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Gabriel Paillasson

Gabriel Paillasson, A PASSION FOR PASTRY

 

AN EXEMPLARY CARREER

Gabriel Paillasson was born on July 30th 1947 in the French town of Feurs, situated in the Department of the Loire. He is the son of a weaver-craftsman. With his primary education diploma in his pocket, he began his career in pastry at the age of 14 at the Henri Humbert pastry shop in Panissières, where he spent 3 years learning his profession.

In 1964, he passed his Pastry C.A.P. (professional diploma). He worked for several establishments in Lyons before setting up his own pastry business in 1973 in Saint-Fons, on the outskirts of Lyons, where he still practices his profession today.

In 1972, he won the medal of the Best Pastry Craftsman of France, and in 1976, the medal of Best Ice-Cream Craftsman of France. To date, he is the only tradesman in his field to have been awarded these two medals by the age of 29.

Gabriel Paillasson has trained 40 apprentices, 37 have been accepted.

He takes on many trainees from France and all over the world, 37 of whom have become Pastry Chefs or Master Craftsman.

3 have been awarded title of Best Pastry Craftsman of France, and all of them are still working in the trade.

Compagnon du Tour de France des Devoirs Unis In 2007, enter the Grand Larousse de la Gastronomie – 6th edition Since 1975, he promotes french products and savoir faire abroad, he has taken part in shows in more than 22 cities in France and 30 foreign countries.

IMPORTANT REPRESENTATION

FUNCTIONS

Since 1976, he has taken up many representative functions with the Rhone region Pastry and Ice-Cream Markers’ Professional Association. From 1999 to 2010, he was elected National President of the Icecream Craftsmen Association and of the French National Confederation of Desserts and Confectionery.

He is also old member of the «Conseil Economique Social et Environnemental». Gabriel Paillasson is president-founder of several international contests, including La Coupe du Monde la Pâtisserie. The energetic pastry-chef was also member of the National Board of Administration of the «Best Craftsman of France», from 1991 to 2010, President Founder of the National Association of «Best Craftsman of France for the Dessert Trades» and Commissaire General of the 23rd Work Exhibition in Lyons from 2005 to 2008.

 

MANY TIMES REWARDED

Since 1970, Gabriel Paillasson has won over 300 national and international awards, including 60 Gold Medals and 13 Grand Prix. In 1982, he won the Culinary Trophy for the Best Chef of the Year.

In 1984, he was seven times on the first step of the podium for the Cuisine and Pastry Olympics organised in Frankfurt.

Gabriel Paillasson has received many distinctions such as: «Chevalier of the Legion of Honour» 1994, Officer of the Order of Academic Palms in 1999, Officer of the Agricultural Order of Merit, Officer of the National Order of Merit in 2002. He has received the Silver Medal of the «Assemblée Permanente des Chambres de Métiers», the Gold Medal of the Ville de Lyon and has been promoted Officer of the Legion of Honour in 2008, by decree dated December 31st, 2005.

CREATOR OF GOURMET PASTRIES

Gabriel Paillasson is the author of several books including, «Le feu sucré», published in 1990 («Grand Prix Auteur» of the French National Cuisine Academy in 1991) and «L’Art Ephémère», published in 1995 («Grand Prix Editeur» of the French National Cuisine Academy in 1996). In 1999, he created the Album of the 10th World Pastry Cup Anniversary, and in 2003, Passion Pâques («Grand Prix» of the French National Cuisine Academy in 1999). He has actively contributed in the preparation of the recipe album celebrating the 20 years of existence of the World

Pastry Cup

(Atlantique Presse 2008 publishers). He is the initiator of several new professional techniques such as:

  • chain saw ice sculpting,
  • bubble sugar,
  • carbonic sugar,
  • openwork sugar,
  • sugar in 90° proof alcohol,
  • Chocolate sprayed with CO².

Some of the specialities he has created include: the Tuiles du Vieux Saint-Fons in 1998, «Bâton de Guignol» in 1981 (Intersuc Cordon Bleu, 1984) and the «Rhônalpin».

Valrhona
Classic Fine Foods
Ritter Courivaud Ltd
Elle & Vire
Kenwood
Tate & Lyle Sugars
Boiron
PatisFrance
CCS

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UK Pastry Club Coupe du Monde
Le Manoir aux Quat’Saisons
Church Road
Great Milton
Oxfordshire
OX44 7PD
Phone: +44 (0)1844 277208
Website: www.ukclubcoupedumonde.co.uk
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