NATURALLY PASTRY !

On Saturday, January the 11th, as a prelude to the competition, the NATURALLY PASTRY day brings together pastry professionals, chefs, manufacturer, companies, strongly committed to a responsible approach and convinced that naturality is the future of pastry.

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 tasting

  11h15-12h30 / 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 Nitidae
  
  13h00-14h00 / Demo : This is not a raspberry

• Fabrizio FIORANI, Best Pastry Chef of Asia 2019 (Fifty best)
  Tasting

  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)
  Tasting

  14H45-15h30 / 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.