The grand pâté en croûte mass, a true emblem of French and Lyonnais gastronomy, took place on Monday, December 4th, at La Sucrière in Lyon. And after three years of Japanese dominance, France has finally regained its national prestige with the resounding victory of chef Frédéric Le Guen-Geffroy, from the Club TP90 in Paris. This passionate artisan managed to seduce the jury, presided over by former world champion Karen Torosyan, with his unparalleled mastery of this culinary specialty.
In second place, just like last year, Lyonnais charcutier traiteur Jérémie Crauser (from charcuterie B.L.O.) achieves a back-to-back victory.
With its delicious interpretation of the crust pie, confirming its status among the elite of the world's charcuterie. The podium is completed with Emeline Aubry from "In Pâté Croûte we Crust" in Charencey, adding a touch of femininity to an entirely tricolored podium... COCORICO!Total, the competition brought together 14 participants from all corners of the world. to compete in creativity and boldness to concoct the most delicious pastry pies. France, the homeland of this delicious specialty, has reclaimed its place at the top of the competition, showcasing the excellence of its charcutiers. Also worth mentioning is the distinction of Lyonnais Antonin Roux, chef of the restaurant La Mère Brazier, who received the prestigious Richelieu award, highlighting the exceptional commitment and expertise of this talented chef.
