History

1983
Lyons, major capital of gastronomy, lacked an event that matched its international reputation. A few professionals of the catering industry together with representatives of professional associations decided to remedy this situation. The « Professional Catering trade fair » was a success. Around 500 exhibitors and 51 000 visitors attended the exhibition.

Its success was confirmed with the second organisation of the event: 750 exhibitors and 70 000 visitors converged on Eurexpo, the new Exhibition Centre in Lyons. Paul Bocuse was elected President of Honour for the Exhibition, and the Bocuse d’Or was created four years later.

At the time Gabriel Paillasson, who was President of the Regional Pastry Chefs’ Professional Association, as well as one of the founders of the International Catering Trade Exhibition, followed the event closely.

Gabriel Paillasson is a humanist who has a big heart and a passion for his profession. He enjoys sharing both professional and human values. Like his colleague Chef Paul Bocuse, Gabriel Paillasson has a taste for competition. Beyond the results, he considers competitions to be a unique opportunity for communication, learning, and surpassing oneself, giving the very best to achieve perfection.

He had only two years within which he was to set up an exceptional event to serve the art of pastry cooking.

He immediately convened a team of friends, all former Best Craftsman of France, analysed the feasibility and interest of such an event, decided on its name, organised a schedule of events… And, last but not least, he established a budget for the event.

The "World Pastry Cup ", as it was to be called, would be biennial and take place during the International Hotel and Catering Trade Exhibition in Lyons -Eurexpo, at the same time as the Bocuse d'Or. This was to be an exceptional and major meeting of “Salt” and “Sweet” dishes, as desserts represent the finishing touch to any gourmet meal.

1989: Creation of the World Pastry Cup
"The World Pastry Cup was to be, to Pastry, what Formula One is to the Automobile: a reference not to be missed", explained Gabriel Paillasson. It was placed under the aegis of the International Pastry, Confectionery and Ice-cream Professionals, and of the Best Craftsman of France Association.

As high quality chocolate is one of the magical components in pastry, VALRHONA, the international reference for chocolate, became an official sponsor to the event, and COINTREAU and PIERRE-PONT became partners.
Jean Millet, Best Craftsman of France, President of the UIPCG was chosen as President of Honour. Marcel Derrien, Best Craftsman of France was to chair the International Jury.

On January 21st and 22nd 1989, the curtain was raised to reveal the most delicious spectacle to be admired in the gourmet world.

12 nations, selected among members of the 'UIPCG were to compete: Austria, Belgium, Canada, Denmark, Spain, United States, France, Italy, Japan, Mexico, Netherlands, and Portugal. Each country selected its representative President, who was to be a member of the international jury in Lyons.

Each country was represented by a team of three professionals, which was a premiere: a pastry cook, a chocolate-chef, and an ice specialist, each with 7 years professional experience minimum.

The teams had 10 hours to prepare:
· a chocolate dessert with a presentation, to serve 8 persons, on a 40x60 base, no height limitation.
· 12 chocolate bonbons of 6 different kinds, presentation on a 50x40 base, no height limitation.
· one frozen dessert to serve 8 persons with sculpted hydric ice, or other edible support (chocolate, nougatine ...), presentation on 40x60 base.

The work was performed live in front of an audience sitting in the gallery. Pastry becomes a show. Unheard of in such pastry competitions until then, officials were present to control the different stages of the competition, the counting of marking forms, the ranking… The organisation was flawless.
The French team won this first competition. François Doubin, Minister of Commerce and Craft Industry presented Mickaël Azouz, Thierry Froissard and Serge Billet with the trophy, designed by Antoine Arnaud, an art sculptor.

Since this very first event, the World Pastry Cup regulations have evolved. The event has become worthy of Hollywood shows. International media coverage has grown larger with each competition, and there are more and more professional partners.

The World Pastry Cup has permitted a whole profession to undertake a tough challenge where quality, love for work well done, aesthetics, nobility, creativity... are the principal founding elements.

In 1991 a World Pastry Cup Club was created in France and many other countries to promote the event worldwide.

The WORLD PASTRY CUP is a true launching pad for its winners, who can be assured of an exceptional professional career.