The world’s most prestigious pastry competition, the Coupe du Monde de la Pâtisserie, is set to dazzle audiences once again as it unfolds in Lyon, France, on January 24 and 25. Founded in 1989 by the legendary chef, Gabriel Paillasson, this extraordinary event has become the ultimate celebration of innovation, precision, and artistry in the world of pastry.
Conceived to showcase the talents of pastry professionals worldwide, the Coupe du Monde de la Pâtisserie—also known as the Pastry World Cup—has elevated the craft to unparalleled heights. This highly anticipated competition has become a stage where exceptional creativity and technical mastery converge, inspiring pastry chefs across the globe to push the boundaries of their craft.
About Gabriel Paillasson
Gabriel Paillasson, the visionary founder of the Coupe du Monde de la Pâtisserie, is a revered figure in the pastry world. A French pastry chef and chocolatier of extraordinary talent, he holds the rare distinction of being named Meilleur Ouvrier de France (MOF) in both pâtisserie (1972) and glacier (1976)—a testament to his unmatched skill and dedication.
Paillasson envisioned the competition not only as a celebration of pastry artistry but also as a platform to foster global collaboration and innovation. For 25 years, he served as president of the Coupe du Monde de la Pâtisserie, shaping it into the premier event it is today. His influence extends far beyond the competition, having mentored numerous pastry chefs who have gone on to achieve international success.
As this year’s event approaches, Paillasson’s legacy serves as a powerful reminder of the creativity, dedication, and mentorship that define the pursuit of culinary excellence.
Pierre Hermé: A New Era for the Coupe du Monde de la Pâtisserie
In 2019, the renowned pastry chef Pierre Hermé assumed the presidency of the Coupe du Monde de la Pâtisserie, succeeding Gabriel Paillasson. Known globally as the “Picasso of Pastry,” Hermé brings a wealth of expertise and visionary leadership to the competition.
His tenure follows a series of transformative changes, including the creation of continental selections and the introduction of new competition categories, such as plated desserts, ice lollies, and restaurant desserts. Hermé’s leadership marks a new chapter for the event, reinforcing its commitment to innovation, excellence, and inspiring the global pastry community.
Origins and Evolution
The Coupe du Monde de la Pâtisserie debuted in Lyon, France, during the Salon des Métiers de Bouche, now known as Sirha Lyon. Since its inception, GL Events has supported and promoted the competition alongside other culinary professions for more than 35 years.
In 2020, the GL Events group introduced the Sirha Food brand, uniting its gastronomic events under one umbrella. This initiative, led by Luc Dubanchet—founder of Omnivore, Director of Sirha Food, and now Deputy CEO of GL Events Exhibitions—led to the rebranding of the Coupe du Monde de la Pâtisserie as the Sirha Coupe du Monde de la Pâtisserie (Sirha Pastry World Cup). The rebranding aims to strengthen the identity of these world-class culinary competitions, which also include the Bocuse d’Or and Sirha Lyon.
The 1991 Coupe du Monde de la Pâtisserie
Valrhona, the esteemed chocolate brand cherished by pastry chefs worldwide, has been a founding partner from the beginning. Renowned for its exceptional quality, Valrhona has played a pivotal role in shaping the competition and supporting its participants.
Held biennially, the event draws teams of three specialists—a chocolatier, a sugar artist, and an ice sculptor—from around the world. Over two days, teams create an array of plated desserts, chocolate entremets, sugar showpieces, and ice sculptures, all under strict time constraints.
Recent editions have embraced themes of sustainability, reflecting the competition’s commitment to addressing global challenges. Participants can earn up to 100 bonus points in the waste management category, evaluated on ingredient usage, waste weight, and adherence to proper sorting practices. Themes such as climate change encourage competitors to integrate environmental consciousness into their creations, underscoring the event’s dedication to both technical excellence and social responsibility.
Structure and Format
The competition’s format is meticulously designed to test a wide range of skills. Over the years the categories have evolved from three showpieces (chocolate, sugar, and ice) and three desserts (chocolate, frozen, and plated) to adding whole new categories testing each chef’s repertoire.
This year, teams are required to present:
- Restaurant-style Desserts: Showcasing flavor balance and presentation in an a la minute setting.
- Whole Chocolate Cake/Dessert to Share: Highlighting mastery in chocolate work.
- Frozen Fruit Dessert: Featuring vibrant flavors, textures, and technical skill.
- Frozen Lollipops: A new category in recent years, featuring innovative two-bite frozen lollipop-style desserts that blend artistic design with refreshing flavors.
- Show Chocolate: New for 2025, this category will challenge chefs to create street-food-style chocolates finished on stage before the jury.
- Sugar and Chocolate Showpieces: Demonstrating artistic flair and technical precision.
- Ice Sculptures: Reflecting skill in carving and structural design.
- Buffet: Allows teams to showcase their pastry artistry through large-scale displays, demonstrating creativity, technical skill, and versatility. It must include all of the above elements in a artistic, decorative setting.
Pastry Team USA 2023 Restaurant-style Dessert/Photo: Coupe du Monde de la Pâtisserie
Pastry Team USA 2023 Restaurant Dessert to Share/Photo: Coupe du Monde de la Pâtisserie
Pastry Team USA 2019 Entremet/Photo: Coupe du Monde de la Pâtisserie
Each segment is judged on criteria including taste, originality, aesthetics, and adherence to the theme. The comprehensive nature of these challenges ensures that only the most versatile and innovative teams ascend to the podium.
The 2025 Coupe du Monde de la Pâtisserie
The Coupe du Monde de la Pâtisserie, scheduled for January 24 and 25, 2025, at Sirha Lyon, has introduced notable updates to its competition structure.
The 2025 Theme: National Heritage
This year’s theme, “National Heritage,” invites teams to craft creations that honor their country’s cultural and culinary traditions, allowing participants to showcase their national identity through pastry artistry.
New Category for 2025: Show Chocolat
A significant addition is the “Show Chocolat” event, which challenges teams to present 26 innovative, street-food-style Valrhona chocolate creations. These are to be prepared within their designated kitchen space and finalized on stage in a food truck setting before the jury. Teams must also produce a pre-prepared video explaining their recipes, which will be evaluated as part of the competition. This new category emphasizes performance and audience engagement, encouraging teams to take creative risks and interact closely with the public.
Competition Structure
Each team, comprising specialists in chocolate, sugar, and ice, will have nine hours to complete the following:
- Tasting Desserts: Develop desserts that reflect the national heritage theme, incorporating ingredients sourced from their home countries.
- Artistic Pieces: Create three artistic showpieces—one each in sugar, chocolate, and ice—that embody their nation’s cultural symbols and culinary heritage.
These additions and modifications aim to elevate the competition by integrating elements that highlight cultural storytelling, technical prowess, and innovative presentation, aligning with contemporary trends in the pastry arts.
Global Impact and Significance
The Coupe du Monde de la Pâtisserie has significantly influenced the pastry profession globally. It has become a platform for emerging trends, techniques, and the exchange of cultural culinary practices. The visibility and prestige associated with the competition have propelled many participants to international acclaim, fostering a new generation of pastry chefs who blend traditional craftsmanship with modern innovation.
Pastry Team USA: A Journey of Dedication
The United States has been an active participant in the Coupe du Monde de la Pâtisserie since the competition’s inception. Pastry Team USA, organized by the Club Coupe du Monde Team USA, comprises some of the nation’s most talented pastry chefs. The club’s mission is to motivate and stimulate pastry professionals of all levels to participate in pioneering advances in food preparation, taste pairings, and presentation techniques.
The United States’ invitation to participate in the Coupe du Monde de la Pâtisserie was a pivotal moment for the nation’s pastry scene, largely thanks to the efforts of Chef Roland Mesnier, who played an instrumental role in establishing a strong presence for the U.S. in the prestigious competition.
Chefs Roland Mesnier and Gabriel Paillasson, MOF
He was a driving force behind the formation of the U.S. Pastry Team (Club Coupe du Monde Team USA), contributing to its inception and nurturing its growth. In the late 1980s, MOF Chef Gabriel Paillasson, the founder and director of the Coupe du Monde de la Pâtisserie, asked Mesnier to establish a U.S. team.
Chef Roland Mesnier, who was the former White House pastry chef for 24 years, recognized the potential of American pastry chefs to shine on the world stage and played a pivotal role in organizing the first U.S. team for the inaugural Coupe du Monde de la Pâtisserie in 1989. His vision and unwavering dedication were instrumental in making the dream of representing the United States at this prestigious competition a reality. Through his efforts, Mesnier not only showcased the talents of American pastry chefs but also laid the foundation for the future success of Pastry Team USA, leaving an enduring legacy in the realm of competitive pastry arts.
First Lady Laura Bush is shown the White House gingerbread house by White House pastry chef Thaddeus DuBois, on display in the State Dining Room / White House photo by Shealah Craighead
Club Coupe du Monde Team USA 1997 L to R: Former President Chef Gilles Renusson, Chefs Sébastien Cannone, Jacquy Pfeiffer, Eric Perez, and Thaddeus DuBois
Club Coupe du Monde Team USA has another notable connection to the White House. Chef Thaddeus DuBois, a member of the 1997 team that won a silver medal alongside Chefs Sébastien Cannone and Jacquy Pfeiffer, served as the White House pastry chef from 2004 to 2006.
Over the years, Pastry Team USA, which has participated in nearly every international competition, has achieved commendable success, including a notable first-place victory in 2001. The team’s dedication to excellence and innovation has made it a formidable contender on the international stage, inspiring many aspiring pastry chefs across the nation.
Past Winners and Their Contributions
The competition has seen a diverse array of winners, each bringing unique styles and innovations to the pastry arts. Notable champions include:
- 1991: France
- 1993: Japan
- 1995: Belgium
- 1997: Italy
- 1999: France
- 2001: United States
- 2003: Japan
- 2005: France
- 2007: Japan
- 2009: France
- 2011: Spain
- 2013: France
- 2015: Italy
- 2017: France
- 2019: Malaysia
- 2021: Italy
- 2023: Japan
2001 Pastry Team USA’s Gold Medal winning display
Club Coupe du Monde Team USA 2001 – Gold Medal
Every team that has competed has left a lasting impact on the competition, driving innovation and expanding the limits of pastry artistry. Each participant has also served as a proud ambassador for the pastry profession, showcasing its excellence to the world.
The United States has won the following medals at the Coupe du Monde de la Pâtisserie:
- 1995: Bronze Medal – Chefs Donald Wressell, Kurt Walrath, and Joe Decker
- 1997: Silver Medal – Chefs Thaddeus Dubois, Sébastien Cannone, and Jacquy Pfeiffer
- 1999: Bronze Medal – Chefs Eric Perez, Norman Love, and Kim O’Flaherty
- 2001: Gold Medal – Chefs En-Ming Hsu, Ewald Notter, and Michel Willaume
- 2005: Bronze Medal – Chefs Donald Wressell, Derek Poirier, and Andrew Shotts
- 2015: Bronze Medal – Chefs Scott Green, Josh Johnson, and John Kraus
GL Events: The Organizational Backbone
The success and seamless execution of the Coupe du Monde de la Pâtisserie is largely due to the expertise of GL Events, a global leader in event management. As the organizer of Sirha Lyon, GL Events provides the essential infrastructure, logistics, and international reach required to host such a prestigious competition.
GL Events Lyon Office
With a history dating back to 1978, GL Events has become a key player in organizing large-scale events across diverse industries, from trade fairs to sporting events. Their ability to manage complex, high-profile events, such as the Paris 2024 Olympic and Paralympic Games, ensures that the Coupe du Monde de la Pâtisserie upholds its high standards, continuing to be a beacon of excellence in the culinary world.
Looking Ahead: The Future of Pastry Arts
As the Coupe du Monde de la Pâtisserie approaches its next edition, the anticipation within the pastry community is palpable. The competition not only celebrates the pinnacle of pastry arts but also sets the stage for future trends and innovations. With increasing emphasis on sustainability, health-conscious creations, and technological integration, the forthcoming competitions promise to be as transformative as they are inspiring.
Photos: Paul Strabbing
The Coupe du Monde de la Pâtisserie stands as a testament to the artistry, dedication, and innovation of pastry professionals worldwide. Through the efforts of organizations like GL Events and the unwavering commitment of teams like Pastry Team USA, the competition continues to elevate the standards of the pastry arts, inspiring generations of pastry chefs and fans alike, to come.
