Chef Frédéric Vardon is the first Worldwide œufs en meurette Champion
The worldwide œuf en meurette Championship®
To honor this emblematic recipe, the Château du Clos de Vougeot has decided to create the first worldwide œufs en meurette Championship® the same day than the World Egg Day October the 11th of 2019. Thirteen great chefs offering this mythic dish on their menu proposed their own recipe. Whether their creation was traditional or modernized they all competed for the title of Worldwide œufs en meurette Champion. After tasting all the plates the jury made up of experts appointed the Champion according to nine criteria marked from 1 to 9.
Chef Frédéric Vardon is the first Worldwide œufs en meurette Champion
Frédéric Vardon, chef of the restaurant Le 39V Paris
Clos de Vougeot, October 11, 2019
Jury members
Éric Briffard, chef and president of the jury; Louise Petitrenaud , journalist ; Bertrand de Villaine , winemaker; Jean-Robert Pitte , writer and gourmet; Eric Kayser , artisan baker; Sébastien Neusch Co-founder of Poulehouse; Guillaume Long , designer; Olivier Walch , chef; Thierry Geffrotin , journalist; Bruno Blancho , chef; Vincent Barbier , gourmet.
The Chefs
William Frachot , from the William Frachot restaurant in Dijon; Olivier Chardigny from l'Ancienne Auberge 1900 in Vonnas; Grégory Cuilleron from Le Comptoir Cecil restaurant in Lyon; Frédéric Vardon from Le 39V restaurant in Paris; Thomas Collomb of the Rôtisserie du Chambertin in Gevrey-Chambertin; Mathieu Scherrer from the Gallopin Brewery in Paris; Christophe Quéant from Le Carmin restaurant in Beaune; Julien Martin from Le Cellier Volnaysien restaurant in Volnay; Christophe Ledru of L'Ouvrée restaurant in Savigny-lès-Beaune; Sébastien Henry from Biz'tro restaurant in Beaune; Thomas Protot from La Cabotte restaurant in Nuits-Saint-Georges. ; Stéphane Derbord from the Stéphane Derbord restaurant in Dijon and Florent Colombo from the Colombo restaurant in Ahuy.
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.
This project is the result of reflection and support carried out jointly with the augmented university Matrice .
The prestigious Le Cordon Bleu Institute will bring us its expertise in the culinary arts. This international network of schools makes tradition rhymes with innovation and creativity since 1895.
Nectars de Bourgogne will offer a tasting workshop for children with its delicious fruit juices: Chardonnay or Muscat grape juice, peach and blackcurrant.
