The pastry world cup took place from January 20 to 22, 2025 in Lyon, in France. The competition has existed since 1989 and compensates for eighteen teams from around the world. Japan has won first place and retains its title. Belgium arrives 5th.
Thanks to its chocolate-piece of chocolate, Japan won the Pastry World Cup on Saturday, ahead of France and Malaysia, thus retaining its title after two days of competition near Lyon, in the center- is France.
“It’s incredible!”launched the Japanese team by rising on the first step of the podium, a fourth consecration since the creation of the competition in 1989, which has traditionally taken place at the International Catering, Hotel and Food Show ( Sirha), a major meeting of professionals in the sector.
“What really made the difference is the chocolate piece”commented to AFP the famous French pastry chef Pierre Hermé, also president of the competition, welcoming a team with a “Real power, a real desire to win”.
Belgium in 5th position
Belgium took 5th place in the Pastry World Cup. The Pastry Lions also leave the Rhone city with the price of eco-responsibility.
Present at the World Cup for the first time in eight years, the Belgian team has totaled 11,504 points. Victory returned to Japan (14,026), which retains its title. France (13,621) must be satisfied with the silver medal, as last year. Malaysia (11,696) climbs on the 3rd step of the podium, while China (11,674) takes 4th place.
The Belgian team was made up of Marijn Coertjens, Dieter Charels and Raoul Andriessen, under the direction of Jean-Philippe Darcis, for this 2025 edition, whose theme was world heritage. The 18 teams had to make an icy dessert in 9 hours, a restaurant dessert, a chocolate show with 26 sweet creations, and an ice sculpture, sugar and chocolate.
-The Pastry Lions presented a glossy dessert inspired by the theme of the saxophone, “So we saxophone!”, Composed of roasted apricot sorbet, yogurt and lime ice cream, perfect of apricot, ginger celis and a base crunchy. They then offered a restaurant dessert inspired by the famous Belgian cherry beer, combined with typically Belgian flavors such as chocolate and speculoos.
For their chocolate show on the airs of Belgian artists, they presented their creations in the form of chocolate test tubes (home mixture), shortbread in cocoa, yuzu jelly, confit of wood strawberries, creamy manjari, espuma Chocolate, all decorated with papa beard and sweet butterflies.
To end, they created ice, sugar and chocolate sculptures in a steampunk style.
Since 1991, the year of its first participation in the Pastry World Cup (created two years earlier), Belgium has won once the gold medal (1995), three times the silver medal (2007, 1999 and 1993) and three times the bronze medal (2011 with Marijn Coertjens, 2009 and 2003).
Pastry Lions Pastry World Cup
