At the Château du Clos de Vougeot, Prince Albert II of Monaco joined the jurors of this world championship of egg in meurette. Chef of the Lyon restaurant Cinq Mains, Grégory Cuilleron has participated in the past in the “Top Chef” program.
Grégory Cuilleron, chef of the Lyon restaurant le Cinq Mains, is the 2021 world champion of egg in meurette and Jérôme JOUBERT, chef of the icaunais restaurant Le Rive Gauche, receives the creativity prize for his interpretation of the legendary Burgundy recipe. A Bordeaux resident wins the amateur competition.
This Saturday 9 and Sunday 10 October, at the Château du Clos de Vougeot, took place the third edition of the World Egg Days in Meurette. Saturday saw 9 cooks amateurs and passionate about the Burgundy recipe compete in the amateur competition. Sunday was dedicated to the World Egg Mourette Championship, which reserved its share of surprises and culinary demonstrations by chefs for the public who attended the event in large numbers. On this occasion, thirteen chefs competed to win the title of world champion; This was won by Grégory CUILLERON, Lyon chef of the restaurant Les Cinq Mains, who succeeds chef Bruno BRANGEA, of Champeaux Les Halles in Paris, World Champion 2020, and Frédéric VARDON, World Champion 2019.
A championship more international than ever!
The third edition of this original culinary competition imagined by the Château du Clos de Vougeot was more international than ever, from the chefs to the jury. A surprise juror, HSH Prince Albert II of Monaco, eminent member of the Confrérie des Chevaliers du Tastevin, took part in the evaluation of the recipes imagined by the 13 competing chefs. Among the latter, this year included a Monegasque and an American chef.
Here is the list of competing chefs:
Franco BOWANEE: Chef of Restaurant LE LOUIS XIII / Château de Vault de Lugny
Olivier CHARDIGNY: Chef of the Restaurant L’ANCIENNE AUBERGE / Vonnas
Grégory CUILLERON: Chef of Restaurant LES 5 MAINS / Lyon
Chern Hwei GAN: Chef of Restaurant LE PARAPLUIE / Dijon
Iza GUYOT: Chef of the Restaurant LE COMPTOIR DE PAGNY / Pagny-le-Château
Mourad HADDOUCHE: Chef of the Restaurant LOISEAU DES VIGNES / Beaune
Jérôme JOUBERT: Chef of the Restaurant LE RIVE GAUCHE / Joigny
Christophe QUEANT: Chef of Restaurant LE CARMIN / Beaune
Marcel RAVIN: Chef of the BLUE BAY RESTAURANT / Monaco Restaurant
Yves REBSAMEN: Chef of the Restaurant CHEZ GUY / Gevrey-Chambertin
Mathieu SCHERRER: Chef of Restaurant LE MURAT / Paris
Issihaka SYLLA: Chef of Restaurant LE P’TIT CANON / Paris
Eric ZIEBOLD : Chef du Restaurant KINSHIP / Washington
It is Grégory CUILLERON, self-taught cook, chef of the Lyon restaurant Les Cinq Mains, who won the title this year. Passionate and committed, this multi-hatted cook (TV host, lecturer, cooking teacher, etc.) advocates the art of “cooking while having fun” and the values of teaching and sharing through the kitchen. He is notably a former participant of the Top Chef program and winner of the national competition “An almost perfect dinner: the battle of the regions”. Grégory CUILLERON participated this year for the third consecutive year in the championship.
Jérôme JOUBERT, creativity prize
Since 2020, the creativity prize also rewards the most original dish in accordance with the rules of the recipe. It is Jérôme JOUBERT, Chef of the Restaurant Le Rive Gauche in Joigny (89) who won with a revisited interpretation of eggs in meurette, succeeding Franco BOWANEE, distinguished in 2020.
After a course under the Stars which begins at? Auberge du Père Bise in Talloires, continues in Burgundy at Georges Blanc in Vonnas, at Pierre in Mâcon, Stéphane Derbord in Dijon and at Jean-Michel Lorain, La Côte Saint Jacques, in Joigny, Chef Jérôme JOUBERT chooses to stay in Burgundy to manage the kitchens of the restaurant Le Rive Gauche (89).
The preparation of its dishes skillfully combines terroir and inventiveness, thus mastering with subtlety the complex science of the harmony of flavors, aromas and textures. Burgundy wines are at? honor by occupying a prominent place in its preparations, and in particular in the recipe for egg meurette which allowed it to be distinguished by a demanding jury on this Sunday.
A Bordelais on the first place of the podium of the amateur competition
In addition, an amateur competition took place on Saturday, for the first time, as part of these two days of challenges, tastings and debates. It is a Bordeaux resident who stood out this year, Mickaël THUREAU, for his egg meurette recipe, obviously cooked with Burgundy wine.
A Beaunois Arnaud Guillon, is classified in second position, and a young woman from Dijon, Anaïs Drouhin, on the 3rd place of the podium.
Communicated
–
