Three weeks before the heats, the winners of all the national finals are sent, alongside their invitations, the general theme for the international competition: one main item (examples: fish, seafood, meat, game, poultry, etc.) accompanied by two or three garnishes, to be presented on a single dish.
On the night before the international competition, the exact theme is drawn by lot in the presence of an official court, together with a list of ingredients from which the candidate selects those he needs in order to prepare the recipe he is to create.
The official language of the international competition is French. However, the Organizing Committee will endeavor to provide translations and interpreters for non French speaking candidates.
On the day of the competition, each competitor has 5 hours in which to prepare his dish. The dishes are scored on a similar basis to that for the recipe of free choice in the national finals.
- Recipe of choice on a set theme 200 points
- Recipe set by the international jury 100 points
- Quality of work in the kitchen 60 points
The results are announced on the same evening and the winners honoured during a reception held by Champagne Taittinger