Les 6 et 7 novembre derniers, le Salon du Chocolat \u00e0 Lyon accueillait les s\u00e9lections fran\u00e7aises pour la Coupe du Monde de P\u00e2tisserie. 16 professionnels s\u2019affrontaient pour acc\u00e9der \u00e0 la coupe finale, mais seuls un glacier, un chocolatier et un p\u00e2tissier participeront \u00e0 la Coupe du Monde de la P\u00e2tisserie au Sirha de Lyon en janvier 2017.
A l\u2019issue des deux jours de comp\u00e9tition, les noms des vainqueurs ont \u00e9t\u00e9 annonc\u00e9s.
D\u00e9couvrez le palmar\u00e8s de la s\u00e9lection fran\u00e7aise 2015 pour la coupe 2017 :
\n Cat\u00e9gorie Glace<\/b> : Jean Thomas Schneider, Chef P\u00e2tissier soci\u00e9t\u00e9 Louis Fran\u00e7ois
\n Cat\u00e9gorie Chocolat<\/b> : Bastien Girard, Cr\u00e9ateur de nouveaux produits chez Potel et Chabot Paris
\n Cat\u00e9gorie Sucre\/ P\u00e2tisserie<\/b> : Etienne Leroy, Sous-chef P\u00e2tissier de Lilian Bonnefoi \u00e0 l\u2019H\u00f4tel du Cap -Eden Roc
\n Suppl\u00e9ant<\/b>: Ga\u00ebtan Fiard, sous-chef P\u00e2tissier H\u00f4tel Barri\u00e8re le Fouquet\u2019s Paris (1er prix mondial des arts sucr\u00e9s 2014 salon Europain Villepinte).
\n Photo : (\u00a9 Foodconnexion) Ga\u00ebtan FIARD, Jean Thomas SCHNEIDER, Bastien GIRARD, Etienne LEROY et Pascal MOLINES, Pr\u00e9sident du Club de la Coupe du Monde de la P\u00e2tisserie <\/i><\/p>\n","protected":false},"excerpt":{"rendered":"
Les 6 et 7 novembre derniers, le Salon du Chocolat \u00e0 Lyon accueillait les s\u00e9lections fran\u00e7aises pour la Coupe du […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[185,189],"tags":[],"class_list":["post-6312","post","type-post","status-publish","format-standard","hentry","category-au-quotidien-lechef","category-lactu-des-chefs"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-1DO","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/6312","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=6312"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/6312\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=6312"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=6312"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=6312"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}