The Belgian team, composed of Nicolas Arnaud (sugar) and Mathieu Dierinck (chocolate) wins the title of « European Pastry Champion » after a high level competition day during Sirha Genève trade show. Belgium, Denmark (2nd) and Sweden (3rd) are qualified for the Grand Final of the Coupe du Monde de la Pâtisserie,that will take place during Sirha Lyon, France from the 22nd to the 23rd January 2017. They will be joined by Switzerland, who wins a Wild Card thanks to its 4th place.
The European Cup, one of the most awaited selections before the Grand Final
A unique concentrate of creativity and technical excellence, this European selection confirmed itself as the most spectacular event of the European pastry world, full of emotions and challenges for the candidates.
Under the patronage of Fabrizio Donatone, President of Honour of this 4th edition, the teams from Denmark, Sweden, Spain, Russia, Lebanon, Turkey, Switzerland and Belgium created in 5 hours: 2 frozen fruits desserts, 10 dessert on a plate including chocolate, 1 artistic piece made of sugar and 1 artistic chocolate piece including -new challenge of this year – a sculpted 20kg block of Valrhona chocolate!
After jury’s notations, 5 prizes were awarded :
- 1st Prize : 4 000 €, a trophy and 3 gold medals won by Belgium
- 2nd Prize : 2 000 € and 3 silver medals, won by Denmark
- 3rd Prize : 1 000 € and 3 bronze medals, won by Sweden
- The Chocolate Prize, won by Russia, Natalya Makarenko
- The Sugar Prize, won by Spain, , Marcus Kunz Piñeiro
- Wild Card : Suisse, with Cédric Pilloud et Jorge Cardoso
The Swiss team in front of the podium and the winners, beside Marie-Odile Fondeur, Director of Sirha Genève
« It is the tasting note that makes the difference when we need to tell the candidates apart, because pastry art is above all a matter of taste. But a contest is mostly a school of humility, and the pastry chefs qualified in this selection will now have to go back to the fundamentals of their technique, in perspective of the Grand Final challenges !“ says founder of the contest, Gabriel Paillasson.
Fabrizio Donatone Masterclass
The competition day welcomed for the first time an exceptional masterclass by Fabrizio Donatone, President of Honour of the contest : he realized in front of the public the chocolate dessert with the double frosting technique that had impressed the jury during the Grand Final in 2015. This completely new technique had allowed his team to win the prestigious title of “World Pastry Champion”.
Save the date for January 2017, for the Coupe du Monde de la Pâtisserie Grand Final!
Chocolate Dessert of Belgium
Frozen Fruit Dessert of Belgium