Organized by the Association de la Charcuterie Française au Japon (ACFJ)

4th World Paté-Croûte Championship Asia Finale 2018
Participation application guidelines
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 Finale to qualify for the World Championship, which marks its 10th anniversary
this year.
◆ 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 from outside Japan will be exempted.
◆ Awards:
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, prize
3rd Place—trophy and diploma, prize
Recognition Award—diploma, prize◆ How to apply:
Submission of application Submit document (1) by postal mail ⇒ It should arrive at the office no later than July 6(Fri.)
Submission of qualifying documents Submit documents (2)–(4) by postal mail ⇒ They should arrive at the office nolater than July 13 (Fri.)[Documents to be submitted] Download the application form (official website) http://charcuterie.jp/(1) Application form
(2) Recette (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.
(4) Color photographs of the pie: Photograph of the overall pie (the entire pâté) and plating (plain white plate witha diameter of 24.5 cm or less)* For the plating photograph, use one cut of the pâté croûte. Presentation is up to the applicant.
(Not subject to judging)* Only the specified forms may be submitted. Please note that submitted documents are not
returned.
◆ Document to be submitted are to be sent to: Association de la Charcuterie Française au Japon
3F (c/o Sopexa Japon), 3-12-8 Ebisu, Shibuya-ku, Tokyo 150-0013 Tel: 03-5789-2568◆ Schedule:
Application deadline

Jul. 6 (Fri.)Deadline for submitting qualifying documents Jul. 13 (Fri.)
Application screening results announced
Jul. 18 (Wed.)
12 finalists announced in the September issue of “Cuisine Kingdom”!
Asia Finale
Sep. 6 (Thu.)◆ Venue for the Asia Finale: Lever son Verre Komaba
3-8-1 Komaba, Meguro-ku, Tokyo On the University of Tokyo Komaba CampusTel: 03-5790-5931 Access: http://leversonverre-tokyo.com/restaurant/komaba/◆ Judging: According to the official provisions of the Championnat du monde de Pâté Croûte in France.
Asia Finale Qualifying: Application screening. 12 finalists qualify for the Finale
Asia Finale: Pie jury and tasting jury. Three pâté croûte must be sent to the venue the day before the Finale(cold shipping only) or brought the day of the Finale.

Association de la Charcuterie Française au Japon (ACFJ)
3F (c/o Sopexa Japon), 3-12-8 Ebisu, Shibuya-ku, Tokyo 150-0013
Tel: 03-5789-2568 / Fax: 03-5789-2569 Mail: info@charcuterie.jp Web site: http://charcuterie.jp/«We are currently looking for corporate sponsors. Please contact ACFJ for more information.»
SponsorMaison CHAPOUTIER

Support fromAmbassade de France au Japon

Fédération Française des Industriels Charcutiers
Traiteurs Transformateurs de Viandes

Association de Promotion de laGastronomie Française

Special cooperation from

Lever son VerreLugdunum Bouchon Lyonnais

Aimon Trading Company

French Food Culture Center

Sopexa Japon