“Launched in 1989, the Coupe du Monde de la Pâtisserie was thought and created to spearhead the pastry, ice cream, chocolate-making and confectionery trades. Its objective has always been to promote and encourage the passing on of know-how from master to student, and to highlight the products, mindful of the optimal use of the raw materials”, reminds Gabriel Paillasson, president founder of the contest.
Only two years after the first edition of the Bocuse d’Or contest, the pastry chef from Lyon was certainly on the right track when he imagined a contest dedicated to the sweet genre: an event that had the same rigorous requirements, the same level of excellence and festive spirit as its cuisine alter ego. Time has not proven him wrong, quite the contrary. Pastry has gained in autonomy and conquered new territories. In the course of its 30 years of existence, the contest has brought together professionals from more than sixty nations, thus creating not only a formidable community but also a great family.
« I was fortunate enough to win the title in 1995 and I will never forget that moment. This contest requires months of preparation and efforts. It is very demanding both physically and mentally. But it’s well worth it, as it represents is a unique opportunity to make a name for oneself with the general public but also with the tenors in our profession ».
Pierre Marcolini, Gold Medal Coupe du Monde de la Pâtisserie 1995
The Coupe du Monde de la Pâtisserie takes after the image of the pastry sector which values it promotes: a dynamic trade that is always keen to push back the limits, seeking out the latest innovations and adapting to recent consumer trends. It is also attentive to changes in perception in the social environment. So naturally, the contest could not ignore the preoccupations in terms of environmental preservation and wellbeing that also concern the food and catering industry.
A VEGAN DESSERT ON A PLATE
For the first time in the history of the Coupe du Monde de la Pâtisserie, the dessert presented on plate will be 100% vegan. That is to say, no animal products or products of animal origin must enter into its composition. This is a new requirement that will challenge the participants’ creativity and is in line with the concerns of today’s consumers. “There’s a real demand for this type of preparation that uses exclusively ingredients of vegetal origin” stresses Philippe Rigollot.
A COMMON THEME FOR 2019: NATURE, FLORA AND FAUNA
“We wanted to introduce an imposed theme so that we could have a coherent base on which to judge the participants’ creations, and we also wished to federate the teams. The themes of Nature, Flora and Fauna seemed perfectly representative of the preoccupations of our time”, says Philippe Rigollot.
SUPPORTING BEES, SENTINELS OF OUR ENVIRNMENT
Another test that is also in line with the preservation of our environment: the preparation of a chocolate dessert using a biscuit that must be made with honey. This test is the result of a partnership with French Association of Bee-Keepers (UNAF) that is engaged for the preservation of bees and the essential issues of biodiversity and pollination. “We thought it would be a good idea to use the reputation of the Coupe du Monde de la Pâtisserie to promote such an important and noble cause as the preservation of bees, because they are the sentinels or our environment”, explains Philippe Rigollot.
BLOWN SUGAR – HIGHLIGHTING TECHNICAL SKILLS AND TALENTS
Among the other novelties for this 15th edition is the creation of a sugar sculpture that will need to include a transparent piece made of blown sugar measuring around 25/35 cm.
This piece must be made by hand in order to encourage the participants to demonstrate their technical mastery and skills.
“My dream has always been to share my passion for my trade. My victory was simply fantastic as it has enabled me to place the importance of French pastry on the forefront of the international scene and to shine the spotlight on it in front of the whole world”, explains Christophe Michalak, Gold Medal Coupe du Monde de la Pâtisserie 2005.