Celebrating the Art of Charcuterie on the World Stage
A masterpiece of traditional French gastronomy, pâté en croûte is one of the most technically demanding and revered dishes in the culinary world. It requires exceptional precision, creativity, and the combined expertise of a cook, a baker, and a charcutier—all in perfect harmony.
Every year, the world’s most skilled chefs gather to compete for the title of World Pâté-Croûte Champion, honouring centuries of craftsmanship through a single, beautifully constructed pie. Inside its golden crust lies a delicate mosaic of ground meats, herbs, vegetables, aspic, and spices—each layer a testament to the chef’s artistry and finesse.
As the official host of the Continental Selection for the Americas, CHEFS CANADA is proud to provide North and South American chefs with a gateway to this prestigious global competition, held in Lyon, France. By spotlighting our charcutiers and championing this culinary tradition, we’re helping to raise the profile of Canadian craftsmanship and elevate our presence in the world of haute charcuterie.
AMERICAS 2025
DATE & LOCATION TO BE ANNOUNCED
An annual event not to be missed! A dozen Chefs from Canada, the United States and South America come together in Montreal to present their finest creations and hope to win the title of champion, allowing one of them to access the grand finale.
2024 THE CONTENDERS
WHAT IS
THE PÂTÉ-CROÛTE WORLD CHAMPIONSHIP?
The Pâté-Croûte World Championship is more than a contest—it’s a revival of one of the most refined, technically demanding, and storied dishes in French gastronomy. What began as a method of preserving meat has become a global celebration of craftsmanship, creativity, and culinary heritage.
Translating literally to “pie in crust,” pâté en croûte is a dish that combines ground or layered meats, herbs, vegetables, and aspic, all encased in an ornate, golden pastry shell. What may seem simple at first glance is in fact a masterclass in culinary technique—requiring a chef to be part butcher, part cook, and part pastry artisan. Each creation is judged not only on taste and texture but also on creativity, craftsmanship, and visual appeal.
Each year in Lyon, France, the world finals gather top chefs and charcutiers to present their interpretation of this heritage dish. Under the discerning eye of a prestigious jury, each pâté is judged on taste, texture, structure, creativity, and visual presentation.
More than a competition, the Pâté-Croûte World Championship is a culinary homage—celebrating the elegance of French tradition while inviting new voices and interpretations from around the globe.
Through the Americas Continental Selection, hosted by CHEFS CANADA, two finalists from across North and South America earn the honour of representing the region on this world stage—advancing not just a dish, but a living, evolving culinary tradition.
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Photo : Augustin Houle
