A true star of pâté en croute, this resident of Gironde obtains a prestigious distinction

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Thomas Foucart, butcher-catererresident of Cadillac, in Gironde, aged 25, has just won a bronze medal at Rungis, during the French championships pie 2025, organized in November 2024, by the Brotherhood of the Knights of Saint-Antoine.

He is already the winner of several medals and this new distinction is added to his impressive record.

A dual training

Thomas Foucart holds two CAPs (Certificate of professional aptitude) and two BPs (Professional certificate) obtained in its region of origin, Hauts-de-France: CAP and BP of boucheras well as CAP and BP of charcutier-caterer.

I specialized in the profession of delicatessen-caterer and only occasionally practices the profession of butcher, just to help an overwhelmed butcher. I currently live in Cadillac and have worked for two years in Soulac-sur-Mer, from Wednesday to Sunday morning, at the Moreira butcher's shop.

Thomas Foucart participates in two competitions per yearto stay at the highest level. In 2023, he won two bronze medalsthe pie championships and the head cheese championships.

Top-flight butcher-caterer

In January 2024, he received from the hands of the Médoc deputy, the medal of the National Assembly for his exemplary career, a high distinction which completes his professional profile.

The bronze medal won at the last pâté en croute championships rewarded its recipe based on Basque pigrabbit with two mustards, pumpkindried fruits and black sesame.

I share my medals with my boss Pascal Moreira and his wife Corinne who let me take culinary initiatives and support me in my preparation for competitions.

A major project in preparation

Thomas Foucart's dearest wish is toopen a store as a butcher-butcher-poultryman in his town, in Cadillac.

Setting up on my own will be the logical next step in my journey. I will thus be able to offer customers my own label.

He continues: “I want to show the new image of the profession of charcutier-caterer which has become a lot modernized and which must continue. I want to help people rediscover the true taste of homemade products with ingredients from local French agriculture,” concludes the young charcutier, defender of French charcuterie.

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