Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2024 All rights reserved

Jeanne Regnault, still a high school student, was crowned French Vegetable Cuisine Champion.

Jeanne Regnault, still a high school student, was crowned French Vegetable Cuisine Champion.

Franck Tesson | 11/4/24, 5:01 PM

The first French Vegetable Cuisine Championship was held on November 3, 2024, under the presidency of Michel Roth.

The brainchild of Frédéric Jaunault, MOF Fruitier-Primeur in 2011 and himself a former chef at Ledoyen and Plaza Athénée, the first edition of the Championnat de France de la Cuisine du Végétal was held on Sunday November 3, 2024 at the EquipHotel trade show in Paris.

The aim of the competition was to promote plant-based and seasonal products, shine a spotlight on producers and supply chains, encourage chefs to push back the boundaries of plant-based cuisine and emphasize eco-responsible cooking, notably by reducing food waste.

A prestigious panel of MOF chefs

The six finalists, selected from over a hundred entries, each had two hours to prepare a dish, hot or cold, and a dessert (on the theme of bananas) using only plant-based products, banishing all use of butter, for example. Chaired by Michel Roth, MOF and Bocuse d'Or, and assisted by Jean-Thomas Schneider, MOF and double world champion ice-cream maker and pastry chef, the jury had to judge the originality of the dishes as well as the taste and texture of the ingredients. tastes and flavors, the appropriateness of seasonings (salt and pepper were banned), the hygiene and cleanliness of seasonings, and the choice of containers.

The first French champion is still at school

In front of a packed audience, it was the youngest of the participants, Jeanne Regnault, still a student at the Lycée Belliard in Paris, who distinguished herself by her technique and creativity to win, with a comfortable lead over her competitors, this first title of Championne de France de la Cuisine du Végétal. She is without doubt a future great chef .

These news might interest you

Why do we eat oysters at Christmas? Craftsmen & Know-How

Why do we eat oysters at Christmas?

Do you know why we eat oysters at Christmas? Find out here, along with a list of the best places to buy them!
Sho, the broth, hot! Food & Health

Sho, the broth, hot!

A start-up has just unveiled a new range of concentrated broths and culinary bases formulated from natural, exclusively plant-based, fermented ingredients, designed by chefs for chefs.
Manon Fleury x Delphine de Vigan: the same sacred fire for human beings News & Events

Manon Fleury x Delphine de Vigan: the same sacred fire for human beings

One is a committed chef who draws inspiration from all art forms. The other is a writer whose works have been acclaimed by critics and the general public alike. Each, in her own way, speaks of respect for the living. The meeting was an obvious one.
This chef will invite you to his table for a year if you find the name of his future restaurant News & Events

This chef will invite you to his table for a year if you find the name of his future restaurant

This former Top Chef finalist is getting ready to open his first restaurant. For the occasion, he's organizing a big contest on Instagram to find the name of this future establishment.
Why do we eat turkey at Christmas? Food & Health

Why do we eat turkey at Christmas?

Do you know where the tradition of the Christmas turkey comes from? The answer may not be what you expect! An anthropologist tells you.
relais & Châteaux celebrates its 70th anniversary in 2024 Tables & Chefs

relais & Châteaux celebrates its 70th anniversary in 2024

In 2024, Relais & Châteaux celebrated 70 years of excellence and passion. A look back at seven decades dedicated to the art of entertaining, the preservation of our culinary heritage and a commitment to sustainability.

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners