Study tour
Study tours to get to know and understand our professions as butchers, charcutiers and caterers, 3 days to get together before the big battle that will determine the new world champions of the discipline.
(*Only for competitors, judges & officials)
The world organization World Butchers’ Challenge limited (WBC), owner of the World Butchers’ Cup – of which the Confédération Française de la Boucherie is a shareholder – has selected the French bid to organize the next edition on March 30 and 31, 2025 in Paris. To this end, the CFBCT has been asked to organize a study tour in the days leading up to the competition, to introduce foreign delegations to the French meat industry. From June 3 to 6, WBC President Rod Slater and General Manager Ashley Gray travelled from New Zealand and Australia respectively, to ensure the smooth organization of the event in France, and to discover the structures and venues selected to host it. They were particularly impressed by the quality of the program concocted by French artisan butchers for their colleagues from the five continents. Mission accomplished by the CFBCT teams.
Day 1 – Wednesday, March 26, 2025
Burgundy
The WBC delegation travelled to Burgundy to discover the specificities of the French meat industry. The program included a visit to the Bourg-en-Bresse rugby club, sponsored by the Bigard Group, which will be hosting international delegations in March 2025 on the theme of “sport and meat”.
The WBC representatives will then travel to Cuiseaux to explore the production facilities of Europe’s leading beef producer, accompanied by site manager Olivier Jame. They will also have the opportunity to discover the upstream side of the industry with a visit to two farms: one specializing in Limousin cattle, and the other in Charolais and Bresse poultry.
The day will conclude with a tasting of French lamb in a Parisian restaurant at the Gare de Lyon, which will also welcome butchers from around the world in March 2025.
Day 2 – Thursday, March 27, 2025
Rungis International Market – Butchery tours – Teams & VIP Welcome cocktail
A short night and an early morning for the WBC delegation! They’ll be visiting Rungis International Market, the flagship of the French food industry. Participants will have the opportunity to discover the different sectors (seafood, dairy products, etc.), before heading to the meat, poultry and tripe pavilions to admire the excellence of French production. They will be greeted by Christophe Deplanche, wholesaler and president of the MIN meat syndicate.
The afternoon will be devoted to visits to several renowned butcher’s shops, offering an immersion in French craftsmanship.
The day will end with a VIP Welcome Cocktail in the salons of the Hôtel de Ville de Paris, attended by the competition teams and the main sponsors and partners.
Day 3 – Friday, March 28, 2025
ENSMV – Pavilion 6
The WBC delegation will travel to the École Nationale Supérieure des Métiers de la Viande (ENSMV) for a day of technical preparation for the next day’s rehearsals. Under the guidance of François Mulette, MOF and educational director, the teams will finalize the cuts and characteristics of the meats that will be worked on during the competition. This stage will ensure that every detail is in place prior to the competition.
At the end of the day, a quick tour of Pavilion 6 is also planned. This will be an opportunity for the teams to discover the facilities and familiarize themselves with the space that will host the competition. This will help them prepare for the next day’s rehearsals, where everything will be put into practice before D-day.
Ticketing
Attend the competition.
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Excursions
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March 2025
16 national teams
Australia, USA, Brazil, Canada, Germany, Great Britain, Italy, Iceland, Ireland, New Zealand, Romania, Indonesia and Czech Republic, Belgium, Spain, France.
Study tours to get to know and understand our professions as butchers, charcutiers and caterers, 3 days to get together before the big battle that will determine the new world champions of the discipline.
In a good-humored, tolerant and friendly atmosphere, you’ll take part in a colorful event,
Tours, Tastings, Gastronomy,