Chef Frédéric Vardon is the first Worldwide œufs en meurette Champion
Participation to the amateur competition
The Château du Clos de Vougeot is organizing the amateur cooking competition of œufs en meurette, on Saturday, October the 14th. Do not hesitate to register if you wish to compete with other food enthusiasts and amateurs of Burgundy gastronomy. You will operate on the same work plans as the chefs participating in the world œufs en meurette Championship. Of course, they will be cleaned and disinfected.
Come live an unforgettable moment, with family or friends in one of French gastronomy temple!
On the day of the event, you will have to make the entire recipe on site, except for the sauce base which will be made by you beforehand. We will provide you with all the necessary equipment for making your recipe as well as the basic ingredients (12 eggs, a bunch of parsley, mushrooms, butter, bacon). The recipe must include eggs, Burgundy wine, bacon, onions and mushrooms. Luxury ingredients such as truffles and morels are prohibited. A technical adviser will be present the day of the event to help you if necessary.
We look forward to welcoming you to the Château du Clos de Vougeot!
A retourner complété accompagné d'une photo de votre plat à l'adresse email :
Les membres du jury 2024
Fabien Pairon, chef MOF, champion du monde de l'œuf en meurette 2023, président du jury
Eric Starkman, chef, lauréat du prix de la créativité 2023
Dominique Bruillot, journaliste gastronomie ;
Clémentine Hugol-Gential, chercheuse, spécialiste de l'alimentation ;
Christophe Lavelle, chercheur au CNRS ;
Johnny Loison, champion amateur de l'œuf en meurette 2023
Bruno Blancho, chef ambassadeur groupe SEB ; jury technique
Gauthier Pajona, super animateur
