The Lyonnais pate en croute is a farce of pork, poultry, foie gras and sometimes truffle encased in a buttery pastry crust, cut in thick slabs at the counter. Joseph Viola of Daniel et Denise won the world championship with his version in 2009.

Pate en croute in Lyon traces back to the charcutiers of the Renaissance, when the covered pastry casing was the only reliable way to transport cured forcemeat. The world championship, held annually in Lyon, has elevated the craft since 2009. Daniel et Denise won twice, and the event now draws competitors from 20 countries. Lyon's covered market Halles Paul Bocuse sells the winning formula at Boucherie Trolliet year-round, cementing the dish as the city's most articulate charcuterie export.

2 editor picks for Pate en croute in Lyon, ranked by editorial score. All Lyon signature dishes · Pate en croute across every city.