Charcuterie.jp

Charcuterie is essential when speaking on European culinary culture. The classic and crowning example of gastronomy,Pâté-Croûte 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.
This year, the Concours celebrates its 10th anniversary in Japan. More attention is being paid to the Asian selection, which has produced several champions in the World Finals. We are looking for participants for the Asian selection to make a further leap forward.
This year's first screening will take place on Friday 11 July and the final on Tuesday 28 October.
Let's challenge to the Asia Final to get the entry qualifications for the World Final to be held in Lyon.

From this year, application forms will be accepted by email.
There is a three-stage process leading up to the first screening.

（1) Registration by email by 27 June. Once you have registered, we will email you the bank details for the participation fee.
（2) By 4 July, submit your recipe, list of ingredients, photos of your work and proof of bank transfer by email.
（3) Send the work + file (recipe, list of ingredients, photos of the work) to the French Residence in the morning of 11 July.

Please download and complete the common word file for （1) and （2).

If you have any questions, please contact the Secretariat.
info@charcuterie.jp

• Participation application guidelines（PDF）

• Download the application form（WORD）

Participation application guidelines

◆ Date

First screening: Friday 11 July 2025 / Asia Final : Tuesday 28 October 2025

◆ 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 cross-section 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 with possible extra prizes from sponsors.

◆ How to apply

Submission of application Submit document ① by by E-mail
⇒ It should arrive at the office no later than Friday 27 June.
Submission of qualifying documents ②–④ by E-mail
⇒ They should arrive at the office no later than Friday 4 July.
Submission of your work (half size of Pâté-croûte/about 15 cm ) Submit ⑤ by cold storage courier service
Please send documents ② and ③ in a clear file together with your work.
⇒ It should arrive at French residence * during the morning of Friday 11 July.
(Delivery cannot be made the day before. Details will be communicated after registration).

Please do not publish your work until after the Final of the World Pâté-Croûte Championship.

【Documents to be submitted】
①Application form
②Recette (recipe): & Colour photograph of the work (Whole and cross-sectional)
③List of ingredients: Japanese and French (for French jury)
For both the first screening and the Final, Three elements are subject to evaluation: the pie crust (croûte) - the gelée, and farce(filling). Please make sure to include the compositions of all three elements.
④Paper confirming the transfer of the participation fee:
* Only the designated forms are acceptable for submission. 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)

• Participation application guidelines（PDF）

• Download the application form（WORD）

◆ Document to be submitted are to be sent to:

Association de la Charcuterie Française au Japon (ACFJ)
From this year onwards, application forms and submissions will be accepted by e-mail.
info@charcuterie.jp

◆ Schedule

Application deadline ： Friday 27 June
Deadline for submitting qualifying documents ： Friday 4 July
Deadline for submitting of your work with documents ： During the morning of Friday 11 July at the Residence of France
First screening ： Afternoon of Friday 11 July at the Residence of France
Screening results announced on web site ： Saturday 12 July
Asia Final ： Tuesday 28 October

◆ Venue for the first screening

Residence of France
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 First Screening: 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：080-1391-9800
Mail ：info@charcuterie.jp / Web site：http://charcuterie.jp/