Get ready to tantalize your taste buds and sharpen your knives! The 15th final of the World Pâté-Croûte Championship is returning to Lyon on December 2nd, and it's happening at the gastronomic gem of La Sucrière. Among the most beloved Lyonnaise specialties, especially in the bouchons lyonnais, pâté-croûte has transformed into a true culinary masterpiece, and this competition promises to elevate this specialty to the rank of a global icon.
An international competition at its peak
Under the presidency of Stéphanie Le Quellec, a double Michelin-starred chef from the restaurant La Scène in Paris, 15 virtuosos of the crust and stuffing will compete for the prestigious title. The candidates have been selected after intense preliminary rounds held around the globe, proving that pâté-croûte has...
conquered territories far beyond Lyon.
This year, the finalists come from all corners of the world: from Lyon to Tokyo, including Mexico, Montreal, and even Kobe. Among them are chefs like Jérémie Crauser (Lyon), Amanda Ledel (Sweden), and Matt Hill from the Savoy Grill by Gordon Ramsay (London), all ready to succeed last year's champion, Frédéric Le Guenn-Gefroy (and Jérémie Crauser, from the Lyon charcuterie B.L.O., who finished on the 2nd step of the podium).
Eight Awards to Celebrate Excellence
The competition is not just about crowning a single winner. The chefs will compete for 8 awards, including the Richelieu Prize (best pâté-croûte with foie gras), the Elegance Prize, and the Creativity Prize.
The competition is also a feast for the eyes and taste buds, blending aesthetics and ancestral know-how.See this post on Instagram
With the official motto “Shame on those who claim to hold a fair table without pâté-croûte,” this competition celebrates the delightful fusion of good taste and Lyon’s culinary traditions.
