Matthieu Wacogne Crowned 2026 French Pâté-Croûte Champion

With its golden crust, meticulously prepared filling, and delicately crafted jelly, the pâté-croûte remains a highly precise art form for the artisan butchers and chefs who dedicate themselves to it. On November 3, Paris hosted another installment of this must-attend event for lovers of traditional charcuterie: the 2026 French Pâté-Croûte Championship. Following the tastings, Matthieu Wacogne emerged victorious and claimed the national title.

A Regular at Competitions

For Matthieu Wacogne, this distinction adds to a career already marked by several awards. As head of Maison Wacogne, a charcuterie and catering business based in Dreux since 2012, he is well acquainted with the demands of competitions. His list of achievements includes the title of French sauerkraut champion in 2016, French white blood sausage champion in 2012, and second place in the French liver pâté championship in 2011. With this latest victory, he adds another prestigious achievement to his career.

Behind him, Romain Spire took second place on the podium, followed by Fabien Pierret, who took third place. Cédric Maziller, Paul Di Giandomenico, Jérémy Pralong, and Antonin Roux round out the list of winners. These seven contestants impressed the judges and have thus qualified for the upcoming World Pâté-Croûte Championship final.

A jury chaired by Chef Kei Kobayashi

To judge the contestants, the organizers appointed Kei Kobayashi as jury president. The chef of the restaurant Kei (4 toques) in Paris offered his expertise for this competition dedicated to one of the great specialties of French charcuterie.

Following this Parisian stage, the focus now shifts to the international competition. On November 30, 2026, all eyes will turn to Lyon and La Sucrière, which will host the grand finale of the World Pâté-Croûte Championship.