Earlier this week the American Finale for the World Championship of Pâté-Croûte was held at the Consulate General of France in New York City. Needless to say, if there is pâté, D’Artagnan will be there.
This is the eighth year of the competition, but the first time that the Confrérie du Pâté Croûte has held a finale in the United States. D’Artagnan proudly supported the event, and Ariane Daguin was happy to serve as a judge. Other luminaries of the culinary world tasted pâté after pâté with her, including chefs Jacques Pepin, Andre Soltner, Daniel Boulud, Gabriel Kreuther, Aurelian Dufour, Jean-Louis Dumonet, Nilou Motamed, Elana Arzak, Philippe Bertineau, and Michel Chapoutier.
What is pâté-croûte? It’s only the most complex pâté in the whole of charcuterie, with layers of meat and offal, encased in puff pastry. Often the meat in the center is arrayed in an elaborate pattern, and the pastry can be as well. It’s a tasty canvas on which master charcutiers can show off their skills. Some are almost too gorgeous to eat. Almost.
Our congratulations to all the winners !
1st Prize: Guillaume Ginther of Le Coq Rico (New York City)
He won a chance to compete in the pâté-croûte world finale hosted at Maison M. Chapoutier in Tain l’Hermitage on December 5, 2016, the painting done by artist Laurent Jacquet, who created the piece live at the event.
2nd Prize: Eric Gauthier of Ateliers & Saveurs (Montreal), who won a trip to Montreal, and M. Chapoutier Le Bernardine Chateauneuf-du-Pape, Magnum, and Champagne Duval-Leroy Brut Reserve, Magnum.
3rd Prize: Nicolas Rafa of Le District, who won a Whole Pig from D’Artagnan.
Popular Choice: Jack Logue of Betony went home with wine and bragging rights.
Have you tried pâté-croûte? Tell us about it in the comments, or share pics with us on social media. Tag @dartagnanfoods on Facebook, Instagram or Twitter. We love to talk about food!
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