Yvonne Seier Christensen Professional Curriculum Vitae

And the Winner is… World Pâté-Croûte Championship 2023, Lyon France

I was first invited to be a judge on the jury to determine the Pâté-Croûte Champion of the World in 2021.
After completing my diploma at Institute Paul Bocuse, I became familiar with the city of Lyon, known as the gastronomical center of France.

As an oenologist and winemaker, it is a positive learning curve to be a judge on a food panel where I had to prepare my taste buds to do this honor justice. I am pleased to be able to use my skills.

I can give you my insider’s view of the competition, you’ll have to taste pâté en croûte in person to understand why this competition is important. 

Chef Frederic Le Guen Geoffroy was voted 2023 winner and world champion out of 17 pâté en croûte chefs participating in this years competition.

Champion 2023 – Frederic Le Guen Geoffroy

The judges and jury panel consisted of Michelin-starred chefs, Meilleurs Ouvriers de France, Gastronomy personalities, specialist chefs, gourmands, Sommelier & Vignerons , journalists and food critics, sensory science specialists and a group of food experts from the global world of gastronomy under the chairmanship of Pierre Hermé.

This important gastronomy event was hosted by Pâté-en Croûte competition founders:  Christophe MARGUIN, Arnaud Bernollin , Audrey Merle and Gilles Demange.

A big thanks to Pâté en Croûte Conferie and our Chairman Pierre Herme.

I was thrilled to be invited for my third year in a row.

As a female winemaker producing exquisite champagnes served in the best restaurants around the world, I work hard to produce the best version of my product and myself.  Naturally, I expect the best from others and look up to those who share my work ethic and high standards. This is one of the reasons I enjoy this competition–high stakes and standards!

The chefs are renown and come from all over the world, working on high level pastry crust with a filling of cold cuts and a selection of meats.  The chefs ingredient choices must meet the requirement of a well balanced of Pâté en Croûte pie filled with the correct amount of jelly, taste and texture counts, and the inner pastry also must meet the consistency of a well cooked crust judged for visual, texture, and of course taste. 

This dish is served cold and presented as a single slice cut from a traditional rectangle form whole pie , usually the outer pie crust is highly decorated pastry tops and sides some even are admirable ornaments.

It was a delight to taste these magnificent articulated slices of Pâté-Croûte in the competition, and to be joined by such a distinguished panel of judges was an honor. We look at  the appearance of the full pie, how it’s cooked,  the textures, consistency, structure, layers, choice of meats and jelly, and how it’s distributed around the pie.

Next time you go out for dinner see if Patè en Croûte is on the menu, I would love to be updated with a small picture and your personal comments.

Keep watching this space, soon to announce a Danish version of this competition.

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