Paul Watrin, 21, employee at the “Rouffiac Michelin” butcher’s shop, was received on Wednesday January 12 at the Elysée Palace to receive a distinction: the “Rabelais des Jeunes Talents” awarded to around thirty young winners, aged 17 to 26. , who have all distinguished themselves during the past year in their respective fields. This ceremony, the ninth edition, was organized as part of the presentation of the Epiphany cake by the General Confederation of Retail Food (CGAD), in the presence of Emmanuel Macron.
Impressed by the Élysée
There were also several personalities (Élisabeth Borne, Minister of Labour, Employment and Integration, Jean-Baptiste Lemoyne Minister Delegate and Secretary of State Nathalie Elimas), all in the premises of the Élysée . Paul was selected as the best apprentice charcutier in France, a title won in March 2021 along with four other candidates. The Jurassien mentioned: “I was selected to receive this specific trophy along with 35 other apprentices who work in the food industry. The President of the Republic made a speech on the apprenticeship that he wants to develop even more, and on the excellent French culinary level. It was Elisabeth Borne who gave me the Trophy. The president after the ceremony made a baguette by following the advice of the best workers in France (MOF) in the bakery. »
“When you arrive at the Élysée, for security reasons, there is a lot of control as if you were taking a plane. I was impressed by the beauty of the places that I found prestigious and very classy; and by the organization. We ate at the Gabriel Pavilion before the ceremony with a great menu,” commented a delighted Paul.
“I am good in my region”
He is in training BP (Professional patent of charcutier caterer) at “Rouffiac Michelin” and in Paris at the prestigious training center of Ceproc (Center of excellence for culinary professions) where he goes every month for one or two weeks while being an intern. .
“I discover new techniques and new recipes in contact with teachers but also with great professionals who work at the school which is world famous”, adds Paul Watrin who could have joined a Parisian business in view of his title of best delicatessen in France, but who remained in the Jura. “I feel good in my region with my family, my friends and my colleagues from Bletterans with whom I get along very well. »
Paul, after primary school at the La Salle school and a 6and and a 5and in Sainte-Marie, joined the school of Doucier. “I stopped the school system where I did not feel comfortable and I joined Doucier where I was able to do work-study internships and still obtain my patent. Then, I went to pastry for seven months but I didn’t enjoy it. I therefore joined the family butcher’s shop in Macornay as an apprentice butcher and there, I had the click, in particular by working the meat and serving the customers, which gave me confidence. I continued with an apprenticeship in charcuterie where what I had learned in pastry gave me a lot of ideas in terms of creation and presentation and for me it was a bridge between charcuterie and butchery. »
In training for a professional certificate
Paul, in his third year at the “Rouffiac Michelin” company, is currently training as a BP for two years under the leadership of head butcher Emmanuel Couvreur who says of him: “He’s a good boy, he listens, he’s invests and he likes what he does because he is always very open to new ideas. He understands quickly and wants to practice right away. In addition, he is an excellent colleague appreciated by the whole team. »
These praises are confirmed by Arnaud Rouffiac, head caterer: “Paul is a very endearing and serious boy with ambition, while remaining very simple but always passionate and it’s nice to see a young man so invested in his work. On sale from time to time, he is doing very well. »