Charcuterie.jp

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.

Let's challenge to the Asia Final to get the entry qualifications for the World Final to be held in Lyon later this year.

• Participation application guidelines（PDF）

• Download the application form（WORD）

Participation application guidelines

◆ Date

First screening: Tuesday 19 September 2023 / Asia Final : Tuesday 17 October 2023

◆ Theme

Pâté-Croûte
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 crosssection are also important judging criteria.

◆ Eligibility

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.

◆ Award

1st Place
trophy and diploma, round-trip air ticket to France, grant for residency training in France of ¥100,000, prize
2nd Place
trophy and diploma, round-trip air ticket to France, grant for residency training in France of ¥100,000, prize
3rd Place
trophy and diploma, prize
Recognition Award
diploma, possibility of prize

◆ How to apply

Submission of application Submit document ①by postal mail
⇒ It should arrive at the office no later than Friday 1 September.
Submission of qualifying documents Submit documents ②–④ by postal mail
⇒ They should arrive at the office no later than Tuesday 12 September
Submission of your work (half size of Pâté-croûte/about 15 cm ) Submit ⑤ by cold storage courier service
⇒ It should arrive at French residence * during the morning of Tuesday 19 September
(Delivery the day before is not possible. Further details to follow).

【Documents to be submitted】
①Application form
②Recette (recipe): Japanese & Colour photograph of the work
③List of ingredients: Japanese and French (for French jury)
* 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.
* Only the specified forms may be submitted. Please note that submitted documents are not returned.
⑤Work:
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)

◆ Document to be submitted are to be sent to:

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

◆ Schedule

Application deadline ： Friday 1st September
Deadline for submitting qualifying documents ： Tuesday 12 September
Deadline for submitting of your work ： During the morning of Tuesday 19 September Residence of France
First screening ： Afternoon of Tuesday 19 September Residence of France
Screening results announced ： Wednesday 20 September
Asia Finale ： Tuesday 17 October

◆ Venue for the first screening

French residence
4-11-44, Minami-Azabu Minato-ku, Tokyo 106-8514
Tel: 03-5798-6000

◆ Judging

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.

◆ Participation fee transfer destination

The bank transfer details will be sent to those who have applied for participation.
Please make sure that the participant's name is known when making the transfer.
If you are a member, also include your membership number.

◆ Contact

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 ：info@charcuterie.jp / Web site：http://charcuterie.jp/