On Sunday, June 7, 2026, qualifying rounds held in Montreal, Canada, will bring together, for the second time, nine top North American chefs for a high-level competition. This tournament will set the tone for the 8th edition of the Worldwide Œuf en Meurette Championship, which will take place next October at the Château du Clos de Vougeot in France.

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The Fairmont Queen Elizabth Montreal will serve as the stage for this exceptional gastronomic event, a prelude to the 8th edition of the Worldwide Œuf en Meurette Championship in France. This culinary competition will highlight one of the most iconic specialties of Burgundian and French cuisine: œuf en meurette. The qualifying rounds will offer chefs the opportunity to showcase their mastery of this dish, preparing it with creativity while adhering to the technical and flavor requirements of the traditional recipe.

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This competition will be decisive for the contestants, as only one chef will be selected to represent North America at the 2026 Worldwide Œuf en Meurette Championship in France. It is a unique opportunity to compete with international chefs and showcase North American culinary expertise on the global gastronomic stage.

The jury—composed of renowned Canadian figures such as Marie Lapierre, Consul General of France in Montreal, Olivier Perret, Executive Chef at Renoir - Sofitel Montréal Le Carré Doré and ambassador chef for Air France, and Quebecois designer Marie Saint Pierre—will evaluate each creation based on several criteria: visual appeal, plating, aromatic qualities, sauce quality, egg cooking, crouton quality, garnish, and overall harmony of the dish.