One Monte-Carlo became a hub of culinary excellence as the 15th edition of the Monegasque selection for the World Pâté-Croûte Championship took place on Tuesday, October 8. With ten chefs competing for a coveted spot in the final in Lyon, the event drew special attention from the highest ranks, as HSH Prince Albert and HSH Princess Caroline of Hanover were present to witness the culinary showdown.
Organised by the Brotherhood of Pâté-Croûte, the competition featured ten chefs, including five from the prestigious Monte-Carlo Société des Bains de Mer. In front of an elite jury that included the Sovereign, Princess Caroline, and renowned chefs like Jacques Maximin, Christian Garcia, Christophe Cussac, and Guillaume Gomez, the participants showcased their best pâté-croûte creations.
The competition unfolded with calm professionalism but serious intensity. Each pâté-croûte was evaluated meticulously, with the absence of jelly at the center — a key element of the dish — leading to disqualification. Chefs were not only judged on traditional execution but also their creativity, as many infused their pâté-croûte with gastronomic surprises such as pigeon, Colonnata bacon, morels, duck breast, figs, and lime.
After more than two hours of tasting, Prince Albert announced the winner: Simon Ganache from the Yacht Club de Monaco. Visibly moved, Simon revealed that this was his first experience making pâté-croûte, making his victory all the more surprising. He will now represent Monaco in the final in Lyon on December 2, competing against chefs from around the world, including Mexico, the United States, France, Denmark, and Japan.
The day concluded with special honours for Prince Albert, who was made a knight of pâté-croûte, while Princess Caroline received the gold medal of the Toques Blanches Lyonnaises. These distinctions further highlighted the importance of this culinary tradition in both French and Monegasque gastronomy.