Japan has once again emerged victorious at the World Pâté en Croûte Championship, marking the 15th edition of the prestigious tournament held in the gastronomic heart of France, Lyon.
Taiki Mano, a culinary maestro from Tokyo's Imperial Hotel's Les Saisons restaurant, clinched the top honor for his exquisite pâté en croûte adorned with gold leaf and infused with a tantalizing blend of duck, foie gras, pork, sweetbread, and green pepper.
In a close second, Seigo Ishimoto, a Japanese chef from Kobe's Le Coeur restaurant, impressed the judges with his yuzu-flavored autumn pâté, featuring chicken liver, foie gras, and black trumpet mushrooms.
While the French hosts managed to secure five out of the six other prizes, missing out on the top spot was a significant setback for a nation that holds the dish as a culinary cornerstone.
Remarkably, Japanese chefs have now won four out of the past five World Pâté en Croûte Championships. Last year, French chef Frédéric Le Guen-Geffroy from Club TP90 in Paris broke the streak with his winning creation of free-range pork, Muscovy duck, chanterelles, and a delicate chicken and pistachio stuffing.
Before that, Japanese chef Ryutaro Shiomi claimed the 2022 championship, with jury member Christoph Paucod noting, "The Japanese are perfectionists who deeply appreciate the quality of their work and the essence of French cuisine. Japan has truly embraced the pie."
Pâté en Croûte, a meat-filled pastry with a rich history in France, originated in the Middle Ages as a means to preserve meat. It wasn't until the Renaissance that the crust became edible, evolving into the elaborate and flavorful dishes we know today, often served at royal banquets.
The World Pâté en Croûte Championship was established in 2009 to honor this centuries-old French culinary tradition. For a decade, France proudly held the top spot until Belgium took the lead in 2015.
Reflecting on the latest results, France 3 noted that "the French are disappointed but remain good sports." Olivier Nicolau, a chef from Arraditz restaurant in southern France, who was awarded the 'elegance prize,' acknowledged, "This is my fourth final, and each time, a Japanese chef has won. They are truly exceptional."
For fellow French finalist Baptiste Pignol, the competition has only fueled his determination for a comeback: "Pâté croûte is a meticulous craft. We were there to enjoy the experience and learn. We'll return stronger next year."
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