The taste buds were at the party this week in Chassieu.
It is indeed in this town near Lyon that Japan won the Pastry World Cup on Saturday, ahead of France and Italy, during Sirha, the major event for catering and food professionals. 'hotel.
The great qualities of Japanese pastry chefs are "attention to detail, perseverance, commitment", underlined the president of the competition, the famous pastry chef and chocolate maker Pierre Hermé.
The jury was particularly seduced by their dessert to share around the theme of wind and lightness.
It is Japan's third win since the competition was established in 1989, the last being in 2007.
Disappointment in the French team
Seventeen teams from all over the world - each made up of a chocolate maker, a sugar expert and a master ice cream maker - took part in this final, which was organized over two days.
More than 50 countries had taken part in the selection processes.
The president of the French team, Yann Brys, expressed his disappointment after this second place.
"It's not the result we want (to have)," he admitted: "it's always a difficult place even if it's a good place".
The special eco-responsibility prize was awarded to Canada, while this edition was placed under the theme of climate change.
The candidates had to imagine their creations around this theme and use raw materials that respect the environment, while additives and dyes were prohibited.
Contestants had ten hours to prepare 42 tasting desserts, including "popsicles", and three artistic pieces, including one made of sculpted water ice.
The last two editions were won by Malaysia (2019) and Italy (2021).
Among the winners of past editions are the Belgian Pierre Marcolini (1995) and the French Christophe Michalak (2002) and Jérôme De Oliveira (2009).
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