Some Pastry World Cup
History
A unique competition in the world, chaired by Pierre Hermé and founded by Gabriel Paillasson more than 30 years ago, organised every two years in Lyon (France), as part of Sirha, a world meeting for the restaurant and hospitality industry, it brings together teams from all over the world composed of a chocolate artist, a dessert specialist and an ice cream expert. They both perform in terms of taste and art, under the eyes of a passionate public.
A great springboard that puts pastry chefs in the spotlight.
An exceptional
collective performance.
At the end of 50 national and 5 continental selections in 2 years, more than 20 nations are meeting for a unique and festive moment of sharing, which celebrates the art of pastry in all its excellence.
A formidable creative laboratory that unveils the most innovative techniques and shapes trends in taste and design.
10 hours of events, an incredible collective performance around a common challenge: to become the world champion
PASTRY WORLD CUP
A FEW DATES
1989
1st edition of the Coupe du Monde de la Pâtisserie
2008
Creation f the Copa Maya - Selection contest for Latin America
1999
Introduction of the special press prize awarded by a panel of international journalists
2006
Creation of the asian and european continental selection contests
1991
Creation of the Coupe du Monde de la Pâtisserie Club
1995
Introduction of the special prizes to reward other teams than those on the podium
2011
Creation of the African Cup - Selection contest for Africa
2013
Artistic creations displayed on a round table
2005
Exhibition of the artistic creations in refrigerated display cases
1993
Introduction of the dessert on a plate
2015
Introduction of a whole bloc of sculpted Valrhona chocolate
2019
New requirements on our planet
