European Selection - Pastry World Cup 2026
3 candidates, one per specialty for each of the 8 competing countries
Each team was made up of 3 champions, selected from among the best to represent their country’s know-how.
Nelson Lechien for ice cream, Yoshiyuki Namasawa for sugar and Othmane Jaber for chocolate represented Belgium. In Spain, the ice cream master was Albert Soler, the chocolate master Marcos Diaz and the sugar master Antoni Pons.
France chose Axel Lebellanger for ice cream, Yoan Palamara for chocolate and Abel Nesson for sugar. Italy’s colors were also represented by 3 men. Gabriel Gianforchetti for chocolate, Marco Deidda for sugar and Alessandro Fiorucci for ice cream.
Bart de Gans, ice cream specialist, Peter Remmelzwaal, sugar expert and Tom Van de Veen, chocolate professional, competed for the Netherlands. In the UK, Benoit Defait was competing in the sugar event. Calvin Luk would operate on ice cream and Francesco Genovese on chocolate.
Sweden entrusted Michaela Andersten with sugar, Lennart Landh with ice cream and Magnus Haard with sugar. Finally, Ukraine was represented by Viacheslav Lemelianenko for ice cream and Dmytro Kolesnikov for sugar. For this country, Viktoriia Yashchuk was in charge of chocolate.
16 judges evaluate pastry creations
The jury brings together a range of prestigious experts: Meilleurs Ouvriers de France, winners of previous editions, pastry chefs from luxury hotels, as well as ice cream and chocolate specialists. This composition favors parity and diversity of backgrounds (catering, boutique, competition).
The jury was divided into 4 sections. The tasting section was judged by 6 jurors. These were Dimitris Economides, Kirk Whittle, Oriol Balaguer, Hélène Kerloeguen, Elisabeth Hot and Orjan Johannessen. David Briand (Executive Pastry Chef at the Valrhona School & MOF 2019), Jean-Michel Perruchon and Benoît Charvet judged the artistic aspect. Three jurors were dedicated to evaluating the team: Gustaf Mabrouk, Jeroen Goossens and Marc Ducobu. Finally, three jurors assessed the CSR commitment of each creation. They were Aurélie Collomb-clerc, Vincent Guerlais and Jessica Prealpato. Finally, Christophe Devoille was Honorary President. After starting out in New York, this award-winning pastry chef from Strasbourg perfected his art with Alain Ducasse in Paris, then managed teams in Macao, London and Dubai, while creating his own concept combining elegance, modernity and innovation.
3 creative and technical tests
The teams competing in the Coupe du Monde de la Pâtisserie 2026 will be chosen on the basis of three tests. In the tasting round, candidates must make 10 individual Tatin tarts with a side dish (and 3 dummy tarts), 12 individual iced desserts and 12 sweet chocolate creations (and 3 dummy ones).
Naturally, NOROHY vanilla was in the spotlight, whether in Tartes Tatin or frozen desserts!
Hélène Kerloeguen, pastry chef and jury member, explains that the jury had to be particularly attentive to compliance with the instructions. For example, they had to propose 3 different textures in the frozen dessert… The chef also points out that personal tastes must not interfere with the assessment of the creations. The jurors must particularly appreciate the harmony and originality of the combinations.
The artistic test requires the creation of 3 artistic pieces. One in sugar, one in chocolate and one in sculpted water ice. Aesthetics, attention to detail and the stability of the creations were essential points of attention.
Finally, the buffet challenge required the creation of 2 pieces measuring a maximum of 145 cm, one in sugar and the other in chocolate. This event also called for a piece of water ice, 3 Tarte Tatin dummies and 3 chocolate street food dummies.
Results of the European Selection of the Pastry World Cup 2026
The cheers of the fans supported the candidates throughout the competition. This enabled the chefs to give their best, even after months of training and numerous obstacles. The intense stress and pressure were palpable. The jury tasted each creation with the utmost care and impartiality.
Italy came out on top, taking third place on the podium. On the second step, the Belgian team took bronze. Finally, France dominated the competition, taking gold. Ukraine and the Netherlands also qualified for the World Pastry Cup. Congratulations to each team, whose excellence honors their country. Bravo for their commitment and the quality of their creations!
See you all next year in Lyon for the final of the Coupe du Monde de la Pâtisserie in January 2027!