World Pastry Cup: Team France revealed

The Maison de la Mutualité in Paris hosted the national selection for one of the most prestigious competitions in the sweet world: the Coupe du Monde de la Pâtisserie. The aim was to put together the French team that would defend France's colors on the international stage. Three candidates were selected, who will have the opportunity to take part in the European selections.

Who are the three Team France winners?

Three candidates have been selected to represent France in the next stages of the Coupe du Monde de la Pâtisserie. Firstly, Yoan Palamara won first place for his outstanding work in chocolate. Abel Nesson took first place in the sugar category, and Alex Lebellanger topped the ice cream category.

They will be accompanied by Yann Brys, President of Team France, and Franck Michel, Team France Coach. The three second-place pastry chefs have also been selected as alternates.

A prestigious Honorary President: Maxime Frédéric

To oversee this French edition, an emblematic name in contemporary patisserie was appointed Honorary President: Maxime Frédéric. Currently head pastry chef at the Plénitude restaurant (5 toques) at Cheval Blanc Paris, he cut his teeth in some of the world's finest establishments, including the Four Seasons George V. Renowned for his daring creations, he put his expertise at the service of the candidates, in search of emotion, technicality and respect for the product.

On hearing the results, the pastry chef said, moved: "What really moves me is the way the candidates have surpassed themselves. It takes enormous courage to be judged by renowned pastry chefs, in front of hundreds of people. Whether they win or lose, it's a seminal experience for each of the candidates, and I'd like to congratulate them all for it."

A team built around three skills

France put together a team of three specialists: a chocolatier, a sugar expert and a master ice-cream maker. During the selection day, thirteen candidates competed for their place in the European selection round in January 2026, the final stage before the Grand Final at Sirha Lyon in 2027.

Chocolate category

Competitors had to create 14 bite-sized chocolate finger foods, accompanied by a free artistic chocolate piece (max. 120 cm). They had 4h30 to complete the test, and 7 minutes in front of the jury to assemble their final buffet.

• Damien Gendron - Potel et Chabot
• Gwenael Girard - Le Couvent des Minimes
• Romain Le Clinff - Vincent Guerlais
• Yoan Palamara - CMA Formation (Le Beausset)
• Quentin Werbregue - Restaurant Cédric Burtin (3 toques)

Sugar category

Participants produced 4 pear tarts, accompanied by an artistic piece incorporating puffed sugar, pulled and ribbon techniques. Maximum height: 120 cm. As for the others, a final buffet concluded the competition.

• Christophe Dessevres - École Hôtelière de Paris
• Shinichirou Gemba - École Nationale Supérieure de Pâtisserie
• Matthieu Jeangerard - Brach Paris
• Théo Lefebvre - Boule Pat Lefebvre
• Abel Nesson - Maison Lenôtre

Ice cream category

In 2 h 30, the ice cream makers created 8 individual ice cream plates (3 distinct textures, minimum 70% ice cream components, 1 dummy) and sculpted a block of water ice to the required dimensions (50 x 50 x 25 cm).

• Maïdeen Chihab - Maideen Chihab Pâtisserie
• Mickaël Guyader - Consultant, French champion 2023
• Alex Lebellanger - Culinary Institute of France

A selection with a taste of revenge

Since the competition's inception in 1989, France has been crowned champion eight times. However, the last decade has seen the rise of Japan, double winner in 2023 and 2025. This 20th edition is therefore the perfect opportunity for French pastry chefs to reclaim their place at the top of the world.the three exceptional artisans now have a date with Sihra Bake & Snack in Paris in January 2026 to represent France in the European selections, and then, hopefully, in 2027 at Sirha Lyon.