Worldwide œufs en meurette
championship 2020
The 2019 laureate Chef Frédéric Vardon is ready to welcome you Saturday, the 10th and Sunday the 11th of October, 2020 for the second edition of the worldwide œufs en meurette Championship. He will put his title of worldwide. œufs en meurette champion back on the table at the Château du Clos de Vougeot. Apply down below to compete :
The worldwide œuf en meurette Championship®
BRUNO BRANGEA IS THE WORLDWIDE ŒUF EN MEURETTE CHAMPION 2020 AND FRANCO BOWANEE RECEIVES THE AWARD OF CREATIVITY FOR HIS INTERPRETATION OF THE MYTHICAL RECIPE
This Saturday, October 10, at the Château du Clos de Vougeot, the second edition of the World Egg-Mourette Championship took place. On this occasion, twelve chefs - 7 Burgundians and 5 expatriates - competed to win the title of the worldwide œuf en meurette champion; Chef Bruno Brangea, from the Champeaux Les Halles restaurant won, succeeding Frédéric Vardon, the worldwide œuf en meurette Champion in 2019.
The title therefore remains outside of Burgundy
This day, the second edition of the original culinary competition organized by the Château du Clos de Vougeot was held from 2:30 p.m. to 6:15 p.m. Twelve chefs presented their interpretation of this legendary Burgundy dish: Vincent Le Douarec Bruno Brangea, David Ardoint, Franco Bowanee, Mourad Haddouche, Yves Rebsamen, Issiaka Sylla, Grégory Cuilleron, Olivier Chardigny, Oswald Letolle, Jérôme Joubert and Thomas Collomb.
A new initiative this year, the creativity prize rewards the most original dish.
Franco Bowanee, from the Louis XIII restaurant based at the Château du Vault de Lugny, won with his revisited interpretation of eggs in meurette.
Chef Bruno Brangea, Champeaux Les Halles restaurant
Clos de Vougeot, October 10, 2020
Chef Franco Bowanee, restaurant Louis XIII
Clos de Vougeot, October 10, 2020
Jury members
René Meilleur, chef and president of the jury; Louise Petitrenaud, journalist ; Jacques Lameloise, chef ; Frédéric Vardon, chef and worldwide œufs en meurette champion 2019 ; Eric Briffard, chef; Eric Kayser, artisan baker ; Bertrand de Villaine, winemaker ; Sébastien Neusch, co-founder of Poulehouse ; Christian Heinrich, designer; Emmanuelle Jary, journalist ;
Bruno Blancho, chef ; Vincent Barbier, Burgundian gastronome.
The Chefs
David Ardoint, Restaurant de la Porte Guillaume; Franco Bowanee, Louis XIII ; Bruno Brangea, Champeaux Les Halles; Olivier Chardigny, L'Ancienne Auberge 1900 ; Thomas Collomb, La Rôtisserie du Chambertin; Grégory Cuilleron, Cinq Mains ; Mourad Haddouche, Loiseau des Vignes; Jérôme Joubert, Le Rive Gauche ; Vincent Le Douarec, Sébillon; Oswald Letolle, O Bannelier ; Yves Rebsamen, Chez Guy ; Issakia Sylla, Le P'tit Canon
The partners
The Château du Clos de Vougeot will welcome the public in its sumptuous residence for this exceptional event. The Burgundy wines that will accompany the tasting will come from the Tastevinage label.
Poulehouse will provide its organic eggs produced in an ethical manner to the chefs participating in the Worldwide œuf en meurette Championship® but also to the chef's brigade who will cook this dish during the two day event.
Groupe SEB will make its kitchen utensils available to the lucky ones who will take part in the cooking lessons and to the chefs competing for the title of Worldwide œuf en meurette Champion.
DS Store Beaune will reward the most creative chef of the World Egg Mourette Championship. This creativity prize is new for the 2020 edition.
Nectars de Bourgogne will offer a tasting workshop for children with its delicious fruit juices: Chardonnay or Muscat grape juice, peach and blackcurrant.
Nectars de Bourgogne will offer a tasting workshop for children with its delicious fruit juices: Chardonnay or Muscat grape juice, peach and blackcurrant.