Olivier Nasti organizes the first ever World Game Pie Championship

Long relegated to the status of a forgotten recipe, game pie is making a comeback on the gastronomic scene. the initiative of 5-toque chef Olivier Nasti, this new championship aims to restore the nobility of a dish that is at once technical, gourmet and deeply rooted in French culture. inspired by pithiviers - a tourte served to the kings of France since the XIVᵉ century - the competition here focuses on its savory version: crispy puff pastry, melting game meats, and subtle autumnal pairings. more than just a culinary competition, the event is intended to celebrate craftsmanship, know-how and the riches of the terroir.

A unique competition for a traditional dish

Open to all, the championship will take place in two stages. Eight finalists will be selected to take part in the grand final, to be held in the kitchens of the Chambard Relais & Château on November 18.

Each candidate will have to make two pies: one whole, with sauce, and the other cut and dressed. The game, exclusively wild, is left to the participants' free choice among three categories:

• "À la plume": based on pheasant, wild duck, partridge or grouse, for example.
• "Hairy": roe deer, hare, wild boar or wild boar...
• "Feather and hair": a mixture of the two types of meat.

For four hours, the competitors, each assisted by a commis, will be assessed by two juries, one focusing on organization, technique and hygiene, the other on appearance, cooking and balance of flavors.

the prize is a prestigious title, a financial award (up to 5,000 euros) and the engraving of the winner's name in the Chambard kitchens. The awards ceremony will be held on the same day, at a gala event at the Confrérie de Saint-Etienne, in the presence of top French chefs and the gastronomic press.

Three MOFs to put cakes back on the map

the championship is the brainchild of three leading figures in French gastronomy, united by a shared passion for game and traditional cuisine. The founding president is none other than Olivier Nasti, MOF 2007, chef at the head of the Table d'Olivier Nasti (5 toques) and the Winstub du Chambard (2 toques), in Kaysersberg. Every autumn, he already organizes the Festival de la Chasse, an annual event celebrating local Alsatian produce. The creation of the championship is a continuation of his commitment to exceptional products.

at his side is Éric Briffard, MOF 1994, Director of Culinary Arts at Le Cordon Bleu and a great fan of pies. After discovering that pithiviers was much more than the dessert we know today, he made it his signature dish at the Plaza Athénée in 1996, combining partridge, duck, grouse, foie gras and eggplant in a honeyed puff pastry.

Finally, Fabien Pairon, MOF charcutier-traiteur in 2011, completes the trio. Based at the Auberge Communale in Mont-sur-Lausanne, he serves up a cult tourte every autumn. Together, they share the same desire: to rediscover a dish that combines expertise, tradition and generosity.