The Championship

championnatdumondepatecroute.com

What is the World Pâté Croûte championship ?

This unique global competition is designed to help preserve a centuries-old, French culinary tradition — the artful preparation of Pâté-Croûte (literally translated as, pie in crust).

All started in 2009 and four Lyonnaise friends— Audrey Merle, Chef Christophe Marguin, Gilles Demange and Arnaud Bernollin—formed the Brotherhood of Pâté Croûte (La Confrérie du Pâté-Croûte), conspiring to preserve the heritage of this form of charcuterie. In establishing the world competition, they laid out rigorous rules to help identify the best examples of the dish through a series of qualifying rounds (heats) leading up to the finals. Only experienced food catering professionals are permitted to participate, and all the tastings are blind, conducted by experts in gastronomy.

The championship brings together professional chefs, pastry artisans, and culinary enthusiasts from around the world to showcase their skills and creativity in crafting exceptional pâté croûte. Participants prepare their pâté croûte creations using a wide range of ingredients, including various meats, game, organ meats, herbs, and spices, all skillfully combined to create a delicious and visually stunning dish.

During the championship, participants present their pâté croûte entries to a panel of expert judges who evaluate the taste, texture, presentation, and overall craftsmanship of each creation. The judges assess the quality of the pastry crust, the balance of flavors within the filling, the level of seasoning, and the overall execution of the dish.

The competition not only highlights the culinary mastery required to create a perfect pâté croûte but also celebrates the heritage and tradition associated with this classic French dish. It provides a platform for chefs and artisans to demonstrate their innovative approaches, while also paying homage to the time-honored techniques and recipes that have been passed down through generations.

16 contestants battled in Lyon ( la Sucriere), France at the Grand finale on December 2, 2025 to win the title of Pate Croute World Champion under the guidance the jury President Chef Franck GIOVANNINI - Hotel de Ville de Crissier*** (Switzerland)

The 2025 World Pâté-Croûte Championship crowned Thibault Gonzales. His pâté en croûte, combining Kintoa pork and farm-raised duck, also earned him the Confraternity Prize.

Second place went to Jonathan Dudek of Charcuterie Arnaud Nicolas in Paris, followed by Seigo Ishimoto of Restaurant Le Cœur in Chiba, Japan, who took third place.

Among the other distinctions, the Elegance Award was presented to Nicolas Delaroque of Maison Nico in San Francisco, highlighting the international reach and refinement of this competition.

Ranking 2024

1st - prix Chapoutier : Taiki Mano Les Saisons de l’Imperial Hôtel – Tokyo
2nd - prix 6ème Sens : Seigo Ishimoto Restaurant Le Cœur – Chiba – Japon
3rd - prix La Région Auvergne Rhône Alpes : Damien Raymond – Traiteur Daniel Gobet – Segny (01)

and special prizes

Prize Mumm of the Confrérie du Pâté-Croute : Jérémie Crauser – Maison Crauser et Bello – Lyon
Prize Richelieu : Jonathan Dudek – Charcuterie Arnaud Nicolas – Paris
Prize of élégance : Olivier Nicolau – Restaurant Arraditz – Lescar (64)
Prize terroirs : Cédric Maziller – La Conserverie – Belle Ile en mer
Creativity prize : Thomas Joly – Boulangerie Le Toledo – Montréal