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Participation to the amateur competition

Le concours

      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!

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Comment participer

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!

Changer infographie

Jury members (to be confirmed)

Joy Astrid Poinsot, 2022 Worldwide œuf en meurette champion

A graduate of the Paul Bocuse Institute, one of her mentors, just like Alain Ducasse for whom she has great admiration, Joy-Astrid Poinsot was for four years chef of her own restaurant "Le Terminus", in Arnay-le- Duke. The young girl then returned as second in the kitchen in the establishment of her father, Armand Poinsot: the restaurant "Chez Camille" still in Arnay-le-Duc. During its participation in season 7 of Top Chef, Côte-d'Orienne stood out for its energy and spontaneity. She won the title of 2022 Worldwide œuf en meurette Champion.

Blanche Loiseau, Bernard Loiseau group

A graduate of an International Masters in Culinary Arts and Innovation at the Paul Bocuse Institute (Écully), Blanche had promised herself to return one day to the kitchens where she grew up. Rich in her travels and her experience, after spending more than a year in Japan to learn the cuisine of another tradition, she joined the brigade of Patrick Bertron, successor to Bernard Loiseau, present in the restaurant La Côte d'Or – Le Relais Bernard Loiseau in Saulieu for 20 years, as semi-chef de partie.

Michel Grobon, former Chef of the White House

Michel Grobon had a remarkable and remarkable 25-year career in the United States, notably when he was called upon to cook for Ronald Reagan, Franck Sinatra, Elizabeth Taylor and even Michael Jackson, before being in charge of opening the restaurants from EuroDisney in 1992. Michel Grobon is now a chef consultant.

 

Fabien Poulaillon, Eau Velleminfroy

Fabien Poulaillon is the general manager of Velleminfroy waters, the only source of mineral water in Bourgogne Franche Comté and partner of the Worldwide oeuf en meurette Championship since the first edition.

Arnaud Orsel, general manager of La Confrérie des Chevaliers du Tastevin

A lover of gastronomy and wine, Arnaud Orsel worked for 10 years on the development of Tonnellerie François Frères. In 2010, he joined the Confrérie des Chevaliers du Tastevin where he manages this association of 12,000 members on a daily basis. He was appointed General Intendant in 2018. One of his objectives: to discover and share the know-how of Château du Clos de Vougeot. This ambition led to the creation of the World Egg Championship in Meurette in 2019.

The competition takes place from 11:00 a.m. to 2:00 p.m. with a passage every 15 minutes.

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