2024 Edition
The 15th edition of the World Championship in 2024
Two Japanese on the top steps of the podium at the 15th World Pâté-Croûte Championship
The selection test France, Benelux and Switzerland 2024
The title of World Pâté-Croûte Champion 2024 goes to Japan once again, with Taiki Mano from the Les Saisons restaurant at the Imperial Hotel in Tokyo. Seigo Ishimoto from Le Cœur restaurant in Chiba, Japan, took 2nd prize.
After Frédéric Le Guen-Geffroy’s victory in 2023, which put an end to 3 years of Japanese hegemony, it was once again Japan that took the top two awards.
Ranked 1st and 2nd respectively in the Asian selection round organised in October 2024, and thus selected for the Final, Taiki Mano, chef of the restaurant Les Saisons at the Imperial Hotel in Tokyo, and Seigo Ishimoto, chef of the restaurant Le Cœur in Chiba, Japan, achieved the feat of winning the same ranking at the Final of the 15th World Pâté-Croûte Championship.
After being crowned best hopeful at the 2023 Final, Taiki Mano, the new world pâté-croûte champion, warned that he would be back to win. At the age of 29, this chef pulled out all the stops: a year of preparation and 350 pâtés prepared, reworked and perfected… until he came up with his ultimate recipe called “Pâté-Croûte à la feuille d’or”, containing duck, foie gras, sweetbreads, pork, hazelnuts and pistachios…
“This year saw the emergence of new techniques drawn from the reservoir of expertise in gastronomy and pastry-making. I’d never seen a pâté-croûte turned out of the mould with gold leaf decorations! It was sublime!” says Arnaud Bernollin, co-founder and organiser of the Championship.
He beat his Japanese counterpart, Seigo Ishimoto, chef/owner of his own restaurant, who has taken part in the Asian selection rounds every year for the last 9 years. He came second in this year’s competition, and was finally admitted to the Final. With his title of vice-champion of the Pâté-Croûte world, he has already promised to return next year to climb to the top of the podium.
The winners of the 15th World Pâté-Croûte Championship are:
– 1st Award Chapoutier: Taiki Mano Les Saisons de l’Imperial Hôtel – Tokyo
– 2nd Award 6ème Sens : Seigo Ishimoto Restaurant Le Cœur – Chiba – Japan
– 3rd Award La Région Auvergne Rhône Alpes : Damien Raymond – Caterer Daniel Gobet – Segny (01)
– Mumm Award of the Pâté-Croute Brotherhood: Jérémie Crauser – Maison Crauser et Bello – Lyon (France)
– Richelieu Award: Jonathan Dudek – Charcuterie Arnaud Nicolas – Paris
– The Elegance Award: Olivier Nicolau – Restaurant Arraditz – Lescar (64)
– The Terroirs Award: Cédric Maziller – La Conserverie – Belle Ile en mer (France)
– The Creativity Award: Thomas Joly – Boulangerie Le Toledo – Montreal
Members of the 2024 Final Jury:
Chaired by Stéphanie Le Quellec, La Scène**, Paris, the jury included :
– Christophe Bacquié – MOF Chef – Le Mas Les Eydins** (France)
– 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
– Gilles Reinhardt – Head Chef – Restaurant Paul Bocuse**, France
– Jean-Jacques Borne – MOF Pastry Chef
– Amandine Chaignot – Chef
– Christophe Roure – MOF chef – Le 9ème Art** (The 9th Art)
– Philippe Bernachon – Pastry chef Lyon
– Vincent Guerlais – Artisan chocolatier – President of Relais & Dessert
– Gilles Pellisson – President of UNIFRANCE
– Yvonne Christensen – Géranium*** Owner
– Mathilde Chapoutier – Group Director Maison M. Chapoutier
– Vincent Ferniot – Food journalist
– Christophe Raoux – MOF chef
– Luc Dubanchet – Managing Director GL Events
– Evyond Hellstrom – Food journalist
– Ole Troeslo – Food journalist
– Danny Khezzar – Head Chef – Bayview by Michel Roth* Restaurant
– Benoit Charvet – Pastry Chef – World Champion of Frozen Desserts 2018
– Frédéric Le Guen-Geffroy – Club TP 90 (Paris) – World Champion Pâté-Croûte 2023
– Chikara Yoshitomi – L’Ambroisie*** (Paris) – World Champion Pâté-Croûte 2017
– Jérémy Delore – La Ferme du Poulet (Villefranche s/Saône) – World Champion Pâté-Croûte 2016
– Jean-François Malle – La Rotonde** (Charbonnières-les Bains) – World Champion Pâté-Croûte 2013
– Yohan Lastre – La Tour d’Argent * (Paris) – World Champion Pâté-Croûte 2012
– Eric Métivier – La Maison Lenôtre (Paris) – World Champion Pâté-Croûte 2010
– Florian Oriol – Le Restaurant Daniel et Denise (Lyon) – World Champion Pâté-Croûte 2009
Photos from the 2024 final
The 2024 semi-final in Paris
Audrey Merle, Arnaud Bernollin, Gilles Demange and Christophe Marguin are pleased to announce that the French, Benelux and Swiss selection rounds for the 15th World Pâté-Croûte Championship took place in Paris. Fabrice Desvignes, Head Chef at the Elysée Palace, MOF Cuisinier and Bocuse d’Or, was Chairman of the jury.
Thursday 14 November 2024
Location: Hôtel Bristol – 112, rue du Faubourg Saint-Honoré – 75008 Paris
16:30 Welcome by members of the Jury
17:00 to 18:45 Tasting and grading of the slices by the jury
Welcome by guests – Tasting
19:15 Proclamation of results and cocktail reception.
In the France, Benelux & Switzerland selection round, 7 of the 20 candidates selected on the basis of a blind file were chosen to take part in the Final (having joined the 8 other candidates previously selected during the selection rounds around the world):
– Charles DROUIN – Café Seguin – Boulogne-Billancourt (92)
– Laëtitia VISSE – La femme du boucher – Marseille (France)
– Jérémie CRAUSER – Maison Crauser et Bello – Lyon (France)
– Kenji TAKENOSHITA – La Pyramide** – Patrick Henriroux – Vienne (38)
– Laurent BOUILLOUD – Au vieux moulin – Le Versoud (38)
– Mathieu FRESNEDA – La fabrique du chef – Peypin (13)
– Maxime SZCZEPANIAK – Mandibule – Alixan (26)
– Cédric MAZILLER – La Conserverie – Belle Ile en mer (France)
– Paul DI GIANDOMENICO – Viande Viande – Paris (France)
– Cédric VAUJANY – Maison Baraban – Villeurbanne (France)
– Thomas LEVY – Les 3 Dômes – Hotel Sofitel Lyon
– Baptiste PIGNOL – Maison Pignol – Lyon
– Jonathan DUDEK – Charcuterie Arnaud Nicolas – Paris
– Mickaël FEVAL – Olivia et Mickaël Feval, entre nous – Bouc bel Air (13)
– Eddy CARRÉ – Restaurant 1893 – Lausanne – Switzerland
– Damien RAYMOND – Traiteur Daniel Gobet – Segny (01)
– Gary CHOPINEZ – Croûte by Gavroch – Dignoville (88)
– Emeline AUBRY – In Pâté Croûte We Crust – Charencey (61)
– Olivier NICOLAU – Restaurant Arraditz – Lescar (64)
– Alexandre BRASSET – Alexperience – Combloux (74)
They were judged by a panel chaired by Fabrice Desvignes, Head Chef at the Elysée Palace, MOF Cuisinier and Bocuse d’Or winner, and comprising :
– Vincent GUERLAIS – Pastry chef – President of Relais Dessert
– Arnaud LAHRER – Best Pastry Chef in France
– Frédéric LE GUEN GEFFROY – Head Chef – CLUB90 – World Pâté-Croûte Champion 2023
– Loïc BALLET – Food journalist
– Melissa DJABOURIAN-DELAHAYE – Maison DELAHAYE – President of Charcutiers de Paris
– Vincent FERNIOT – Food journalist
– Delphine PLISSON – Founder Maison Plisson
– Arnaud FAYE – Best Craftsman of France chef – Epicure**** (France)
– Thomas BOULLAULT – Head Chef – L’Arome* restaurant
– Eric BRIFFARD – Meilleur Ouvrier de France – Executive Chef Le Cordon Bleu
– Gérard BESSON – Meilleur Ouvrier de France Cuisine
– Pierre SANG – Head Chef – Restaurants Pierre Sang
– Jean-Pierre BIFFI – Head Chef Potel & Chabot
– Marie SORIA – Head Chef Potel & Chabot
– David BIZET – Head Chef – L’Oiseau blanc** – Restaurants Hôtel Peninsula
They tasted the different slices and scored blind, under the supervision of a bailiff. The 7 candidates who won their ticket to the final went on to compete against the 8 other champions chosen during the selection rounds held around the world:
Asia Selection
Taiki Mano Les Saisons de l’Imperial Hôtel – Tokyo
Seigo Ishimoto Restaurant Le Cœur – Kobe
South America selection
Victor Hugo Velázquez / Sept Cinq 75 Francia from Club France, Mexico City
Sweden selection
Amanda Ledel / Restaurant Voisine
Denmark selection
Karen Bech / Restaurant Maison
United Kingdom selection
Matt HILL / Savoy Grill by Gordon Ramsay – Savoy hotel – London
Monaco & Southern Europe selection
Simon Ganache / Yacht Club – Monaco
North America selection
Thomas Joly – Boulangerie Le Toledo – Montréal
