Lots of surprises for the 2019 Finale!
The World Pastry Cup celebrates its 30th anniversary.
At the press conference held on september 19th, the committee unveiled the surprises imagined for the world Finale in January 2019.
In 30 years, this "Grande Dame" that became the competition, as its president Gabriel Paillasson likes to remind, managed to open the pastry creation to the world and its mutations,
For this birthday edition, 4 continental selections were held in Asia-Pacific, Europe, Latin America and Africa with 55 nations, in preamble of the world final organized on 27 and 28 January in Lyon (FRANCE) during the Sirha Trade Show.
THE 2019 THEME: NATURE, FLORA AND FAUNA
« We wanted to introduce an imposed theme, to have consistent elements of judgment between all the proposals but which is also unifying for the candidates. The themes of Nature, Flora and Fauna seemed to be perfectly representative of the preoccupations of the moment, "explains Philippe Rigollot.
A VEGAN DESSERT ON PLATE:
Vegan: a trend that is also declined in pastry:
A whole new challenge for the candidates of this Finale: a 100% Vegan dessert. In other words, a dessert that does not use any product of animal origin.
An unprecedented difficulty that will boost the creativity of teams because they will have forget the ingredients that often make all the flavor and texture of desserts... A difficult exercise therefore, in perfect harmony with the general theme of the contest: "nature flora and fauna".
SUPPORT TO THE BEES, SENTINELS OF THE ENVIRONMENT:
30 years is also the opportunity to put the notoriety of the World Pastry Cup at the service of a noble environmental cause. This anniversary will be an opportunity to raise awareness of biodiversity through the valorization of bee work and pollination.
The teams will have to create a chocolate dessert with a biscuit necessarily made of honey. This test is the subject of a collaboration with the National Union of Beekeepers of France (UNAF) which is committed to the preservation of bees. @UNAFapiculture
BLOWN SUGAR TO HIGHLIGHT THE TECHNICAL TALENT
Among the other novelties of this 15th edition: the candidates will have to make at least one transparent item (25/35 cm) in blown sugar.
The Committee wished to insist on the use of manual techniques « The candidates, one day will leave the sugar molds for the real prerogative of hand-made creations to sparkle again like the great Masters-glassmakers of Murano. » likes to imagine Gabriel Paillasson.
THE FINALE : 27-29 JANUAR 2019
21 teams from around the world composed of 3 candidates (sugar, chocolate and ice) performing for 10 hours to create:
- 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
The World Pastry Cup will have other surprises for this 30th anniversary that will celebrate beyond the time of the competition. But it is too early to reveal it. Stay connected!