Every two years, the Coupe du Monde de la Pâtisseriebrings 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 20th edition of Sirha – World Hospitality and Food Service event – will see fresh impetus sweep over the Coupe du Monde de la Pâtisserie 2019. 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.
THE 2019 NEW TESTS FOR THE FINALE :
THE 30th BIRTHDAY OF THE COUPE DU MONDE DE LA PATISSERIE :
There's no doubt pastry chefs are the witnesses of the formidable boom of pastry on the international scene. The Coupe du Monde de la Pâtisserie is celebrating its 30th anniversary this year and is no bystander in the rise in popularity of the sweet genre with both the general public
and professionals in the gastronomy sector.
In 30 years of existence, the ‘Great Lady’ as its president founder Gabriel Paillasson likes to call the event, the contest has hoisted pastry creation on to a pedestal that is open to our world with all its rapid changes. It has even attracted nations that were not, through their history and culture, particularly inclined toward sweet desserts.
As part of this anniversary edition, 4 continental qualifying events have been held in Asia-Pacific, Europe, Latin America and Africa with a total of 55 nations taking part in the selection process, as a preamble to the world final that will be held on January 27 and 28, 2019 in Lyon as part of the Sirha trade exhibition.
True to its leading thread the contest is more than ever attentive to innovations and consumer trends. For the first time in the history of the event, the dessert presented on a plate will require the use of specific products highlighting the vegan trend, whereas an imposed theme will be introduced to explore the themes of Nature, Flora and Fauna.
The Organising Committee is also keen to look to the future and now insists on the recourse to manual techniques. “The teams’ sugar artists will leave aside their moulds for a day so that the actual prerogatives of handwork (pure homemade) may shine proudly as it used to in the days of the grand Master Glassmakers of Murano’ explains Gabriel Paillasson.
30 years also offers the opportunity for the Coupe du Monde de la Pâtisserie to serve a noble cause in favour of environmental preservation. This anniversary will be the occasion to raise awareness to biodiversity by highlighting the essential role played by bees and pollination.
The 21 teams qualified for the Finale 2019 are: