Meet the Hosts: France's Butchery Excellence on Display
In just a few months, the World Butchers' Challenge 2025 will take over Paris, bringing together the world’s most skilled butchers for a competition like no other. On March 30 and 31, 2025, teams from across the globe will gather at Porte de Versailles (Pavilion 6) to battle it out for the coveted title of World Champion.
This year is particularly special—it's the first time the competition is hosted in a non-English-speaking country, and France is pulling out all the stops to make it a landmark event.
As the host nation, France is ready to showcase its world-renowned butchery skills and rich culinary heritage. With a history of multiple championship titles and a recent recognition of butchery as part of France’s cultural heritage, the French team is preparing to put on a masterclass in technique, creativity, and precision.
The event will also highlight the strength of the French meat sector, with an exclusive study tour for international competitors, giving them a behind-the-scenes look at French livestock farming, meat processing, and the legendary Rungis Market.
But it's not just about competition. Sustainability and responsibility will be key focuses in 2025, with a special CSR award for teams that maximize meat utilization and minimize waste. Plus, over five tons of meat from the competition will be donated to charity, ensuring that the craftsmanship on display also contributes to a greater cause.
“The trust placed in us by the World Butchers’ Challenge member nations to organize the world’s largest butchery competition in 2025 is a tremendous honor. We are proud to welcome teams, spectators, and partners from all over the world to take part in this event. The recognition of French butchery craftsmanship as an integral part of our national cultural heritage underscores our industry’s excellence. The World Butchers’ Challenge is a chance to highlight the French approach to butchery, a living art passed down through generations.
With our partners, we are committed to making this event the biggest gathering in butchery history, supporting our candidates who will proudly represent France. Their technique and dedication are worthy of the competition, and we know they will give their best to reach the top of the podium. ”
Meet the French Team: Defending the Home Turf
With the competition taking place on home soil, France’s national team is more motivated than ever and stacked with seasoned champions and rising stars, including:
Christophe Ip Yan Fat (Captain, Brive-la-Gaillarde, Corrèze) – European Champion 2021, World Champion 2022 (Meat Trimming & Cutting)
Mickaël Chabanon (Vice-Captain, Puy-en-Velay, Haute-Loire) – Best Apprentice Butcher of France 2000, World Champion 2022 (Beef Tartare Preparation)
Sébastien Coirier (Vice-Captain, Nantes, Loire-Atlantique) – Expert in artistic meat sculpting, first-time competitor
Paolo Desbois (Bruz, Ille-et-Vilaine) – Young entrepreneur, multiple award-winner in international butchery contests
Alexis Caquelard (Dieppe, Seine-Maritime) – Master Butcher and Charcutier, expert trainer
Johan Boudinel (Arrest, Somme) – Butcher and trainer, transforming small businesses into thriving enterprises
Godefroy Piaton (Vernioz, Isère) – Youngest-ever French Master Butcher at 24, multiple international awards
Young Butchers & Apprentices:
Nino Candela (Thurins, Rhône)
Dorian Ménager (Bruz, Ille-et-Vilaine)
Alban Fillion (Bièvres, Essonne)
Bastien Duchemin (Vernioz, Isère)
Dylan Colin (Brive-la-Gaillarde, Corrèze)
Nolwenn Courau (Rennes, Ille-et-Vilaine)
Stay updated on the French Butchery Team through social media.