Moroccan Team Impresses at Pastry World Cup in Lyon with ‘Tbourida’ Inspired Masterpiece

At the prestigious event in Lyon, a Moroccan masterpiece inspired by a centuries-old tradition came to life, leaving the pastry world in awe.

Fez– After three months of intense preparation, the Moroccan team dazzled at the Pastry World Cup finals held during the prestigious Sirha exhibition in Lyon.

During eight hours of rigorous competition, the team presented a culinary masterpiece inspired by “tbourida”, a traditional Moroccan equestrian art.

The spread, a blend of chocolate sculpture, iced cake, and restaurant-style pastries, aligned with the 2025 competition’s theme: “National Heritage.” It captivated the jury on Friday evening, concluding the first day of the competition, which had renowned chefs and critics in attendance.

Led by Chef Rachid Ouakas, the Moroccan team featured Omar Eddib, who specializes in sugar artistry, Mohamed El Yazidi in chocolate work, and Mohamed El Amraoui in iced cakes.

The team secured its place in the finals after excelling in the African regional qualifiers, held in Marrakech on September 12–13, 2024.

These qualifiers also earned Morocco spots in both the Bocuse d’Or and the World Chefs Championship, highlighting Moroccan culinary excellence on the global stage.

Kamal Rahal Soulami, Africa’s ambassador to the Pastry World Cup and head of the catering giant Rahal Group, talked about the important role of the Moroccan team in promoting national heritage during the competition in a recent interview. “We chose tbourida as a theme because it is a deeply rooted Moroccan art,” he told MAP.

The team’s creations also displayed Moroccan culture with zellige patterns on their iced cakes and pastries, and incorporating cheeses from southern Morocco.

“This masterpiece is the result of three months of relentless effort. The chefs redesigned it more than ten times, showcasing dedication worthy of the world’s greatest competitions,” Soulami explained.

He added that the Rahal Group has been committed to promoting Moroccan gastronomy globally since 2003 by supporting national teams in international contests.

“Our chefs are as skilled as any in the world. Moroccan culinary talents are increasingly sought after globally in pastry, baking, and cuisine. We are making significant progress, reflecting a culinary renaissance under King Mohammed VI’s vision,” Soulami concluded.

Jean-Jacques Borne, a French chef and member of Sirha Lyon’s technical committee, commended the Moroccan team’s progress. “Their techniques and quality have improved remarkably. What they presented is extraordinary,” he told MAP.

Team leader Rachid Ouakas expressed pride in Morocco’s strong presence at the event. “Our performance on tbourida received highly encouraging initial feedback from the jury,” he said.

Fatima El Baroudi, Morocco’s consul general in Lyon, also lauded the team’s participation. “This is a proud moment for Morocco, showcasing its culinary prowess on a global stage. We wish them success,” she said.

Established in 1989, the Pastry World Cup is a premier international competition celebrating the world’s finest pastry artisans.