Embed Size (px)
Citation preview
THEY STRONGLY SUPPORT THE
COUPE DU MONDE DE LA PÂTISSERIE
MAIN SPONSORS
SPONSORS
MEMBERS
VOITURE OFFICIELLE
SUMMARY
THE PASTRY CHEF FACTORY ........................... 4
SELECTION PROCESS ...................................... 6
FINALIST COUNTRIES ..................................... 7
RUNNING ORDER ........................................... 8
MARKING CRITERIA ....................................... 9
CONTESTS NOVELTIES ................................... 10
PALMARES .................................................... 13
PODIUMS...................................................... 15
STORIES ........................................................ 16
THE FOOD SERVICE DIVISION OF GL EVENTS EXHIBITIONS ................................................. 17
CONTACTS .................................................... 18
THE PASTRY CHEF FACTORY
THE 21st CENTURY – THE TRIUMPH OF PASTRY
Comfortable TV audiences, bestsellers in libraries with tens of thousands of copies sold, countless
new pastry shops opening in France and around the world: the success of all things sweet is here
to stay as a gourmet safe-haven and a new worldwide passion.
Gabriel Paillasson is the only person to hold two ‘Meilleur Ouvrier de France’ distinctions, one
obtained as a pastry chef in 1972 and the other as Ice-cream specialist in 1976. He did not to wait
for the trend or the need to arise in order to have a vision. In the wake of the creation of the
Bocuse d’Or by his friend Paul Bocuse in 1987, this son of a weaver and an ironing lady launched
the ‘Coupe du Monde de la Pâtisserie’ in 1989.
A CONTEST IN TUNE WITH ITS TIMES
The values it upholds were set from its creation: commitment, solidarity, respect, rigour, precision,
excellence. Nearly 30 years later they are still relevant. Yet, beyond the unchanging values, the
contest itself has evolved over the course of the successive editions to anticipate and adapt
changes in taste, habits, techniques, etc. The continuous exchanges among the participating
nations also contribute to enrich the event.
Today, pastry chefs are true creators,
stylists of pâte à chou, icing maestros,
sculptors of textures and artistic directors
for their creations. They use pens to draw
up pieces that are worthy of fashion
designers or goldsmiths. They master
modern tools, are well versed in the
chemistry of their raw materials and are
continuously honing their art.
The Coupe du Monde de la Pâtisserie also
involves a human and solidary touch, as
each trio must show excellent organisational and coordination skills. The Coupe du Monde de la
Pâtisserie is the reference event for the pastry industry, every two years it rewards the best artists
and artisan creators of all things sweet; and for many years to come.
SELECTION PROCESS
WORLD CUP OF STAMINA
Following a series of qualifying rounds that are held over a two-year period, after 50 national
selection events and 4 continental events, the final brings together 22 teams (including 3
wildcards) composed of 3 specialists (sugar, chocolate, ice-cream). They have 10 hours in which
to create an artistic piece made of sugar, another one made of chocolate, and a last creation
made of hydric ice, with a total of 69 tasting sessions for the members of the jury.
The final takes place as part of the Sirha trade show, in the heart of a large 8,000 m² contest
space featuring a stage where the participants perform live, and the tiers from which the public
cheer on the chefs. The atmosphere is that of a top-level sports event, ‘a Formula 1 track’, as its
creator likes to say.
3 countries
GRAND FINAL AT SIRHA
January, 22nd and 23rd 2017
From 2015 to 2017 National and continental selections
22 countries
TOP 7 Wild Cards
3 countries selected
European Cup 2016 Asian Pastry
Cup 2016
Copa Maya 2016
Singapore April 12th 2016
Sirha Mexico February 10th 2016
Sirha Geneva January 24th 2016
BELGIUM
DENMARK
SWEDEN
MOROCCO ALGERIA TUNISIA
3 countries 3 countries 3 countries 3 countries
ARGENTINA
MEXICO
CHILE
MALAYSIA
INDIA
INDONESIA
SWITZERLAND
BRAZIL
EGYPT
African Cup 2016
Casablanca May 1st 2016
SOUTH KOREA FRANCE JAPAN
UNITED KINGDOM SINGAPORE
TAIWAN
USA
FINALIST COUNTRIES
COUNTRY
SUGAR CANDIDATE
CHOCOLATE CANDIDATE
ICE CANDIDATE
ALGERIA Billel DJEHICHE
Mustapha BEHLOUL
Belkacem BENSAHNOUN
ARGENTINA Jorge Luis GARCIA
Mariano Walter
ZICHERT Ruben DARRE
BELGIUM Nicolas ARNAUD
David REDON
Frederick DEVER
BRAZIL Marcone CALZANS
Abner IVAN
Fernado OLIVEIRA
CHILE Gustavo SAEZ
Victor MARTINEZ
Roberto MUNOZ
SOUTH KOREA Ki Tae PARK
Jae Hyun BAE
Jae Ho BAE
DENMARK Mads Kilstrup KRISTIANSEN
Freja Krarup JOHANSEN
Line Gorm MÖLLER
EGYPT Sawy AHMED Mohsen
ABDELKAREEM Masaoud
ABDELSALAM
USA William FOLTZ Victor DAGATAN Rabii SABER
FRANCE Etienne LEROY Bastien GIRARD Jean-Thomas SCHNEIDER
INDIA Mukesh Singh RAWAT Maria Justina Minila
SAMPATHRAJ Yogesh SHARMA
INDONESIA Dwi Artha ASTIKA Dedy SUPRIADY I Ketut SUARYANA
JAPAN Takahiro KOMAI Yoshiaki UEZAKI Takao YAMAMOTO
MALAYSIA Ko Wai CHONG Chin Kheng LIM Kean Chuan YAP
MOROCCO Mourad HILAOUI Abdelilah ENNIRI Younes ZAROUALI
MEXICO Josue OLVERA Alan COCOM Gilberto ROQUE
UK Florian POIROT Chris ZAMMIT Andrew BLAS
SINGAPORE Kok Keong KENT NG Yam Hock LEE Leow Send Wen
LEOW
SWEDEN Maria GRAVE Lina ÖSTBERG Ronny LATVA
SWITZERLAND Cedric PILLOUD Jorge CARDOSO Jean-Baptiste JOLLIET
TAIWAN Yuan-Pin CHANG Yung-Fu YANG Kuei-Cheng WANG
TUNISIA Saïd Ali OUNALLI Wissemeddine
ESSOUFI Ramon KOOLI
RUNNING ORDER
SUNDAY JANUARY 22nd 2017 MONDAY JANUARY 23rd 2017
BOX 1 : United-Kingdom BOX 1 : Algeria
BOX 2 : Mexico BOX 2 : India
BOX 3 : Belgium BOX 3 : Sweden
BOX 4 : Argentina BOX 4 : Morocco
BOX 5 : Tunisia BOX 5 : Switzerland
BOX 6 : Singapore BOX 6 : South Korea
BOX 7 : Indonesia BOX 7 : Denmark
BOX 8 : Malaysia BOX 8 : Chile
BOX 9 : Japan BOX 9 : Egypt
BOX 10 : Brazil BOX 10 : United-States
BOX 11 : France BOX 11 : Taiwan
MARKING CRITERIA
CRITERIAS MARKING COEFFICIENT TOTAL
WORK
Marks awarded for hygiene, timeliness, organisation, skill, optimised use of the ingredients order form.
20 points 4 80
TASTING
CHOCOLATE DESSERT
Marks awarded for taste, cutting and originality, use of referenced products 20 points
8
160
FROZEN FRUIT DESSERT
Marks awarded for taste, cutting and originality, use of referenced products 20 points
8
160
DESSERT ON A PLATE
Marks awarded for the presentation of the plate, taste, originality, typicality, use of products from the candidates’ countries
20 points 6 120
PRESENTATION OF THE BUFFET
Marks awarded for the artistic appeal, originality of the chosen theme
20 points 3 60
CLEANLINESS - TECHNIQUE, ASSEMBLY – FINISHING - ARTISTIC ELEGANCE
Ice creation Sugar creation Work on the flower made of drawn sugar Chocolate creation Sculpting of the chocolate block
20 points 20 points 20 points 20 points 20 points
4 3 2 3 2
80 60 40 60 40
CONTESTS NOVELTIES
A NEW PRESIDENT OF THE I.O.C: PHILIPPE RIGOLLOT
For its 15th edition, the Coupe du Monde de la Pâtisserie
welcomes Philippe Rigollot as the new president of the
International Organizing Committee (I.O.C.) under the aegis
of Gabriel Paillasson, president founder. Holder of the ‘Meilleur
ouvrier de France’ distinction for pastry in 2007, he was also a
brilliant prize-winner in the 2005 edition of the Coupe du Monde
de la Pâtisserie with his team members Christophe Michalak and
Frédéric Deville. He is no newcomer to the event. Besides his
exceptional track record, he also brings his original and modern
approach to the world of sweet gourmet creations, adding to the
relevance of his appointment. After eight years with Lenôtre and
two at Frédéric Anton’s Pré Catelan, Philippe Rigollot worked
alongside Anne-Sophie Pic between 2000 and 2010.
He was part of the adventure that led to the 3rd star being awarded
by the Guide Michelin in 2007. This experience had a significant influence on Philippe Rigollot, in
particular when he opened his first pastry shop in Annecy with his wife Elodie.
Pioneer of a new generation of pastry chefs, his identity finds its source in the fundamentals of
the trade that he pushes to their limits, always keeping an eye on the latest developments, and
thanks to his impeccable mastery of modern techniques. The chef who is in his forties always
wears a generous smile and is keen to be recognized as an active president. He is grateful to be
given this opportunity to share his skills and pass on his unique expertise. This is something he
will undertake for the participants of course, but also for the public, at the venue or via the contest
Web TV, by offering precious technical commentaries during the final in 2017. With his natural
verve, he will bring a human touch to whisking technique, pedagogy to caramelization.
AFRICA TO THE FORCE
During the 2017 contest final, Philippe Rigollot will be accompanied by Kamal Rahal Essoulami,
Honorary president. The 45 year old chef is emblematic of Moroccan gastronomy and embodies
a new pastry art in this country that is steeped in tradition. This is a first for the African continent
and crowns the superb victory of Morocco in the African Cup of the Coupe du Monde de la
Pâtisserie 2016, which was held in May in Marrakech.
It also highlights the booming development of pastry art around the world. With 50 national
selection rounds and 4 continental events the Coupe du Monde de la Pâtisserie is the only pastry
contest to boast such worldwide standing. It opens up new perspectives, brings new
understanding, and serves as a fantastic springboard for young pastry chefs who are keen to
meet and discuss with their peers. The new pastry chefs who took part in the contest in India,
Indonesia and Chile will certainly agree.
NEW TESTS
The final of the Coupe du Monde de la Pâtisserie is typically structured into three major tests
involving sugar, chocolate and ice-cream.
For the sugar test, the regulations of the final to be held on January 22nd and 23rd 2017,
introduces an additional requirement: a flower made of sugar to be integrated in the artistic
creation, this can be a rose, carnation or orchid. The participants will place extra emphasis on
aesthetics for their presentation, as this is one of the aspects particularly appreciated by the
public.
Also, the chocolate masters will be required to use hollow casting and no longer solid chocolate
for their sculptures, which significantly increases the risk of breakage right up until the last minute.
After 10 hours the teams will present: 1 artistic creation made of chocolate (hollow cast), 3
chocolate desserts, 1 artistic creation made of sugar using hollow cast integrating a flower made
from drawn sugar, 1 artistic piece carved out of hydric ice, 3 frozen fruit desserts, 15 desserts
served on a plate. More than ever they will need to show abnegation and push their limits.
However, the teams, who already know the order in which they will be competing, are ready to
take up the challenge!
ECO-RESPONSIBLE AWARD
For the 2017 edition, true to its commitment in favour of sustainable development the Coupe du
Monde de la Pâtisserie has decided to significantly diminish the quantity of material used to create
the artistic piece made of chocolate. Participants therefore have a much smaller margin for error.
But, this also offers them an opportunity to demonstrate their eco-responsible commitment. A new
prize will also be presented to reward the team that made the best use of the raw materials
available and optimized its waste management.
INCREASINGLY SELECTIVE IN 2019
Reaching the final of the Coupe du Monde de la Pâtisserie has never been an easy undertaking,
but the qualifying process will become even more difficult for the final to be held in 2019. Indeed,
it will no longer be 7 but 5 countries that will be qualified without having to prove their
worth through the continental selection events: the best ranked teams in the final tests. A way
of stating that nothing should be taken for granted and that excellence and artistic performance
stem necessarily from basics that must be perfectly mastered. This is an aspect that the judges
for the different tests always check with utmost scrutiny.
PALMARES
ANNEE 1ST PRICE 2ND PRICE 3RD PRICE
1989
FRANCE
Mickaël AZOUZ Thierry FROISSARD
Serge BILLET
THE NETHERLANDS
Ernol TRUMPIE P. GALERNE
J. LE BLANC
AUSTRIA
Fritz MAYER Gotthard VALIER
Alphonse WATCHER
1991
JAPAN
Hidemi SUGINO
Akira ANDO Masahiko HAYASHI
FRANCE
André ROSSET
Olivier BAJARD Alain ROLANCY
CANADA
Stéphane BRUNELET
Stéphane SEGUIN Ken V.J. GUBERSKI
1993
FRANCE
Patrick CASULA
Jean-Marc GUILLOT Jean-Paul SAVIOZ
BELGIUM
Rik de BAERE
Johny de NEEF Pierre MARCOLINI
LUXEMBOURG
Jean-Claude ARENS
Alain GERARD Camille SCHUMACHER
1995
BELGIUM Pierre MARCOLINI
Rik de BAERE Gunther VAN ESSCHE
JAPAN Tadashi YANAGI
Taihei OIKAWA Junichi GOTO
USA Donald WRESSEL
Kurt WALRATH Joe DECKER
1997
ITALY Luigi BIASETTO
Cristian BEDUSCHI Luca MANNORI
USA Thaddeus DUBOIS
Sébastien CANNONE Jacquy PFEIFFER
JAPAN Taihei OIKAWA
Hironobu TSUJIGUCHI Shotaro HANAGUCHI
1999
FRANCE Pascal MOLINES
Emmanuel RYON Christian SALEMBIER
BELGIUM Herman VAN DENDER
Patrick AUBRION Frédérique SCAILTEUR
USA Norman R. LOVE
Eric PEREZ Kim Irene O'FLAHERTY
2001
USA En-Ming HSU
Ewald NOTTER Michel WILLAUME
JAPAN Hiroshi IGARASHI
Shinpei ASADA Masayuki FUKUDA
ITALY Silvio BESSONE
Leonardo di CARLO Amelio MAZZELA di
REGNELLA
2003
FRANCE
Angelo MUSA Elie CAZAUSSUS
Youri NEYERS
JAPAN
Norihiko TERAI Shigeru NOJIMA
Yoshinori MATSUSHIMA
BELGIUM
Patrick AUBRION Herman VAN-DENDER
Marc DECOBU
2005
FRANCE
Christophe MICHALAK
Philippe RIGOLLOT Frédéric DEVILLE
THE NETHERLANDS
Ivo WOLTERS
Jeroen GOOSENS Arthur TUYTEL
USA
Donald WRESSELL
Derek POIRIER Andrew SHOTTS
2007
JAPAN
Yukio ICHIKAWA
Toshimi FUJIMOTO Kazuya NAGATA
BELGIUM
Dominiek VANDERMEULEN
Thierry WINANT Pol DE SCHEPPER
ITALY
Fabrizio DONATONE
Angelo DI MASSO Fabrizio GALLA
2009
FRANCE Jérôme DE OLIVEIRA
Jérôme LANGILLIER Marc RIVIERE
ITALY Giancarlo CORTINOVIS
Alessandro DALMASSO Domenico LONGO
BELGIUM Alain VANDERMISSEN
François GALTIER Raphaël GIOT
2011
SPAIN
Jordi BORDAS SANTACREU Josep Maria GUEROLA
Julien ALVAREZ
ITALY
Davide COMASCHI Domenico LONGO
Emmanuele FORCONE
BELGIUM
Dieter CHARELS Marijn COERTJENS
Pascal DE DEYNE
2013
FRANCE
Quentin BAILLY Joffrey LAFONTAINE
Mathieu BLANDIN
JAPAN
Tetsuro AKASAKI Daisuke TOMITA
Koh MORIYAMA
ITALY
Francesco BOCCIA Marcello BOCCIA
Lucca CANTARIN
2015
ITALY Emmanuele FORCONE
Francesco BOCCIA Fabrizio DONATONE
JAPAN Kazuhiro NAKAYAMA
Junji TOKUNAGA Shinichi SUGITA
USA John KRAUS
Joshua JOHNSON Scott GREEN
PODIUMS
1st price 2nd price 3rd price Ice price Sugar price Chocolate price
Belgium 1995 1993-1999-
2007 2003-
2009-2011 2013 1995
South Korea 2003-2007 2005 2009-2011
Denmark 2015
USA 2001 1997 19995-
2005-2015 2009
2003-2007-2011
2007
France
1989-1993-1999-2003-2005-2009-
2013
1991 1997
Japan 1991-2007 1995-2001-2003-2013-
2015 1997
1995-1999-2005-2011
1995-2009 2013
Malaysia 2015
Switzerland 2001
Vase de Sèvres
Prix pressePrix de l’esprit
d’équipe
Prix meilleure
promotion
Prix de l’innovation
Meilleur poster
UK 2011 2013
Argentina 2009
Belgium 2007
South Korea
2013 2001-2007
France 2005-2009-
2013 1999
Japan 2011-2015
Morocco 2005 2015
Mexico 2009 1995 2001
Singapore 2007 2009
Switzerland 2015
Taïwan 2011 2011
Tunisia 2013
STORIES
BELGIAN COMEBACK
Belgium is a regular on the podium and actually came
first in 1995 with Pierre Marcolini, Rik de Baere and
Gunther Van Essche, but it has been more discrete in
the recent years.
After two Bronze medals in 2009 and 2011, the
country did not make the podium in 2013 or in 2015.
This was an unbearable insult for the land of
chocolate and waffles.
In view of the final in 2017, the top pastry authorities
decided to invest seriously in the event and set up a
new team. Nicolas Arnaud and Mathieu Dierinck
practiced like devils (Red) to prepare for the Coupe
Europe - the top level continental selection event held
as part of Sirha Geneva in January 2016. Bingo! The
duo won gold and earned a place in the grand finale
that will take place in January 2017 in Lyon, where
there have great ambitions!
A superb illustration of regaining control and the
confirmation that the Coupe du Monde de la
Pâtisserie is truly the grail both for pastry chefs and
the nations they represent.
DON’T LOOSE YOUR BEARING – KEEP AN EYE ON THE NORTH!
Since the creation of the Bocuse d’Or in 1987, no one is surprised to see the Scandinavian
countries achieve a place on the podium of the greatest cooking contest in the world, at every
edition without exception.
For pastry on the other hand, it’s another story! Not a single medal in 14 editions. The Nordic
countries seemed to be missing something. An anomaly that may well be soon corrected. Indeed,
showing the same combination of modernity, rigor and dynamism that has led to their success in
cuisine, the ambitious Scandinavians are rapidly making their way to the top. And when they put
their mind to it the results follow suit.
In the 2015 final, Denmark finished in 5th place and Sweden achieved 7th position. Keep an eye
on the North!
THE FOOD SERVICE DIVISION OF GL EVENTS EXHIBITIONS
Managed by Marie-Odile Fondeur, the Food Service Division boasts impressive expertise in the
organization of trade fairs and events addressing all types of catering. The most emblematic being
the Sirha-the world’s rallying point for the catering and hotel industries- and the prestigious
Bocuse d’Or and Coupe du Monde de la Pâtisserie, which finals are held every two years
during the Sirha in Lyon.
The next events that will be organized by the Food Service Division of GL events Exhibitions will
be:
SIRHA ISTANBUL
November 24-26th 2016 Featuring the regional selections of Coupe du
Monde de la Pâtisserie and Bocuse d’Or
OMNIVORE ISTANBUL
November 24 – 26th 2016 during Sirha Istanbul
SIRHA MEXICO
February 8-10th 2017 Featuring the continental selections of Coupe
du Monde de la Pâtisserie and Bocuse d’Or
OMNIVORE PARIS
March 5 – 7th 2017
CONTACTS
MANAGING DIRECTOR OF FOOD SERVICE DIVISION AND SIRHA Marie-Odile FONDEUR
MANAGING DIRECTOR OF GASTRONOMIC EVENTS Florent SUPLISSON
PROJECT MANAGER Lucia LORA APRILE
[email protected] Tél: 04 78 176 271
SPONSORING MANAGER Marie MONTABONEL
[email protected] Tél: 04 78 176 284
About the Coupe du Monde de la Pâtisserie Coupe du Mode de la Pâtisserie
“Since its creation in 1989, the ‘Coupe du Monde de la Pâtisserie’ has
stood out thanks to its openness and motivation to welcome talents from
all horizons, bringing new countries to the forefront of the international
pastry scene. Every two years the contest brings 22 teams together in
Lyon (France) to compete live in front of an enthusiastic audience. They
deliver a dazzling performance demonstrating wonders of creativity,
both in terms of taste and artistic talent.”
Gabriel Paillasson
Coupe du Monde de la Pâtisserie, January 22-23rd 2017 Chefs’ area
A Sirha event, January 21-25th 2017
Eurexpo Lyon, France
cmpatisserie.com #CMPatisserie
sirha.com
Press Contact: AB3C
Jean-Patrick Blin - Aurélie Mestelan [email protected] - [email protected]
+33 (0)1 53 30 74 01
