International
Japan once again crowned world pie champion
Taiki Mano, Japanese chef at Les Saisons restaurant in Tokyo, is the new world pie champion. Only a Frenchman climbs the podium, in third place.
After Frédéric Le Guen-Geffroy's victory in 2023, France will see its title of world pie champion pass into the hands of Japan in 2024. The competition, whose fifteenth edition took place on Monday December 2 in Lyon, has a new champion in Taiki Mano. This Japanese chef, who works at the Imperial Hotel's Les Saisons restaurant in Tokyo under the direction of Thierry Voisin, won over the jury with an exceptional creation. His pâté en croûte à la feuille d'or, featuring duck, foie gras, pig, sweetbreads and green pepper, was unanimously acclaimed.
A major gastronomic event born in Lyon
Created in 2009 by four Lyon-based gastronomy enthusiasts - Arnaud Bernollin, Audrey Merle, Gilles Demande and Christophe Marguin - the World Pâté Championship has established itself as a major event on the culinary scene. at the time, their initiative was greeted with skepticism and even derision. Fifteen years later, this ancient dish has regained its letters of nobility, thanks in part to this event, which is now attracting international attention.
This year's jury, presided over by chef Stéphanie Le Quellec (La Scène, Paris - 4 toques), included renowned figures from the world of gastronomy, such as Christophe Le Quellec (La Scène, Paris - 4 toques).tions such as Christophe Bacquié and Amandine Chaignot, as well as former winners Frédéric Le Guen-Geffroy and Yohan Lastre, who was crowned winner in 2012.
A podium dominated by Japan
Japan confirms its expertise in the art of pie, also taking second place thanks to Seigo Ishimoto, chef at Le Coeur restaurant in Kobe. His yuzu-scented autumn pâté, featuring chicken liver, foie gras and trumpet shells, also made an impression. Third place went to a Frenchman, Damien Raymond, working for the Daniel Gobet caterer in Divonne-les-Bains.
The championship brings together participants from the four corners of the globe: Europe (France, Denmark, UK), South and North America, as well as several Asian countries. Each pâté is judged according to precise criteria: aesthetics of the whole piece and slices, quality and flavor of the jelly, finesse of the pastry and overall harmony of taste. After a blind tasting of fifteen creations, the jury selected Taiki Mano as the overall winner. This result confirms Japan's rise to prominence in this discipline, while reinforcing the prestige of a competition that highlights culinary expertise the world over.
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