A renewed focus on classic French culinary techniques was on display this week as Sébastien Guerin,chef at teh Élysée Palace,was crowned the worldS first champion of game pie – a pithivier – at an inaugural competition held in Alsace. The event, founded by a trio of esteemed Meilleurs Ouvriers de France, drew eight finalists vying for the title and aimed to elevate the art of game cookery and conventional pastry. Full results and photographic coverage of the November 18th championship are included below.
Sébastien Guerin, chef at the Élysée Palace, has been crowned the world’s first champion of game pie, taking the title of best pithivier in 2025. The win is a significant moment for traditional French cuisine, showcasing a renewed appreciation for classic culinary techniques.
PODIUM
2nd Camille Delcroix: Restaurant Bacôve
3rd Jérémie Crauser: Charcutier at Maison Crauser Bello
The awards ceremony took place on November 18, 2025, at the Château de la Confrérie Saint-Étienne in Alsace, before an audience of 150 guests.
Founded by three Meilleurs Ouvriers de France – Éric Briffard, Fabien Pairon, and Olivier Nasti – the championship was held in the kitchens of Chambard in Kaysersberg and drew eight finalists. Competitors were given four hours to create two pies: one full pie with an autumnal filling and its accompanying sauce, and a sliced pie plated for tasting and presentation.
Whether feathered, furred, or a combination, all game options were allowed, provided the pastry demonstrated masterful cooking, a delicate filling, and a beautifully puffed pithivier crust. This iconic French dish demands technical skill, precision, and an artistic presentation.
The inaugural competition has been widely praised for celebrating game, local ingredients, and culinary history. It honors a cuisine rooted in emotion and craftsmanship, elevating skill to an art form and reviving a valuable culinary heritage. Ultimately, it restores the game pie to its rightful place in the pantheon of gastronomy.
VIDEO and photo coverage to follow.
By Sandrine Kauffer
The Finalists
Gaël Desmis; Charcutier Traiteur at André Desmis Traiteur
Jérémie Crauser: Charcutier at Maison Crauser Bello
Julien Lucas: La Villa de Camille et Julien in Luxembourg
Sébastien Guerin: Chef at the Élysée Palace
Victor Lamyquique: Le Prieuré in Megève
Enzo Viola: Daniel et Denise
Ahmed Boulalam: Executive Chef at La Mamounia
Camille Delcroix: Restaurant Bacôve
