Professional catering is one of the most exacting of the culinary professions. And a competitive one as well. Caterers have to adapt to the desires of their clients, often prestigious luxury brands or high end businesses. They also have to adapt to the places they have to cook and serve in. This could be anywhere from a natural history museum to a lakeside pavilion or a luxury watch shop. So it is only fitting that for the ninth time the International Catering Cup (ICC) was held in the gastronomic French city of Lyons during the Sirha, the leading trade show in the Food Service and Hospitality sector, last January 21st to the 23rd. Created in 2008 by Joêl Mauvigney and organized by the French National Federation of Pork Butchers and Catereres, it has bloomed into a world renowned competition. Twelve teams from around the world participated in the event dazzling the juries with their spectacular and unique savoir-faire. And this year the World Champion 2025 of the International Catering Cup was Team France succeeding Team USA which won the last competition held in 2023.

Team France brought together Julien Guénée and Louis Tocheport who were coached by Jérôme Le Minier who brought home the Gold Trophy and 10,000 euros in prize money and Mr. Le Minier also was awarded the Best Coach Prize. Meanwhile Team Italy brought home the Silver Trophy (4,000 euros) and Japan the Bronze Trophy (2,000 euros). And Team USA didn’t go home empty handed winning the Most Beautiful Buffet Prize. The menu that the teams had to concoct and present as a buffet as well as on eight individual plates was a challenging one filled with a wide array of ingredients. Perfect presentation is key in catering. The starter was eggs in champagne aspic, and a chicken bao sweetbreads and shrimp served with a champagne espuma. The first main dish was a puff pastry ICC Soup served hot and a free range chicken in white dress served cold while the second dish was stuffed pork loin and feet with a side dish, selected by each team, and Bearnaise sauce, served hot. The dessert course was a three tiered affair of a chocolate-dried and or candied fruit cakes, chocolate-vanilla entremets dessert and a chocolate soufflé pancake.

The judges assessed the complexity and quality of the dishes as well as their presentation. Inventiveness and innovation were key for the teams who also needed to adhere to strict criteria including work organisation, mastery of the different techniques, and waste optimisation. The variety and complexity of the dishes reflects the often complex, diverse menus that caterers have to create for the events, often fancy affairs for the fussy, that they and their profession are dedicated to.

« Since its creation, the International Catering Cup, the contest stands as more than a mere contest. It represents a unique moment when the passion, commitment and expertise demonstrated by caterers from around the world come together to surpass themselves. Each new edition reminds us how much the art of the trade is changing, carried forward by talents from all continents. These professionals who stand at the pinnacle of know-how take on technical and creative challenges that attest to the dynamism and modernity of our trade, » commented Joêl Mauvigney the President and Founder of the International Catering Cup

This year the participating teams came from Belgium, Chile, USA, France, Italy, Japan, Madagascar, Morocco, Mexico, the Czech Republic, Singapore and Vietnam. The main sponsors of the International Catering Cup include the AG2R La Mondiale insurance group and Les Halles Metro food supplier. To watch past competitions or to enroll in the next International Catering Cup head to: https://www.cateringcup.com/

©Trish Valicenti for The Gourmet Gazette