Considered a traditional delicacy, the pâté-croûte is one of the most difficult dish of French gastronomy. Amalgamating the talents of the best cooks, bakers and charcutiers, the chefs participating in the World Cup need to master all three elements to succeed. The final result? A pie filled with ground meat, vegetables, aspic, herbs and spices. CHEFS CANADA is honoured to organize the continental selection, granting access to two finalists to the world finals in Lyon, France.
Every year participants from all over the continent compete at the Americas Pâté-Croûte competition, a qualifying round for the world finals. The two top finalists will travel to Lyon, France to present their own interpretations of the classic.
PHILIPPE BRETIGNIERE
Winner of the 2023 Americas Selection
Out of the 14 competing chefs who came from all across North America, Philippe Bretignière won 1st place at the 2023 Americas Selection. He then travelled to France for the Grand Finale, which he did not win but made an outstanding impression to the world!
WHAT IS
THE PÂTÉ-CROÛTE WORLD CHAMPIONSHIP?
This unique global competition is designed to help preserve a centuries-old, French culinary tradition once at risk of extinction—the artful preparation of Pâté Croûte (literally translated as, pie in crust). Precise recipes and ingredients vary regionally and also differ based on individual wisdom and whimsy but the dish is usually comprised of layers of chopped meat and other fillings (with aspic, almost used as glue) encased in a decorative, puff pastry crust. (Centuries ago, before refrigeration was ubiquitous, the protective crust was used only to preserve the meats inside and wasn’t consumed.)
Writing in the French daily, Le Figaro, journalist Maurice Beaudoin points out the complexity of preparing a high-quality Pâté en Croûte, which requires that chefs not only be a master butcher but also possess formidable skills as pastry chefs and cooks, too.
