With Joy-Astrid Blanchard-Poinsot and Jean-Bruno Gosse, the Côte-d’Or scored a double in this international culinary event to be held this Sunday 9 October at the Château du Clos de Vougeot.
Discover the recipe of the world champion.
Joy-Astrid Blanchard-Poinsot, chef of the Chez Camille restaurant in Arnay-le-Duc is the 2022 world champion of egg in red sauce, the first Côte-d’Orienne to win the competition and Jean-Bruno Gosse, chef of the Loiseau des Ducs restaurant receives the creativity award for its interpretation of the legendary Burgundian recipe
A beaunois wins the amateur competition
An apprentice from the Dijon Métropole School of Trades wins the competition for apprentices
The 4th edition of the World Poached Egg Days took place on Saturday 8 and Sunday 9 October at the Château du Clos de Vougeot. Saturday saw 9 amateur cooks passionate about recipes from Burgundy compete in the amateur competition.
Sunday was dedicated to the novelty of this 2022 edition, the competition for apprentices organized in collaboration with the Lions Club Paris France Gastronomie and, of course, the World Championship of Œuf en meurette, which reserved its share of surprises and culinary demonstrations of public chefs flocked to the event.
On this occasion, thirteen chefs competed to win the title of world champion; win Joy-Astrid Blanchard-Poinsot, chef of the Chez Camille restaurant in Arnay-le-Duc, who succeeds chef Grégory Cuilleron, Lyonese chef of Restaurant Les Cinq Mains, Bruno Brangea, 2020 world champion, and Frédéric Vardon, world champion 2019.
A more international championship than ever!
The 4th edition of this original culinary competition imagined by the Château du Clos de Vougeot was more international than ever. Indeed, last year there were two foreign chefs among the participants; this year 4 international chefs are competing!
Here is the list of chefs competing:
From the international chef side:
Pascal Aussignac, Le Club Gascon restaurant in London
Rainier Ng, Gaston Restaurant in Singapore
Eric Starkman, Le Gratin restaurant in New York
Richard Van Oostbrugge, DeJuvelier Restaurant in Amsterdam Concourront
From the French chef’s side:
Philippe Augé, Hostellerie de Levernois in Levernois (21)
Joy-Astrid Blanchard, Chez Camille restaurant in Arnay-le-Duc (21)
Thomas Collomb, Table d’Hôte restaurant at the Rotisserie du Chambertin in Gevrey-Chambertin (21)
Jean-Bruno Gosse, Loiseau des Ducs restaurant in Dijon (21)
Iza Guyot, Le Comptoir de Pagny restaurant in Pagny-le-Château (21)
Sébastien Henry, Le Biz’tro restaurant in Beaune (21)
Sandra Huguenin, Impala des Vignes restaurant in Chevagny-les-Chevrières (71)
Maxime Lamoureux, Chez Monsieur Restaurant (Royal Madeleine) in Paris (75)
Thibaud Morgenstern, Nosch Restaurant in Lyon (69)
Joy-Astrid Blanchard-Poinsot, egg red wine world champion in 2022
It is Joy-Astrid Blanchard-Poinsot who won the World Championship this year. She is the first woman – and the first chef in Burgundy, even in Côte-d’Orienne! – to win the title since the creation of the Championship. Born to restaurateur parents, Joy Astrid studied at the Institut Paul Bocuse in Lyon. At 21, she opens her first restaurant specializing in Charolais meat. She then participated in the famous Top Chef competition in 2016, then bought the Chez Camille restaurant in Arnay-le-Duc (21) in 2020.
Jean-Bruno Gosse, chef of the Loiseau des Ducs, prize for creativity
From 2020 the Creativity Award also rewards the most original dish according to the rules of the recipe. It was Jean-Bruno Gosse who won this year with a reinterpretation of poached eggs, succeeding Jérôme Joubert, chef of the restaurant Le Rive Gauche in Joigny (89) dedicated in 2021, and Franco Bowanee, distinguished in 2020.
After various experiences on the French Riviera and Courchevel, the chef discovers Burgundy at the Hostellerie de Levernois. If he then made a trip to Switzerland, it would be better to return to Dijon, inside the Brasserie “Le Pré aux Clercs”, then today within the Bernard Loiseau group, as head chef of the “Loiseau des Ducs” restaurant. Jean-Bruno finds himself perfectly in Loiseau’s culinary signature: the highlight of the terroir, the artisans, the straightforward tastes, the good sauces and a strong Burgundian identity. At the “Loiseau des Ducs”, he ensures the mission of expressing the elegance of Burgundy. In this way he re-elaborates the typical dishes of the region, such as poached egg, and transposes them into a refined register.
Originally from Beaune on the first place on the podium of the amateur competition, an apprentice from the Dijon Métropole School of Trades wins the apprentices competition
Furthermore, the amateur competition held on Saturday for the 2nd consecutive year, unanimously dedicated a Beaunois, Thierry ANDRE, a chartered accountant by profession, to the unanimity of the jury. He succeeds a Bordeaux man, Mickaël THUREAU.
The novelty of this year, the competition for apprentices organized in collaboration with the Lions Club Paris France Gastronomie, made it possible to reveal the talents and to underline to what extent the technicality of the oeuf en meurette recipe distinguishes the know-how of future leaders. It was Valentin Lavisse, 22, an apprentice at the Dijon Metropolitan School of Trades, who also works at the Hostellerie de Levernois together with chef Philippe Augé, who won this competition.
Appendix – 2022 World Champion Joy-Astrid Blanchard-Poinsot’s Poached Egg Recipe
Ingredients for 12 servings:
24 extra fresh eggs from the Petit Nanteux farm
Garlic butter
Sauce:
2l red pinot noir wine from Burgundy
50 cl Poultry broth
50 g Mangalitza rind from the Mont Morvan farm
Aromatic topping: onion, shallot, carrot, leek
Perfume garnished: bay leaf, thyme
Juniper berry
20 g of chicken liver
Handled butter to taste
Salt and pepper in salty grains from the coasts of Madagascar
To sort :
70 pieces of small champignon mushrooms
150 g of Mangalitza bacon from the Mont Morvan farm
5 turkey leg shallots
18 Onions Saucier Thyme and bay leaf
100 g Walnut bread
1 country bread from the Antigny la ville bakery
Wine vinegar
1 liter of chicken broth
Onion puree:
2 yellow onions
50 cl White poultry broth
Butter Salt and ground pepper
Stages of implementation:
Step 1: Garnish with red wine
Cut the bacon into matches
Quickly wash the mushrooms and dry them
Clean the small shallots
Melt 20 g of butter in a small pan, add the shallot, thyme and bay leaf, cover with the lid and cook briefly, caramelize and deglaze with wine vinegar.
Cancel and book.
In another pan, brown the bacon pieces.
Cook covered.
When cooked, keep the filling warm.
Cook the mushrooms in a broth broth and lightly glaze them
Cook the spring onions until they turn golden.
Step 2: onion puree
In a cast iron saucepan, melt the butter and sauté the onions.
Season with salt, without coloring, sprinkle with the white broth and cook covered over low heat, stirring often.
When the onions are soft, remove the lid and reduce the juice, mix everything, adjust the seasoning and filter through a colander.
The consistency should be that of a puree.
Step 3: red wine sauce
Pour the wine into a Russian, reduce by half.
Peel, wash and cut the onion into quarters, the shallot and carrots into slices
Break the garlic cloves.
In a saucepan, heat a drizzle of olive oil and brown the filling until they are well colored.
Lower the heat and finish coloring gently without burning them.
Degrease the saucepan as much as possible.
Deglaze three times with the red wine. To reduce.
Sprinkle with the chicken broth
Add the thyme and black pepper, cook gently for about 1 hour and 15 minutes.
Pour the contents of the saucepan into a large colander and allow to drain for 5 minutes. Strain the juice through a colander.
Quickly cool in the cell and keep cool.
Step 4: poached eggs
Break the eggs one by one into different molds then pour them, always one by one, into a saucepan of red wine blended with vinegar.
Leave to cook for 2 or 3 minutes, rolling them up on themselves.
Control the cooking with the pressure of your finger.
Drain the eggs, peel them, place them on absorbent paper.
Keep the eggs warm to 55 degrees in red wine.
Step 5: golden croutons
Make the clarified butter with the crushed garlic and thyme and brush the very thin slices of bread and bake in the oven between two electric plates for 8 minutes at 180 ° C.
Step 6: Season and refine the sauce
Heat the meurette sauce, add the Madagascar pepper, whip it with the butter and season with seasoning and add the acidity with the vinegar. Strain the juice through a colander and keep warm. In soup plates, arrange the filling on the bottom, then lay the poached eggs and cover generously with the sauce. Add a pinch of mignonette pepper and place the toasted bread croutons and sprigs on top.
Photographs Bénédicte Manière
