World Butchery Cup 2025: total victory for France
Organized for the first time in France, the Coupe du Monde de la Boucherie was held in Paris on March 30 and 31, 2025. France triumphed in all categories.
For its 9th edition, the World Butchers' Challenge was held for the first time in France, at the Parc des Expositions de Paris - Porte de Versailles. For two days, 150 butchers from 16 countries and 4 continents competed in a 10,000 m² arena, showcasing their skills and precision. In front of nearly 6,000 spectators, they prepared and showcased over 5 tonnes of meat, in a spirit of competition and transmission.
What is the Coupe du Monde de la Boucherie?
Created in 2011, the Coupe du Monde de la Boucherie is an international competition dedicated to the cutting, processing and presentation of meat. The event features three main events: the team competition, the apprentice competition and the young butchers' competition.
The team event, the highlight of the competition, consists of creating a seven-meter themed buffet from half a beef, half a pig, one lamb and five poultry. Younger participants have to prepare a two-meter buffet, with the same high standards of precision and presentation.
France crowned world champion
This year, France won the title of World Butchery Champion, beating Germany and Australia in the team event. Comprising 7 artisan butchers, the French team distinguished itself by its precision, creativity and mastery of gesture. It was led by Christophe Ip Yan Fa, MOF and World Champion in the "trimming and cutting" category in 2022. alongside him, several members won individual awards: Godefroy Piaton for best trimming/slicing and Paolo Desbois for best presentation and decoration.
French youngsters also came out on top in the apprentices and young butchers category. Nino Candela won the apprentice category, followed by Dorian Ménager. In the young butchers category, Nolwenn Courau, Bastien Duchemin and Alban Fillion achieved a 100% French podium.
Finally, France was awarded the RSE/AG2R La Mondiale prize for its commitment to combating food waste.
These news might interest you
Arnaud Faye, aiming for excellence
What if we didn't talk cooking with Arnaud Faye, the Executive Chef of Le Bristol Paris, who unveiled his first creations for the Epicure restaurant in September 2024? This Meilleur ouvrier de France has agreed to think outside the box and reveal what drives him, from his first glass of vosne-romanée to his latest musical tastes and his certificate in mental preparation for professional performance.
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
