At the top of the Saint-Émilion plateau, the Les Belles Perdrix restaurant overlooks the rows of vines of Château Troplong Mondot, Premier Grand Cru Classé. In this bright room, a cooking-pastry duo has established itself as one of the most observed in the region.
The house is sold out and has established itself as a major gastronomic experience on the Right Bank. In the kitchen, chef David Charrier, and in the pastry shop, Adrien Salavert, now French Dessert Champion 2026, together bring a gourmet and very plant-based vision that goes far beyond just dessert.
Aux Belles Perdrix, the duo Adrien Salavert and David Charrier in the heart of Troplong Mondot
Located in the Premier Grand Cru Classé Château Troplong Mondot, the restaurant has been starred since 2017; after three years of work, the star was regained in 2022. Comfortable room, panoramic view of the vineyard, cellar with around 800 references and Michelin green star complete the picture.
The estate is based on a 6,800 m² permaculture vegetable garden and on suppliers, 80% of which are located less than an hour away, which feeds the plant-based cuisine of David Charrier and the pastry of Adrien Salavert. The chef summarizes his line: , explains David Charrier, quoted by Food et Sens.
From Périgord to Saint-Émilion, Adrien Salavert crowned French Dessert Champion 2026
Originally from Périgord and pastry chef of Les Belles Perdrix for five and a half years, Adrien Salavert won the title of French Dessert Champion 2026 in the spring. The final of the 52nd edition was held on March 18 and 19, 2026 in Gérardmer and brought together the elite of restaurant pastry making.
To convince the jury, he imagined the dessert, a combination of nettle, kiwi and cottage cheese, with almost no added sugar, a nod to the Saint-Émilion terroir and its original countryside. He details his approach: , says Adrien Salavert.
An ambitious duo between vegetable garden, Libourne market and low-sweet desserts
Curious and organized, the pastry chef walks the Libourne market twice a week, where producers tell him about the fruits to come. , explains Adrien Salavert. He particularly enjoys working with fennel, mints and Huntington sage.
This permanent dialogue with the Belles Perdrix garden irrigates the entire menu: we find it in the vegetable starter, composed of vegetables, flowers and herbs from the day’s harvest. The Champion’s creations also nourish the La Petite Perdrix bakery and pastry shop, in the village of Saint-Émilion, extending the universe of the winning and ambitious duo formed with David Charrier.
Who is Adrien Salavert, French Dessert Champion 2026?
Adrien Salavert is the pastry chef of Belles Perdrix, at Château Troplong Mondot in Saint-Émilion. Originally from Périgord, he won the title of 2026 French Dessert Champion during the Gérardmer final.
Which dessert allowed Adrien Salavert to win the 2026 French Dessert Championship?
It was crowned with the dessert, a creation with almost no added sugar around nettle, kiwi and a farm white cheese, echoing the terroir and the gardens of Troplong Mondot.
Where to taste Adrien Salavert’s desserts in Saint-Émilion?
Adrien Salavert’s desserts are mainly enjoyed at the Michelin-starred restaurant Les Belles Perdrix, at Château Troplong Mondot, and partly at the bakery-pastry shop La Petite Perdrix, located in the village of Saint-Émilion.
