In butchers, the time has come to "make room for women"

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In a Parisian butcher's shop, behind her stall, Lucie prepares a veal tenderloin.

"As soon as there is a new customer, we realize it, because he says to me: 'ah a woman'", loose the young woman of 23 years.

They are rare in this position but, good news, that is changing.

As proof, the final of the national competition for the best apprentices in France, butcher-caterer category, has two women among the 20 competitors. 

However, Lucie does not understand why the profession does not attract more women.

"We can all do the job, it's not that hard to take a carcass and debon it properly," she said, looking slightly annoyed.

The profession is no longer as physical as it used to be, "that's what leaves room for women," she said.

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"To change the vision of the butcher a little beauf" 

For her, there is no question of having preferential treatment, she wants to be "like the others".

So when she joined the company, she had a frank conversation with her employer.

"If he has something to tell me about my behavior or about my work, he tells me," she blurted out.

"If ever we are too pampered by the boss, people will tell themselves that I am valued because I am a woman".  

The feminization of the profession even seems to be encouraged by this new generation of butchers.

"I'm not going to make a heavy joke with a girl, I have respect," says Enzo, Lucie's colleague.

"They are welcome and there is no problem to work", continues the young man of 22 years.

For him, it can even "change the vision of the butcher, a little handsome, a little old".

But this change takes time.

In Lucie's class, out of 40 apprentices, Lucie is the one and only woman.