France made its mark at the 15th annual World Cup of Patisserie, which took place in January in Lyon, France. This international event of the pastry-making profession was created in 1989 by French pastry chef Gabriel Paillasson.

In total, 22 teams composed of three chefs from four different continents competed in challenges over the course of 10 hours, but France is the country that came out on top. Japan got the silver medal and Switzerland placed third.

The French team, composed of Etienne Leroy, Bastien Girard and Jean-Thomas Schneider won the gold medal, a trophy and 21,000 euros.

The final of the World Cup was constituted around three trials: sugar, chocolate and ice.

For the sugar section, the 2017 World Cup introduced a new challenge: Create an artistic sugar flower, either a rose, a carnation or an orchid. At the end of 10 hours of challenges, the candidates had to produce, in total:

  • One artistic work in chocolate
  • Three chocolate desserts
  • One artistic work made of sugar with a flower in pulled sugar
  • One artistic piece in sculpted ice
  • Three ice-cream based fruit desserts
  • 15 dessert plates

Palaissson, the founding president of the World Cup, said that “all of the nations, even the less seasoned, did very good work. It was a magnificent event with a lot of ambiance, in the image of the beautiful evolution of patisserie in the world.”