{"id":37142,"date":"2025-12-03T16:56:25","date_gmt":"2025-12-03T15:56:25","guid":{"rendered":"https:\/\/magazine.luxus-plus.com\/?p=37142"},"modified":"2026-03-06T13:41:01","modified_gmt":"2026-03-06T12:41:01","slug":"thibault-gonzales-crowned-world-champion-of-pate-en-croute","status":"publish","type":"post","link":"https:\/\/magazine.luxus-plus.com\/en\/thibault-gonzales-crowned-world-champion-of-pate-en-croute\/","title":{"rendered":"Thibault Gonzales crowned world champion of p\u00e2t\u00e9 en cro\u00fbte"},"content":{"rendered":"

Cocorico! The world champion of p\u00e2t\u00e9 en cro\u00fbte is French. Thibault Gonzales won the supreme title on December 1st, surpassing the Japanese competitors who had ruled the competition for five years.<\/p>\n

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Born in 2009 from a challenge between friends, the p\u00e2t\u00e9 en cro\u00fbte competition has gained recognition year after year. Long neglected by cooks and overshadowed by uninspiring industrial production, this dish has regained its former prestige. And for good reason. Once perceived by some as a hearty but inelegant starter, this dish requires delicate and perfectly mastered preparation. Today, it is back in the spotlight, between high-end caterers and renowned chefs who dare to take on this specialty that is far more complicated to make than it seems. And indeed an international competition was needed to honor the best p\u00e2t\u00e9 en cro\u00fbte on the planet.<\/strong><\/p>\n

For 16 years now, the competition has attracted great Houses, chefs, and the most prestigious charcutiers from around the world. An exceptional jury, composed of emblematic figures of gastronomy, is assembled to evaluate them. For the 2025 edition, the competition was chaired by Franck Giovannini of the Restaurant de l\u2019H\u00f4tel de Ville*** in Crissier (Switzerland), and the jury included, among others, Meilleurs Ouvriers de France: Fabien Pairon (MOF Charcutier), Christophe Roure (MOF Chef), Joseph Viola (MOF Chef), Mathieu Viannay (MOF Chef), Gilles Reinhardt (MOF Chef), Michel Roth (MOF Chef), as well as gastronomic personalities: Yvonne Christenssen, owner of G\u00e9ranium***, Melissa Djabourian, President of the Charcutiers of Greater Paris and working at Maison Delaye, and the journalist Vincent Ferniot.<\/p>\n

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Jodi Hinds<\/figcaption><\/figure>\n

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The leading competition in the culinary world honors a French chef<\/h3>\n

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Thibault Gonzales impressed the audience on December 1st<\/strong>, 2025 by winning the famous competition. This 42-year-old artisan butcher-charcutier becomes World Champion of p\u00e2t\u00e9 en cro\u00fbte. The Frenchman distinguished himself with a precise, delicate creation, balanced in flavors and cooking. Entitled P\u00e2t\u00e9-Cro\u00fbte fa\u00e7on Vannier, his creation combines Kintoa pork, free-range duck, and a stuffing made of Basque pork belly, duck breast, Landes duck foie gras, and veal sweetbreads.<\/p>\n

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Jodi Hinds<\/figcaption><\/figure>\n

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\u201cThis represents months of work and many sleepless nights. I worked and trained relentlessly to concoct a p\u00e2t\u00e9 en cro\u00fbte balanced in textures and flavors, with crunch and tenderness\u2026 and above all with high-quality products. Nothing was left to chan<\/em>ce; I rethought my recipe tirelessly until I achieved the one that satisfied me the most,\u201d<\/em> says Thibault Gonzales.<\/p>\n

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Jodi Hinds<\/figcaption><\/figure>\n

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A tricolor pride, given the Japanese domination of the past five years. In 2024, 2022, 2021, and 2019, Japanese artisans and chefs had won the competition, leaving the French behind. Only Fr\u00e9d\u00e9ric Le Guen-Geffroy of Club TP 90 had managed to put a halt to this supremacy in 2023.<\/p>\n

A double win for Thibault Gonzales<\/h3>\n

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Thibault Gonzales even achieved the feat of making it a double victory, also winning the Mumm Prize of the P\u00e2t\u00e9-Cro\u00fbte Brotherhood. A first in the history of the competition. The title of vice-champion also went to a Frenchman, Jonathan Dudek of charcuterie Arnaud Nicolas, already proclaimed French Champion of P\u00e2t\u00e9 en Cro\u00fbte during the first French Championship, which took place in Paris on November 5th, 2025. The bronze medal was awarded to Seigo Ishimoto of the restaurant Le Coeur in Chiba, Japan.<\/p>\n

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Jodi Hinds<\/figcaption><\/figure>\n

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Other distinctions: the Elegance Prize was awarded to Nicolas Delaroque, representing Maison Nico in San Francisco; the Terroirs Prize went to Sho Ito of the restaurant Dominique Bouchet in Tokyo; and the Best Hope Prize highlighted Arthur Dehaine of the Daniel Boulud Group in New York.<\/p>\n

Read also : Truffle Season is Open! Where to Savor the Best Dishes in Paris?<\/span><\/a><\/p>\n

Featured photo : Jodi Hinds<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Cocorico! The world champion of p\u00e2t\u00e9 en cro\u00fbte is French. Thibault Gonzales won the supreme title on December 1st, surpassing the Japanese competitors who had ruled the competition for five years.<\/p>\n","protected":false},"author":552,"featured_media":37141,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"%%post_title%% %%sep%% %%sitetitle%%","_seopress_titles_desc":"Cocorico! The world champion of p\u00e2t\u00e9 en cro\u00fbte is French. Thibault Gonzales won the supreme title on December 1st, surpassing the Japanese competitors who had ruled the competition for five years.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"none","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"both","_seopress_redirections_param":"","_seopress_redirections_type":301,"_seopress_analysis_target_kw":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[17,646],"tags":[560,767,122,199],"class_list":["post-37142","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-society","tag-france-en","tag-gastronomie-en","tag-luxus-magazine-en","tag-portrait-en"],"_links":{"self":[{"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/posts\/37142","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/users\/552"}],"replies":[{"embeddable":true,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/comments?post=37142"}],"version-history":[{"count":0,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/posts\/37142\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/media\/37141"}],"wp:attachment":[{"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/media?parent=37142"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/categories?post=37142"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/tags?post=37142"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}