This year, for the first time in the history of the Coupe du Monde de la Pâtisserie, the candidates will have to present a 100% vegan plated dessert. This new requirement is in line with the current concerns of consumers in terms of environmental preservation and welfare in terms of food. “There’s a real demand for this type of preparation that uses exclusively ingredients of vegetable origin,” says Philippe Rigollot, president of the International Organizing Committee who, after the finale 2019, will relieve Gabriel Paillasson as president of the event.
The competition, which will take place on January 27 and 28 in Sirha Lyon, proposes “Nature, flora and fauna” as a common theme. “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. A theme that is perfectly representative of the preoccupations of our time,” says Rigollot.
And in case there were not enough surprises, the organization of the competition has announced two interesting tests. On the one hand, the creation of a sugar sculpture that must include a transparent piece made of blown sugar that measures around 25/35 cm, as well as to make three flowers made of drawn sugar. On the other hand, there is the preparation of a chocolate dessert with a cookie made with honey whose mission is to raise awareness of the importance of biodiversity. As Rigollot explains, “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”.
Sixty-three candidates from 21 countries will use their technical skills and creativity to try to win the prestigious competition that, in its 30th anniversary, shows more than ever its sensitivity to the planet.