Bocuse d’or: Danimarca e Malaysia leader mondiali di alta cucina e pasticceria (Italia terza nei dolci)

Di seguito il comunicato ufficiale in inglese su Bocuse d’Or e Campionato mondiale pasticceria.

Wednesday 30th January 2019 at Sirha Lyon, after 5.35 hours of intense tests, followed by a very emotional awards ceremony, DENMARK won for the second time in history the Bocuse d’Or, the much coveted title for a Chef and the gastronomy of an entire country.

Chef Kenneth TOFT-HANSEN won over the judges, 8 years after his Coach Rasmus Kofoed, thanks to his/her perfect mastery of cooking, elegant dressing and creativity.

The winner was presented with the legendary trophy by Jérôme Bocuse, president of the Bocuse d’Or, alongside Mathew Peters president of the jury, and Christophe Bacquié honorary president, after an emotional awards ceremony and a vibrant tribute to Paul Bocuse who passed away one year ago.




Sebastian GIBRAND, 31 years old, GIBRANDS GASTRONOMI

Commis: Gustav LEONHARDT


Christian André PETTERSEN, 29 years old, RESTAURANT MONDO, SANDNES

Commis: Håvard André JOSDAL ØSTEBØ

Prize for the best Commis: Christian WELLENDORF, KLEINERT, Denmark

Prize for the best Platter: France

Special Plated Dish prize: Finland

Prize for the best poster/ promotional campaign: Morocco

Once again, as a “true laboratory of world cuisine”, like Régis Marcon, President of the International organization committee likes to say, the Bocuse d’Or brought together 24 participants from all continents for two days of intense competition. Initiated in 1987 by Paul Bocuse, over the course of more than 30 years the contest has become a fantastic springboard for chefs, promoting culinary savoir-faire and gastronomic heritages from around our planet.

For this edition the participants had to create 2 recipes to win over the judges: roast a rack of veal with 5 prime ribs as a tribute to Paul Bocuse and revisit the Chartreuse of vegetables and shellfish as a tribute to Joël Robuchon.

After winning bronze, silver and gold awards, Rasmus Kofoed as a coach now helps Denmark win a second gold prize and the best commis prize. Denmark has participated 17 times to the contest and got on the podium 5 times: once with gold, 3 times with Silver and once with Bronze.

This Monday 28th January 2019, Malaysia has won for the first time the Coupe du Monde de la Pâtisserie in Lyon. The prestigious contest was celebrating its 30th anniversary in the heart of the Sirha trade exhibition!

21 teams converging from all corners of the world competed over 2 days of impassioned competition to win the title of “World Pastry Champion”. Among the participating countries the team, composed of Wei Loon TAN (sugar specialist), Otto TAY (chocolate specialist) and Ming Ai LOI (ice specialist), impressed the jury and won over the judges thanks to a most creative and surprising performance.

For the 30th anniversary, the contest was keen to challenge the participants’ technical and creative skills by requiring for the first time that the 63 pastry chefs prepare a 100% vegan dessert. Wei Loon TAN, Otto TAY and Ming Ai LOI stood out among the other competitors under the watchful eye of Gabriel Paillasson (President founder of the contest), Philippe Rigollot (President of the International Committee), Etienne Leroy (President of the jury) and Gilles Renusson (President of Honour).

Gabriel Paillasson has particularly appreciated their work : « It is the first time Malaysia is on the podium and it’s a  new proof that in life when you are a good worker and you have a good professor, you get that kind of result. The presentation work was great and they followed the rules. It is important to me that the whole pastry world evolves and all teams have increased their level



Sucre : Wei Loon TAN, 32 ans, Academy of Pastry Arts, SELANGOR

Chocolat : Otto TAY, 30 ans, Dobla Asia, BA RIA-VUNG TAU

Glace : Ming Ai LOI, 29 ans, Academy of Pastry Arts, SELANGOR


Sucre : Fumiaki ITO, 39 ans, Pâtisserie Maison Douce, HACHIOJI

Chocolat : Mirai NISHIYAMA, 35 ans, Henri Charpentier, NISHINOMIYA

Glace : Ryohei OGUMA, 36 ans Gourmet Wako, TOKYO



Sucre : Lorenzo PUCA, 29 ans, Pasticcieria pannamore, VASTO

Chocolat : Mattia CORTINOVIS, 23 ans, Pasticceria Cortinovis, RANICA

Glace : Andrea RESTUCCIA, 26 ans, Pasticceria Beddini, ROMA


Vase de Sèvres prize: Malaysia also obtained the best marks in the Tasting and was presented with the prize offered by the President of the French Republic.