French Championship
On 3 November 2026, in the heart of L’Espace Voyage at La Samaritaine in Paris, the latest edition of the French Pâté-Croûte Championship will take place.
Following a historic inaugural event in 2025, which formalised the transformation of the former France, Benelux and Switzerland selection into a fully-fledged French Championship, the event returns to celebrate another day of excellence in pâté-croûte.
At the end of this competition, the best contestants will qualify for the World Pâté-Croûte Championship Final, and a new French Champion will be crowned.
Key Figures 2025
Candidatures envoyées
+
0
Candidats présélectionnés
0
Finalistes retenus
0
Lauréats qualifiés
0
1ère édition & Palmarès
Le 5 novembre 2025, l’Espace Voyage de La Samaritaine à Paris a accueilli la première édition du Championnat de France de Pâté-Croûte. 21 finalistes d’exception se sont affrontés devant un jury prestigieux pour entrer dans l’histoire.
Au terme de la délibération, Jonathan Dudek a été couronné premier Champion de France. Il mène les 7 lauréats qui se sont qualifiés pour la Finale du Championnat du Monde de Pâté-Croûte. Découvrez le palmarès officiel de cette édition fondatrice.
Prix Spécial
CHAMPION DE FRANCE 2025
Les 6 autres lauréats qualifiés pour la Finale Mondiale
Call for applications & How it works
Essential Rules
- Only one candidate is allowed per establishment.
- A candidate may participate in only one selection (French or International).
- The recipe and shape of the pâté-croûte are considered final once the application has been validated.
- Any publication of a photo of the pâté-croûte online before the World Final will result in immediate disqualification.
Given the success of the championship, we kindly ask you to inform us of your intention to participate by registering via the dedicated link. This will allow us to ensure your application is properly received and to send you updated information.
Calendar & Key Stages
From selection to consecration, here is the detailed journey of the 2026 edition.
Step 1: The selection process for the French Pâté-Croûte Championship
- Applications will be accepted from 10 June until midnight on 2 October 2026.
- Selection of 40 candidates based on their applications to be announced on 7 October 2026.
- The 40 candidates selected on the basis of their applications must send 14 portions via Chronofresh (date and location to be confirmed).
- Selection of the 18 best pâtés based on tasting to be announced on 14 October 2026
Stage 2: The French Championship – 3 November – Paris
The 18 shortlisted candidates, the winner of Toquicimes 2026 and the 2026 French Charcuterie Championship, will compete in person during a tasting session judged by the jury members to select the 7 candidates
The French Champion and the six other top candidates who will go on to the final.
Step 3: The World Championship – Final on 30 November – Lyon
The 15 finalists (the 7 French finalists and the 8 international finalists) will compete in the final of the World Pâté-Croûte Championship on 30 November in Lyon at La Sucrière for the title of 2026 World Pâté-Croûte Champion.
Grande finale à Lyon -
- 1ᵉʳ décembre 2025 : La grande finale du Championnat du Monde à La Sucrière, Lyon. Les 15 finalistes (7 issus du Championnat de France + 8 des sélections Monde) seront départagés par un jury d’exception.
Jury & Présidence
Pour décerner un titre aussi prestigieux, le Championnat de France s’est entouré d’un jury d’exception. Il est composé de chefs étoilés, de Meilleurs Ouvriers de France et de personnalités reconnues de la gastronomie. Leur expérience et leur impartialité garantiront un verdict juste et incontesté.
Président du Jury
Les membres du Jury
David BAROCHE
Chef Cuisinier, Brasserie Baroche, Paris
Arnaud BERNOLLIN
Co-fondateur du Championnat du Monde de
Pâté-Croûte
Stéphane DUVAL
MOF Charcutier-Traiteur, Chef-Formateur à
l'École des Arts Culinaires Lenôtre, Paris
Frédéric BERTHOD
Chef Cuisinier, 33 Cité, Lyon
Thomas BOULLAULT
Chef Cuisinier, L'Arôme, Paris*
Olivier GINON
Président, GL events
Eric BRIFFARF
MOF Cuisinier, Chef Exécutif & Directeur des
Arts Culinaires, Le Cordon Bleu, Paris
Boris CAMPANELLA
Chef Exécutif, Hôtel de Crillon, Paris
Laurent GUEZ
Journaliste Gastronomique
Amandine CHAIGNOT
Cheffe Cuisinière, Pouliche, Paris
Michel CHAPOUTIER
Président, Maison M. Chapoutier
Vincent FERNIOT
Journaliste Gastronomique
Thierry CHARRIER
Chef des Cuisines au Ministère des Affaires
Étrangères et du Développement International
Frédéric CÔTE
Chef Cuisinier, Au Colombier, Anse
Vincent GUERLAIS
Hugo De SAINT PHALE Journaliste Gastronomique
Hugo De SAINT PHALE
Journaliste Gastronomique
Pierre HERMÉ
Chef Pâtissier & Chocolatier, Maison
Pierre Hermé, Paris
Mélissa DJABOURIAN
Présidente des Charcutiers du Grand Paris,
Maison Delaye, Paris
Arnaud LARHER
MOF Pâtissier, Artisan Pâtissier-Chocolatier,
Maison Arnaud Larher, Paris
Périco LÉGASSE
Journaliste Gastronomique
Frédéric LE GUEN-GEFFROY
Chef Cuisinier, Champion du Monde de
Pâté-Croûte 2023
Bernard LEPRINCE
MOF Cuisinier, Conseiller Culinaire R&D,
Leprince & Compagnie, Paris
Edoardo MENNA
Chef Cuisinier, Finestra, Bonifacio*
Photo Gallery
Immerse yourself in the atmosphere of the French Pâté-Croûte Championship . Relive the highlights of the competition, from behind the scenes to the tasting of the creations, through our official photo gallery.
Partners
The first edition of the French Pâté-Croûte Championship would not have been possible without the support of our partners. They share our values of excellence, transmission, and the defense of gastronomic heritage. We warmly thank them for their trust and commitment.
Sponsor of the 2025 Edition
Major Partners
FAQ
The competition is open to professionals in the culinary trades (chefs, charcutiers, caterers, etc.) with at least 5 years of experience and an active business registration (SIRET). Home-based chefs and teachers are not eligible.
Your participation is confirmed only upon receipt of a postal acknowledgment, a digital confirmation (for online submissions), or a physical receipt (for in-person submissions).
No. The recipe and shape of the pâté-croûte are considered final once the application has been validated.
NO. Any photo of the competing pâté-croûte published online before the World Championship Final (December 1, 2025) will result in the candidate’s immediate and irrevocable disqualification.
Yes. If you are among the 40 candidates selected based on your application, sending 6 slices is mandatory for the tasting selection. The shipment must be made using a refrigerated transport service such as Chronofresh.
Yes, the calendar has been updated. The official and final dates are those displayed in the #calendar section of this website.