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A new organising committee for the Coupe du Monde de la Pâtisserie


A stronger competition image and the values of conscious and engaged pastry for a renewed Coupe du Monde de la Pâtisserie



The Coupe du Monde de la Pâtisserie continues its transtion towards an even more conscious, engaged and responsible approach to pastry. Values that are dear to its president Pierre Hermé and to new vice-presidents of the competition Claire Heitzler and Frédéric Cassel.
“I wanted to bring a fresh impetus to the contest to promote an engaged form of pastry”, explains Hermé. “The new International Organising Committee will be intent on involving the participants, judges, partners, and other players concerned with the Coupe du Monde de la Pâtisserie in a responsible and ecological approach. I surround myself with members who share these values as well as those of diversity and excellence that are so important to the Coupe du Monde de la Pâtisserie.”
Chefs Heitzler and Cassel are keen to promote the values of a responsible and enaged world of dessert, while continuing to improve the image and know-how of the competition.
“We are experiencing a period in which ecological and climate change are a reality,” says Claire Heitzler. “To satisfy the need for information and transparency regarding raw products, their origins and impact on our health, it is essential that seasonality, biodiversity, respect for the land find their place at the heart of the pastry industry. We must realise that Nature is our main work instrument and that the decisions we lake today will allow us to work better tomorrow.”
A new international organizing committee, composed of experience chefs and young modern chefs, is therefore working to draw a path that will give new impetus to the competition: Julien Alvarez, Quentin Bailly, Sébastien Bouillet, Christelle Brua, Alain Chartier, Patrick Chevallot, Claire Damon, Sophie De Bernardi, Jérôme De Oliveira, Laurent Le Daniel, Johanna Le Pape, Christophe Michalak, Angelo Musa, Philippe Rigollot, Marc Rivière, and Eric Vergne.
The next final of the Coupe du Monde de la Pâtisserie will be held on 24 and 25 January 2021, at the Eurexpo in Lyon, as part of the Sirha exhibition, and it will represent a first step towards the implementation of new visions and projects.

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