This is the headline from the latest edition of the European Pastry Cup, the continental competition held in Paris on January 18th and 19th, the continental qualifying round for the World Pastry Cup.

France, with a team composed of Yoan Palamara (chocolate), Abel Nesson (sugar), and Axel Lebellanger (ice), lived up to its status as host and favorite with an impeccable performance that comfortably distanced them from the other contenders. No less impressive were the works of Belgium, who finished second, and Italy, who finished third. The Netherlands also made a welcome return to the competition. All of them displayed a level of skill that is virtually indistinguishable from that of the prestigious Lyon event.

These four countries, along with a highly competitive Great Britain, secured their place in the World Cup final to be held in January of next year. Pierre Hermé, as president of the competition, highlighted the originality of the ingredient combinations chosen by the teams. “The artistic pieces made from sugar, chocolate, and ice were magnificent,” he affirmed, “this European selection was particularly impressive!” He wasn’t the only one to feel the same level and quality expected for the grand final in Lyon. Christophe Devoille, honorary president of the European qualifier, echoed this sentiment: “There were some excellent tastings, and I was impressed by all the new techniques used; the candidates really gave it their all.”

Ice arrives, the Street Food challenge takes hold

To demonstrate their skill, the candidates had to perform a repertoire of creations over five and a half hours, including an artistic buffet featuring chocolate, caramel, and ice—a new addition to this year’s European round. Among the tastings, they presented an ice plated dessert, a conceptual Street Food creation with chocolate, and a reinvented tarte tatin.

Belgium, with Othmane Jaber (chocolate), Yoshiyuke Numasawa (sugar), and Nelson Lechien (ice), emerged as the lead contender for the title with the best chance of snatching the victory from France. Slightly behind them was the Italian team, composed of Gabriel Gianforchetti (chocolate), Marco Deidda (sugar), and Alessandro Fiorucci (ice).

The Italians, in third place, also suffered a penalty related to the use of molds in their piece. The Netherlands, returning to the competition after many years of absence, was another strong contender, with a superb performance by Tom van De Veen (chocolate), Peter Remmelzwaal (sugar), and Bart de Gans (ice), which placed them fourth.

Spain had to settle for sixth place, some distance behind fifth-placed Great Britain, although they received a Wild Card from the organizers, which also guaranteed their place in the World Cup final. The other two participating countries were Sweden and Ukraine.