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Reviews

World Pastry Cup 2023: a masterful pursuit of dessert excellence

shared by MickyN | Leave a Comment

A chocolate cake shaped like an oxygen mask *or* an earth-affirming antelope: what would you rather hope to see in the future? I am hoping for the latter 🙂

Part 2 of my review of this year’s Sirha Lyon Expo focuses on the World Pastry Cup, which took place during the Expo. Indeed, over the course of five days (19-23 January 2023), more than 80 masterclasses, round tables and competitions were held at Sirha Lyon, including the World Pastry Cup and the Bocuse d’Or. This is the second part of my three-part review of this incredible event (you can read part 1 here).
 
 
Some of the world’s best pastry chefs gathered in Lyon in January 2023 to showcase their artistry and creativity, in the pursuit of dessert excellence during the World’s Pastry Cup final.
 
The 17 teams, each composed of a chocolate maker, a sugar expert, and an ice cream specialist, were given 10 hours each to create 42 tasting desserts and 3 artistic pieces on the theme of climate change. There was a Restaurant Style Dessert challenge, whose jury was composed of 7 outstanding chefs and pastry chefs from all around the world. These experts in the field paid particular attention to the desserts but also to the fluidity of the service, just like in a restaurant.
 

Chef Mauro Colagreco, owner of three-Michelin star restaurant Mirazur, judging the restaurant style desserts presented at the 2023 edition of The World Pastry Cup

There was also a tasting jury, composed of pastry chefs designated by each team, who rated the presentation, taste, working techniques, skills, respect for the products, and originality of the recipes.

The jury was chaired by President of the contest Pierre HermĂ©, and Honorary President of this year’s edition CĂ©dric Grolet. With over 20 years of experience, CĂ©dric Grolet, one of France’s pastry prodigies, was awarded Best Pastry Chef in the World in 2018. After five years at Maison Fauchon Paris, he joined the kitchens of the Le Meurice Palace in 2011, then headed by Yannick AllĂ©no, and in 2019 opened his famous CĂ©dric Grolet OpĂ©ra boutique in Paris. Since 2022, his pastries have also been exported internationally, with the opening of his boutique CĂ©dric Grolet at the Berkeley, in London.
 

Pastry Chef Cédric Grolet was Honorary President of the 2023 edition of The World Pastry Cup

There was a significant emphasis on social responsibility at Sirha Lyon this year, evidenced by the World Pastry Cup’s promotion of a more sustainable and environmentally friendly pastry. This approach was reflected in the ban on using additives and colouring agents in all of the challenges, in the choice of raw materials selected from partners renowned for their transparency and control over the origins and the production methods, and also in the evaluation of the accuracy between the weight of the desserts and the recipes sent by the teams. Waste sorting was compulsory, and all of the products processed and used during the two days of the competition were donated.

Egypt’s entry to the 2023 edition of The World Pastry Cup

The teams were required to keep the World Pastry Cup International Organizing Committee (I.O.C.) informed about their sustainability approaches and specific techniques. As emphasized by Honorary President CĂ©dric Grolet, “We have become more attentive to the origin of raw materials, to check that they come from organic farming, to favor French producers as much as possible, and to avoid waste as far as possible, as well as aiming for zero plastic in our packaging.”

Tunisia’s entry to the 2023 edition of The World Pastry Cup

I thought Italy was going to win The World Pastry Cup, after coming in first place 2 years prior, and on 2 other occasions. Their antelope made of chocolate and sugar was breathtakingly beautiful, a poetic joy to the eyes, and an affirmation of superb creativity, skills, and attention to detail.

In the end, Italy was third…

France was second…

France’s entry to the 2023 edition of The World Pastry Cup

… and Japan won the gold with their creation focused on renewable energy. After finishing second in the last 5 editions of the competition, the team composed of Chefs Moe Takashi, Naritoshi Suzuka and Yusaku Shibata won the first gold medal for Japan since 2007, and a third World Cup overall win for the country.

Japan’s winning entry to the 2023 edition of The World Pastry Cup

The USA team, composed of Chefs François Behuet (chocolate), Jordan Snider (sugar), and Julie Eslinger (ice), placed 7th.

USA’s entry to the 2023 edition of The World Pastry Cup

Canada’s team (10th place) won the special World Pastry Cup eco-responsible award for their outstanding commitment to environmentally conscious practices.

Canada’s entry to the 2023 edition of The World Pastry Cup

A few other entries which stood out to me for their thought-provoking interpretation of the theme of climate change, were presented by the United Kingdom (4th place)…

UK’s entry to the 2023 edition of The World Pastry Cup

South Korea (5th place)…

South Korea’s entry to the 2023 edition of The World Pastry Cup

Malaysia (6th place)…

Malaysia’s entry to the 2023 edition of The World Pastry Cup

Morocco (12th place)…

Morocco’s entry to the 2023 edition of The World Pastry Cup

…and Mauritius (15th place).

Mauritius’s entry to the 2023 edition of The World Pastry Cup

Seeing the winning teams getting their prizes overwhelmed by emotions, and the supporters’ galleries exhilarated by the results, reminded me of the beautiful unity in multiplicity of the human experience. The stadium audience, the viewers abroad, the live reporters, my family at home – we were all celebrating the artistry and the commitment to excellence demonstrated by the chefs.

Great theme, great contest, fabulous opportunity to learn and to connect. Congratulations to all of the participants for their amazing creations, and for the dedication and inspiration showcased in their craft!

Which of the creations above has stood out to you? Let me know in the comments, and stay tuned for my review of Bocuse d’Or – coming up next 🙂

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I have a passion for writing and an appetite for cooking. I love to tell stories about foods, cultures, and people - and I love to eat! Come join me on this delicious foodie adventure! Read More

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