A prize

Pierre Taittinger, founder of the eponymous Champagne House, had a great passion for gastronomy. As a deputy of the 1st arrondissement of Paris, near the Halles, he often let himself be guided by smells and sounds. This interest for fine dining led him to find his place in the Académie des Gastronomes: the 22nd chair, given in the 19th century to the author of the Almanach des Gourmands.

In 1966, to salute his memory and perpetuate his vision of the French Grande Cuisine, the idea of an international gastronomical contest was born, held and judged by professionals. The man in white, the chef hidden behind his ovens, would finally be brought to light while a certain type of cuisine would be honored, reconciling the classical rules with creativity.

So, in 1967, under the impetus of his son Claude Taittinger, came the first Pierre Taittinger International Culinary Prize, the reputation for probity and extreme difficulty of which has never ceased to spread, even leading at time to be nicknamed the “Everest of Gastronomy”.

In the wake of the 53rd Prize, just as he was taking up the torch of the Maison de Champagne, Pierre-Emmanuel Taittinger, who shares his grandfather passion for gastronomy, perpetuates his memory in turn. The Prize from now on will be called “The Taittinger”, symbol of a dual homage – homage to a lasting family tradition transmitted to coming generations, and homage to those who, for a long time, have already dubbed it “The Taittinger” among themselves.



Click here to see the winners list

The winners

  • 1967 Mr. Michel Comby
  • 1968 Mr. Guy Legay
  • 1969 Mr. Camille Lurkin
  • 1970 Mr. Joël Robuchon
  • 1971 Mr. Michel Nicoleau
  • 1972 Mr. Georges Dumas
  • 1973 Mr. Jean Pierre Toulejbiez
  • 1974 Mr. Rémi Pommerai
  • 1975 Mr. Jean Claude Boucheret
  • 1976 Mr. Paul Van Gessel
  • 1977 Mr. Yves Menes
  • 1978 Mr. Claude Louboutin
  • 1979 Mr. Gilles Etéocle
  • 1980 Mr. Gabriel Biscay
  • 1981 Mr. Philippe Broussard
  • 1982 Mr. Philippe Sailly
  • 1983 Mr. Francis Dulucq
  • 1984 Mr. Hiroshi Horita
  • 1985 Mr. Michel Roth
  • 1986 Mr. Surjahadi Djajapermana
  • 1987 Mr. Ulrich Berhinger
  • 1988 Mr. Michel de Matteis
  • 1989 Mr. Regis Marcon
  • 1990 Mr. Dominique Quay
  • 1991 Mr. Bruno Maringue
  • 1992 Mr. Michel Izard
  • 1993 Mr. Laurent Debenest
  • 1994 Mr. Yves Merville
  • 1995 Mr. Bernard Leprince
  • 1996 Mr. Christophe Marguin
  • 1997 Mr. Philippe Gauvreau
  • 1998 Mr. Vincent Arnould
  • 1999 Mr. Pierre-Franck Salomon
  • 2000 Mr. Fabien Lefebvre
  • 2001 Mr. Karim Boukhari
  • 2002 Mr. Stéphane Buron
  • 2003 Mr. Stéphane Philippon
  • 2004 Mr. Jean-Paul Bostoen
  • 2005 Mr. Jérôme Ryon
  • 2006 Mr. Charly de Wijs
  • 2007 Mr. David Sauvignet
  • 2008 Mr. Laurent Wozniak
  • 2009 Mr. Nicolas Davouze
  • 2010 Mr. David Castagnet
  • 2011 Mr. Lars Van Galen
  • 2012 Mr. Christophe Schmitt
  • 2013 Mr. Bertrand Millar
  • 2014 Mr. Jonathan Zandbergen
  • 2015 Mr. Jérémy Desbraux
  • 2016 Mr. Julien Richard
  • 2017 M. Tom Meyer
  • 2018 M. Kenichiro Sekiya

2018

Kenichiro Sekiya

Atelier Robuchon in Tokyo (Japon)

The National Competition

Presentation of application dossier by candidates :

To be selected, the candidate must submit before the deadline their selection dossier, composed according to the Prize theme, to the person in charge of the Prize in their country (address specified by the organization

of the represented country).

Description of the selection dossier:

This dossier must include:

• The recipe created based on the theme.

• Several photos corresponding to the production of this recipe.

• A text explaining the candidate’s background, their choices and their ins- pirations.

• A precise prep sheet specifying the importance of each product’s origin.

• The precise budgeting of their recipe.

Theme of the Selection:

The theme of the selection is the same as that of the International Final.

It is composed of a central ingredient, the focus of the recipe to be created by the candidate.The candidate is entirely free in their selection of ingredients to be used in their recipe.

Candidates can thereby express their own culture and personality.

Selection criteria:

The Selection Committee makes its decision based on the following criteria:

• Originality : 30%

• Technicality : 30%

• Inspiration : 20%

• Visual impression : 20%

A judicial officer is in charge of ensuring the anonymity of the dossiers studied by the President of the Prize and his Committee.The judicial officer is present during deliberations and certifies the Committee’s officer selection.The name of the selected candidate will be made public on 18th November 2019

A single candidate for each country is selected to participate in the Inter- national Final in Paris on 28 January 2020.


Deadline for posting dossiers:

The dossiers must be sent no later than 28th October 2019 to the address indicated at the bottom of the application dossier.


Preparation of candidates selected for the International Final: 

The candidate may ask for help or advice from a sponsor selected from amongst his country’s organizing committee. They can thus advance through the mon- ths of preparation and compare their work to the advice of one of their peers. The choice of this“sponsor”is to be made at announcement of the results.It is to be transmitted to the International Culinary Prize organization on the day following the publication date of the name of candidates selected to participate in the International Final.


Prize: 

The candidate selected to represent his country is rewarded with a cheque for 2400€.


  • The Theme: KING SCALLOPS
  • The name of the selected candidate will be made public : 26th November 2019
  • The candidate selected to represent his country is rewarded with a cheque of 2400€

The way to the International Finale

A single candidate for each country is selected to participate in the International Final in Paris.

The International Final

Participation in the International Final

A single candidate from each country is selected to participate in the International Final.They represent their country and their culture.The final takes place in Paris

Organization of the International Final


Day 1:

• Candidates are welcomed to Paris and settled into the hotel reserved by the organization.

• The organization collects the ingredients brought by the different candidates and forwards them to the Ecole Ferrandi where they will be kept under the best possible conditions.

• A welcome dinner is organized by the Committee.


Day 2:

• The day’s programme takes place in Champagne. It focuses on discussions among the candidates, a local producer and the Maison Taittinger. Details are provided by the Committee to the candidates upon arrival.

• The set recipe is determined by a drawing to take place at 7pm at the Hotel Lutétia.

• Dinner at the Hotel Lutétia.

• Submission of the prep sheets for the set recipe. (cf. details on the prep sheets below)


Day 3:

Practical heats take place at the Ecole Ferrandi. Address: 25 rue Abbé Grégoire, 75006 PARIS


Jury Composition for the International Final


• Kitchen jury:

1 to 4 judges from the jury ensure the organization and regularity of the cooking heats.They mark all candidates on criteria of hygiene, organization, waste and management of working with the commis chef.


• Tasting jury:

There are 6 members on the tasting committee for the International Final.

All renowned leading Chefs, they represent various countries and are ambassadors of a signature cuisine.

To ensure the impartiality and objectivity of their decisions, they are not part of the organizing committee of the countries participating in the competition.

They are totally independent of these committees and are selected by the Culinary Prize organizing committee.

They are all representatives of this signature cuisine, selected amongst the elite of the gastronomic world.


Duration of the heat:

Each candidate has 4 hours to complete two recipes, the personal choice recipe presented at the selection stage and the set recipe drawn on the evening before the final heat.

1. Arrival at the Ecole Ferrandi at 6.30am.

2. Drawing for work stations

3. Drawing for commis chef

4. Beginning of the heat

The candidates enter the kitchen one by one every quarter of an hour.


Production of two recipes: 

 1. Personal recipe based on the theme:

The candidate prepares the recipe that they have designed based on the year’s theme.

At their work station, they will find the ingredients they brought or ordered that are needed to complete the recipe.

They can have as many as they wish of the ingredients provided by the kitchen to all candidates as listed at the end of the competition regulations


2. Set recipe :

The candidate must complete the set recipe that was revealed the night before the final heat.

The products chosen by the candidate are provided by the organization.


Prep Sheet: 


• Prep sheet corresponding to the competition’s theme:

The organisation can provide all ingredients from the prep sheet sent by the candidate.

Nonetheless, each candidate is free to bring ingredients they consider to be essential for the identity of their recipe.

For this reason, the organization sends every candidate a prep sheet to complete in which they are to specify if an ingredient is to be supplied by the organization or is to be brought by the candidate.

For any ingredient to be provided by the candidate, delivery is to be organized between the candidate and the organization.The candidate is responsible for anticipating and providing for any regulatory aspects.

This prep sheet must be sent to the organization no later than 7 January 2020. The organization agrees to inform candidates of the origin of all products it makes available.


 • Prep sheet corresponding to the set recipe:

Candidates must submit their completed prep sheet following the dinner the night before the final heats.

Products chosen by the candidates will be provided by the organization.

Candidates must submit their completed prep sheet following the dinner the night before the final heats.

Products chosen by the candidates will be provided by the organization.


Equipment: 

Members of the Kitchen Jury inspect the equipment brought in by each candidate. They reserve the right to refuse any equipment they consider to be unsuitable or otherwise already available in sufficient quantity in the kitchen.

Equipment should not be brought in excessive amounts.

Only small pieces of equipment are permitted.

Members of the Kitchen Jury are authorized to disqualify any candidate found to be in breach of the rules after having consulted the President of the Jury.

Should a candidate need specific equipment, they should notify the organization no later than 7 January.


Commis Chefs: 

The organization provides a commis to assist each candidate in the kitchen.

Each commis is a student at the Ecole Ferrandi.

On the morning of the competition, a drawing is held in the presence of a judicial officer to select a commis for each candidate.

Time is scheduled before the beginning of the heat for discussion between the candidate and their commis.

Interpreters are present to simplify communication if necessary.


Presentation of the dishes: 

Candidates can decide how to present their dishes.

The organization provides each candidate with plates and serving dishes. Candidates, however, are free to bring containers, plates, and serving dishes to present their work.This information must be communicated to the organization no later than 7 January 2020, at the same time as the prep sheet corresponding to the theme recipe.

So as to not disclose a candidate’s identity, recipients are to be sent to the Ecole Ferrandi in closed cartons, to be brought into the test kitchen at the same time as the rest of the equipment.

Members of the Kitchen Jury are the only people authorized to see them.

Presenting the dishes: 

15 minute intervals separate the presentation of each dish.

The Kitchen Jury is responsible for seeing to the smooth organization of the presentations. They apprise the candidates of the time remaining.


Presentation of the dishes to the tasting jury:

The dishes are presented for anonymous tasting by the Jury.The Jury thus has no knowledge of the identity of the candidate having prepared the dishes. The two recipes are tasted and marked by two different juries. The judges mark the dishes according to an evaluation chart, ta- king into account of the criteria set out below in the “marking” section.


End of the kitchen heat:

All candidates must remain in the kitchen from the start of the heat until the very end.

They may leave the kitchen only after all scorecards are submitted to the judicial officer.

They are kept apprised by a representative of the organization.


Candidate ranking:

Ranking is done by adding up the points awarded to each candidate by each member of the juries.

Marking :

• 35% technical

• 35% gustatory experience, uniqueness

• 20% aesthetic presentation

• 10% cooking technique


Penalties for delay:

Any delay of more than 5 minutes in presenting a dish to the Jury will be penalized: for any delay of over 5 minutes, the Jury will deduct 10 points per minute’s delay from the final score awarded to the dish.

If the delay exceeds 10 minutes the candidate shall be disqualified. the Kitchen Jury is, however, free to decide whether or not to send a dish to the Tasting Jury.


Meeting with the Jury: 

Following the presentation of all candidates’ dishes to the Jury, and once the scorecards have been submitted to the judicial officer, each candidate meets with the Jury to present their approach and to answer any questions.

This discussion is not marked. It allows the Jury members to appreciate the coherence of the candidate’s approach.

It provides an opportunity for the candidates to receive feedback from the Jury.


Awards Ceremony:

A gala dinner is offered on the evening of the Final. It opens with the awards ceremony.


Prizes:


• First Prize:

A cheque for €20,000

A medal featuring Pierre Taittinger and created by sculptor Paul Belmondo

The Winners’Trophy, engraved with the winners’ names up until the following year 

A diploma


• Second Prize :

A cheque for €5000

A trophy

A diploma


• Third Prize :

A cheque for €2500 

A trophy

A diploma

  • The final takes place in Paris28 January2020
  • Production of two recipe: • Personal recipe based on the theme
  • • Set recipe

The results are announced on the same evening and the winners honoured during a reception held by Champagne Taittinger

Rules of participation

Participating nations:

  • France
  • Japan
  •  Belgium (Luxembourg)
  • Holland
  • Switzerland
  • UK
  • Germany
  • Sweden

Rules of participation:

The candidate must be between 24 and 39 years of age.

They must have been in the profession for a minimum of 5 years and be currently employed in a restaurant.

Whatever their nationality, the candidate must apply in the country where they work. If selected, they will then represent this country at the international competition.

The following are excluded from participation:

- Teachers at a secondary school or hotel school.

- Candidates having already participated 3 times at the international final.

Application documents must be sent no later than 28th October 2019 to the address indicated at the bottom of the application file.

Legal information :

• The Organizer reserves the right to shorten, extend or cancel the heats in the event of exceptional circumstances.The Organizer shall not be liable for any damages.

• Any issue resulting from the application, the interpretation of the rules or from information not provided in them shall be resolved by the Organizer.

Media coverage of the candidate:

- The candidate is to be presented to the press in their country during a ceremony organized by the Maison Taittinger importer. It is this importer’s responsibility to select the venue and format for the ceremony.

- This ceremony also serves as an opportunity to bring together all guests connected to the Maison Taittinger.

- During the ceremony, a dish related to the Theme is to be produced by the candidate with a view to presenting their culinary expression to the public.

- To showcase the candidate and promote his work, the Culinary Prize organization produces a film broadcast in episodes throughout the year on the Maison Taittinger social networks as well as those of the Culinary Prize.

- The organization will produce a film during the two days of the Inter- national Final.This film will shine a spotlight on candidates from all the participating countries.

- A book will be published at the end of the year of the International Final. This book will include the recipes of all the candidates. The organization will contact each candidate to obtain all precise useful information.



 

The chefs

The president of the jury

Emmanuel Renaut

Born in 1968 and originating from the Aisne department, Emmanuel Renaut was educated in Laon before leaving for Paris, where he began in the kitchens of the Crillon. Then he joined Marc Veyrat, whom he seconded for four years. He continued his career in London, where he directed the kitchens of Claridge’s Hotel. He participated in the 31st Taittinger Prize, where he won third place in the International Finals. 

In 1998, Emmanuel Renaut settled in Megève at the Flocons de sel and earned a first star in 2003, and became "Best Worker of France" (MOF) the following year. A second star crowned his work in 2006.

In 2012, he earned his Michelin 3rd star.

In 2013 he took the succession of Gilles Goujon at the Presidency of “The Taittinger” International Culinary Prize.

Website of Emmanuel Renaut

The Tasting jury 2018

Chaired by Emmanuel Renaut

The Kitchen Jury 2018

The Taittinger
of the chefs

The Cordons
bleus

The organizing comittee 2018

Chaired by Emmanuel Renaut
Honorary chairman: Michel Comby

Registrations

Download participation modalities


French CandidatesFrench Version
Belgium CandidatesFrench VersionDutch Version
Dutch CandidatesDutch Version
Swiss CandidatesFrench VersionSwiss-German Version
Japan CandidatesEnglish Version
UK CandidatesEnglish Version
German CandidatesGerman Version
Swedish Candidates 

Swedish Version




Access to the online application

Awards news :

THEME for the 53rd Taittinger International Signature Culinary Prize.

THEME for the 53rd Taittinger International Signature Culinary Prize.

The Organizing Committee, presided by Emmanuel RENAUT, selects the same main ingredient for all participating countries. 

This becomes the Prize’s Theme :


KING SCALLOPS


The theme for this 53rd edition of the Culinary Prize is King Scallops. The main ingredient, scallops, will be provided by the organization.

In addition to the selected product in the theme, the candidates may use any ingredient they wish to create their recipe. They are free to bring all or part of their products to the international final.

The recipe is to be produced for 6 people and to be presented plated.

The budget per plate is maximum 50€, 300€ in total.

The recipe must be accompanied by one or two garnishes.

This theme is present throughout the preparation of the competition, from the selection based on dossier to the international final competition.

Between the national and international competitions, the selected candidates may make slight modifications to this recipe on condition that the initial instructions are respected.

Book Launch dedicated to the international culinary price "Le Taittinger"

Book Launch dedicated to the international culinary price

This book recounts fifty years of culinary evolutions and human adventures. Around fifteen winners from different countries confide to us to tell more about the challenges of the competition, behind the scenes. They set out for us to discover the recipe of their success through the dish which enabled them to get to the highest step of the podium. To complete this, comments from the jury presidents, kitchen helps and other people also involved were added, to make the book alive, cosmopolitan and personal like the image of the great gastronomy.


Available in French, English and Japanese : Click here to buy it 

52nd Japan Culinary Price

52nd Japan Culinary Price

Congratulations to the winner of the 52nd Japan Culinary Price: Chef SEKIYA who works at THE WORKSHOP of Joël Robuchon Tokyo

51st LE TAITTINGER INTERNATIONAL CULINARY AWARD

51st LE TAITTINGER INTERNATIONAL CULINARY AWARD

Champagne Taittinger congratulates Swiss chef Tom Meyer from the restaurant Hôtel de Ville de Crissier, who won the 51st international culinary prize "Le Taittinger"!








The Taittinger, 50 years of passion

The Taittinger, 50 years of passion

Throughout 2016, the “Bruit de Table” followed the 50th edition of the Taittinger International Culinary Award, the “Prix Culinaire”. Following the victory of Julien Richard, the first sous-chef to have cooked with the cuisines of the Embiez Island, with his “turbot à la Nantua”, it was the spirit of this unique competition that the cameras captured thanks to the stories of its participants. From the first winner, Michel Comby, to Amandine Chaignot, a finalist in 2011 and member of the jury, to Michel Roth (winner in 1985), Emmanuel Renaut, president of the competition, or Bernard Leprince (winner in 1995) they all speak of the very special place that Taittinger holds in the protection, promotion and influence of French gastronomy. All recognize the tremendous commitment, discretion and respect, of a family united around Pierre-Emmanuel Taittinger, president of champagne Taittinger, and his daughter, Vitalie, an unwavering ambassador of the house.


Let yourself be transported 


Image : Nathalie Bozzone, Lionel Autran, Estelle Chauffour, Paul Olinger

Video editing : Afideis Production