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.

JANUARY 11th

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.

JANUARY 12nd

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

JANUARY 13rd