CONTINENTAL QUALIFIERS
EUROPE

NATURAL PASTRY IN THE SPOTLIGHT

For the first time since its creation, the European Pastry Cup 2020 will be held in the heart of the French capital. The event will feature many roundtables, talks and demos by experts who will talk about naturalness in all its forms: between sustainable production and engaged pastry

On January 12 and 13, the 4 teams qualified for the European event will endeavour to offer a gourmet creative performance placing the emphasis on naturalness. At stake: a ticket for the world final that will be held on January 24 and 25, 2021 as part of the Sirha trade fair in Lyon, France.
On January 11, as a prelude to this major contest for the industry, a one-day event featuring talks, demos and animations will be dedicated to biodiversity and natural pastry.

Naturally Pastry! A program packed with naturalness

On January 11, the day before the first day of the competition, the contest arena will host Naturally Pastry! an event featuring talks, roundtables, exchanges and demos addressing naturalness in pastry. On the menu: eco-responsibility, sustainable development, biodiversity, tastings and innovation naturally!

10h30-11h15
Talk : Biodiversity, bees and honey plants

  • François JOSSE, Pastry Chef – Taillevent Paris
  • Amine TALAH, Beekeeper – Pau (Miellerie d’Amine)
  • Clémence MAILLOT, Cultural relations agent CAPFRUIT
  • Dominique SENAT, Secretary General UNAF  (Union Nationale de l’Apiculture Française)
    Honey tasting11h15-12h30
    Talk :  Cocoa, from sustainable production to responsible pastry
  • Pierre COSTET, Sensory and Cocoa Expertise  – VALRHONA
  • Claire HEITZLER, Pastry Chef. Feedback on experience : ‘Reflective pastry chef’s guide to ethical pastry-making”, a booklet for more committed pastry practices, created in collaboration with l’Ecole Valrhona.
  • Noémi RULLIER, Agricultural Engineer – Association Nitidae13h00-14h00
    Demonstration / Tasting : “This is not a raspberry”
  • Fabrizio FIORANI, Best Pastry Chef of Asia 2019 (Fifty best)

14h00-14H45
Demo – Vegan plated dessert ‘Light in the forest’

  • Mirai NISHIYAMA, 2nd prize Team Japan, World Pastry Cup 2019
    Pastry Chef – Henri Charpentier (Hyogo)
    Tasting14H45-15h30
    Round table Naturalness in pastry
  • Claire HEITZLER, Pastry Chef
  • Jennifer HART-SMITH, Naturopath Pastry Chef
  • Claire POIRIER, L’Amante Verte (producer of infusions)
  • Jessica PREALPATO, President of Honour of the European Pastry Cup

16h30
OFFICIAL WELCOME OF THE EUROPEAN PASTRY CUP TEAMS

With Pierre HERME, President of the World Pastry Cup, Jessica PREALPATO, President of Honour of the European Pastry Cup and the Team France selected for the grand finale 2021 composed of 3 candidates, 3 deputies and Stéphane GLACIER, the team coach.

Début des épreuves : 10H30 Fin des épreuves : 15H30

LAB N° COUNTRY Frozen fruit dessert Dessert on a plate
1 Ukraine 12H30 13H45
2 Sweden 12H40 13H55

Début des épreuves : 10H30 Fin des épreuves : 15H30

LAB N° Country Frozen fruit dessert Dessert on a plate
1 Switzerland 12H30 13H45
2 Russia 12H40 13H55

AWARD CEREMONY 17H30