The 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.