4th edition of the World Pâté Croûte Championship.

Crust or bust.

The Pâté Croûte World Championship has finally lived up to its international claim by including this American (dual French/US citizenship), a Swiss and Belgian.  A detailed recipe and photographs of a “Squab, Gin-Soaked Currant and Marcona Almond” were submitted and reviewed with others, all names removed, just as any food competition should mandate.  Then a phone call was received, though I did not answer it.  A message was left informing me that I had been selected.  I listened to it and then felt something I haven’t felt before.  Far out.

Skin to win?

All pâtés will be tasted blindly thereupon ensuring that substance trumps style, photogenic tattoos and irritating congeniality generally associated with State-side cooking gameshows. I will be assembling my pâtés (3 total) in Washington, DC and flying with them to Paris, then on to Maion Chapoutier at Tain L’Hermitage on December 3rd.  I will be competing against 7 Michelin stars and well seasoned, ahem, culinary competitors.  I am a long shot dark (meat) horse but it is an absolute honor and pleasure to take part in a celebration of practice, theory, artistry, passion, discipline and technique.  MOF judges and I am guaranteed a free apron afterwards.  I’d prefer a T-shirt, but whatevs.  I’ll take what I can get.  Congratulations to my fellow competitors.

2009 CMPC

2010 CMPC

2011 CMPC