Americas selection of the Pastry World Cup

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New Orleans, the largest city in the state of Louisiana, has been chosen to host the next continental Americas selection round of the Coupe du Monde de la Pâtisserie, which is moving to North America for the first time.
On June 11th, 6 to 8 countries from South, North and Central America will compete to determine which teams will qualify for the competition's Grand Final, to be held during Sirha Lyon in January 2025.
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. will be showcased during an event that will bring 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 will be followed by that of the Bocuse d'Or Americas.

The choice of this new destination is not insignificant for Walter J.Leger, CEO of New Orleans & Company, who declares that this choice "demonstrates the importance of our culinary heritage and the international reputation our city enjoys for its unique cuisine in the culinary landscape, whether it concerns family restaurants operated from generation to generation or gourmet tables run by passionate chefs in kitchens of all sizes and genres."

"The United States is one of the world's most important pastry place where many of the desserts that have become popular and popular and consumed the world over, such as cookies, brownies, cheesecakes and pecan pie, the classic of Louisiana gastronomy. To be able to count on the hospitality of The New Orleans is a privilege, but also an opportunity to showcase the diverse culinary heritage of the entire region," enthuses Pierre Hermé, President of the Coupe du Monde de la Pâtisserie.

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