Coupe du Monde de la Pâtisserie :
xxc
Japan triumphed once again at the 19th edition of the Coupe du Monde de la Pâtisserie, held on January 25 at Sirha Lyon. Already the winner of the previous edition, the country held on to its title against formidable competitors. France took an honourable second place, closely followed by Malaysia, who completed the podium. This year, teams vied with each other in creativity around the unifying theme of "national heritage".
The Show Chocolat: the great novelty of 2025
One of the highlights of this year's event was undoubtedly the Show Chocolat. A striking new feature, this exercise was designed in partnership with Valrhona. Participants had to take up the ambitious challenge of creating 26 artistic and gourmet pieces, based exclusively on Valrhona chocolate. These creations, presented in finger food form, captivated as much by their technicality as by their aesthetics. This innovative format enabled pastry chefs to step out of their comfort zones while rethinking their classics.
For Pierre Hermé, President of the Coupe du Monde de la Pâtisserie, this year's competition once again illustrates the excellence and innovation that drive the candidates. "Once again this year, the competition is a magnificent demonstration of pastry-making expertise and the ability to surpass oneself. With a number of changes, such as a shorter competition time and the transformation of the chocolate entremet into a real Show Chocolat, the participants had to redouble their creativity. They can be proud of it", he declared.
Last but not least, another prize attracted particular attention: the eco-responsibility award, presented this year to Belgium. This trophy rewards environmentally-friendly practices, an increasingly important criterion in the world of patisserie.
What is the Coupe du Monde de la Pâtisserie?
The Coupe du Monde de la Pâtisserie is an exceptional competition in which excellence and creativity take center stage. Organized over a two-year cycle, it brings together more than 20 nations who have successfully completed the 50 national selections and 5 continental events. For the grand final, which takes place at Sirha Lyon, each team of three candidates puts all their talent to work over 9 hours of intense effort. Their mission: to create a series of tasting desserts and two spectacular sculptures, one in chocolate and the other in sugar. The competition demands a perfect balance of technical mastery, artistic originality and teamwork, making it a true pinnacle of world pastry-making.
These news might interest you
Rhubarb emerges from the shadows
The queen of rustic pies and crumbles, rhubarb is best enjoyed as a fruit, whereas it is a vegetable. This original plant leaves behind its old-fashioned trappings to spice up the most creative dishes and awaken both sweet and savory palates. One of the first spring vegetables, but the most recent to hit our plates, it's making a name for itself time and time again.
The Meilleurs Ouvriers de France (Best Craftsmen in France) rely on this book to prepare their tests
When it comes to revising for the Meilleur Ouvrier de France (Meilleur Craftsman of France) competition, chef-candidates can count on The Encyclopedia of French Gastronomy. This book, first published in 1903, is a benchmark reference.
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
