On September 9 and 10, Morocco will host the African selections of the Bocuse d’Or and the Pastry WorldCup
Dakhla, a coastal town on the Atlantic Ocean opening onto sub-Saharan Africa, will be the venue for these two international culinary competitions, which will highlight the best chefs and pastry chefs from African territories.
These continental selections will be the occasion to welcome for the first time on these competitions the teams of Mauritius, which thus join the big families of the Pastry World Cup and the Bocuse d’Or.
The Bocuse d’Or opens these two days of competition on Friday, September 9.
Of the 7 teams competing at the Bocuse d’Or, 2 will be selected for the Grand Final scheduled for January 2023 during the next edition of Sirha Lyon.
The competition will start at regular intervals from 9:00 am, and the teams will have 5 hours and 35 minutes to create two themes, one on a plate and another on a platter.
The candidates and their commis will have to imagine a seam bream based plate to which they can add products such as prawns, lobsters or oysters.
The chefs will have to sublimate these products by creating a recipe that combines vegetables and animal proteins.
For the platter theme, the candidates will have to propose a platter highlighting the lamb saddle, accompanied by three side dishes, one of which must be emblematic of the team’s country.
CANDIDATES FOR THE BOCUSE D’OR
In running order
GHANA – Benjamin Mensah
MAURITIUS – Kritesh Halkory
SENEGAL – Mbaye Sambe
TUNISIA – Marwen Younssi
BURKINA FASO – Adama Ernest Dakoure
EGYPT – Shehab Medhat
MOROCCO – Faical Zahraoui
The selections for the Pastry World Cup will take place on Saturday, September 10 from 6:30 am.
The 8 competing teams, each composed of two candidates and a coach, will compete during 5 hours of technical tests to obtain one of the three places for the Grand Final 2023 to be held during the Sirha Lyon fairtrade.
Initiated at the 2021 Grand Final, this year the restaurant dessert was included in the tasting rounds of the continental selections.
The presentation, composition and service of these seven desserts is up to the candidates who will be judged by a jury of renowned pastry chefs and cooks, composed specifically for this event.
The candidates will also have to make twelve frozen lollipops (in the shape, colour and composition of their choice), two frozen fruit entremets and finally two 145 cm artistic pieces (one in sugar and one in chocolate).
CANDIDATES FOR THE WORLD CUP OF PASTRY
In running order
BURKINA FASO – Nana Hassamy / Ilboudo Prosper
IVORY COAST – Konate Adama / N’Dri N’Dri Donatien
EGYPT – Ahmed Aboubakr / Marzouk Marzouk
SENEGAL – Cherif Younouss Salomon / Amadou Badji
GHANA – Isaac Danso / Fred Brown
MAURITIUS – Lasbastide Stephane / Pravesh Gookhoola
TUNISIA – Al Moez Krid / Hamed Bechir
MOROCCO – Abdelkader Ejjatioui / Ali Gousaid