Duck, fig and walnut tartar

Son and brother of artisan butchers, Romain Lebœuf forged his apprenticeship alongside his brother Éric Lebœuf, awarded Meilleur Ouvrier de France in 2007, before obtaining his CAP. In 2006, he earned the title of Meilleur Apprenti de France Boucher (Best Butcher Apprentice in France), and furthered his training with a vocational diploma from various masters, mainly in the Paris region, while working with his brothers. From an early age, Romain was passionate about his trade and competitions. At just 22, after winning the title of European Champion in 2009, he opened his own butcher's shop in the 15th arrondissement of Paris. There, he shares his knowledge and respect for the product with his young team, sourcing meat exclusively from the French countryside and favoring partnerships with passionate breeders. A few years later, attracted by the Meilleur Ouvrier de France competition, Romain Lebœuf won it on the first try in 2015. This accolade led him to provide training for professionals at France's top gastronomy schools. In addition to his success, the Chef shares his love of fine meats through his book "Boucherie, leçons en pas-à-pas".