February 2005

COUPE DU MONDE DE LA PATISSERIE

Every two years teams of chefs gather in Lyon to participate in the "The Pastry World Cup" held at the same time as the Bocuse d'Or masterminded by the reknowned chef Paul Bocuse.

Competitors have nine hours to create three sculptures – chocolate, sugar and ice – plus several chocolate cakes, ice cream cakes, plated desserts and petit fours. Each team is judged on taste, which makes up 60% of the total score; and artistry, organization, teamwork and cleanliness for the remaining 40%. One representative from each competing country is selected to judge the competition. Vicky Rogerson, a Discover the Taste reader's Uncle was one of the judges and a MOF - Maitre Ouvrier de France - awarded to those who have reached the top of their profession.

Olivier Nicod, chocolate maker par excellence at Plaisir du Chocolat (who previously worked in Paul Bocuse's restaurant) escaped the grey skies of Edinburgh to watch some of the teams creating their works of art - can you believe that these the photographs he took could possibly be made out of edible items? The event was full of drama. One of the Japanese's teams sugar creation collapsed.

The prize is very prestigious, teams will have been practicising for months. This year the French team won - one of 20 participating countries. The Netherlands came 2nd and the US 3rd. This year teams from Jordan and Russia competed for the first time.

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