On October 27, 2026, Kaysersberg in Alsace will welcome the second edition of the Championnat du Monde de la Tourte de Gibier – Le Meilleur Pithiviers, bringing together eight chefs from France, the United States, Japan and Switzerland.
Following its inaugural edition, the competition returns with an international line-up, a jury bringing together some of the leading figures in French gastronomy and a shared ambition: to celebrate one of the most demanding preparations in the French culinary repertoire. Behind the familiar shape of a golden pastry lies a discipline where charcuterie, cuisine and pastry-making must come together with absolute precision.
The championship was founded by three Meilleurs Ouvriers de France: Olivier Nasti, chef of the two-Michelin-starred Le Chambard in Kaysersberg; Éric Briffard, Executive Chef Director at Le Cordon Bleu; and Fabien Pairon, a specialist in charcuterie and catering who now works in Switzerland. Their common interest in Tourte de Gibier, technique and culinary transmission gave rise to a competition dedicated entirely to the savoury pithiviers. For its second edition, Michel Roth, Meilleur Ouvrier de France and winner of the Bocuse d’Or 1991, will serve as honorary president of the jury.
Originally associated with the town of Pithiviers in the Loiret department, the preparation is widely known in its sweet version, traditionally filled with almond cream. Its savoury interpretation, belongs to another culinary tradition. Beneath the puff pastry, the filling must retain its structure, flavour and moisture through cooking, while the pastry itself must rise evenly, develop its characteristic layers and remain crispy. The result is judged as a whole, from the first impression of the crust to the balance of the meat, seasoning and textures. It is a preparation that leaves little room for approximation, and one in which the quality of the final slice reveals much of the work that preceded it.
This year, candidates may present a Tourte de Gibier made with feathered game, including pheasant, wild duck, partridge or grouse; one based on furred game, such as venison, hare or wild boar; or a combination of the two. Each approach brings different questions of texture, cooking and flavour. The challenge is not simply to assemble a technically accomplished pie, but to give it a coherent culinary identity. That is perhaps where the pithiviers becomes particularly interesting today. Although deeply rooted in French gastronomic heritage, it continues to offer chefs considerable freedom in the way they interpret ingredients, structure and seasoning.
The eight finalists of the 2026 World Game Pie Championship
Selected following the review of applications on September 14, the eight finalists represent restaurants and culinary backgrounds across four countries:
● Brice Goeuriot – Chef-owner, Nuance, Bayonne, France
● Nicolas Delaroque – Chef-owner, Maison Nico, San Francisco, United States
● Louis Renier – Sous-chef, La Chèvre d’Or, Èze, France
● Florent Peresse – Sous-chef, Les Prés d’Eugénie, Eugénie-les-Bains, France
● Gilles Leininger – Chef-owner, Le Jardin Secret, La Wantzenau, France
● Go Ishii – Chef-owner, Monolith, Aoyama, Japan
● Maxence Fouchard – Demi-chef de partie, La Côte Saint-Jacques, Joigny, France
● Romain Desvenain – Chef and owner-manager, Bistrot du Lion d’Or, Switzerland
The diversity of the finalists reflects the growing international interest in French preparations in pastry crust. From Japanese gastronomy to American interpretations of French charcuterie, the competition brings together chefs working in different culinary environments, yet confronting the same technical demands. Their approaches may differ, but each will be judged on the execution and balance of a preparation whose apparent simplicity conceals considerable complexity.
The tasting jury will be chaired in an honorary capacity by Michel Roth, alongside Éric Frechon, Christophe Bacquié, Bernard Leprince, Romuald Fassenet and Fabrice Desvignes, all Meilleurs Ouvriers de France. They will be joined by Pierre Résimont, chef of the two-Michelin-starred L’Eau Vive in Belgium; Nicolas Stamm-Corby, chef of La Fourchette des Ducs in Obernai; David Bizet, Executive Chef of The Peninsula Paris and winner of the 2016 Lièvre à la Royale Championship; Thibault Gonzales, World Pâté-Croûte Champion 2025; and Sébastien Guérin, winner of the inaugural World Game Pie Championship.
The panel will also include gastronomic journalists and specialists Hugo de Saint Phalle, Vincent Ferniot, Marc Esquerre and Knut Schwander, alongside Christelle Lorho, Meilleur Ouvrier de France in cheesemaking.
A separate kitchen jury will examine the technical execution of the candidates’ preparations. It will bring together Bruno Doucet, Camille Lesecq, Arnaud Nicolas, Guy Krenzer, Jérôme Jaegle and Laurent Arbeit. This dual evaluation will allow the competition to consider both the finished dish and the precision of the work behind it, from the handling of the pastry to the preparation and cooking of the game.
The winner will receive €5,000, while second and third place will be awarded €2,500 and €1,500 respectively, together with official trophies and partner prizes.