On Monday 28th March, three European teams (Denmark, Sweden, and the United Kingdom), each composed of a pastry chef and a chocolate maker, will compete for the European Pastry Cup 2022. In front of Pierre Hermé, President of the competition, and François Perret, Honorary President, each team will create 2 frozen desserts with Capfruit fruit purées, 20 frozen lollipops, 7 restaurant-style desserts, as well as 2 (145 cm) artistic creations (one made of sugar with 12 mock frozen lollipops and one made of chocolate with a mock frozen dessert).
The tasting jury, composed of the coaches of each team, will evaluate their creations. The restaurant-style dessert, a new test in this continental edition, will be evaluated by pastry chefs Grégory Masse, Aurélie Collomb–Clerc and Oriol Balaguer, as well as two chefs Enrique Casarrubias and Tom Meyer.
For the first time since its victory at the 2021 Pastry World Cup, the Italian team, Lorenzo Puca, Andrea Restuccia, Massimo Pica and the coach Alessandro Dalmasso, will come back to France and will have the great pride of being the Honorary Jury. In addition, there will be masterclasses with Jessica Préalpato, Sophie de Bernardie, Eric Verbauwhede, Mélanie and Arnaud Mathez, and many more.
On 29th March, the French Selection for the 2023 Pastry World Cup will take over the Sweet Stage, for the first time at the Sirha Europain. In the morning, 4 chocolate candidates will have 3 hours to create a shareable dessert with Pure Origin Valrhona chocolates as well as a 120 cm high chocolate piece (integrating a mock shareable dessert). In the afternoon, the 3 sugar specialists will have to create, also for 3 hours, a Capfruit fruit dessert and a 120 cm artistic piece of sugar (including a mock fruit dessert).
As President of the French Team, Yann Brys will make it a point that the candidates selected by the jury will enable him to form a solid and creative team for the 2023 grand Finale; he will be responsible for the selection of the gelato candidate who will complete the French Team.