2025 Edition
6th French Pâté-Croûte Championship for Catering Schools & CFAs
Given the success of the first 5 editions of this championship, the Brotherhood of the Pâté-Croûte is joining forces with the Auvergne-Rhône-Alpes Region and the Toques Blanches Lyonnaises to select the 2025 winner of this 6th edition.
The selection procedure will be as follows:
– A “Metropolis” call for entries, with submissions due from September 1 to October 29, 2025. A selection will be made on the basis of applications by members of the organising committee, who will select the 12 candidates for the final, to be held on Monday December 1 in Lyon.
– A final on Monday December 1, 2025, in Lyon, with the 12 shortlisted candidates, before an exceptional jury of Toques Blanches Lyonnaises chefs, Michelin-starred chefs and Meilleurs ouvriers de France.
The 12 selected candidates to compete in the 2025 final of the French Hospitality Schools and Training Centers Championship.
The results of the 6th edition of the French Championship of Hospitality Schools and Training Centers (CFA)
The French Pâté-Croûte Championship for Hospitality Schools and Training Centers (CFA) is a fundamental step in passing down our savoir-faire. It highlights the profession’s commitment to training the next generation of talented young artisans.
The 2025 edition was marked by the victory of Tanguy ESCANDELL, whose pâté en croûte demonstrated exceptional technical mastery and outstanding flavor quality. His achievement reflects the excellence of vocational training in France.
We are particularly proud of the importance given to this competition. The event is actively supported by the Auvergne-Rhône-Alpes Region, which recognizes the value of these artisanal professions and the vital role of training the future elite of charcuterie and catering in our region, the historic birthplace of Pâté-Croûte.
Congratulations to Tanguy Escandell and to all the young competitors for their dedication. They are the promise of our tradition’s future.
Jury & Presidency
President of the Jury
Members of the Jury
Olivier BOIZET
Chef Cuisinier, Château de Champlong
Benjamin BOUVARD
Chef Cuisinier, Le Zeste Gourmand
Laurent BOUVIER
Chef Cuisinier, La Caborne
Mathieu CHARROIS EPON
Chef Cuisinier, Intercontinental, Lyon
Frédéric COTE
Chef Cuisinier, Au Colombier
Valérie CRISTINA
Chef Cuisinier, La Table du Musée
Cédric GARIN
Chef Cuisinier, Le Bouchon des Cordeliers
Antoine GELOT
Poissonnerie Joanny Durand
Eugénie GUILLERMIN
Cheffe Cuisinière, Institut Lyfe
Thomas LEMAIRE
Chef Cuisinier, Table & Partage
Edouard LOUBET
Chef Cuisinier, Le Grizzly
Benjamin NIETO
Chef Cuisinier, Le P'tit Lucien - Bistrotier
Luca SANGIULIANO
Chef Cuisinier, Résidence de Monsieur Le Préfet de Région
In photos and video
The Pâté-Croûte Schools / Training Centers 2025
Application
You can apply directly online. After creating your account (or logging in), you’ll need to fill in all the necessary personal and professional details. You can then name and detail your recipe and attach a few photos. Choose the ‘French Schools Championship’ selection. All entries are final.