Louis Renier Wins the 2026 World Game Pies Championship
Louis Renier, sous chef at La Chèvre d’Or in Èze, won the second edition of the World Game Pie Championship, held on October 27 at Le Chambard in Kaysersberg.
A golden crust that conceals precision craftsmanship, artfully prepared fillings, and carefully balanced game flavors: behind the apparent simplicity of a game pie lies a true test of culinary mastery. On October 27, 2026, eight professionals gathered in Alsace to put their skills to the test at the World Game Pie Championship—Le Meilleur Pithiviers. At the conclusion of this second edition, the jury awarded the prize to Louis Renier, sous chef at the restaurant La Chèvre d’Or (4 toques), in Èze, in the Alpes-Maritimes.
Eight contestants faced a challenge requiring the highest precision
This victory rewards the work of a chef who has already made a name for himself on the culinary competition circuit. In 2022, Louis Renier notably took second place at the World Championship for Lièvre à la Royale. Four years later, he has reached a new milestone by triumphing in a discipline that demands both technical rigor and culinary sensitivity. His pie won over the judges with the quality of its execution and the precision of its balance. The delicacy of the puff pastry, the precision of the cooking, and the preparation of the sauce were key factors in setting his dish apart. These elements are crucial to the success of this dish, in which the pastry must highlight the filling without masking its flavors.
Rounding out the podium is Florent Peresse, sous-chef at Les Prés d’Eugénie (4 toques) in the Landes region, who took second place. Nicolas Delaroque, chef at Maison Nico in San Francisco, United States, placed third. Louis Renier receives a prize of 5,000 euros, while the second- and third-place prizes are 2,500 and 1,500 euros, respectively.
A competition organized by three Meilleurs Ouvriers de France
Behind this championship are three professionals united by a shared desire to showcase dishes prepared in pastry crust: Olivier Nasti, chef at Le Chambard, Éric Briffard, and Fabien Pairon. All three are Meilleurs Ouvriers de France, and they conceived this competition to keep demanding techniques alive and encourage their transmission to new generations of chefs. The honorary chairmanship of this second edition was held by Michel Roth, a Meilleur Ouvrier de France and winner of the Bocuse d’Or in 1991.
