Florian Poirot, Master Patissier and owner of York-based FP Macaroons, has won the third UK Pastry Open at this year's The Restaurant Show and will be part of the next official Pastry Team which will represent the UK at the next Coupe du Monde de la Pâtisserie, (Pastry World Cup), in Lyon in 2017.
He said: "I couldn't believe it! Especially because Chris (Zammit) won Best Taste and Best Chocolate Display - I thought that's it, it's over for me. But obviously I wasn't far behind him in terms of taste so I think it's been very close between both of us."
Competeing against Florian was Dale Desimone - Grosvenor House Hotel, Chris Zammit – Camilleri Kitchen, John Costello - Nestle, Chris Seddon - Coutts and Joakim Prat - Maitre Chou, the finalists to choose between either a carnival and fairground theme or fairytale and were asked to prepare within 6 hours either a sugar display or a chocolate display.
Florian worked in sugar and created his eye catching red and yellow sculpture inspired by rollercoasters and fairground games, such as darts. The centrepiece featured handmade sugar darts exploding into a target, as well as a rollercoaster rail, fairground signs and flashing lights.
Poirot’s fruit dessert, inspired by his childhood memory of lights at the fairground, featured a crunchy base with layers of mango cremeux, hazelnut daquoise a Valrhona Gianduja (made with Valrhona Jivara, Cocoa butter and Piedmont IGP Hazelnuts) and Valrhona Gianduja mousse.
He practiced the piece ten times before the final and said: "For me ten times before selection is a good number. I believe the more you practice the better you become. Obviously I will have to practice much more for Lyon now but the showpiece keep s getting better.
"I've practiced in a lot of different kitchens and today has ben the worse, it was very moist which is a problem for the sugar which is why it's good to practice in different environments."
He added: "It's amazing and a dream to compete at the Coupe du Monde but also it's an opportunity to learn. In pastry you never stop learning and to be able to work with Martin Chiffers and the whole UK Pastry Team committee it will bring me a lot in terms of improving my work and my skills."
The contestants faced a tough judging panel this year which consisted of 15 renowned professionals including Benoit Blin MCA, Stephane Glacier MOF, Cherish Finden, Ruth Hinks and Graham Hornigold.
Florian explained it can be intimidating cooking for chefs of that level and said; "At times I was shaking a bit! But no, it's massive recognition."
As well as being the overall winner Florian won Best Sugar Display and Chris Zammit – Camilleri Kitchen recieved the awards for Best Chocolate Display and Best Taste. It was Chris's first time entering the competition, he said: "I can't believe it, it has not sunk in! I've loved it and I will definitely be entering again."
UK Pastry Team President, Martin Chiffers said: "We have had very strong candidates, They have created very elegant, well thought out pieces and they have practiced. Florian had put a lot of work in and you could see that.
"The ultimate goal for me is to get on the podium at Coupe Du Monde and 2017 will be my third year trying, so now I have to pick the rest of the team to help us get there."
Benoit Blin MCA and chairman of the UK Pastry Club is 'hoping in the UK to breed young pastry chefs who in the future can keep competing every two years in the Coupe du Monde and be at the same level everybody else is at'.
He said: "The level of skill has definitely improved this year and not only that the contestants were much more consistent. There's a stronger interest than ever before with young pastry chefs wanting to be here which can only have a positive impact on the industry."
After further consideration, and at a later date, the official UK Team squad selection for the Coupe Du Monde de la Pâtisserie 2017, will be announced, based on the results of the UK Pastry Open.
