World Pastry Cup: France Finishes Second

On January 21, the French pastry team came second in the World Pastry Cup at Sirha Lyon (the international trade show for the catering, hotel and food industries) held at Eurexpo.

The Japanese, represented by Moe Takahashi (chocolate), Naritoshi Suzuka (sugar) and Yusaku Shibata (ice cream), won the gold medal, ahead of the French trio of Georges Kousanas (chocolate), Jérémy Massing (sugar) and Jana Lai (ice cream).

Italy's Jacopo Zorzi (chocolate), Alessandro Petito (sugar) and Martina Brachetti (ice cream) came third. This marks Japan's third victory in the competition, which was created in 1989 and last won in 2007. According to competition president and celebrated French pastry chef-chocolatier Pierre Hermé, the qualities found in Japanese pastry chefs are attention to detail, perseverance and commitment.

It's worth noting that the French team's last victory came in 2017. This team is considered a podium regular, having won the most gold medals - eight in total - (1989, 1993, 1999, 2003, 2005, 2009, 2013 and 2017) since the creation of this world competition. The president of the French team, Yann Brys, expressed his disappointment at this second-place finish, declaring: "It's not the result we wanted. However, it's worth remembering that this place remains a fine performance."