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, 22 teams have qualified for the final.
The 18th edition of Sirha – World Hospitality and Food Service event – will see fresh impetus sweep over the Coupe du Monde de la Pâtisserie 2017. 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. Under the honorary presidency, three new nations will participate for the first time: Indonesia, India and Chile.
- 3 chocolate desserts with Valrhona grands crus
- 3 frozen fruit desserts from the Ravifruit range
- 15 identical desserts on plate
- 1 artistic creation made of sugar
- 1 artistic creation made of chocolate
- 1 artistic creation made of sculpted hydric ice
A NEW PRESIDENT OF THE I.O.C: PHILIPPE RIGOLLOT
For its 15th edition, the Coupe du Monde de la Pâtisserie welcomes Philippe Rigollot as the new president of the International Organizing Committee (I.O.C.) under the aegis of Gabriel Paillasson, president founder. Holder of the ‘Meilleur ouvrier de France’ distinction for pastry in 2007, he was also a brilliant prize-winner in the 2005 edition of the Coupe du Monde de la Pâtisserie with his team members Christophe Michalak and Frédéric Deville.
The final of the Coupe du Monde de la Pâtisserie is typically structured into three major tests involving sugar, chocolate and ice-cream.
For the sugar test, the regulations of the final to be held on January 22nd and 23rd 2017, introduces an additional requirement: a flower made of sugar to be integrated in the artistic creation, this can be a rose, carnation or orchid. The participants will place extra emphasis on aesthetics for their presentation, as this is one of the aspects particularly appreciated by the public.
Also, the chocolate masters will be required to use hollow casting and no longer solid chocolate for their sculptures, which significantly increases the risk of breakage right up until the last minute.
For the 2017 edition, true to its commitment in favour of sustainable development the Coupe du Monde de la Pâtisserie has decided to significantly diminish the quantity of material used to create the artistic piece made of chocolate. Participants therefore have a much smaller margin for error. But, this also offers them an opportunity to demonstrate their eco-responsible commitment. A new prize will also be presented to reward the team that made the best use of the raw materials available and optimized its waste management.