The French National Ice Sculpting Championship will take place in downtown Yssingeaux on October 25 and 26, jointly organized by the National Superior School of Pastry (ENSP) and the City of Yssingeaux. This free public event will showcase ice sculpting, an artistic discipline that is an integral part of the ice cream maker profession and featured in the MOF (Meilleur Ouvrier de France) Ice Cream Maker competition.
Luc Debove, director of the ENSP in Yssingeaux, stands as a distinguished master of this craft. His impressive career achievements began in 1995 when he won first prize for artistic sugar pulling pieces in Nice. In 2006, he claimed first prize at the National Cup for water ice sculptures, followed by his crowning achievement in 2008 as French champion of water ice sculpting. That same year brought rapid success with first prize at the Open for frozen desserts and the European Trophy at Sirha in Lyon.
Debove's international recognition peaked in 2010 when he became world ice champion in Rimini, Italy. The following year, in 2011, he received the prestigious title of Meilleur Ouvrier de France Glacier, cementing his status as one of France's finest ice cream makers and sculptors.
The weekend competition will feature demonstrations and contests where culinary professionals will express their creativity on the mandated theme of the manga universe. Two categories will compete during this championship: juniors (under 23 years old) who will have 2 hours and 30 minutes to transform one block of water ice, and seniors who will receive 3 hours to sublimate two blocks of water ice into artistic masterpieces.
The competition schedule spans both days, with seniors competing on Saturday from 2:30 PM to 5:30 PM, while juniors will showcase their skills on Sunday from 1:00 PM to 3:30 PM. The event will take place at Place de la Victoire in Yssingeaux, offering visitors the opportunity to witness this remarkable French craftsmanship that dates back to the era of Napoleon III. This traditional art form continues to captivate audiences and preserve an important aspect of French culinary heritage through modern competitive formats.
