France national round
- Introduction
- 2023 selection
- Candidates
- Jury
- Partners
- Application 2026
- Contact
Everyone dreams of living a great human and professional adventure. The Pastry World Cup is one of these great adventures that deserves to be experienced.
Team France will gather three passionate people committed to making the French pastry industry shine during the competition, where each one will demonstrate his mastery and commitment in his art, surpassing himself in the competition and showing an unfailing team spirit.
Watch the Coupe du Monde de la Pâtisserie team France in motion
DATE: 09/09/2023
PLACE: Grand Palais Éphémère
Each candidate - depending on their specialty: chocolate, sugar or ice cream - had to demonstrate their technical mastery and ability to create a masterpiece on the spot, in front of an audience. See details of the tests at the bottom of the page.
In a given time, each candidate had to demonstrate great creativity, and will now have to show unfailing and permanent commitment to his team. There is no room for individuality, and team spirit has to be the priority for every candidate that wants to become a worthy representative of France in this world competition.
Winners of the 2023 French national round for the Coupe du Monde de la Pâtisserie
Sugar and chocolate category of the French national round for the World Pastry Cup
The event lasted 4h30 and included: 1 tasting test and 1 artistic test, as well as the composition of a buffet featuring these creations.
The "chocolate" candidates had to create: 2 chocolate desserts to share, with a predominance of VALRHONA "Pure Origin" chocolate (brought by the candidates, finalized but not decorated), 1 mock dessert to share, and an artistic piece made exclusively from chocolate. The elements used in the composition of the chocolate artistic piece were edible and were brought in finished BUT the assembly of the artistic piece was carried out entirely on site.
A flower or other artistic element highlighting the artistic ensemble had to be made on site.
The chocolate artistic piece was a maximum of 120 cm high, including the base.
The "sugar" candidates had to make: 2 desserts to be shared with CAPFRUIT fruit purée (brought by the candidates, finalized but undecorated), a mock and one sugar artistic piece. The sugar art piece was of free composition but had to incorporate drawn sugar and blown sugar.
The flower was made entirely on site and integrated into the artistic piece.
The maximum height of the sugar art piece was 120 cm, including the base.
The "Chocolate" and "Sugar" candidates then had to create a buffet on a table 120cm in diameter, including the artistic piece and its mock.
French selection for the Coupe du Monde de la Pâtisserie ice category
The competition lasted 3 minutes for the presentation of a frozen dessert, followed by questions from the Jury.
Tastings every 15 minutes.
Ice category of the French national round of the World Pastry Cup
The “Ice” candidates were required to bring: 2 frozen desserts with a fruit component, including at least 3 textures and 1 ice texture.
Just before the tasting, each "ice" candidate had to present his or her dessert to the jury for a maximum of 3 minutes, in order to justify his or her choices.
The selected "ice" candidate does not take part in the continental selections but must take part in training sessions with the team and will represent France in the final selection if the country qualifies during the continental selection.
He will be responsible for the ice sculpture.
Discover the candidates of the 2023 French national round for the Coupe du Monde de la Pâtisserie
Chocolate candidates
Ice candidates
Sugar candidates
Biographie des candidats à la sélection France de la Coupe du Monde de la Pâtisserie
Alexandre Albanese - Barrelle (Blagnac - 31)Enzo Baptista - Hôtel Lutetia Rive Gauche (Paris - 75)Kévin Dupont - Dupont & Co (Arras - 62)Shinichirou Gemba - Hôtel Restaurant & Spa Le Chambard (Kaysersberg - 68)Mickaël Guyader - Guyader Mickaël Consulting (France)Haruka Atsuji - Le Chocolat Alain Ducasse (Paris - 75) Maxime Hulot - Les Copains d’Abord (Trélazé - 49)Olivier Leroy - Maison Caffet (Troyes - 10)Benoît Mamasian - Groupe Mona Collection (Chassieu - 69) Jérémy Massing - Candidat sucre de la Team France lors de la Coupe du Monde de la Pâtisserie 2023Yoann Normand - Anciennement Domaine Les Crayères (Reims - 51)C’est en évoluant dès son plus jeune âge auprès de son père, menuisier, que Yoann apprend les valeurs du travail manuel. Rapidement, il décide de s’orienter vers les métiers de bouche, et plus précisément la pâtisserie. Il accumule de nombreuses expériences aux côtés de grands noms de la gastronomie tels que Yannick Alléno, Éric Canino, Hélène Darroze, et plus récemment Philippe Mille au sein du restaurant Le Parc** du Domaine Les Crayères. Qualifiant ses desserts de créations, il tient toujours à apporter fraîcheur et gourmandise dans chaque assiette. Stimulé par les défis et habitué des concours, il remporte en 2019 le Championnat de France du dessert à l’assiette, est élu “passion dessert” par le guide Michelin la même année, puis sort vainqueur de la finale internationale Valrhona Chocolate Chef Competition en 2022.
Pierre Sauvé - Johann Dubois Chocolatier Breton (Saint-Brieuc - 22)Steve Thiery - La Mamounia x Pierre Hermé Paris (Marrakech - Maroc)Tombé dans la pâtisserie à l’âge de 14 ans, Steve a toujours adoré le chocolat, d’aussi loin qu’il s’en souvienne. En plus de 25 ans de carrière, il a eu la chance de travailler dans de grandes maisons telles que Fauchon ou Ladurée, et de représenter la pâtisserie française dans le monde, à Tahiti, en Suisse, au Liban et au Maroc. Sa recherche de l’excellence, il la doit aux nombreux Champions du Monde et MOF avec qui il a pu échanger tout au long de son parcours, et à l’occasion de Master Classes. Récemment, ses rencontres avec Didier Stéphan et Jean-Thomas Schneider ont ravivé sa passion pour la chocolaterie, qu’il décrit comme une véritable poésie de l’éphémère et une incontestable prouesse technique.
Kevin Velluet - Maison Jacques (Mulhouse - 68)Discover the jury of the French round of the 2023 Pastry World Cup:
Honorary President
Tasting Jury
Work Jury
Main partner
Capfruit was founded back in 1999 in the Drôme region and aims at offering a wide range of fruit based ingredients for culinary and pastry professionals. Building on its know-how, Capfruit supports pastry chefs, cooks, caterers, but also ice cream makers, confectioners and chocolatiers by providing them with natural, authentic and sometimes original flavors to make their recipes.
Each year, more than 6,000 tonnes of fruit purees, coulis or even zests are delivered to them in about 60 countries around the world thanks to a network of specialized distributors.
Capfruit, partner committed from the land to the plate.
Since 1945, Elle & Vire®, based in the heart of the Normandy bocage in France, has been offering creams and butters renowned for their exceptional flavour and technical expertise, to the highest standards of the most demanding Chefs. It is the combination of unique cream-making expertise and a selection of exceptional raw materials that enables us to offer Chefs the very best products. As a partner in excellence, Elle & Vire® accompanies the greatest chefs of today and tomorrow throughout their careers, from their training to competitions of excellence. We are proud to be a Major Partner of the Coupe du Monde de la Pâtisserie and a Platinum Partner of the Bocuse d'Or.
A partner of taste artisans since 1922, and a pioneer and specialist in the world of chocolate, Valrhona defines itself today as a company whose mission statement “Together, good becomes better” conveys the strength of its commitment.
Together with its employees, chefs, and cocoa producers, Valrhona creates the best in chocolate to shift the status quo towards a fairer, more sustainable cocoa industry and gastronomy that tastes great, looks great and does great things for the world.
Building long-term partnerships directly with cocoa producers, sharing know-how and looking for the next cocoa innovation are the challenges that drive us to do better every day.
Working alongside chefs, Valrhona promotes craftsmanship and supports them in their quest for uniqueness by constantly pushing the limits of creativity.
Thanks to our commitments, we are proud to have obtained the highly demanding B Corporation® certification for the second time in December 2023. It rewards the world's most engaged companies that put equal emphasis on economic, societal, and environmental performance.
Choosing Valrhona means committing to responsible chocolate. 100% of the cocoa that we use can be traced back to our 16,979 producers, which provides the assurance of knowing where the cocoa came from, who harvested it, and that it was produced in good conditions. Choosing Valrhona means committing to a chocolate that respects both people and the planet. Together good becomes better.
Premium partner
BE WTR, the Swiss water brand, redefines premium hydration by advocating for eco-friendly water consumption through technologically advanced water systems offering fresh, filtered, activated, flat, and sparkling water. Awarded the Red Dot Prize for "Best Product Design" category, AQTiV ONE is already embraced by renowned chefs worldwide. BE WTR fights against single-use bottles and supports sustainable development through the "1% for the Planet" organization, contributing to 9 UN Sustainable Development Goals while pursuing B-Corp certification.
NOROHY - Bold, pure vanilla for conscious cuisine. Our mission: Shining a spotlight on the men and women who work to make great vanilla through every step of the value chain and shaking the current standards to infuse fairer and more enlightened uses of vanilla.
Sosa Ingredients is a world leading manufacturer and distributor of premium ingredients for cooking and pastry-making.
It´s aim is to position gastronomy at the cutting edge and make it a wellspring of emotion.
Founded in Catalonia in 1967, Sosa Ingredients offers a wide range of products designed to meet chefs’ needs and ambitions in more than 80 countries worldwide.
Thinking of taking up the challenge? We invite you to fill in the form below to receive all the information about the next selections once applications are open again.
