FINALE
- ABOUT
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2021 results
MASSIMO PICA
Chocolate candidate
LORENZO PUCA
Sugar candidate
Captain
ANDREA RESTUCIA
Ice candidate
ALESSANDRO DALMASSO
Team President
SEIYA HARADA
Chocolate candidate
YUUYA TSUKADA
Sugar candidate
Captain
KENGO AKABAME
Ice candidate
HIROSHI IGARASHI
Team President
KÉVIN OLLIVIER
Chocolate candidate
Captain
FABIEN EMERY
Sugar candidate
NABIL MOUDNI
Ice candidate
STÉPHANE GLACIER
Team President
Special prizes
SUSTAINABLE AWARD
NICOLL NOTTER
Chocolate candidate
Captain
ARNAUD DOUSSE
Sugar candidate
ANTOINE CHOPIN
Ice candidate
PATRICK BOVON
Team President
TEAM SPIRIT AWARD
MAURICIO CABRERA
Chocolate candidate
Captain
FRANK ARAGÓN
Sugar candidate
ARIEL MILLAMAN
Ice candidate
GUSTAVO SÁEZ
Team President
Driven by new impetus, the 2021 edition of the Pastry World Cup move up to a more sustainable and committed contest. This approach is reflected in the Rules&Regulations through the tasting tests where additives and colourants are prohibited and where the products required are from Sponsor’s programs sharing the importance of sourcing of products.
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Best of Finale 2021
In its transition to a more sustainable competition, the I.O.C. has decided to honor nature through the general theme: All art is imitation of nature.
During 10 hours, teams will create:
- 4 Desserts to Share, including 1 mock dessert made using VALRHONA “Pure Origine” chocolates
- 4 frozen desserts, including 1 mock dessert made with CAPFRUIT fruits
- NEW IN 2021: 10 restaurant desserts
- Desserts must be presented on a plate, prepared on site "on the fly", like a dish served in a restaurant. These "ephemeral" desserts are tasted immediately after finishing, allowing more delicate textures and temperatures than what is possible in a pastry shop the desserts can be hot, cold, frozen or a mixture of different temperatures they cannot be sold in pastry shop.
- On the service side: Restaurant desserts must be sent in a spirit of "fluidity of service", as in a restaurant. The service will be done at the time fixed for each team, and the plates will all be sent at the same time. Teams can add a service option (serve a sauce, add a hot or frozen item), interacting with the judges.
- 1 Sugar art piece
- Creation of a vegetal piece (ribbon, foliage, realistic or abstract flower)
- Height: 165 cm maximum including base
- 1 Chocolate art piece
- Height: 165 cm maximum, including base
- Including the Valrhona block sculpture
A SELECTION OF PURE ORIGIN VALRHONA CHOCOLATES FROM RESPONSIBLE APPROACHES
The chocolates required in the dessert to share come from cocoa plantations in Belize, Ghana, Madagascar and the Dominican Republic, in which Valrhona carries out actions to rehabilitate plantations, agroforestry, fight against child labor and access to education.
FRUITS PURÉES WITH NO ADDED SUGAR AND MAKING PART OF CAP SOURCE PROGRAMME
A selection of Capfruit fruit purees, from the Cap Source program, a sourcing process guaranteeing control of supplies, in complete transparency and at each stage of fruit cultivation. Long-term cultivation contracts, dedicated plots, selection of producers working on specific terroirs, natural methods of treatment, etc. an approach that reflects a deep commitment to sustainable agriculture. These purees are also with no added sugars, respecting the fruit and limiting its processing steps.
All tasting tests must be carried out without colourants without titanium dioxide (E171) and without scintillating powders (E172).
Chocolate
Sugar
Captain
Ice
Team President
Chocolate
Captain
Sugar
Ice
Team President
Chocolate
Sugar
Ice
Captain
Team President
Chocolate
Captain
Sugar
Ice
Team President
Chocolate
Sugar
Captain
Ice
Team President
Chocolate
Sugar
Captain
Ice
Team President
Chocolate
Captain
Sugar
Ice
Team President
Chocolate
Captain
Sugar
Ice
Team President
Chocolate
Captain
Sugar
Ice
Team President
Chocolate
Captain
Sugar
Ice
Team President
Chocolate
Sugar
Sugar
Captain
Team President
Patrick Roger, artist-sculptor iconoclastic chocolate maker and Meilleur Ouvrier de France 2000 is the Honorary President of the 2021 edition.
"The World Cup is a unique life experience. It is years of preparation. A deadline that considerably develops creativity. It allows you to surpass yourself. The competition is full of excitement and stress, it "shapes and forge" each artist.”
As drawing his creative inspiration nature, current events in the world and travels, Patrick Roger expects from the candidates “freedom, and to be struck by performances that are not a subject of debate. Achievements that scotch you. Without compromise.”
NEW IN 2021: RESTAURANT DESSERT JURY
New event of this 2021 edition, the Restaurant Dessert replaces the Dessert on the plate of the previous editions. The challenge is to promote the profession of restaurant pastry chef and the collaboration established between the chef and the pastry chef. The restaurant's Dessert Jury is made up of 8 renowned members, 5 pastry chefs and 3 chefs who will be responsible for tasting and rating the restaurant's dessert creations.
The International Jury is composed of the President of each team who enforces the competition rules before, during and after the tests. During the contest, the International Jury tastes and notes the creations made by the competing teams. For this 2021 edition, the International Jury will note the dessert to share and the frozen dessert’s tests.
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ALGERIA: Yakoub MEHENNI, Brothers Traiteur - Alger, ALGERIA
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CHILE: Gustavo SÁEZ, GS Gastronomia - Santiago, CHILE
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EGYPT: Ahmed YOUNES, Norwegian Hospitality Group - Oslo, NORWAY
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FRANCE: Stéphane GLACIER, Glacier Formation et Conseil, Pâtisseries et Gourmandises - Colombes, FRANCE
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ITALY: Alessandro DALMASSO, Pasticceria Dalmasso - Avigliana, ITALY
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JAPAN: Hiroshi IGARASHI, Pâtisserie La Rose des Japonaise - Tokyo, JAPAN
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MEXICO: Francisco VÁZQUEZ, Nougatine Academy - Mexico City, MEXICO
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RUSSIA: Yulia IVANOVA, Rocco Forte Hotel Astoria - St Petersbourg, RUSSIA
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SOUTH KOREA: Suk Won LEE, Rencontre - Ulsan, SOUTH KOREA
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SWITZERLAND: Patrick BOVON, Le Duo Créatif - La Tour-de-Peilz, SWITZERLAND
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UNITED KINGDOM: Jamie HOUGHTON, Le Manoir aux Quat'Saisons - Oxfordshire, UNITED KINGDOM
Main Sponsors

Valrhona has been a partner of artisans of taste since 1922, and is a pioneer and reference in the world of chocolate. Its mission, “Together, good becomes better,” expresses the strength of its commitment. With its partners, chefs and cacao producers, Valrhona imagines the best in chocolate to create a fair and sustainable cacao industry and to inspire gastronomy that is good, beautiful and just.

Working hand in hand with growers searching for the best association between terroirs and fruit varieties, Capfruit accompany gastronomy professionals, promoting their techniques, defending their traditions, while capitalizing on innovation to raise their savoir-faire to the highest levels of fame, everywhere in the world. 70 fruit purees 100% No Added Sugar & Individually Quick Frozen fruits.
Gold sponsors

For 30 years, Flexipan® has been recognized as the benchmark for flexible molds by food industry professionals around the world. Unique and Made in France, the combination of fiberglass coated with silicone gives it superior strength and longevity and proven non-stick qualities.

Silpat®, an international reference in the baking industry since 1965. Its technology makes all types of baking cleaner, faster, easier and more consistent. Each Silpat® sheet proudly bears the "Made in France" stamp as a guarantee of quality and a tribute to the French baker who created it.

‘Advancing Your Ambitions’ is our philosophy, based on passion and commitment to provide the best combi oven solution to meet the varied needs of chefs across the globe.

Bravo Spa is an Italian multinational company leader in the production of a wide range of machines for the world of confectionery. Bravo Spa is synonymous of innovation and technological avant-garde and supports great professionals through a dense sales network of distributors in Italy and abroad and branches such as Bravo France, Bravo Deutschland, Bravo Asia and Bravo North America.

For 100 years, Debic is enabling pastry chefs to make creations that appeal to their customers. Debic offers a range of high quality cream and butter products, exclusively developed for professional hands. Debic is a proud partner of the World Pastry Cup for over 20 years.
Silver sponsors

Founded in 1967 in Catalonia, Sosa Ingredients is one of the leading premium ingredients companies for pastry and gastronomy in the world. Established in more than 80 countries, the company support chefs with natural and sustainable ingredients from Catalonia, all developed according to the four pillars of modern gastronomy: more texture, more taste, less fat and less sugar.


The Institut Paul Bocuse, historical partner of the Bocuse d'Or, reveals talents and trains the new generations in Culinary Arts and Hospitality & Food Service Management. Transmission, creativity and excellence are values that have been shared for 30 years within this unique ecosystem of initial training, research and professional training.

At Dobla we believe cake, pastry or desserts should not only taste great, they have to look irresistible too as consumers buy with all of their senses. It is therefore our mission and passion to help our customers to create exciting experiences for their consumers through our chocolate decorations. That’s what we call ‘The Dobla Touch’

By combining tradition and innovation, Maison BRAGARD marks the times by concocting in the Vosges, daring, creative, generous and environmentally friendly collections. BRAGARD always goes the extra mile to meet your requirements and desires now and in the future.

Ever since we were founded, we’ve been committed to offering products that respect strict criteria and high quality standards all year round for chefs.
To do this, we select traceable beans from specific regions of Madagascar and Tahiti and develop vanilla products that allow pastry chefs to have a clear, balanced and enlightened approach to vanilla.

Les Grandes Distilleries Peureux, through Premium Gastronomie®, deliver to the Chefs, the best spirits brands for Gastronomie :
- GRIOTTINES® : morello cherry in liqueur and kirsch
- CAMUS® : premium Cognac
- DOM PACELLO ROYAL ORANGE®: the sublime Orange & Cognac Liqueur, by Massenez.
- SAINT JAMES® : Rhums from Martinique

Since 1768, the Revol family manufacture stood out for its strong taste for innovation and its ability to reinvent porcelain. As a creator who listens to chefs, Revol draws its passion from gastronomy, art and design to imagine the table of tomorrow. This year, Revol is strongly committed to sustainable development, offering the first 100% recycled ceramic.
Bronze sponsors

Guestonline is the independent reservation solution now being used by more than 2000 restaurants across France. The system of choice for starred and gourmet restaurants, Guestonline reduces no shows and improves relations with customers. It also gives back to society, supporting community based catering projects with its Réservation Responsable® program.

UNL was founded in 1958 when a handful of men decided to get together to enhance their competitiveness and support artisan bakers and pastry chefs.
The "Idéal’ by Unl" brand is a range of products carefully selected for their form, taste, availability and value for money.

French manufacturer of ChefCut® waterjet cutting machines appreciated by the greatest pastry chefs and chocolate makers in the world, HYDROPROCESS supports all professionals in the catering trade in their quest for excellence. Simple, efficient, precise and innovative, ChefCut® allows chefs to express all their creativity with optimal productivity and working conditions.

Mokaya, the French custom mold specialist. The brand combines design and 3D printing technologies with the know-how of pastry chefs to create exceptional pastries together. Simple, efficient and precise, the molds are designed to save chefs a maximum amount of time and guarantee quick and precise demolding.
ADDRESS
SIRHA LYON
Eurexpo Lyon
Boulevard des Droits de l'Homme
69500 BRON
France
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COMPETITION DATES
Sunday 24th and Monday 25th, September 2021
Prize Ceremony: Monday 25th September 2021
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SANITARY PROTOCOLE