The 68th edition of the Tripière d’or competition brought together 143 participants on the weekend of October 16 and 17, 2021 in Caen. The jurats of the Brotherhood of the Tripière d’Or noted the appearance and balance of the dishes (meat, vegetables, sauce) then its fragrance before judging their taste. One last point which represents 50% of the final mark out of 80.
– Best guts in the world (score of 75 to 80/80)
Laurent Bellée, Dives-sur-Mer (14), chef of the restaurant Le Bougnat.
– International Grand Prix (score of 70 to 74.99 / 80)
Category: butcher
Guy Baue, Verson (14), André Dierick, Douvres-la-Délivrande (14), Bryan Gérard, Ouistreham (14), Christophe Hue, Verson (14), Eric Moussu, Vimoutiers (61), Sébastien Philippe, Bayeux (14) ) and Arthur Ruffier, Argentan (61).
Category: butcher
Frédérique Decayeux, Villers-sur-Mer (14), Michel Decayeux, Villers-sur-Mer (14) and François Lemarinier, Cagny (14).
Category: cook restaurateur
Jonathan Gimer, Argentan (61), Franck Mahe, Ouistreham (14), Daniel Oliveira de Pinto, Ouistreham (14), François Papouin, Giberville (14), Anne Martragny, Fontenay-le-Pesnel (14) and Jean-Raymond Tesson , Lisieux (14)
Category: canner
Julien Sabot, Caen (14).
Other professionals have also received a National Grand Prize (score of 65 to 65.99), a national award (score of 60 to 64.99) or an honorable mention (score of 55 to 59.99).
–
