Little by little, more details of the next edition of the Coupe du Monde de la Pâtisserie are being known, which will take place on September 24 and 25 in Sirha Lyon under the theme, “All art is imitation of nature”.
A total of 20 countries will face each other in the competition who will have ten hours to make four desserts for sharing, four ice cream desserts, ten restaurant desserts, one sugar art piece, and one chocolate art piece. This year there will be no ice art piece. Regarding the sugar art piece, it has already been communicated that each combination must create a vegetable piece (ribbon, foliage, realistic, or abstract flower) and in the restaurant desserts section, E171 or E172 cannot be included, in line with a pastry that is more responsible and sustainable.
Its president, Pierre Hermé, is clear about the present and, above all, what the future of the event should be. “Consumers demand more naturalness and are particularly keen to have information on ingredients. As pastry chefs, we need to be proactive in response to this groundswell which affects every industry. For me, it is one of the major challenges as we tranform the Coupe du Monde de la Pâtisserie. Now, all our actions and discussions must be oriented towards a more sustainable contest. We start banning colourant such as titanium dioxide and glitter in the 2021 rules. It’s a modest beginning to what will be a bigger and deeper transformation of the 2023 Coupe du Monde”.
This commitment of the Cup to ecology is also reflected in partners such as Valrhona, Norohy, and Capfruit, all of them committed to a sustainable relationship with producers.