On Wednesday, November 5th, Clément Destrebecq, head chef of Bouchon Tupin (2nd arrondissement), secured the 6th place in the French Pâté Croûte Championship in Paris. This achievement was celebrated by an exceptional jury chaired by Mathieu Viannay, a double Michelin-starred chef from La Mère Brazier and Best Craftsman of France. In front of culinary heavyweights, Clément charmed everyone with his technique and boldness — qualities that are typically Lyonnaise.
Voir cette publication sur Instagram
A high-stakes pastry competition
The jury evaluated the candidates based on the dough, the filling, and the perfect balance of flavors. 21 contenders were in the running, assessed on criteria that were both precise and daunting: mastery of the dough, cooking accuracy, harmony of the filling, and presentation. While the top prize went to Jonathan Dudek (from Arnaud Nicolas charcuterie, Paris), Clément is among the seven French finalists qualified for the grand global finale. Just that!
Voir cette publication sur Instagram
Lyon dreams of a return to the throne
The gastronomy capital hasn't claimed the title since 2009, but hope is rising again. On December 1st, La Sucrière will welcome 16 contestants from all around the world: Tokyo, Montreal, London, Mexico City, and Copenhagen. Representing the Lyonnais cuisine, Clément will proudly showcase the unique charcuterie expertise. Since Florian Oriol's victory in 2009, Lyon has been waiting for its moment. Last year, it was the Japanese chef Taiki Mano who took the crown—but this year, the revenge is looking golden and crispy.
Source : Tribune de Lyon