French Frozen Dessert by Marc Riviere
First a big thank you to the Almond Board of California for making it possible for me to go the event. They and their PR company Porter Novelli were most gracious and professional hosts.
I will be writing more about the Coupe du Moude for various publications in the next couple of weeks but in the mean time I know lots of chefs who follow this blog would appreciate the results and just a glimpse into this stunning and exciting culinary event. In an earlier post I outlined the competition and the 22 countries that were taking part.
As I expected France convincingly won the 11th Pastry World Cup with food that truly celebrated the 20th anniversary of this world culinary competition.
I was lucky enough yesterday to spend an hour interviewing the French team and I found them to be very nice and amazingly modest given their skill, indeed their Captain Jérôme de Oliveira is only 23 years old.
French Team Celebrate
Results
1 - FRANCE has won the 11th World Pastry Cup. Jérôme DE OLIVEIRA, Jérôme LANGILLIER et Marc RIVIERE were presented with the World Pastry Cup trophy, created by Antoine Arnaud, the gold medal and also with 12,000 euros in prize money.
2 - ITALY achieved the second place: Giancarlo CORTINOVIS, Alessandro DALMASSO et Domenico LONGO were presented with the Silver medal and also with 7,000 euros in prize money.
3 - BELGIUM achieved the third place: Alain VANDERMISSEN, François GALTIER et Raphaël GIOT were presented with the Bronze Medal, and also with 4,000 euros in prize money.
French Chocolate Dessert
Almonds
Being one of the sponsors of the World Pastry Cup almonds were featured in many of the recipes. As is always the case in cooking I also learnt some new uses for almonds in cooking and I hope to be sharing some of these exciting ideas in the next couple of weeks.
World Pastry Cup-Update
Since this post is proving so popular with fellow chefs I thought I would post a few more photos. These are the official photos of some of the work from the Belgium team.
Below is a photo of the wonderful Italian chocolate dessert which helped win them second overall place.
Italian Chocolate dessert
Belgium Frozen Dessert
The Belgium Chocolate Dessert
The Belgium Team
The standard of the competition was of the highest order as the photographs show.
The Belgium team came third, congratulations.
Pastry World Cup Results Extra-Additional Photos!!
Since this post is still enjoying about 100 hits a day I will add more of the official photographs to this post, enjoy.
Amongst the many wonderful pastry creations I saw during the World Cup was this stunning chocolate dessert by the Chinese team. Depicting the tide mark on a sandy beach and then finished with a sugar seashell and "water" coming out, I feel sure that China will get into the medals if they keep this extraordinary standard.
The Dutch who's theme was James Bond movies,had some technical triumps and a disaster when one of their 3ft sculptures collasped from their presentation table.
This drama was heightened by the fact is happened infront of the huge audience and TV cameras. Having lived in Holland I am a great admirer of the technical skill the Dutch have in the field of chocolate and marzipan.
Argentina showed why they are regarded as a top culinary team in this competition,
here is their Frozen dessert.
I'm hoping that I might have been a catalyst in spurring on the British Culinary Federation to enter a UK team for 2011.
thanks for the update, Please let me know which publications you'll be doing articles for, i'm interested in hearing more about the ice sculptures. I think this is the first time the united states has won the special award for best ice carving