This unique global competition is designed to help preserve a centuries-old, French culinary tradition once at risk of extinction—the artful preparation of Pâté Croûte (literally translated as, pie in crust). Precise recipes and ingredients vary regionally and also differ based on individual wisdom and whimsy but the dish is usually comprised of layers of chopped meat and other fillings (with aspic, almost used as glue) encased in a decorative, puff pastry crust. (Centuries ago, before refrigeration was ubiquitous, the protective crust was used only to preserve the meats inside and wasn’t consumed.)

Writing in the French daily, Le Figaro, journalist Maurice Beaudoin points out the complexity of preparing a high-quality Pâté en Croûte, which requires that chefs not only be a master butcher but also possess formidable skills as pastry chefs and cooks, too.