CONTINENTAL ROUND Pastry World Cup Americas

July 25, 2026

Ernest N. Morial New Orleans Convention Center

INTRODUCTION

2026 Americas Selection Results

CANDIDATES

TESTS

PARTNERS

PRACTICAL INFORMATION

JURIES

The Americas selection has returned to New Orleans!

On July 25th, 2026, the city has once again hosted the Pastry World Cup continental selections at the Ernest N. Morial New Orleans Convention Center, at the heart of the Louisiana Restaurant Association (LRA) Showcase.

Seven nations geared up for an intense, high‑level showdown: the United States, Argentina, Brazil, Mexico, Peru, Paraguay and Ecuador. The teams competed in an exceptional atmosphere, surrounded by chefs, restaurateurs, suppliers, and 150 exhibitors. A unique moment to celebrate the creativity, innovation, and precision that define the art of pastry. Organized alongside the LRA Showcase, which expected more than 6,000 professional visitors, the Coupe du Monde de la Pâtisserie Americas selection reaffirms its central role within a dynamic ecosystem that fosters exchange, inspiration, and knowledge sharing. Once again, New Orleans will be the stage for a sweet effervescence where the future of pastry is being shaped!

To find out more about New Orleans & Co. and the Louisiana Restaurant Association (LRA) Showcase, click the button below.

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Discovering the Americas 2026!

On the banks of the Mississippi River, New Orleans is renowned for its jazz, its carnival, but also for its gastronomy with its many influences (French, Spanish and African), reflecting its history and culture. Among the emblematic pastries of this destination, beignets served warm at all hours are a must, as are Pralines made with sugar, butter and pecans, or the traditional Mardi Gras "King Cake".

The best pastry chefs and cooks from all over the U.S. have showcased during an event that has brought together the two continental selections of the biggest international culinary and pastry competitions, as the Americas selection of the Coupe du Monde de la Pâtisserie was followed by that of the Bocuse d'Or Americas.

Les épreuves

Tasting Plates

10 INDIVIDUAL PECAN NUT TARTS, reinterpreted and served with an accompaniment, complemented by 3 dummy tarts.
10 INDIVIDUAL PLATED FROZEN DESSERTS, composed mainly of ice cream or sorbet, built around a fruit purée (one selected from five mandatory purées) and served à la minute, featuring at least three distinct textures.
12 CHOCOLATE-BASED SWEET CREATIONS with 3 dummies, designed in a street food / finger food spirit, chocolate‑forward, finished live in front of the jury and tasted in one to three bites.

Artistic creations

ONE ARTISTIC SUGAR PIECE, showcasing pulled and blown sugar techniques, assembled entirely on site and forming a coherent part of the buffet presentation.
ONE ARTISTIC CHOCOLATE PIECE, highlighting chocolate‑making techniques through sculpted, moulded and worked elements, executed on site and integrated into the buffet.
ONE ARTISTIC ICE SCULPTURE, sculpted on site and designed to harmonise visually with the other artistic pieces on the buffet.

Buffet Presentation

ONE PRESENTATION BUFFET, in a 1 m × 1 m square format
The artistic sugar sculpture, up to 145 cm in size
The artistic chocolate sculpture, up to 145 cm in size
The artistic water-based ice sculpture
The 3 mock-ups of the pecan tart
The 3 mock-ups of the chocolate street food

The podium from the 2026 Americas selection

Argentina, coming in at 4th position in the ranking, was also selected to attend the Grand Finale in Lyon in 2027.

Best Of Americas Selection 2026

The Americas 2026 Selection Jury Team Jury

Mariano ZICHERT

Work Jury

Artistic Jury

LRR

Luis ROBLEDO RICHARD

Artistic Jury

Tasting Jury

Beth BIUNDO

Tasting Jury

Sustainability Commitment Jury

JLP

Johanna LE PAPE

Sustainability Commitment Jury

Osvaldo Gross, Honorary President of the Americas Selection

Osvaldo José Gross is a renowned pastry chef and Director of Pastry at the Argentine Institute of Gastronomy (IAG).

Born in Esperanza in 1961, a region shaped by strong European influences, he initially pursued a scientific career, earning a degree in Geochemistry and working as a professor and laboratory director at the National University of La Plata. In 1990, he transitioned to culinary arts, training in Europe and the United States before beginning his professional pastry career at the Park Hyatt Buenos Aires and later gaining international experience in Hyatt hotels across Singapore, Japan, and Germany.

Alongside his professional work, he developed a major media presence, hosting television programs broadcast for over 30 years across the Americas and Spain. Recognized internationally, he was named Best Pastry Chef in Latin America by the World’s 50 Best in 2014 and is a member of the French Culinary Academy. Author of seven pastry books, including the bestselling The ABCs of Pastry, he has significantly contributed to pastry education through his role at IAG, where he develops training programs and promotes innovation.

A regular jury member in prestigious competitions, he also leads international study trips and masterclasses, making complex pastry techniques accessible to a wide audience, while collaborating with luxury brands and maintaining a strong presence on social media.

Pierre Hermé, Competition President

Born into a family of pastry chefs spanning four generations, Pierre Hermé also refined his craft under the guidance of Gaston Lenôtre. It was there that he discovered the macaron, the iconic pastry that would become his signature form of expression.

His career continued at Fauchon and later Ladurée before he founded Maison Pierre Hermé Paris in 1998. In 1996, he was named Officer of the French Order of Agricultural Merit, was awarded the title of Knight of the Legion of Honour in 2006, and was promoted to Officer in 2024. In September 2019, he was also appointed Commander of the Order of Arts and Letters in recognition of his influence on French gastronomy. In 2016, he was named “World’s Best Pastry Chef” by The World’s 50 Best Academy.

That same year, Vanity Fair ranked him among the most influential French figures in the world. Through his creativity, curiosity, expertise, and deep understanding of flavor, his creations have transformed the world of contemporary pastry. In 2019, as the Pastry World Cup celebrated its 30th anniversary, he was appointed President of the competition, widely regarded as the most prestigious contest in the pastry profession.