The Coupe du Monde de la Patisserie (or the World Pastry Cup) is to the likes of Formula One to the automobile world, as mentioned before by Gabriel Paillasson, President Founder – Coupe du Monde de la Pâtisserie. That would only mean that it is the world’s most prestigious competition in the pastry world. Prior to the grand finale, professional pastry chefs go through gruelling regional competitions. Thereafter, the best from each region meet in Lyon, France, to compete in a 10-hour event in front of a live audience.
Year 2019 marks the 30th anniversary of the Coupe du Monde de la Patisserie and this contest makes a mark in history, especially for Malaysia. When the host announced Malaysia as the champion, the Malaysia pastry team, comprising of Sunway University’s Fellow and Head Chef, Patrick Siau (the team’s coach), along with Chef Loi Ming Ai, Chef Otto Tay and Chef Tan Wei Loon, was overjoyed as they actively celebrated their newfound victory.
Qualifying teams had to produce the following pieces:
- 3 chocolate desserts with Valrhona vintages
- 3 frozen fruit desserts from the Capfruit range
- 19 desserts on a plate
- 1 artistic piece of sugar
- 1 artistic chocolate piece
- 1 artistic piece in carved ice
As the theme of the competition is “Nature, Flora and Fauna”, the Malaysia team put together three Orang Utans for the sugar and chocolate sculpture to incorporate a Malaysian identity. The team also presented a vegan dessert, which featured local Malaysia fruits (e.g. coconut, mango and Ipoh’s juicy pomelos!).
Team Malaysia was also awarded the Vase de Sèvres prize, offered by the French President for the best degustation. The national anthem of Malaysia “Negaraku” was played in the international arena, joined by Malaysian supporters singing enthusiastically.
There are 21 teams from around the world competing in the Coupe du Monde de la Pâtisserie this year. The Malaysian Pastry Team considers past-year champions such as Japan, Italy and Belgium as some of the tough competitors. Having travelled 6,500 miles to France, it was not just the jet lag that the team needed to adjust to but the 20-degree lower temperature difference, the mid-winter gloomy weather, and the language barrier.
However, the team’s performance was a Sweet Victory for Malaysia and a clear illustration of how the country is developing in terms of global recognition in the culinary world, especially in terms of pastry production and design. CONGRATULATIONS to Team Malaysia. You made us proud!