Paris, 28th of January 2020
1/.WINNER OF THE INTERNATIONAL AWARD FOR CUISINE D’AUTEUR «LE TAITTINGER»- 53 EDITION.
A WINNER FOR ENGLAND
Charles Coulombeau / Gravetye Manor in Grinstead, UK- 1 Michelin star
This 27 year old native of the Landes region has worked at the superb Gravetye Manor in England since 2016. A keen sports fan and competitive by nature, this is by no means Charles Coulombeau’s first contest. Indeed he has taken part in several gastronomic competitions including the National Chef of the Year 2019 where he reached the semi-finals. His training background features several starred
restaurants: la Maison Lameloise in Chagny, Michel Guérard’s Les Prés d’Eugénie and a two year stint at Les Frères Ibarboure in the Basque country. Moulded by the exacting demands of these illustrious chefs, he now strives for the same discipline in his kitchen, where he proves to be thoroughly uncompromising when it comes to the quality of his products. His experience under these different masters has served to further consolidate his skills and his mastery of culinary techniques.
His recipe:
Roast scallops, buttered cabbage with black truffle
Vegetable terrine, purée of king oyster mushrooms and scallop crumble
Scallop-Truffle-potato and cabbage millefeuille
Scallop mousse, roast celeriac and butternut purée
Scallops à la Villeroy
Earl Grey Sauce
Coral tuile
This year the theme of the contest was quite different. The new emphasis of the award centered on a single product which the candidates could prepare however they liked. The subject revealed a few months earlier by the organizing committee of the International Award for cuisine d’auteur was the scallop. The President of the Prize, Emmanuel Renaut, did not choose this symbol of transition by chance,it clearly represents the turning point sought by the famous institution and gave the candidates from different countries total freedom of creative expression, regardless of rules they may have learned along the way. This noble shellfish, which lends itself to an infinite variety of preparations, set the stage perfectly for the International Final. Each of the chefs succeeded in reflecting their own culture and inspiration through 8 completely different recipes. The emotion procured during the tasting of the winning dish is a major contributing factor to its success, but to make it to the top of the podium, it was necessary to pull out all the stops once again for the second round. The second event was revealed to the eight competitors, the evening before. They then had one night to come up
with a recipe for pithivier (a double crust pie) filled with seasonal vegetables. A grand classic, but one which proves extremely tricky to make. It even turned out to be a first for some of the candidates and therein lies the true purpose of this challenge: shouldn’t a great chef be prepared to tackle the unexpected with flair from a solid foundation of technical expertise?
The results are sometimes disconcerting. As the president explained so well, the difficulty of the pithivier lies in the preparation of the puff pastry enveloping those precious vegetables.
restaurants: la Maison Lameloise in Chagny, Michel Guérard’s Les Prés d’Eugénie and a two year stint at Les Frères Ibarboure in the Basque country. Moulded by the exacting demands of these illustrious chefs, he now strives for the same discipline in his kitchen, where he proves to be thoroughly uncompromising when it comes to the quality of his products. His experience under these different masters has served to further consolidate his skills and his mastery of culinary techniques.
His recipe:
Roast scallops, buttered cabbage with black truffle
Vegetable terrine, purée of king oyster mushrooms and scallop crumble
Scallop-Truffle-potato and cabbage millefeuille
Scallop mousse, roast celeriac and butternut purée
Scallops à la Villeroy
Earl Grey Sauce
Coral tuile
This year the theme of the contest was quite different. The new emphasis of the award centered on a single product which the candidates could prepare however they liked. The subject revealed a few months earlier by the organizing committee of the International Award for cuisine d’auteur was the scallop. The President of the Prize, Emmanuel Renaut, did not choose this symbol of transition by chance,it clearly represents the turning point sought by the famous institution and gave the candidates from different countries total freedom of creative expression, regardless of rules they may have learned along the way. This noble shellfish, which lends itself to an infinite variety of preparations, set the stage perfectly for the International Final. Each of the chefs succeeded in reflecting their own culture and inspiration through 8 completely different recipes. The emotion procured during the tasting of the winning dish is a major contributing factor to its success, but to make it to the top of the podium, it was necessary to pull out all the stops once again for the second round. The second event was revealed to the eight competitors, the evening before. They then had one night to come up
with a recipe for pithivier (a double crust pie) filled with seasonal vegetables. A grand classic, but one which proves extremely tricky to make. It even turned out to be a first for some of the candidates and therein lies the true purpose of this challenge: shouldn’t a great chef be prepared to tackle the unexpected with flair from a solid foundation of technical expertise?
The results are sometimes disconcerting. As the president explained so well, the difficulty of the pithivier lies in the preparation of the puff pastry enveloping those precious vegetables.
Charles Coulombeau was able to pull off the challenge of these two tasks with great skill.
2/.SECOND PLACE FOR FRANCE.
Jérôme Jaegle / France- Restaurant L’Alchemille in Kaysersberg- 1 Michelin star:
Jérôme is the chef at L’Alchémille in Kaysersberg. Summers spent with his grandfather in the Alsatian countryside helped shape his connection to nature and his region. After a career path which included time spent in some of the most distinguished restaurants and participation in several competitions, he returned to Alsace to open his own restaurant, which was awarded a Michelin star after just 18 months. His gardens and orchard next to his kitchens are where he finds his inspiration.
His recipe:
Cabbage and truffle scallop cake,
coral quenelle,
Jerusalem artichoke, hazelnut,
potato fondant with pig trotter,
barb in champagne façon tripes
and champagne sabayon
3/. THIRD PLACE FOR THE DUTCH CANDIDATE
Jan Smink / Netherlands - Restaurant Smink in Wolvega
Jan, owner of his own restaurant in the north of Holland, has remained very committed to the quality and origin of the products he uses in his cooking. He has a particular fondness for dairy products as an
ingredient in his dishes.
His recipe:
Scallops with celeriac,
Jerusalem artichoke, lardons and truffle
Created in 1967, the «Le Taittinger» Culinary Prize has always had the aim and vocation of preserving France’s gastronomic heritage by ensuring the transmission of savoir-faire to the next generation of Chefs. Initiated by Claude Taittinger as a tribute to his father, Pierre Taittinger, Founder of the eponymous Champagne House, the Prize has supported generations of Chefs. Loyal custodian of this culinary tradition, its mission has always been to demand the highest standards of technical skills with the conviction that once this has been achieved, Chefs can go as far as their ambition will take them. Recognised by the profession, «le Taittinger» stands for high standards and integrity. Often referred to as the «Everest of gastronomy», its challenge serves as a springboard for the winners and allows them to achieve wider recognition and earn the respect of their peers. Several of them have become legendary figures, contributing a lasting legacy through their creativity and technique: Joël Robuchon, Michel Roth, Bernard Leprince, Régis Marcon. These stars of French history all one day stepped onto this highly coveted podium.
A YEAR OF CHANGE
We at Taittinger are very proud to have been the custodians of this award for so many years. And, because we want more than ever for this award to continue to support Chefs, we have decided to give it a fresh impetus. While traditions endure, the changes in the society in which they are rooted are real. In the last fifty years, gastronomy has been redefined through travel and produce. Chefs themselves have transcended cultural boundaries and take pleasure in rediscovering themselves through a variety of influences. More than ever, technical knowledge is the bedrock of their career, but the quest
for meaning and originality is essential when aiming for the top. They feel the need to find out who they are and to do so, they draw on their culture, their roots, their history. The Organising Committee and the Taittinger family want to go a step further, putting the very essence of the chef’s personality at the centre of the competition. The aim of the redesigned Award is to promote the development of a cuisine d’auteur, thanks to chefs who, building on their tradition, extend it further into their own personal, contemporary universe. Greater emphasis will be placed on produce. As the subject of this year’s
theme, it will be recognised for the importance it has in contemporary cuisine. As a result of a savoir-faire and an acute awareness of the environment, it becomes itself a dish in its own right. The search for its flavour takes on an undeniable importance in the writing of Chefs. As such, it is legitimate to pay tribute to it.