Logo Coupe du monde de la patisserie Lyon 2015 SIRHA SPIRIT

FINALE
FINALE 2015
25 |26 Jan. 2015
LYON, FRANCE - EUREXPO

Results


ITALY
Emmanuele FORCONE
Francesco BOCCIA
Fabrizio DONATONE

JAPAN
Kazuhiro NAKAYAMA
Junji TOKUNAGA
Shinichi SUGITA

USA
John KRAUS
Joshua JOHNSON
Scott GREEN

Ranking

  • 01 - Italy - 8 197 points
  • 02 - Japan - 7 402 points
  • 03 - USA - 7 139 points
  • 04 - Malaysia - 6 697 points
  • 05 - Denmark - 6 893 points
  • 06 - United Kingdom - 6 769 points
  • 07 - Sweden - 6 743 points
  • 08 - Singapore - 6 621 points
  • 09 - South Korea - 6 595 points
  • 10 - Taiwan - 6 499 points
  • 11 - Switzerland - 6 387 points
  • 12 - Philippines - 6 025 points
  • 13 - Argentina - 5 932 points
  • 14 - Mexico - 5 888 points
  • 15 - Colombia - 5 540 points
  • 16 - Morocco - 5 522 points
  • 17 - China - 5 437 points
  • 18 - Tunisia - 5 347 points
  • 19 - Guatemala - 5 306 points
  • 20 - Algeria - 4 983 points
  • 21 - Egypt - 4 911 points

Every two years, the Coupe du Monde de la Pâtisserie brings together the very best young pastry talents in the world. After a selection process involving more than fifty national rounds and four continental selection events in Africa, Asia, Latin America and Europe, 21 teams have qualified for the final.

The 17th edition of Sirha – World Hospitality and Food Service event – will see fresh impetus sweep over the Coupe du Monde de la Pâtisserie 2015. It will be placed under the sign of savoir-faire, excellence, refinement, technical mastery, all more necessary than ever to create these true yet ephemeral works art. Famous Italian pastry chef Iginio Massari will be the honorary president of this edition in which three new nations will participate for the first time: Algeria, Philippines and Guatemala.

New in 2015

For the first time, the candidates will be required to sculpt a block of chocolate Valrhona and include this in their artistic creation made of chocolate. They will use two blocks of ice of identical dimensions for their ice sculpture. As is the case for the sculpture made of sugar, which must include at least 50% drawn sugar and blown sugar, these new points in the contest regulations represent a demanding technical challenge that will highlight the pastry chefs’ mastery.

The trials

  • 3 chocolate desserts
  • 3 frozen fruit desserts
  • 12 identical desserts on plate
  • 1 artistic creation made of sugar
  • 1 artistic creation made of chocolate
  • 1 artistic creation made of sculpted hydric ice
Finale
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