Franco-Moroccan Pastry Chef Leads French Team to Third Place in World Cup

Disappointment for Nabil Moudni. While he was aiming for first place at the World Pastry Cup with the French team composed of Fabien Emery, European champion in sugar art, pastry chef of the Lenôtre house in Paris, of Kevin Ollivier, pastry chef of the Hôtel du Père Bise in Annecy (5 stars) and of Stéphane Glacier, former best worker in France and world champion pastry chef, the head pastry chef of the Fournil Gascon finished in third place.

"When you participate, it’s to win. We were expected because France has let the trophy slip away for two years. But I won’t give up until I get a major award," had promised the representative of the Réglat house in Marmande.

This former captain of the Moroccan team has made a place for himself in the world of pastry in France. He is known on the world circuit of pastry and ice sculpture, his specialty. Naturalized French, this 39-year-old Franco-Moroccan was selected from among 55 candidates to join this French team. Happy to participate in the World Pastry Cup in Lyon, he was unable to fulfill his dream, that of winning the title of champion. His team finished third behind Italy and Japan, out of 22 competing countries.