For his 3rd consecutive participation in the World Pastry Championship, the Parisian chef has seen his pugnacity rewarded, putting an end to the Japanese hegemony of the last 3 years: Frédéric LE GUEN-GEFFROY wins the title of World Pâté-Croûte Champion 2023.

There were 3 Frenchmen on the podium. A finalist for the last 3 years, Frédéric Le Guen-Geffroy was dreaming of the title. Now he has finally reached the top step of the podium at the Final of the World Pâté-Croûte Championship, held in Lyon on 4 December 2023. He won over an exceptional panel of judges made up of France’s best workers, Michelin-starred chefs and leading figures from the world of gastronomy, and chaired by Karen Torosyan, owner and two-starred chef of the Bozar restaurant in Brussels and winner of the 2015 World Pâté-Croûte Championship.

He beat off the 13 other candidates from all over the world with his pâté-croûte based on free-range pork, Barbary duck fillet, liver and heart, sweetbreads, foie gras, pistachio and chanterelle mushroom duxelles. A recipe that’s as remarkably tasty as it is aesthetically pleasing, with a delicate, perfectly crafted rosette-shaped insert.

“The Japanese had won over the jury for the last 3 years, and now they’ve relinquished the title to Frédéric Le Guen-Geffroy, who has been rewarded for his efforts. We congratulate Emeline Aubry, the first woman to make it into the final three, and Jérémie Krauser, who retains his title of runner-up” comments Gilles Demange, co-founder of the World Pâté-Croûte Championship. “We can’t wait to launch the 15th edition, which will include a new Danish selection event in Copenhagen and another in Monaco. These will be in addition to those organised in Montreal, Tokyo, Stockholm, London, Tahiti and Paris”.

The winners of the 14th World Pâté-Croûte Championship are :
– 1st Prize Chapoutier: Frédéric LE GUEN-GEFFROY – CLUB90 – Paris
– 2nd prize 6ème Sens : Jérémie CRAUSER – CHARCUTERIE CRAUSER ET BELLO – Lyon
– 3rd prize La Région Auvergne Rhône Alpes : Emeline AUBRY – IN PÂTÉ CROÛTE WE CRUST Charencey (61)
– Mumm Award of the Pâté-Croute Brotherhood: Cédric CHABAUDIE PRÉSIDENCE DE LA RÉPUBLIQUE – Paris
– Best Newcomer Award : Taiki MANO — IMPERIAL HOTEL – Tokyo
– Rougié Richelieu Award: Antonin ROUX – LA MÈRE BRAZIER** – Lyon

Members of the 2023 Final Jury:

– Chairman: Karen Torosyan, owner and two-starred chef of the Bozar restaurant in Brussels and winner of the 2015 World Pâté-Croûte Championship

– Bernard LEPRINCE MOF Chef
– Christophe PAUCOD Chef*, Japan
– Per NORDLIND Chef and former chairman Bocuse d’Or Sweden
– Fabien PAIRON MOF Charcutier
– Daniel LERON MOF Chef
– Jean-Jacques BORNE MOF Pastry Chef
– Jocelyn DEUMIE Executive Chef Rougié Japan
– Grégory FAYE Executive Chef Honey Rose Hotel Montreal
– Julien GAUTIER Head Chef
– Amandine CHAIGNOT Head Chef
– Frédéric BERTHOD Head Chef
– Julien CHICOISNE Executive Chef Paris Society
– Frédéric COTE Head Chef
– Philippe BERNACHON Head Pastry Chef Lyon
– Sébastien BOUILLET Head Pastry Chef Lyon/Tokyo
– Yves CANARELLI Winegrower Figari Corsica
– Dumé CESARI Delicatessen Chef Corsica
– Vincent GUERLAIS Artisan chocolatier – President of Relais & Dessert
– Mathieu TAUSSAC Chef Tokyo
– Gilles PELLISSON President of UNIFRANCE
– Fabrice PROCHASSON MOF Chef
– Yvonne CHRISTENSEN Géranium*** Owner
– Jean-François TETEDOIE Head Chef
– Luc DUBANCHET Director GL events Division
– Maxime CHAPOUTIER Deputy Technical Director, Groupe M. Chapoutier Group
– Mathilde CHAPOUTIER Sales Director M.Chapoutier Group
– Joseph VIOLA MOF Chef
– Hugo DE SAINT PHALLE Gastronomy journalist – Le Point
– Vincent FERNIOT Food journalist – Sud Radio
– Pascal BERNOU Executive Chef Rougié