American chefs will have the opportunity to face off for one of the 12 coveted finalist slots to compete in the finals of the World Championship of Pâté-Croûte since, for the first time,there will be a semifinal on U.S. soil.
The Pâté Croûte American Finale is set to take place Oct. 24 at the Consulate General of France in New York City. Those interested in competing must complete an application form by Sept. 30. As part of the application, chefs must submit a recipe and photos of their pâté-croûte. The only restriction is that the recipe cannot contain truffles, “in order to ensure equity among the contestants,” according to a release.
The winner will be flown out to France for the World Grand Finale in December, hosted by renowned French winery M. Chapoutier in Tain-L’Hermitage. The runner-up wins a culinary weekend in Montreal, and third place gets a selection of fine wines and charcuterie.
“Wine and food are pillars of French culture and pate croute is a quintessential representative of this rich tradition,” said Michel Chapoutier, a founding member of the Confrérie. “We are thrilled to make the World Championship accessible to many more talented American chefs by bringing this semifinal event to New York, and are eager to see and taste their creations.”