The competition had started on the social networks of the Collectors and Pâté en croûte France. From the 58 candidates, 5 finalists competed for the trophy in front of a jury of experts, during this first edition of the Best Amateur Pie Contest. Cooking and seasoning of the meats, cooking of the pastry, taste of the jelly, aesthetics of the whole, each criterion was carefully noted.
Victor Guillemot and Léo Poiri won first place with their creation “Croûte”: farmhouse pork from the Perche region, duck breast from the southwest, poultry liver gratin, semi-cooked duck foie gras marinated in Port wine, hazelnuts and roasted pistachios, dried apricots and trumpets of death.
