History
Towards the end of the 80's, in the wake of the success encountered by the Sirha, then
by the Bocuse d'Or created by Paul Bocuse, Gabriel Paillasson decided to create a similar
event dedicated to the art of pastry.
"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.
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,
France, Italy, Japan, Mexico, Netherlands, Portugal,
Spain, and United States. 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 in order 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.
La Coupe du monde de la Pâtisserie a permis à toute une profession de gagner un pari difficile
dans lequel douceur, qualité, amour du travail bien fait, sens du beau et du geste gratuit, créativité...
sont des règles élémentaires.
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.
