21 January 2017

Switzerland wins the final of the International Catering Cup 2017
 January 21th 2017, the Sirha exhibition in Lyon


Lyon, 21st of January 2017
Press release


From left to right : Team France Silver trophy – Team Switzerland Gold trophy – Team Singapore Bronze trophy

The final clap just fell on the 5th edition of the International Catering Cup and after two days of intense competition, 20 hours of tests, the best caterer in the world is finally proclaimed.

This year again, the ICC was the scene of excellence: the best know-how and culinary traditions coming together from all over the world, as vectors of innovation for the profession, and of rediscovery for the public at large.

At 5:30 pm, Mr Joël Mauvigney, Founder and President of the ICC, announced the winners in front the supporters, partners, all convinced by the quality of the service delivered and of the 24 candidates waiting with bated breath.

The Swiss team, represented by David Alessandria and Julien Gradoz, wins the Gold Trophy and title of « Best International Catering Cup Caterer», as well as €8000 in prize money.

The French team, represented by Sébastien Zozaya and Yoann Fournier, wins the Silver Trophy as well as €4000 in prize money..

The Singapore team, represented by Patrick Heuberger and Brandon Wei Khong Foo, wins the Bronze Trophy as well as of €2000 in prize money.

Prize for the highest total of marks for the « Fish » dish: The 2 candidates Anh Duong and Thuy Nguyen, of the Vietnamese team

Prize for the highest total of marks for the « Pork » dish: The 2 candidate Fabio Potenzano and Andrea Mantovanelli of the Italian team

Prize for the best « Dessert »: The 2 candidates Damien Grandclaude and Victor Crendez-Berrendero of the Luxemburg team

Prize for the best presented « Caterer Buffet »: The 2 candidates Alexandre Pernetta and Bruno Didier-Laurent of the Canadian team

Organized by the Confédération Nationale des Charcutiers Traiteurs (CNCT), this fifth edition brought 12 international teams at the Lycée-CFA François Rabelais in Dardilly and on the Espace des Chefs in Eurexpo-Sirha in Lyon.

Among these teams, we are proud to acknowledge 24 professional caterers from 12 different countries, who have committed themselves for months, supported by their families, ready for any sacrifice, sometimes in doubt but always striving towards the same goal : to excel and reveal their talent to the world! The competitors’ level has reached peaks: each one of them brought out his specificities, creativity, and technique for the benefit of international gastronomy.

Members of the Jury were able to appreciate the mastery of discipline, the state of mind of candidates, discussing between themselves and the clerks at their disposal. The President thanks Christophe TOURNEUX – Meilleur Ouvrier de France, Charcutier-Traiteur distinction – for his involvement since the last edition, accompanied by Bernard LEPRINCE, President of Honour – Meilleur Ouvrier de France, Cuisine distinction. 

Participating teams to the International Catering Cup 2017

1 – Brazil – Paul ARAUJO et Luiz GUILHERME 2 – Canada – Alexandre PERNETTA et Bruno DIDIER-LAURENT 3 – United States of America  – George CASTANEDA et Jason HALL 4 – France – Sébastien ZOZAYA et Yoann FOURNIER 5 – Italy – Fabio POTENZANO et Andrea MANTOVANELLI 6 – Luxembourg – Damien GRANDCLAUDE et Victor CRENDEZ-BERRENDERO 7 – Madagascar – Antonio Mick RAZAKANDRAINY et Herilanto ANDRIANAINARIVONY 8 – Mexico – Raùl HERNANDEZ MARTINEZ et Omar CUELLAR BUSTOS 9 – Czech Republic – Radek DAVID et Jan HORKY 10 –Singapore – Patrick HEUBERGER et Brandon Wei Khong FOO 11 – Switzerland  – David ALESSANDRIA et Julien GRADOZ 12 – Vietnam – Anh DUONG et Thuy NGUYEN

Rules 2017

First Course – Royale of Foie Gras and duck
Hot Fish Recipe – Trout and cod-in pastry croute & quenelle of scallops white wine sauce
Hot Dish – Trilogy of pork.
Dessert – Apple, pear & chocolate.​