Team Switzerland, composed of pastry chef Jean-Sébastien Guinet and chocolate specialist Nicoll Notter, have won the latest Pastry Cup during the Europain trade fair in Paris. Team Sweden (also “eco responsible prize”) and team Russia achieved 2nd and 3rd place. The 3 teams will meet again on January 24 & 25, 2021 for the next world final of the contest that will be held in Lyon, France, as part of Sirha trade fair.
A European Cup placed under the sign of naturalness
After a day packed with fruitful exchanges on naturalness and its future role in pastry, the European Cup saw the 4 qualified teams challenge each other during 5 hours in the following tests: artistic sugar and chocolate creations of free composition, frozen desserts and plated chocolate desserts made using one honey plant (cornflower, eucalyptus, everlasting flower, lime tree, lavender, mint, poppy, rosemary, sage or wild thyme).
In keeping with its actions in favour of sustainable development and pollination, the Coupe du Monde de la Pâtisserie is keen to promote an approach to pastry that is more natural and committed.
An international jury
Under the dual presidency of Pierre Hermé, president of the Coupe du Monde de la Pâtisserie, and Jessica Préalpato (Alain Ducasse - Plaza Athénée), president of honour of the European Pastry Cup, the panel of judges consisted of top pastry chefs from the competing countries:
Konstantin ROMANOV - Romanov Pastry (Moscow) - Russia
Patrick BOVON - Le Duo créatif Pâtisserie Fine (La Tour de Peilz) – Switzerland
Jesper JOHANSSON - Gourmet Service (Skara) – Sweden
Marina IVANCHENKO - Sweet World School (Kiev) - Ukraine
The 3 winning nations join the United States, France, Italy, Japan and the United Kingdom that are already qualified for the final.