Last Saturday, January 21, Japan was proclaimed the winner of the Coupe du Monde de la Pâtisserie 2023 in Sirha Lyon. Undoubtedly a narrow and much-anticipated victory, only 100 points above second place, since this country had not won the gold medal since 2007 and had been runner-up in the five previous editions, from 2011 to 2021. “The level of the competition rises from one edition to the next, as evidenced by the very close results”, attests Pierre Hermé, President of the Pastry World Cup. “It is with great emotion that we award Japan, a country accustomed to the podium, which is back at the top 16 years after its last victory”.
Moe Takahashi (chocolate candidate), Naritoshi Suzuka (sugar candidate) and Yusaku Shibata (ice candidate) seduced both the jury and its honorary president Cédric Grolet, with a work based on the wind in which technique and creativity were highlighted, as well as for their team spirit and for the maximum use of all the ingredients and products.
Japanese team’s creations
The silver and bronze medals went to France and Italy respectively, two countries which were very present on the podium of this event. The French team was made up of Georges Kousanas (chocolate), Jérémy Massing (sugar), and Jana Lai (ice), and Italy by Jacopo Zorzi (chocolate), Alessandro Petito (sugar), and Martina Brachetti (ice). Likewise, the eco-responsible award went to Canada.
In this edition, dedicated to Climate Change, each team had ten hours to create 42 tasting desserts and three artistic pieces.
Japan, France and Italy buffets
Photos: Julien Bouvier studio