No longer say "pie" but "pie".
“It's the tradition, in Lyon, we pronounce it like that and we don't want to change.
It's like pain au chocolat and chocolatine”, jokes Christophe Marguin, one of the organizers of the World Championship of pâté-crust and president of the Lyon Toques Blanches.
The 13th edition of this competition was held this Monday, December 5 in Lyon.
Part of a joke between chefs, it now welcomes candidates of all nationalities and has become a benchmark for promoting this renowned culinary tradition that is difficult to execute.
“For many years, it's a product that we haven't worked on.
It is a very technical product.
So you have to train, you have to transmit.
It's important to show how it's done, to explain that the meat must marinate.
Making the jelly, cooking the dough… A lot of things go into the final result,” explains Christophe Marguin.
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For the third consecutive year, a Japanese chef has distinguished himself.
Chef Ryutaro Shiomi lifted the world champion pie cup to the applause of the thirteen other participants and the members of the jury.
“The enthusiasm comes quite simply from the fact that the Japanese are perfectionists, love the quality of work and are lovers of French cuisine and the product.
I think Japan today has fallen in love with pâté-crust”, deciphers Christophe Paucod, Michelin-starred chef based in Tokyo and member of the jury.