In its 70th issue, published in spring 2026, The Good Life magazine devotes a page to the World Pâté-Croûte Championship and looks back at the victory of Frenchman Thibault Gonzales, who was awarded the prize for a creation praised as much for its technical mastery as for its balanced flavours.
The pâté en croûte – or ‘pâté-croûte’, as the people of Lyon call it – holds a special place in France’s culinary heritage. Behind this difference in name lies a rich heritage of charcuterie, built on traditions, precise techniques and a deep respect for the ingredients. The competition perfectly reflects these high standards: the presentation of the whole pâté, the quality of the slice, the balance of the jelly, the mastery of the pastry and the overall impression all form part of a particularly rigorous judging criteria.
Facing an international jury comprising culinary professionals and partners such as the watchmaker Frédérique Constant, Thibault Gonzales won them over with a dish of great precision. The article highlights the quality of the pastry, the expert baking, the balance of the seasoning and the overall harmony of the flavour. As the jury’s guide mentioned in the report points out, a great pâté-croûte should make you want to take a second slice from the very first bite, ‘without leaving a sticky sensation on the palate’.
Over the years, the World Pâté-Croûte Championship has become much more than just a competition: it is an unmissable event for artisans, chefs and enthusiasts who keep this iconic French culinary tradition alive. Combining contemporary creativity with a respect for the fundamentals, each contestant strives to strike the perfect balance between generous portions, technical skill and the emotional appeal of the flavours.
The article also discusses the prize awarded to the winner: a prestigious automatic watch, symbolising the time, precision and patience required to create a fine pâté en croûte. It serves as a reminder that, in this pursuit of excellence, every detail counts.
