For 10 hours, 17 teams – each composed of a chocolate maker, a sugar expert and a master ice cream maker – painstakingly created 42 tasting desserts and three artistic pieces on the theme of climate change.
Pierre Hermé, president of the contest, Cédric Grolet, honorary president and other members of the jury were seduced by the wind-based creations of the Japanese team, gaining them the win.
“The level of the competition rises from one edition to the next, as evidenced by the very close results,” said Hermé.
“It is with great emotion that we award Japan, a country accustomed to the podium, which is back on the top 16 years after its last victory.”
Moe Takahashi (chocolate), Naritoshi Suzuka (sugar) and Yasaku Shibata (ice cream) were also recognised for their team spirit as well as the non-wasting of the products.
Added Grolet, “All the candidates were very passionate, which is satisfying for me as a pastry chef.
“I would like to thank all the people who worked here, for having helped me rediscover this wonderful profession, which is on an every-day evolution, visually and technically.”
The gold medal is the Country of the Rising Sun’s first 2007 and third World Cup in total.
The French team – composed of Georges Kousanas, Jérémy Massing and Jana Lai – was once again on the podium, clinching second place.
Italy has won three gold medals, but this year had to be satisfied with bronze. However, the win is all the more symbolic as the ice cream candidate, Martina Brachetti, is the first Italian woman to be selected for the World Pastry Cup.
The Grand Finale
1st: Japan – Moe Takahashi (chocolate), Naritoshi Suzuka (sugar), Yusaku Shibata (ice)
2nd: France – Georges Kousanas (chocolate), Jérémy Massing (sugar), Jana Lai (ice)
3rd: Italy – Jacopo Zorzi (chocolate), Alessandro Petito (sugar), Martina Brachetti (ice)
4th: United Kingdom – Martin Chiffers (chocolate), Nicolas Houchet (sugar), Michael Ho lam Kwan (ice)
5th: South Korea – Kwang Man Jung (chocolate), Jeong Been Kim (sugar), Ho Yong Lim (ice)
8th: Chinese Taipei
The eco-responsible prize was awarded to the Canadian team, comprising Jacob Pelletier (chocolate), Patrick Bouilly (sugar) and Ross Baisas (ice).
The French Bakery Cup was snapped up by Bourgogne Franche Comté 1, with Bourgogne Franche Comté 2 snatching silver and Occitanie 2 grabbing bronze.