Gelato World Cup 2026: France Secures Second Place Worldwide with the Contribution of an ENSP – École Ducasse Professor

Paris, 22 January 2026 - France took second place in the 2026 World Ice Cream Championship, held from 16 to 20 January 2026 in Rimini (Italy) as part of SIGEP WORLD, the leading international event dedicated to excellence in the foodservice industry.

This world-class achievement highlights France’s expertise in artisanal gelato and pastry, as well as the contribution of Allan Cartignies, master gelato chef and professor at the École Nationale Supérieure de Pâtisserie (ENSP – École Ducasse), and a member of the French national team.

Organised by Gelato e Cultura in collaboration with SIGEP WORLD, the Gelato World Cup 2026 is regarded as the most prestigious international competition dedicated to artisanal gelato. Over four days, 12 national teams competed in nine technical and creative challenges, assessed by international juries comprising technical, artistic and media experts.

A collective performance praised by international juries

Under the theme “The Dance of Animals”, the French team impressed the juries with an elegant and expressive interpretation, combining technical precision, artistic creativity and mastery of flavour balance. Led by Hervé Dartois (Team Manager), the French team consisted of Enzo Baptista (Pastry Chef), Jean-Sébastien (Chef) and Allan Cartignies (Gelato Chef).

This performance enabled France to rank second in the world, behind Singapore and ahead of Argentina. The French team also distinguished itself by receiving the award for best workplace hygiene, highlighting the professional rigour and standards of excellence maintained throughout the competition.

Recognition of the expertise passed on at École Ducasse

Allan Cartignies’ participation in this international competition fully illustrates the mission of École Ducasse: to transmit excellence-driven expertise rooted in French tradition, while fostering innovation and creativity at the highest level.

A recognised master gelato chef and professor at ENSP, Allan Cartignies supports future professionals in the pastry and gelato trades on a daily basis, guiding them in acquiring the techniques, skills and discipline essential to high-level performance. His presence within the French national team embodies the close link between excellence in education and the international influence of the culinary professions, as well as École Ducasse’s commitment to proudly showcasing French gastronomy on the world’s most prestigious stages.

Header Picture, from left to right :  Jean-Sebastien Guinet (Chef), Enzo Baptista (Pastry Chef), Hervé Dartois (Team Manager), and Allan Cartignies (Gelato Chef)

About École Ducasse

École Ducasse is a network of schools founded in 1999 by multi-starred chef Alain Ducasse, dedicated to the transmission of outstanding French expertise and excellence in culinary and pastry arts.

École Ducasse runs three schools in France – Paris Studio, Paris Campus and École Nationale Supérieure de Pâtisserie as well as international schools and studios in the Philippines, India, Thailand and UAE.

All are united by a desire to share a passion for gastronomy, the broad portfolio of programs aims to meet all training needs: from short programs for experts or food enthusiasts to intensive two to nine month programs for career changers, to three-year undergraduate programs and bachelor’s degree in culinary and pastry arts.

École Ducasse is part of Sommet Education, the world’s leading network in hospitality, luxury, and culinary arts education and training. École Ducasse was named the World’s Best Culinary Training Institution in 2023, 2024 and 2025.

For more information, visit:https://www.ecoleducasse.com/en