"A Frenchman has won the title of world's best pâté en croûte, bringing the title back to the dish's country of origin after years of domination from Japanese chefs. The final 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 one from Thuir in Pyrenees-Orientales won with his creation of pâté made from Basque pork belly, 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 is ubiquitous in supermarkets, charcuteries and market stalls, served either hot or cold as a snack or light lunch. But despite its French pedigree, Japanese chefs have won the 'world cup' four times in the last five years - this year Japanese chef Seigo Ishimoto, who runs a French restaurant in Chiba, came third with his venison, wild boar and duck pâté."
Thibault Gonzales from Thuir in Pyrenees-Orientales won the Champion du monde pâté en croûte in Lyon. The 42-year-old won with a pâté featuring Basque pork belly, duck breast, foie gras and veal sweetbreads wrapped in short-crust pastry. Pâté en croûte is a French staple served hot or cold and commonly found in supermarkets, charcuteries and market stalls. Japanese chefs had dominated recent competitions, winning four of the last five world titles, and Japanese chef Seigo Ishimoto placed third this year. Jonathan Dudek finished second after judges conducted a blind tasting of 16 finalists.
Read at The Local France
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