Team France has won first prize at Le Coupe du Monde de la Pâtisserie 2017 (pastry world cup) at Sirha, Lyon today.
The team of French pastry chefs Etienne Leroy (sugar), Bastien Girard (chocolate), Jean-Thomas Schnieder (ice) were victorious after having completed a series of difficult challenges, all produced to their theme ‘Rock n Roll’.
Second place was awarded to the team from Japan (Takahiro Komai; Yoshiaki Uezaki; Takao Yamamoto) for their 'Jazz Frog’ pieces and the third place was won by the Swiss pastry team, who chose the theme ‘Dracula's World’ (Cédric Pilloud; Jorge Cardoso; Jean-Baptiste Jolliet).
The French pastry team were also awarded the Vase de Sèvres – a prize donated by the President of the French Republic and awarded to the country that scored the most points for the Buffet Presentation.
The competition showcases some of the finest pastry talent the world has ever seen. 22 teams from around the world must demonstrate their knowledge and skills in an intense series of live creations. Chefs must prepare their dishes whilst under the pressure of lights and music and in front of an audience of very excited supporters.
Gabriel Paillasson, founding president of the Coupe du Monde said "All nations, even the less experienced ones, did a fantastic job. It was a magnificent event with an amazing atmosphere that reflects pastry’s evolution in the world. “
Official photography by GLS
The main sponsors of the competition were Valrhona and Ravifruit. Valrhona have been a sponsor since the competition was founded in 1989. Candidates must use their diverse range of chocolates, all with different flavours and textures. Ravifruit have been involved in the Coupe de Monde since 1993. The first task was an ice sculpture, the second was a chocolate dessert using Valrhona chocolate. Then the candidates had to create a frozen dessert or entremet using Ravifruit Puree. Finally, all of the components were used in a rather impressive 'buffet' show piece.
Mathieu Drobniak, Communications and Brand Content Manager at Valrhona said: “There’s a kind of historical partnership between great chefs and the company. We’ve got our École Valrhona with our own pastry chefs and people working there really know the job. This is really to highlight professional skills, to make pastry is like an art. This is why Valrhona is so committed to this kind of event.”
Official photography by GLS
The UK Pastry Team with Team Captain and ice candidate Andrew Blas, Valrhona chocolate candidate Chris Zammit, sugar candidate Florian Poirot and Team President Martin Chiffers placed eighth over all. They were also awarded a special prize for best sugar work.
Other prizes were awarded as follows:
4th USA
5th Belgium
6th Malaysia
7th South Korea
8th UK
9th Singapore
10th Denmark
11th Sweden
12th Taiwan
13th Argentina
14th Algeria
15th Mexico
16th India
17th Tunisia
18th Chile
19th Morocco
20th Indonesia
21st Brazil
22nd Egypt
The Eco-responsible prize, presented for the first time to the team most respectful of the raw materials used, was presented to United States
Prize for Sculpted Ice: United States
Chocolate prize: South Korea
Sugar prize: United Kingdom
Prize for the best Promotional Campaign: Chile
Prize rewarding the Best Innovation: Sweden
Press prize: France
Prize for the Best Poster: Egypt
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