Sosa Ingredients supports the French Selection on the road to the 2027 Pastry World Cup

On Monday, October 20, 2025, the Maison de la Mutualité in Paris became a true temple of pastry excellence. It was there that the French National Team Selection took place — the team that will represent France at the 2027 Pastry World Cup. For the second consecutive time, Sosa Ingredients had the honor of being a premium sponsor of this prestigious event, reaffirming its commitment to innovation and to supporting the art of modern pastry.

A celebration of French pastry excellence

The Pastry World Cup is much more than a competition — it’s a human and professional adventure, a key event for pastry lovers around the world. It brings together France’s most talented chefs, united by passion, precision, and teamwork, all determined to make French pastry shine on the international stage.
Throughout the day, candidates competed in three categories — chocolate, sugar, and ice — showcasing their technical mastery and creativity before an exceptional jury.

The winners, who will represent France in 2027, are:

• Yoan Palamara (Chocolate) – Professor at the Beausset Campus (CMA Formation), passionate about transmitting his experience and values to new generations.
• Abel Nesson (Sugar) – Chef at Lenôtre, awarded in the Stéphane Glacier Trophy 2023 and Relais Desserts Charles Proust 2024 competitions.
• Axel Lebellanger (Ice Cream) – Freelance instructor and consultant, with a distinguished career at the École Nationale Supérieure de Pâtisserie.

Each contestant demonstrated exceptional skills through challenging tests, including artistic sculptures, plated desserts, and buffet presentations.

The vision of a master: Maxime Frédéric, Honorary President

The Honorary President of the French Selection, Maxime Frédéric, pastry chef at Plénitude* restaurant at Cheval Blanc Paris, brought his unique perspective and artistic sensibility to this edition. Renowned for his bold chocolate creations and technical mastery, he shared:

“Presiding over this selection is a responsibility that I assume with humility and commitment. I am looking for chefs who know how to transmit emotions through their creations, with a responsible vision of the product.”

Innovation in service of creativity

Throughout the competition, the participants had access to the range of texturizers from Sosa Ingredients, a key tool to enhance precision and stability in each preparation. These products, widely recognized for their quality and versatility, reflect Sosa’s commitment—member of the Valrhona Selection group—to technical excellence and creativity in professional pastry.

A continued commitment to French pastry excellence

Being part of this selection reaffirms the role of Sosa Ingredients as a trusted ally in the training and development of pastry talent. France, the cradle of modern pastry, continues to set trends, and accompanying this path of innovation is, without a doubt, a shared pride.