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By M ARIANNE WILSON
Rappahannock News Contributing Writer
Coupe du Monde dc la Patisserie - World Pastry Cup ‘97. Last September.' when Michel Benoit, of MBI Tours of Chicago, handed me a brochure at the International Pastry l air in New Orleans, little did I know I would be traveling to France with my husband-to see the foremost pastry chcls in the world compete for the Gold and prizes totaling 18,000 Ecus The new European currency). Eighteen teams representing Australia, i Austria, Canada, China, Columbia, ! Denmark. France, Greece, HongKoiig. Italy. Japan, the Netherlands, Poland, Singapore, South Korea, Spain. Switzerland, and the United | States gathered at the International Hotel. Catering and Food Trade Iwhibition in Lyon on Jan. 25 and 26 and competed in Ice Sculpture, ( 'Ikisolate and sugar.
latch team of three presented an ice. a chocolate and a sugar centerpiece: a chocolate and fruit ice-cream dessert; a chocolate cake and a identical plate ol typical desserts from their a- imp tmg country to the pale of inter| national judges. The US team consisted ot Sebastian Cannone and Jacquy Pleiller (both borrt and raised in France and apprentice as young teenagers to French bakeries) an now In.mg and working in Chicago. They were joined by Thaddeus Dubois, i Both Sebastian and Jacquy had been m New Orleans at the International Pastiv Fail in September conducting seminars,and I had the opportunity to meet them.)
I he team had chosen as their
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