Édition 2025
The 16th edition of the World Championship in 2025
For more than 15 years, it’s been thrilling taste buds, stirring traditions and showcasing a dish that’s as gourmet as it is emblematic.
The World Pâté-Croûte Championship is much more than a competition: it’s a celebration of excellence, a tribute to a dish that is technical, refined and deeply rooted in our heritage. It is uniquely capable of bringing together chefs, pastry chefs, butchers, caterers, bakers and restaurateurs.
In 2025, the event returns with an even more ambitious edition and a high-level international dimension. The Chairman of the Jury for the Final will be Franck Giovannini, Restaurant de l’Hôtel de Ville*** in Crissier, Switzerland. Candidates from the four corners of the world have been working tirelessly for months: repeated trials, meticulous adjustments, the quest for perfection… to present their masterpiece to an exceptional jury made up of MOFs, Michelin-starred chefs and leading figures in the world of gastronomy. Their sole objective: to win the ultimate title of Pâté-Croûte World Champion.
Selections in 2025
The 2025 Final
The 16 selected to compete in the final for the 2025 World Championship
Sélection Suisse / Allemagne / Lichtenstein : 1er M. Xavier BATS, TRAITEUR ORDANAIS SA à Lausanne
Sélection Americas : 1er M. Victor Hugo VELÁZQUEZ, CLUB FRANCE DE MEXICO à Mexico City
Sélection Canada / USA : 2e M. Nicolas DELAROQUE, MAISON NICO à San Francisco,
Sélection Canada / USA : 1er M. Arthur DEHAINE, THE DINEX GROUPE – DANIEL BOULUD à New-York
Sélection Monaco : 1er M. Kota SUZUKI, LE GRILL* – Hôtel de Paris Monte-Carlo à Monaco
Sélection UK / Irlande : 1er M. Maciej PISAREK, THE SAVOY LONDON à Londres
Championnat du Japon : CHAMPION DU JAPON M. Sho ITO, DOMINIQUE BOUCHET -TOKYO à Tokyo
Championnat du Japon : 2e M. Seigo ISHIMOTO, RESTAURANT LE CŒUR à Chiba
Sélection Scandinavie : 1er M. Antoine CUISSARD, MARCHAL* à Copenhage
Championnat de France : CHAMPION DE FRANCE M. Jonathan DUDEK, CHARCUTERIE ARNAUD NICOLAS à Paris
Championnat de France : 2e M Cédric MAZILLER , LA CONSERVERIE DE BELLE ISLE EN MER à Le Palais – Belle-Île-en Mer
Championnat de France : 3e & Prix de la Confrérie Mme Emeline AUBRY, IN PÂTÉ CROÛTE WE CRUST à Saint-Maurice-Lès-Charencey
Championnat de France : M Thibault GONZALES, L’ESPACE GOURMAND à Thuir
Championnat de France : M Mathieu FRESNEDA, LA FABRIQUE DU CHEF à Peypin
Championnat de France : M Clement DESTREBECQ, BOUCHON TUPIN à Lyon
Championnat de France : M Paul DI GIANDOMENICO, DENTS DE LOUPS à Paris
Submit your application for 2025
Applications are now closed for this edition.
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 selection for which you would like to compete. All entries are final.
You can apply directly online. The application form will ask you for all the necessary personal and professional information. Then you can name and detail your recipe and attach some photos. Don’t forget to choose at the beginning of the form for which selection you want to compete.