"The Coupe du Monde de la Pâtisserie was to be to Pastry what Formula One is to the Automobile: a reference event not-to-be-missed.", Gabriel Paillasson, President Founder - Coupe du Monde de la Pâtisserie


21 teams represented by three professionals (a pastry chef, a chocolate chef and an ice-cream specialist), selected among the best talents worldwide meet in Lyon to compete in a 10-hour event in from of a live audience! A jury of prestigious pastry chefs is brought together to taste and judge the unique yet ephemeral gourmet masterpieces.

The grande finale for the Coupe du Monde de la Pâtisserie is held at the heart of Sirha tradeshow in Lyon every two years. During a two years cycle, many national and continental selections are organized in the whole world to reveal the best pastry chefs of their generation. The European selection for the Coupe du Monde de la Pâtisserie, and the Copa Maya (latin america selection), are now both great opportunities to win prestigious titles and to get a ticket to the grande finale.

Reveal new talents

Many pastry chefs have made a name for themselves by winning the Coupe du Monde de la Pâtisserie, including Pierre Marcolini (1995), Christophe Michalak (2005), Jérome de Oliveira (2009)...

The tests

  • 3 chocolate desserts - grands crus Valrhona
  • 2 frozen fruit desserts – Capfruit products
  • 19 identical desserts on plate
  • 1 artistic creation made of sugar
  • 1 artistic creation made of chocolate
  • 1 artistic creation made of sculpted ice

A spectacular show orchestrated with precision!

The contest takes place live in front of an enthusiastic audience.

Exceptional organisation: official bailiffs ensure the smooth running of the event. They oversee the marking, the rankings.

The rules and regulation of the Coupe du Monde de la Pâtisserie change over the years to adapt to the latest developments and trends.

The staging is worthy of Hollywood. The international press is keen to cover the event, and there are more and more professional partners.

The Coupe du monde de la Pâtisserie has enabled the trade to tackle a difficult challenge where gourmet sweetness, quality, high working standards, aesthetics, technique, creativity... are but some of the founding criteria.

An influence without borders

A Coupe du Monde de la Pâtisserie Club was created in France in 1991 and in many countries to promote the event and assist the teams.

Each year the Coupe du Monde welcomes new countries. The event contributes to create an international community of Pastry chefs, without borders.


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