Today, February 28th is Celebrate National Chocolate Soufflé Day! So it is only fitting we pay tribute to this heavenly, delectable, timeless dessert. While this indulgence remains beloved, it tends to grace the menus of upscale restaurants more frequently nowadays. Crafting a soufflé is a culinary challenge requiring precision. Numerous elements must align for that…
A viennoiserie or dessert made with puff pastry is one of the most delicious things on the planet. It’s ethereal, light, buttery, and crunchy. Yes, the flaky layers get all over your clothes and the table, but that is part of the experience. Besides, who hasn’t poked their fingers on the crumbs and shards and…
Starting around Christmas and running through the Feast of the Epiphany (January 6), the French celebrate with a variety of traditional dishes. One of them is a Galette des Rois or King Cake. Following tradition, a Galette des Rois is traditionally served as dessert on the Feast of the Epiphany, signifying the conclusion of the…
During the last day of Club Coupe du Monde Team USA’s three-day course held at L’Ecole Valrhona in Brooklyn, New York, the twelve pastry chefs produced the concluding components for the plated desserts and centerpieces. Once finished, the chefs, along with Team USA, collaborated to assemble the centerpieces and presented the tasting desserts on a…
Born in Caen, France, François Behuet discovered his passion for the art of pastry and chocolate at an early age. A 14-year-old François decided he would pursue pastry as his career. He desired to create and advance the art of traditional pastries, as well as to produce chocolate with an artistic touch. In 2004, Behuet…
The mission of Club Coupe du Monde Team USA encompasses the exploration and progress in both the artistic and scientific realms of food preparation and food service. Biennially, the Club actively seeks and recognizes America’s top pastry culinary educators, researchers, and food service professionals. These exceptional individuals are chosen to represent the United States and compete against the world’s finest pastry chefs at the Coupe du Monde de la Pâtisserie in Lyon, France.
Club Coupe du Monde Team USA welcomes pastry chefs at all levels in their careers – from culinary students to seasoned professionals, as well as amateur bakers and pastry aficionados.
We encourage those eager to take part to innovate in pastry preparation, explore unique taste combinations, extend shelf life, and showcase creative presentation styles.
Founded in 1989, the Coupe du Monde de la Pâtisserie is an international competition representing different trades in the pastry industry including pastry chefs, ice cream specialists, chocolatiers, and confectioners.
Over the years, more than 50 nations have taken part in the various continental selection and final events. The top teams are invited to compete in the Coupe du Monde de la Pâtisserie. The competition typically takes place on the 2nd and 3rd day of the SIRHA trade exhibition. The Coupe du Monde de la Pâtisserie takes place biennially in the odd years during the month of January at the Eurexpo venue in Lyon, France.
