Gabriel Paillasson, one of the great ambassadors of French pastry and ice cream, passed away yesterday at the age of 78. A Master of Arts in two disciplines (pastry and ice cream), he created the Coupe du Monde de la Pâtisserie in 1989, the most important competition in artisan pastry, which he directed and presided over for 25 years.

Awarded more than 300 national and international prizes, he was the author of books such as Le feu sucré and L’Art Ephémère. He was also knighted with the Legion of Honor in 1994, made an Officer of the Order of Academic Palms in 1999, and an Officer of the National Order of Merit in 2002.

Following the announcement of his death, many prominent professionals in the sector have expressed their condolences. 

This is the case, for example, of master pastry chef Philippe Conticini, who says, “Our profession has lost a legend. Gabriel Paillasson has just passed away, and with him, one of the greatest artisans, visionaries, and builders of French pastry has been extinguished. Creator of the World Pastry Cup, Meilleur Ouvrier de France (Best Craftsman of France) in two disciplines, he was much more than a master: he was the most important man in our profession, an inexhaustible inspiration, a role model, a guide. His passing deeply moves me. Today, the entire French pastry world mourns the loss of one of its greatest ambassadors. Thank you, Mr. Paillasson, for everything you created, shared, and inspired. Your legacy will live on through each and every one of us.”

Jacob Torreblanca, Spain’s Best Master Pastry Chef ’03 and promoter of the Torreblanca school, also expressed his sadness, saying, “We have lost a man who put our craft on the world stage. A master whose dedication, sensitivity, and excellence elevated our profession to another level. His legacy lives on in every professional he inspired and in the love for this art. Thank you, Gabriel, for your dedication and for leaving an indelible mark on the world of pastry.”

Meanwhile, Nicolas Botomisy, pastry chef and chocolatier, stated, “It is with great sadness that we learned of the passing of one of the icons of pastry. Thank you, Mr. Gabriel Paillasson, for everything you did for our profession! I often remember our conversations during the World Pastry Cup selections in Asia and Japan.”

so good.. magazine join in expressing our sadness at this significant loss for the industry and extend our deepest condolences to his family and friends. We remember him fondly from our first issue of so good.. magazine, in which he was one of the protagonists, and for his active role in the World Cup.