UK Pastry Club
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About

The ‘UK Pastry Club Coupe du Monde’, Chair by Benoit Blin MCA, Executive Pastry Chef at Le Manoir aux Quat’saisons, has been created to support the British Team and its President. The UK Club Coupe du Monde also includes a committee of Renowned UK Pastry Chefs and professionals, who will assist the Team with technical support and organise selections when needed, whilst contributing to help develop potential future team members and insure the UK representation regularly and possibly successfully .

What is the Coupe du Monde?


Simply – this is the World Cup of Pastry where the culinary elite of pastry chefs come together to compete against each other.

Nobody can say it better than Gabriel Paillasson, Meilleur Ouvrier de France, President and Founder of the Pastry World Cup:

“The creation of the Pastry World Cup in 1989, responded to a triple challenge: to promote the dynamism and creativity of our profession, celebrate the talent of young pastry chefs from around the world and enforce our competition as the global benchmark of ‘Pastry Art.’ Today I am happy and proud that, thanks to the mobilization of all, the Pastry World Cup has become the reference event of the profession and shines with a brilliance – always greater on the world stage. In 2009, no fewer than 50 countries have organized national teams, reflecting the growing importance of our competition.  Pastry is a major discipline of Gastronomy and the World Cup of Pastry has contributed to this.

Partner with the World Cup of Pastry and you are associated with an exceptional event.

Thank you all who bet on the creative audacity and accompany young talent pastry chefs to the road to success!”

How the events work?

 

  • The British team has been selected and is lead by Team President Martin Chiffers, Executive Pastry Chef at The Savoy, London.
  • The British Pastry Team includes Javier Mercado, Pâtisserie Teaching Chef –  Le Cordon Bleu London, Nicolas Bouhelier, Pastry Sous Chef at Le Manoir aux Quat’saisons and Nicolas Belorgey Pâtisserie Teaching Chef – Le Cordon Bleu London. They both qualified during the Pastry Open Day that took place on the 1st October 2011, organised by the “UK pastry Club Coupe du Monde”.
  • The ‘Club Coupe du Monde UK’, Chair by Benoit Blin MCA, Executive Pastry Chef at Le Manoir aux Quat’saisons, has been created to support the British Team and its President. The Club Coupe du Monde UK also includes a committee of renowned UK Pastry Chefs and professionals, who will assist the Team with technical support and organise selections when needed, whilst contributing to help develop potential future team members and insure the UK representation regularly and successfully.
  • The team is now in training through until March 2012 where they will compete in Paris at the EUROPEAN CHAMPIONSHIPS.
  • The team has to be placed in the top three in Europe to ensure qualification in the COUPE DU MONDE de la PATISSERIE in Lyon in 2013

About the Competition:


Each team will have 9 hours to prepare and present a buffet in front of the Press, the Jury and a public audience and must include:

  • 3 chocolate dessert entremets/cake
  • 3 frozen and ice cream fruit dessert entremets/cake
  • 12  identical plated desserts inspired and representing their country
  • An artistic creation/sculpture made out of sugar only
  • An artistic creation/sculpture made out of chocolate only
  • An artistic creation/sculpture carved into Ice
Valrhona
Classic Fine Foods
Ritter Courivaud Ltd
Elle & Vire
Kenwood
Tate & Lyle Sugars
Boiron
PatisFrance
CCS

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Address

UK Pastry Club Coupe du Monde
Le Manoir aux Quat’Saisons
Church Road
Great Milton
Oxfordshire
OX44 7PD
Phone: +44 (0)1844 277208
Website: www.ukclubcoupedumonde.co.uk
Email: contact@ukclubcoupedumonde.co.uk

Disclaimer

The information contained in this website is for general information purposes only. The information is provided by UK Pastry Club Coupe Du Monde and while we endeavour to keep the information up to date and correct, we make no representations or warranties of any kind.
Any reliance you place on such information is therefore strictly at your own risk.