A Frenchman has received the title of world’s finest pâté en croûte, bringing the title again to the dish’s nation of origin after years of domination from Japanese cooks.
The remaining of the Champion du monde pâté en croûte was held in Lyon on Monday, with south-west France’s Thibault Gonzales taking the prize.
The 42-year-old father of 1 from Thuir in Pyrenees-Orientales received along with his creation of pâté comprised of Basque pork stomach, duck breast, foie gras and veal sweetbreads wrapped in pastry.
Pâté en croûte is a French staple – pressed meat wrapped in short-crust pastry, it’s ubiquitous in supermarkets, charcuteries and market stalls, served both scorching or chilly as a snack or gentle lunch.
But regardless of its French pedigree, Japanese cooks have received the ‘world cup’ 4 occasions within the final 5 years – this 12 months Japanese chef Seigo Ishimoto, who runs a French restaurant in Chiba, got here third along with his venison, wild boar and duck pâté.
Frenchman Jonathan Dudek got here second within the competitors, wherein judges, together with cooks, meals writers and butchers, judged 16 finalists in a blind tasting.
Winner Thibault, with tears in his eyes, described his successful pâté en croûte as “the fruits of two years’ work”.
