Pastry World Cup: the Moroccan team holds its breath [Vidéo]

For the final of the Pastry World Cup, which is held at the prestigious Sirha Salon in Lyon (south east of France), the Moroccan team presented a magnificent artistic piece under the sign of the “Tbourida”. While waiting for the verdict this Saturday evening, the Moroccan team, encouraged by the first appreciations, retains its breath.

Creation, a mix of chocolate sculpture, glossy dessert and dessert on the plate, caused a sensation during its presentation, Friday evening, in front of the jury after the first day of the competition, in the presence of chefs and criticisms world -renowned.

Led by Chef Rachid Ouakkas, the national team, composed of Omar Eddib, specialist in sweet creations, Mohamed El Yazidi for chocolate, and Sidi Mohamed Lamraoui for icy works, had promised to make exceptional creations mixing tradition and innovation.

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“We are proud to be there among the 18 best countries in pastry, to represent Morocco and Africa, alongside Mauritius and Egypt,” MAP Kamal Rahal Essoumi, Ambassador, told MAP. Africa of the Pastry World Cup.

At the head of the Rahal group, organizer of the decisive stage of Marrakech for the qualification in the final of the three African teams, the professional of culinary events table on Moroccan participation to contribute above all to the valuation of the national cultural heritage.

Hence the choice, according to him, of the theme of Tbourida, popular Moroccan art, for the artistic play, specifying that for dessert the national team also tried to enhance the Moroccan Zellij iced or dessert on the plate. The southern cheeses are also highlighted in the show with a representation of the Draaya Sahraouiya.

The Moroccan team had validated, alongside Mauritius and Egypt, its ticket for the final during the continental selections of the official chief tournament (TOC Africa), organized on September 12 and 13, 2024 in Marrakech. These selections also enabled Morocco to access the global finals of the Bocuse d’Or and the World Cup of caterers, also on the Sirha Lyon program (January 23-27, 2025).

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Created in 1989, the Pastry World Cup is a world -renowned competition that highlights the best pastry chefs in the globe. During the contest, three pastry chefs – an ice specialist, a sugar expert and a chocolate maker – join forces to meet technical challenges in their respective fields.

In total, 18 teams are in the running for the title of world champion in the 2025 pastry shop, around a common theme: the national heritage. A way of honoring their country and their culture in the spotlight through their creations.