Charcuterie is essential when speaking on European culinary culture. The classic and crowning example of gastronomy, pâté croûte, or pâté-filled pastry, is one example of charcuterie that requires a chef to be highly skilled and have a strong sense. Participants are invited to the Asia Final to qualify for the World Championship.
Regarding the first screening, we will change it from the photo screening to the tasting screening. The Asia final might be held again this year at the French Ambassador's Residence on Wednesday, October 21st.
Participants are invited to the Asia Final to qualify for the World Championship,
World Champion of Pâté-croûte 2019 - Osamu TSUKAMOTO（Cerulean Tower Tokyu Hotel Tower’s restaurant Coucagno）
Pâté -Croûte au foie gras et sang de canard Challandais
Participation application guidelines
Pâté-croûte is a classic example of charcuterie that merges tradition and originality.
Together with the overall flavor and the composition of the pâté, the aesthetics of the pâté overall and the cut cross-section are also important judging criteria.
Limited to professional chefs, charcutiers, bread bakers, pastry chefs, and caterers.
◆ Participation fee
6,000 yen / Special price for members of ACFJ: 3,000 yen（participation fee is not refundable）
※ For corporate members, up to 3 people per company can participate at membership price.
※ Participation fee from outside Japan will be exempted.
trophy and diploma, round-trip air ticket to France, grant for residency training in France of ¥100,000, prize
trophy and diploma, prize
trophy and diploma, prize
◆ How to apply
Submission of application Submit document ① by postal mail ⇒ It should arrive at the office no later than September 11th (Fri.)
Submission of qualifying documents Submit documents ②–④ by postal mail ⇒ They should arrive at the office no later than September 23rd (Wed.)
Submission of your work (half size of Pâté-croûte/about 15 cm ) Submit ⑤ by cold storage courier service ⇒ It should arrive at the designated place during the morning of September 28th (Mon.)
【Documents to be submitted】
① Application form
②Recette (recipe): Japanese
③ List of ingredients: Japanese and French (for submission at the championship in France)
* The pie crust (croûte), gelée, and farce (filling) are each subject to judging and evaluation at both the qualifying and final rounds. Be sure to include the compositions of all three elements.
④Participation fee transfer receipt copy. Participation fee from outside Japan will be exempted.
* Only the specified forms may be submitted. Please note that submitted documents are not returned.
⑤ Work: After packaging your work carefully (half size of Pâté-croûte /about 15cm) so that it doesn't lose its shape. Please submit it by cold storage courier service. (Packaging materials and containers cannot be returned)
Application deadline ： September 11th (Fri.)
Deadline for submitting qualifying documents ： September 23rd (Wed.)
Deadline for submitting of your work ： During the morning of September 28th (Mon.)
First screening ： Afternoon of September 28th (Mon.)
Screening results announced ： September29th (Tue.)
Asia Final ： October 21st (Wed.)
◆ Venue for the Asia Final
French ambassador's residence (to be confirmed)
4-11-44, Minami-Azabu Minato-ku, Tokyo 106-8514
According to the official provisions of the Championnat du monde de Pâté Croûte in France.
Asia Final Qualifying: Application and tasting screening. 12 finalists qualify for the Final
Asia Final: Work screening and tasting screening. Three pâté croûte must be sent to the venue the day before the Final (cold storage courier service only) or brought the day of the Final.
Association de la Charcuterie Française au Japon (ACFJ)
4F (c/o Audace Corporation), NK Bldg., 2-7-5, Kanda-Sarugakucho, Chiyoda -ku, Tokyo 101-0064
TEL：03-5615-8068 / FAX：03-5615-8178
Mail ：firstname.lastname@example.org / Web site：http://charcuterie.jp/