PRESS FILE

6th Confectionery World Cup
24 and 25 January 1999 at Lyon Eurexpo

 

Under the patronage of:

The Ministry of Agriculture and Fisheries,

The Ministry of National Education, Research and Technology,

The Department of Small and Medium-sized Businesses, Trade and Crafts,

The Department of Tourism.

 

• January 1999

The 6th Confectionery Wolrd Cup Prizewinners

 

• November 1998

Edito of Gabriel PAILLASSON

The Confectionery World Cup

Key Facts

SIRHA 99: A Taste for Business !

Countries and candidates competing for the 1999 Confectionery World Cup

The Confectionery World Cup : some prestigious prize-winners

Preliminary programme of Confectionery World Cup Events

Partners

The Organisation Committee

 

 

 

The winner of the 6th
Confectionery World Cup
is FRANCE

 

:During Sirha, 18 nations competed to win the sixth Confectionery World Cup, which celebrated its tenth anniversary this year.
The eighteen countries were: Australia, Austria, Belgium, Canada, China, Colombia, Denmark, France, Germany, Greece, Japan, Korea, the Netherlands, Poland, Singapore, Spain, Switzerland and the United States.
The judges, top representatives of the confectionery trade in each country and presided over by Pit Oberweis (Luxembourg - President of Relais-Desserts), awarded marks for:

 

 

The following special prizes were awarded:

 

Previous winners of the Confectionery World Cup:
France has won the Confectionery World Cup twice (1989 and 1993). Japan won the Cup in 1991, Belgium in 1995 and Italy in 1997.

 

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EDITORIAL

1989 &emdash; 1999

TEN GLORIOUS YEARS OF CONFECTIONERY

  

1989 &emdash; 1999: 10 years

10 years during which confectionery around the world has written the most delectable pages of its history.

Confectionery has now proved that it forms an integral part of gastronomy.

Just like cookery, it has risen to the rank of a culinary art through the talent and ingenuity of famous confectioners and an up-and-coming generation of youngsters who will follow in their footsteps and add their own original ideas.

Sweet and savoury have been joined together in a delicious combination, forming gourmet links that can only strengthen over the years to come.

The love of good food crosses national borders; all over the world it has the power to light up people's faces and delight their tastebuds.

This is the context in which the Confectionery World Cup was born and has developed so successfully. It has revealed some young stars who are now shining brightly having become some of the world's best master confectioners.

The future of our fine, noble trades is in their hands.

May the Confectionery World Cup reward the hard work and efforts of all those competing in this tenth anniversary competition and, through them, continue to be such a sweet success.

 

 

Gabriel PAILLASSON
Founding Chairman of the Confectionery World Cup

 

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THE CONFECTIONERY WORLD CUP

 

Created in 1989 by Gabriel PAILLASSON surrounded by an intrepid team of some of France's best master chefs, the Confectionery World Cup will be celebrating its tenth anniversary in 1999.

Flavours from around the world

18 nations will be competing to win this tenth trophy, two more teams than in 1997.

This year, the countries selected are:

Australia, Austria, Belgium, Canada, China, Colombia, Denmark, France, Germany, Greece, Japan, the Republic of Korea, the Netherlands, Poland, Singapore, Spain, Switzerland and the United States.

Three countries have returned to compete in 1999: Belgium (winning team in 1995), Denmark and Spain.

Each country's delegation consists of a president and three competitors: a confectioner, an ice-cream maker and a chocolate-maker.

 

A prestigious setting: SIRHA

The teams will clash on 24 and 25 January 1999 at Lyon-Eurexpo during the 9th International Catering, Hotel, Food and Beverage Trade Fair &emdash; SIRHA.

To celebrate the tenth anniversary of the competition, Sirha will be making a number of major improvements which the Cup competitors and partners are bound to appreciate:

 

Prestigious events, judges and prizes

The 18 nations will compete in two rounds of nine countries with different contests: a chocolate dessert, a chocolate ice-cream dessert and a typical dessert dish from the competing country.

The jury, consisting of the top confectioners from each competing country and presided over by Pit Oberweis from Luxembourg, will reward the best three teams and present special prizes. Points will be awarded for quality of work, taste and general presentation.

The winning team will receive the Confectionery World Cup trophy created by Antoine Arnaud, a 9000 euro cash prize and the gold medal.

The 2nd team will receive 6000 euros and the silver medal.

The 3rd team will receive 3000 euros and the bronze medal.

Finally special prizes will be awarded: for best use of chocolate, sugar, ice-cream, the best promotion and the best team spirit.

 

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KEY FACTS

 

Name : CONFECTIONERY WORLD CUP

Date : Sunday 24 and Monday 25 January 1999

Created in : 1989 - 6th competition &emdash; 10th anniversary

Location : Lyon-Eurexpo, during the 9th International Catering, Hotel, Food and Beverage Trade Fair from 23 to 27 January 1998

Organiser : SepelCom &emdash; BP 87 &emdash; 69683 Chassieu Cedex

Manager: Yves HUNCKLER
Manager of Food Industry Department:
Marie-Odile FONDEUR
Confectionery World Cup Project Manager:
Florent SUPLISSON
Tel.: (0)4 72 22 32 68 &emdash; Fax: (0)4 72 29 22 49

 

Press Relations : SepelCom Press Service:
Florent SUPLISSON
BP 87 &emdash; 69683 Chassieu Cedex
Tel.: (0)4 72 22 33 42 &emdash; Fax: (0)4 72 22 31 82
E-mail: fsupliss@sepelcom.com

Paris: Jean-Patrick BLIN &emdash; AB3C
30, rue de Chazelles &emdash; 75017 Paris
Tel.: 01 44 29 22 40 &emdash; Fax: 01 44 29 22 49
E-mail: jeanpatrick.ab3c@lemel.fr

 

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SIRHA 99: A TASTE FOR BUSINESS!

 

The International Catering, Hotel, Food and Beverage Trade Fair - Sirha - is the only trade exhibition that can boast of bringing together all branches of the catering, restaurant and supermarket trades from around the world. The ninth exhibition, set to take place from 23 to 27 January 1999 in Lyons, will offer an outstanding, comprehensive range with attractions to suit each profession and with the accent placed on promoting international business.

Sirha will include two sections that feature in all SepelCom shows, the Multimedia Area and the Health and Safety Area: two subjects that all professionals take very seriously.

 

A MEETING PLACE FOR ALL THE PROFESSIONS

 

One thing in common: Taste

Renowned for its unique festive atmosphere, Sirha brings together all the professions under a single banner, good taste. Whether from the catering, restaurant or supermarket trade, visitors will be able to discover new products and new consumer or catering concepts, in a friendly setting where the accent is placed on that authentic country flavour.

 

The knowledge melting-pot

Sirha is one of a kind, the only trade show to forge natural links between self-employed craftsmen and industrial firms: a real melting-pot for companies looking for innovative products and craftsmen in search of partners.

 

An exhibition thriving on being different at the heart of a great gastronomic capital

Sirha thrives on being different, by making the most of the fact that it is held right at the heart of one of the world's great gastronomic capitals, in Lyons.

 

SELF-EMPLOYED CRAFTSMEN: Promoting and connecting

In recognition of their know-how, the top butchers, bakers, cheese-makers, confectioners, fishmongers and caterers will have a chance to excel by taking part in nearly 30 competitions,

The aim of the Catering Trade Women's Day is to promote the role of craftsmen's wives and, especially, to improve their status within the trade, with reference to a new report

The French general food retail confederation (CGAD) conference will be attended by the chairmen of all the professional associations and other members of the trade.

 

COMMERCIAL CATERING: informing and convening

The Bonduelle Vegetable Forum: There is no doubt that increasing numbers of consumers are rediscovering a taste for vegetables. This first Bonduelle Vegetable Forum will be taking a look at the range available and showing restaurateurs and caterers the many virtues of these products,

The Mediterranean Products Exhibition (in association with Metro wholesalers): "sunshine" products are always highly popular because of their delicious taste and nutritional value. This special exhibition will be promoting the leading products, in a typically Mediterranean setting,

Sirha will be hosting The Leaders Club Forum, on Tuesday 26 January 1999, at the Cité Internationale de Lyon, which will be devoted to theme restaurants.

 

GROUP CATERING: learning and perfecting

Perfect your knowledge by participating in a day of state-approved training in group catering (in association with French journal La Cuisine Collective) during which a range of key topics will be discussed, such as the HACCP method, purchasing for canteens, and the health risks associated with obesity

Prevention of occupational accidents and diseases, hygiene, ergonomics and equipment are just some of the topics lined up for the Health and Safety Exhibition,

Demonstrate your skills during the National Gargantua Competition &emdash; the exhibition's third major competition (Local Authority Coordination Committee) for self-managing local authorities, or the Sogérès Competition for restaurant chains,

Learn how to combine value for money and healthy eating with the "Invalids' meals" workshop for old people's homes.

 

HOTEL TRADE: optimising and presenting

The catering trade's natural partner, the Hotel Trade sector is placed in the spotlight at Sirha.

More than just a simple trade fair, Renovehotel will be proposing specialised conferences led by experts,

To help hotel owners make optimum use of their time and pinpoint their centres of interest, a special guide to the latest trends and renovation has been produced,

A Multimedia and Internet area will be specially devoted to the hotel trade, but also to the restaurant and catering trades. It will combine a trade exhibition and mini-conferences targeted on techniques, tricks of the trade, methods, etc.

 

SUPERMARKETS AND SUPERSTORES: widening ranges

Section managers are looking for quality products with high value-added. At Sirha, they will find a range of more than 500 products on display.

 

 

SIRHA 99: AN INTERNATIONAL FORUM

Sirha is considered a world reference catering trade exhibition. In 1997, it attracted 1197 exhibitors (including 200 from abroad) from 13 countries and 22% more visitors from outside France than in 1995, who came from 71 countries.

 

In 1999, Sirha will be building on its international position through:

2 prestigious cookery competitions: the Golden Bocuse, with 22 countries taking part, and the Confectionery World Cup, with competitors from 18 countries. Sirha is being given high-profile promotion in each country during the selection heats for each competition, the FCSI International Congress (Foodservice Consultants Society International) will be generating new leads in one of the exhibition's leading sectors, hotel and catering; over 200 consultants from around the world will be attending, full back-up from the Reed Exhibition Companies network, which organises 13 events in the food sector around the world. All of these exhibitions are part of a discussion and working group, the Global Food Group. Its aim is to rise to the challenge of a globalising catering market in order to boost promotion of all the Reed group's clients world-wide, the Export Guide handed out to companies to assist them in their export activities, the web site, accessible from all round the world: www.sirha.com

 

With its 24 competitions, Sirha is upholding its tradition of harmoniously combining business and pleasure. Everyone involved in the catering trade, whether suppliers, buyers, craftsmen or from industrial firms, will be converging on the fair to celebrate what they all have in common: Taste. This year once again, the world's best ambassadors of Taste will be competing for two of the world's most prestigious cookery trophies: the Golden Bocuse and the Confectionery World Cup.

 

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COUNTRIES AND CANDIDATES COMPETING FOR the 1999 Confectionery World Cup

 

The honorary president of the 1999 Confectionery World Cup will be: Pit Oberweis &emdash; Luxembourg.

The president of the panel of judges will be: Luigi BIASETTO, winner of the 1997 Confectionery World Cup&emdash; Italy.

 

COUNTRY

PRESIDENT

COMPETITORS

ALLEMAGNE

Kurt SCHINDLER
Ecole de pâtisserie de Cologne
00 49 221 2022268

Andreas Georg HEIL *
Dagmar HOLZER
Thomas LUGEDER

AUSTRALIE

Hervé BOUTIN
Queenscliff
00 61 2 99382105

Kenneth TRAIN
Amal WEBSTER
Daniel BEBY

AUTRICHE

Gotthard VALLIER
00 43 1 512 586 180

Johannes LUBINGER
Leopold FORSTHOFER
Ernst LIENBACHER

BELGIQUE

Johny DE NEEF
Elishout - Bruxelles
00 32 2 5267650

Frédéric SCAILTEUR
Herman VAN DENDER
Patrick EUBRION

CANADA

Georges CHAUVET
Hull -Québec
00 1 819 595 9563

Yves PETIT
Jean RICCIARDI
Armando BAISAS

CHINE

Jian YAO
Oxford Falls
00 61 2 99 75 1320

Bin (Charles) ZHAO
Hui (Anne) SONG
Lun ZHANG

COLOMBIE

Juan Carlos ALVAREZ BERNAL
00 57 1 3460632

Hobany VELAZCO SOTTO
Julio Alberto MOTICA
Luis Alberto FERNANDEZ

REPUBLIQUE DE COREE

Kwong SANG BUN
00 82 2 564 2701

Jang BOK-YONG
Ra KI-HAK
Kim UNG-IL

DANEMARK

Karl HANSEN
Danemarks Konditorforening -Odens
00 45 66120617

Henrik KUDSK
Kim ANDERSEN
Mikael NIELSEN

ESPAGNE

Josep COSTA
00 34 972 70 01 61

Oriol BALAGUER
Toni VINAS
Cristina SINTES

ÉTATS UNIS

Stanto M.S. HO
Las Vegas Hilton -Las Vegas
00 1 702 228 1185

Norman LOVE
Eric PEREZ
Kim O'FLAHERTY

FRANCE

Pierre HERME
Ladurée -Paris
01 53 75 33 92

Pascal MOLINES
Emmanuel RYON
Christian SALEMBIER

GRECE

Joannis PAPPAS
Fédération des Artisans Pâtissiers de Grèce -Athènes
00 301 98 33 096

Demetrios GALANIS
Lolas CONSTANTINOS
Constantinos CHOLEVAS

JAPON

Fumio SUZUKI
All Japan Confectionery Association -Tokyo
00 81 3 34323871

Shin HORIE
Igarashi HIROSHI
Koji YAMAMOTO

PAYS BAS

W.A.M. JANSEN
Jansen de Koning -Arnhem
00 31 26 4423805

Remco DEKKER
Rudolph van VEEN
Jeroen GOOSSENS

POLOGNE

Wojclech KANDULSKI
Zakead Cukierniczy
00 48 61 823 2593

Gregor SROZAK
Pawel MIESZALA
Marek SOBKOWIAK

SINGAPOUR

Kenny KONG TING KAI
Singapore Chef's Association -Raffles City
00 65 4315069

Choo Aik CASSIAN TAN
Boob Ke JANE CHAN
Victor HASTING

SUISSE

Elyséo TONTI
Décor 2000 -Blonay
00 41 21 9433587

Giuliano SARGENTI
Paolo LORASCHI
Stéphane KNEUBUHLER

 

 

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The Confectionery World Cup:

SOME PRESTIGIOUS PRIZE-WINNERS

 

1er Prix
2ème Prix
3ème Prix
1989
FRANCE
PAYS-BAS
AUTRICHE
Chef d'équipe
Mickael AZOUZ
Ernol TRUMPIE
Fritz MAYER
Assistants
Thierry FROISSARD
Serge BILLET
P. GALERNE
J. LE BLANC
Gotthard VALIER
Alphonse WATCHER
1991
JAPON
FRANCE
CANADA
Chef d'équipe
Hidemi SUGINO
André ROSSET
Stéphane SEGUIN
Assistants
Akira ANDO
Masahiko HAYASHI
Olivier BAJARD
Alain ROLANCY
Stéphane BRUNELET
Ken V.J. GUBERSKI
1993
FRANCE
BELGIQUE
LUXEMBOURG
Chef d'équipe
Patrick CASULA
Rik de BAERE
Jean-Claude ARENS
Assistants
Jean-Marc GUILLOT
Jean-Paul SAVIOZ
Johny de NEEF
Pierre MARCOLINI
Alain GERARD
Camille SCHUMACHER
1995
BELGIQUE
JAPON
USA
Chef d'équipe
Pierre MARCOLINI
Tadashi YANAGI
Donald WRESSEL
Assistants
Rik de BAERE
Gunther Van Essche
Taihei OIKAWA
Junishi GOTO
Kurt WALRATH
Joe DECKER
1997
ITALIE
USA
JAPON
Chef d'équipe
Luigi BIASETTO
Thaddeus DUBOIS
Tahei OIKAWA
Assistants
Cristian BEDUSCHI
Luca MANNORI
Sebastien CANNONE
Jacquy PFEIFFER
Mr TSUJIGUCHI
Mr HANAGUCHI

 

 

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PRELIMINARY programme OF CONFECTIONERY WORLD CUP EVENTS

(Subject to changes by the organiser)

 

Saturday 23 January

7.00 p.m.: Technical briefing and drawing of lots, times and stands

8.00 p.m.: First day's teams begin setting up their equipment

9.00 p.m.: Golden Bocuse welcome buffet in the Village

 

Sunday 24 January

6.00 a.m.: Events begin at Eurexpo, according to lots drawn the previous evening

Midday: Tasting of chocolate desserts

1.30 p.m.: Tasting of ice-cream desserts

3.00 p.m.: Judges award marks for the buffets

3.45 p.m.: Tasting of plate desserts

6.00 p.m.: Official photo of the 99 Confectionery World Cup

  

Monday 25 January

6.00 a.m.: Events begin at Eurexpo, according to lots drawn

Midday: Tasting of chocolate desserts

1.30 p.m.: Tasting of ice-cream desserts

3.00 p.m.: Judges award marks for the buffets

3.45 p.m.: Tasting of plate desserts

5.00 p.m.: Discussion by judges

6.00 p.m.: Confectionery World Cup prize-giving ceremony

8.00 p.m.: Confectionery World Cup Gala Dinner

 

 

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PARTNERS

 

The Confectionery World Cup organisation committee and SepelCom would like to express their gratitude to all of the prestigious partners supporting the competition. Through their commitment and know-how, they make a great contribution to this event's continued success and further development.

 

Official Partners

VALRHONA

RAVIFRUIT

 

Partners

APPA

 

Associate Members

BANETTE

BRAGARD

FOOD SERVICE DAIRIES / ELLE ET VIRE

HENGEL

KITCHENAID

RAS D'AMHARA COFFEES

 

Official Carrier

AIR FRANCE

 

VALRHONA

- Official partner of the 99 Confectionery World Cup -

 

Valrhona's vocation is to create exceptional chocolate using traditional methods, with the authentic French taste.

Valrhona was the first company to create pure "Grand Cru" chocolate, by using production methods which are unique in the world of chocolate-making:

 - Selection of cocoa beans from exceptional origins

 - Sophisticated blending of beans from different origins

 - Roasting temperatures adapted to suit each different type of bean

 - Long conching.

 

The world's most renowned confectioners use Valrhona's professional products to make their chocolate recipes.

Valrhona is now working in partnership with these top professionals, relentlessly promoting gourmet confectionery by organising and supporting events demonstrating that confectionery is just as much an art as haute cuisine.

The Confectionery World Cup, founded and presided over by France's best master confectioner Gabriel Paillasson, is the biggest of these events. It has been held five times and is now the profession's main international competition.

The Confectionery World Cup is a unique opportunity for confectioners to participate in an event which:

  - promotes the craftsman's talent and profession

 - gives the top professionals the chance to exchange experience and know-how

 - puts the spotlight on hand-made confectionery using quality products.

 

In 1999, to celebrate its tenth anniversary, The Confectionery World Cup is set to confirm its raison d'être by demonstrating that confectioners are experts in creating artistic, high-quality desserts, using gourmet recipes combining a delicious taste and simplicity.

 

Contact: Carol Véron - VALRHONA

T: 01 53 63 40 00

F: 01 53 63 40 01

 

 

 

RAVIFRUIT

- Official Partner of the 99 Confectionery World Cup -

RAVIFRUIT: quality service and quality fruit

 

Ravifruit, created nearly 20 years ago, has a wealth of experience in the fruit trade and has constantly strived to supply master confectioners with a range of top-quality products, with fruits painstakingly selected and gathered at their peak of maturity:

- frozen fruit purées

- Elopak fruit purées

- prepared fruits

- individually quick-frozen fruits

- frozen fruit salads

- quality frozen sauces

- fruit cocktails

 

Meeting professionals' needs and supplying them with what they need to give free rein to their talent - this is the main aim of Ravifruit, exporter of fruit to many countries with widely varying culinary traditions.

Today's confectionery consumers are eager to try out new products and novel flavour combinations, but the bywords are still authentic, high-quality and natural. This poses an exciting challenge for confectioners: sticking to traditional craftsman's methods and know-how while moving with the times. Fruit is a perfect ingredient for this, giving confectioners endless scope for new ideas.

Ravifruit has made a key contribution to the success of fruit confectionery, by constantly proposing new ideas and recipes to help confectioners promote quality while always remaining tuned in to their needs.

The Confectionery World Cup is equally vital in this respect, because it provides a unique opportunity for exchange and discussion between the dynamic teams of confectioners, Ravifruit and everybody else who is committed to making the confectionery of tomorrow a resounding success.

 

Contact: Valérie COLLOMBET

26140 Anneyron

Tel.: (0)4 74 84 08 53

Fax: (0)4 74 84 14 56

 

 

 

 

 

APPA

- Partner of the 99 Confectionery World Cup -

The confectionery and bakery equipment specialist

 

Created in 1966, this small family company has become one of France's main manufacturers of confectionery and bakery equipment.

APPA represents:
- 48 million francs annual turnover
- 40 qualified employees
- 20 technical specialists
- 1 design office specialising in laboratory and shop fittings
- 1 exclusive representative for the Rhone-Alps-Auvergne region
- 1 after-sales service working round the clock and 365 days per year

 

APPA is a member of Eurolabo, France's largest association of independent equipment suppliers complying with EC health and safety standards.

 

APPA is ready and waiting to hear from you to discuss

Your projects to refit your laboratories and bring them into conformity with standards

Your projects to refit and renovate your stores

 

Appa, Confectionery World Cup PARTNER FOR THE SECOND TIME.

 

Contact: Pascal RICCI &emdash; APPA

Tel.: (0)4 77 29 29 77

Fax: (0)4 77 29 29 79

 

 

 

BANETTE

- Associate Member of the 99 Confectionery World Cup -

Quality is the key to the future for Banette master bakers

 

Banette is a specialist association of millers and 3000 independent master bakers, 800 of whom operate under the name "Banette Bakery", all striving to preserve the authentic quality of real hand-made bread. So Banette is not just a bakery chain, it is an association of partners committed to respecting strict quality criteria in the bread they bake.

 

Banette, a professional commitment

The idea behind Banette germinated in the early 80s, in response to consumers' increasing demands for quality bread and that authentic hand-made taste. Some forty millers got together and began offering their partner master bakers a traditional baking method that kept all the taste of traditional freshly-baked bread. This makes Banette a real professional quality label, respecting that great tradition of French bread.

For more than 17 years, the Banette master bakers' federation has fought ceaselessly to uphold quality. This strictness ensures that our daily bread has that authentic taste, baked using certified "Red Label" quality flour since 1989 (20% of the volume of flour sold to master bakers). Banette has also kept in constant touch with what the consumers want, helping it to make a name for itself and keep the customers coming back. These stringent quality criteria have made Banette France's biggest name in master bakery.

Banette is striving to build on this success by concentrating all its efforts on maintaining these quality criteria. With this aim in mind, 1998 marked the beginning of a new commitment to quality, whereby Banette bakers will be audited to check that they are respecting the fundamental quality values (products, choice, friendliness and service), on the basis of which they will make any improvements required and obtain the official "Banette Quality Baker" certificate.

Banette has kept in step with consumer demand by creating new flours and new loaves: the 200/250 gram Banette baguette, shaped entirely by hand with pointed ends, the High-Fibre Banette, the Briare Banette, the Yeast Banette, the Harvest Banette and, coming soon, a tasty teatime and breakfast loaf.

 

Contact: Joseph NICOT &emdash; BANETTE

Rue du Moulin &emdash; 71150 CHAGNY

Tel. 03 85 87 50 00

Fax 03 85 87 50 32

 

 

 

BRAGARD

- Associate Member of the 99 Confectionery World Cup -

Bragard uniforms: 60 years in the business

 

Through Bragard's 60 years of experience in the manufacture of professional uniforms and constant innovation, yesterday's working clothes have become today's fashion wear.

From the big names in French and international confectionery to the apprentice confectioner, long-lasting links have been woven between Bragard and the world of confectionery.

Bragard has designed a wide, varied range of garments for confectioners, chefs and the hotel and catering trade. Today, the Vosges-based company is world-famous for the outstanding quality of its products and, especially, its "Grand Chef" range.

Its team of stylists, managed by Monica Bragard, also designs customised collections for customers seeking to pay extra special attention to their brand image.

Bragard publishes:
- 2 general catalogues per year for all trades
- 1 "Prestige Uniforms" catalogue presenting top-of-the-range uniforms for luxury hotel and catering
- 1 catalogue of chefs' garments
- 2 catalogues per year of medical and social workers' garments
- 2 catalogues per year of hotel and catering garments

Today, Bragard represents:
- 226 million francs annual sales
- almost 400 people in its distribution companies and subsidiaries in France, Switzerland, Benelux, Germany, Italy, Great Britain and the USA.
- A network of 140 exclusive adviser/representatives in France, Germany, Belgium, Luxembourg and Italy, and some twenty agents world-wide.

 

Contact: BRAGARD

2, rue Christophe Denis &emdash; 88026 EPINAL Cedex

Tel.: 03 29 69 10 10

Fax: 03 29 82 38 32

 

 

 

COMPAGNIE LAITIERE FOOD SERVICE /

ELLE ET VIRE

- Associate Member of the 99 Confectionery World Cup -

The specialist in basic dairy products

 

A single vocation

Compagnie Laitière Food Service designs, produces and markets a wide range of basic dairy products for the catering trade:

UHT and fresh creams

Pizza cheeses

Confectioners' and cooking butters

Sauce bases for desserts.

 

Recognised know-how

A high level of quality, reliability, innovation and close links with the catering trade are all watchwords of Compagnie Laitière Food Service.

 

A partner in the 1999 Confectionery World Cup

Recognised for its high standard and excellent taste, Elle & Vire single cream is the confectioners' favourite.

An Associate Member of the Confectionery World Cup, Compagnie Laitière Food Service will be supplying competitors with Elle & Vire single cream and extra dry butter.

 

Contact:

Michèle LE GUILLOUS - COMPAGNIE LAITIERE FOOD SERVICE

1, parc du Saint Laurent &emdash; 78230 LE PECQ

Tel. 01 34 80 35 06

Fax 01 34 80 07 13

 

 

HENGEL INDUSTRIE

- Membre Associé de la Coupe du Monde de la Pâtisserie 1999 -

Le Specialiste de la surgelation-conservation

 

Savoir-faire et qualité

Le fabricant spécialiste de Matériel Frigorifique pour laboratoires Pâtissiers et Restaurateurs.

La gamme la plus complète du marché dans le domaine de la Surgélation-Conservation.

Une qualité de fabrication et des performances au plus haut niveau.

HENGEL Industrie est distribué par un réseau de 50 installateurs sélectionnés sur le territoire français pour la qualité de leurs prestations (installations et service après-vente). Proche des utilisateurs, cette présence est particulièrement appréciée par les professionnels Pâtissiers et Restaurateurs.

HENGEL Industrie a fait une percée remarquable à l’export notamment en Espagne, Belgique et au Japon par l’intermédiaire de sa filiale HENGEL Japon.

 

Un partenaire efficace

HENGEL Industrie est une jeune P.M.E. évoluant rapidement qui décide aujourd’hui de s’impliquer activement dans les manifestations concernant le monde des Pâtissiers, la Coupe du Monde étant un des supports majeurs.

A la disposition des concurrents de tous les pays représentés, HENGEL Industrie met en place dans chaque laboratoire du concours un appareil type facilitant leur travail dans cette épreuve.

Nous avons la conviction que notre marque est au niveau du prestige et de la qualité de cette manifestation.

 

Contact :

Denis BIGOT - HENGEL Industrie

Zone industrielle - 42120 Le Coteau

T. 04 77 70 13 72

F. 04 77 71 77 72

 

 

 

KitchenAid

- Sponsor officiel de la Coupe du Monde de la Pâtisserie 1999 -

  

KitchenAid Petit Electroménager est fière de sponsoriser cette année la Coupe du Monde de la Pâtisserie. Née en 1919 avec l’invention du premier robot électroménager KitchenAid, la société, aux USA, n’a cessé d’étoffer sa ligne de petits appareils ménagers hauts de gamme avec des robots, des blenders, des mixers à main, des grille-pains et des machines à café, tous conçus pour allier une performance inégalée et une longévité à un design sobre et élégant.

Présent en Europe depuis plus de 30 ans, KitchenAid est donc devenu " l’incontournable " des cuisines professionnelles.

Plébiscité par les chefs professionnels et les cuisiniers avertis du monde entier, puissant et robuste, le robot multifonctions KitchenAid est par conséquent perçu par les plus grands chefs pâtissiers comme étant une référence inestimable dans l’art de la pâtisserie.

Grâce à son système techniquement supérieur de mouvement planétaire, le robot multifonctions de KitchenAid mélange à la perfection tous les ingrédiens dans un bol de grande contenance. Pour simplement monter un blanc en neige et jusqu'à pétrir les pâtes les plus lourdes, sa versatilité est grande ; elle est renforcée par la disponibilité de nombreux accessoires tels que : le hachoir, le presse-agrumes, le tranchoir-râpe, ainsi que la passoire à fruits et légumes, qui tous s’adaptent sur le robot, leur arbre d’entraînement s’emboîtant directement dans la douille du moyeu central.

 

Pour tout complément d’informations sur la Société KitchenAid,

merci de prendre contact avec le Service Presse :

Anne-Marie MESNIL ou Nathalie LAVIROTTE

7, rue Robert Le Coin - 75016 Paris

T. 01 45 27 45 31/32

F. 01 45 27 45 36

 

 

RAS D’AMHARA COFFEES

- Associate Member of the 99 Confectionery World Cup -

 

A small family business (50 employees), Ras d'Amhara roasts quality coffees that it selects and imports directly from the world's best plantations (the precious Arabica of Central America and the Robusta from Africa).

With its headquarters and roasting plant located in Lyons since 1919, Ras d’Amhara distributes:
- two-thirds of its total production to outside catering firms in some eleven departments in the Rhone-Alps, Auvergne, Franche-Comté and Bourgogne regions.
- the remaining third to be sold retail to the general public, mainly in the Lyons area.

Ras d’Amhara roasted coffees are the result of:
- Selection after painstaking tasting of "prima" unroasted coffee beans,
- Renowned know-how in creating the most subtle blends,
- Traditional, meticulous, unhurried roasting,
- Respect for the rules of gastronomy: the Master's skill, art, love for his trade and a touch of magic.

And, for the last 15 years or so, Ras d’Amhara has been striving even further in its search for quality, by setting up an after-sales service to back up the installation of professional expresso coffee machines, both manual (French-made Reneka) and automatic (Swiss-Made Schaerer), in ten French departments.

Ras is the king and Amhara is the capital of a province of Ethiopia where the great Arabica Moka beans were discovered.

Coffee is the nobility of the earth, roasted and brought to the cup. We can rest assured that coffee, "whose sublime spirit is only truly pervasive when it is expertly poured into the cup", is the perfect finishing touch to a gourmet meal and confirms the "hand and signature" of the chef. With Ras Amhara, rediscover the adventures of the conquistadors and Marco Polo, the passion of the great seafarers and the gold fever of the Incas.

Ras Amhara fine coffees, Dark, intense, enticing ...

 

 

Contact: Patricia VARGIU - CAFES RAS D’AMHARA

10, rue P. Sémard 69363 Lyon cedex 07

T (0)4 72 71 51 00

F (0)4 72 71 51 09

 

 

 

AIR FRANCE

 - Official carrier of the 99 Confectionery World Cup -

 

 Air France is delighted to be involved with the tenth anniversary of the Confectionery World Cup, by acting as official carrier.

Through its international network, Air France will help transport the representatives and talented young chefs from the 18 competing countries comfortably and smoothly.

In participating in this great international gastronomic event, Air France is naturally reasserting its role as ambassador of French cuisine and purveyor of a certain Frenchness.

The association between Air France and this important gastronomic event bear witness to the company's commitment to quality throughout its network.

 

 

Contact: AIR FRANCE

100 rue Garibaldi - 69006 Lyon

Tel.: (0)4 72 11 56 00

Fax: (0)4 72 11 56 60

 

 

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THE ORGANISATION COMMITTEE

 

Founding President:

Mr Gabriel PAILLASSON

 

Committee:

Jean-Paul PIGNOL

Mr Marcel BONNIAUD

Mr Patrick CASULA

Mr Jean-Paul SAVIOZ

Mr Jean-Marc GUILLOT

Mr Michaël AZOUZ

Mr Thierry FROISSARD

Mr Alain ROLANCY

Mr Robert SCHICCHI

Mr Michel VIOLLET

Mr Jean-Philippe GAY

Mr Alain BERNE

Mr Nasserdine MENDI

Mr Alain GUINET

Mr Philippe SEGOND

Mr André ROSSET

Mr Gérard MOYNE-BRESSAND

Mr Roland DEL MONTE

Mr Patrick CHEVALLOT