an honour. Next year I’ll definitely be going for gold!”

David Colcombe, chef director at Opus at Cornwall Street, said: “Since Olivier joined he has completely transformed the restaurant’s dessert offering. He has created some spectacular dishes from edible tennis balls for Wimbledon to a racing car ice cream for our Brabham dinner, he’s a true professional and we’re all proud of him for winning this award.”

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