Montrealers shine at the Coupe du Monde de la Pâtisserie

The Canadian team won the special eco-responsible prize at the Coupe du Monde de la Pâtisserie. From left to right: Ross Baisas, Jacob Pelletier, Patrick Bouilly, Daniel Garcia.

Montrealers, members of the Institut de tourisme et d’hôtellerie du Québec (ITHQ), did not miss the opportunity to shine during the final of the Coupe du Monde de la Pâtisserie in Lyon, France.

With the Canadian team, pastry teacher Patrick Bouilly and professional training coordinator Daniel Garcia won the special eco-responsible prize.

The Canadian team moved up to 10th place in the competition against nineteen other countries. Jacob Pelletier, a master chocolatier, and Ross Baisas, an ice sculpting expert, were also on hand to represent the country with the maple leaf.

“Congratulations Team Canada! I am very proud of this remarkable participation of our professor Patrick Bouilly and our program coordinator, Daniel Garcia, in the most important baking competition in the world, a first in 15 years for Canada!” declared Liza Frulla, the director General of the ITHQ.

The theme of climate change in the spotlight

The Coupe du Monde de la Pâtisserie gives the best pastry chefs in the world the opportunity to compete against their peers. Three experts specializing in sugar, ice cream and chocolate are selected by each participating country to complete a series of tests.

The candidates have 10 hours to make 42 tasting desserts and three artistic pieces addressing (this time) the theme of climate change.

“I am all the more admiring of the Canadian team which won the special eco-responsible prize, an international recognition of its commitment to sustainable development. This award takes on even greater significance in light of the 2023 theme around climate change,” said Liza Frulla.

Japan won the gourmet tournament this year, beating France and Italy.