Florian ORIOL is the first Pâté-Croûte World Champion. Second chef at the Daniel et Denise restaurant (69), he won over the jury presided over by Christophe Marguin.

At the end of an extraordinary competition that began with 48 entries, Éric METIVIER, Lenotre (75) brilliantly won this 2nd edition.

For the 3rd edition of the Championship, the 1st Prize remains Parisian, being won by Éric DESBORDES, Head Chef at 114 Faubourg.

La Tour d'Argent had its "canard au sang", now it'll have its pate en croûte! In 2012, Yohan LASTRE of La Tour d'Argent* in Paris won the title.

The final of the 5th World Championship was held at Maison Chapoutier in Tain-L'Hermitage, where Jean-François MALLE, sous-chef at Pavillon de la Rotonde (69), was awarded 1st prize.

For its 6th edition, the World Pâté-Croûte Championship crowned the Japanese Hideyuki KAWAMURA, from the Maison Lameloise*** in Chagny (71). ‘There was no contest’, said Daniel Léron.

Karen TOROSYAN from Brasserie Bozar in Brussels beat off 11 valiant competitors to win the prestigious title of World Pastry Champion for 2015.

Jérémy DELORE, young chef de partie at La Ferme du Poulet in Villefranche-sur-Saône delighted the members of the jury with a pâté croûte of Bresse poultry, veal sweetbreads marinated in gene, duck foie gras, hazelnuts, gene marinade and gene jelly.

The 9th edition of the World Championship crowned 3 Japanese chefs, including the talented Chikara YOSHITOMI from the L'Ambroisie*** restaurant in Paris.

For this long-awaited 10th edition, it was Daniel GOBET's pâté-croûte from So Good Traiteur in Divonne-les-Bains that won the award: Bresse poultry, Barbary duck, Landes foie gras, porcini mushrooms, sweetbreads and a natural jelly.

Already a finalist in 2017, Osamu TSUKAMOTO, from the Cerulean Tower Tokyu Hotel in Tokyo, has since worked tirelessly to claim the title of World Pâté-Croûte Champion 2019.

After a year's absence due to the pandemic, the title was once again flown to Japan with the undisputed victory of Kohei FUKUDA. This success confirms the growing popularity of the Asian selection with Japanese chefs.

For the 3rd year running, the final was won by a Japanese: Ryutaro SHIOMI, from Kobe Kinato in Kobe, Japan. He narrowly edged out Jérémie Crauser, a delicatessen chef from Lyon.

Parisian chef Frédéric LE GUEN-GEFFROY has been rewarded for his pugnacity by becoming the new champion in his 3rd consecutive World Pâté-Croûte Championship.

The 2024 Pâté-Croûte World Champion title is once again flying to Japan with Taiki Mano from the Imperial Hotel's Les Saisons restaurant in Tokyo.