On The Frontline Of The Pate-Croute World Championships

Bahn Mi

21 Oct

Text by Sandwich
Photography by ©Charlie Kwai

The specter of industrialized char- cuterie cast its long shadow over the foodstuff we know and love as pâté- croûte. To expand, this is a meat paste that has been spiced and preserved, then presented within a dainty pie crust. A brotherhood was formed in 2009 to place pâté- croûte back under the spotlight it deserves, or at least to remind people that it’s possible to elevate anything to the ranks of haute cuisine by placing it within a competition mechanic. The World Championship of Pâté-Croûte is an

annual event which takes place in Lyon, France, where a host of the most skilled pâté-croûte artisans from across the globe convene to test their mettle in this surprisingly competitive gastronomic field. Sandwich, of course, placed a man on the ground to capture all the thrills and spills of the 2019 stand-off as and when they happened. And a hearty congratulations to Osamu Tsukamoto of the Cerulean Tower Hotel in Tokyo, who romped to victory this year having been runner up in 2017.

*Issue 2: The Banh Mi* is out now!

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Sandwich is a new food culture magazine exploring the often overlooked, but universally beloved culinary creation: the sandwich.

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On The Frontline Of The Pate-Croute World Championships

Bahn Mi

A brotherhood was formed in 2009 to place pâté- croûte back under the spotlight it deserves, or at least to remind people that it’s possible to elevate anything to the ranks of haute cuisine by placing it within a competition mechanic.

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