The Académie Culinaire de France has been organising this international competition every two years since 2001 to promote French gastronomy through challenges where chefs from all over the world battle it out over the same passion: cooking. Competitors from France, the United States, Chile, Luxembourg, Belgium, Morocco, Japan and Mexico will have to create 3 recipes for 8 people around the following themes:
International Passion Trophy
PRESENTATION
APPETIZER
Using eggs, seasonal wild herbs, fruit, vegetables, seaweed and Argentinian shrimp from La Carte d'Hubert
MAIN COURSE
2 Rungis pan-fried free-range poultries, stuffing, Rougié foie gras, 3 side dishes (one potato-based, one gourd-based and one seasonal product of the competitor’s choice), all served with a sauce and a jus
DESSERT
“Café Gourmand” - 8 presentations of the competitor’s choice, on a surface no larger than an A4 piece of paper - 4 pieces (coffee-based, Cacao Barry chocolate-based, choux pastry-based and Elle et Vire cream-based)
A jury including MOFs and international chefs will choose the winner.
The competition will be held under the patronage of the French Ministry of Agriculture and Food and the Ministry of Culture.
2022 WINNER
Julien Guénée
Chief Executive of the Automobile Club de France - Paris
©Stéphane Laure
2022 JURY
President of the Jury
Éric Pras
MOF Chef - Maison Lameloise ***, Chagny (71)
Competition Presidient and Pressident of the Académie Culinaire de France
Fabrice Prochasson
MOF Chef
International President of the Jury
Kei Kobayashi
Chef - Restaurant Kei ***, Paris (75)
International Honorary President
Guy Santoro
Chef
President of the Pastry Jury
Pierre Mirgalet
MOF Patissier and Chocolatier, Gujan-Mestras
Tasting Jury
Frédéric Lejeune - President of the Mexico Jury and Executive Chef of Bliss Gourmet, Mexico
Jose Luis Doloréa - President of the Jury Chile
Dominique Michou - President of the Belgium Jury and President Delegate of the ACF Belgium and Luxembourg
Sébastien Baud - President of the USA Jury and Chef de Cuisine of the French Consulate, New-York
Andrée Rosier - President of the French Jury and MOF Chef of Les Rosiers*, Biarritz
Rachid Souid - President of the Morocco Jury and Chef
Kei Kobayashi - President of the Jury Japan and Chef of the restaurant Kei ***, Paris
Miltos Karoubas - International Jury Greece and President of the Greek Culinary Academy and Executive Chef of Vivartia Group of Companies
Enzo Franceschelli - International Jury Italy and Chef of the Dutch Embassy in Paris
Alain Clos - Vice-President of the ACF Luxembourg Delegation and Chef of the Red Cross
Frédéric Simonin - MOF and Chef of the restaurant Frédéric Simonin*, Paris
Stéphane Buron - MOF Chef of the restaurant Le Chabichou, Courchevel
Eric Briffard - MOF, Executive Chef and Director of Culinary Arts at Le Cordon Bleu
Fabrice Desvignes - MOF and Head Chef of the Elysée Palace
François Adamski - MOF and Corporate Chef at Servair
Christophe Marguin - Chef of Le Président restaurant, Lyon
Christian Millet - Chef of the restaurants Le Pouilly-Reuilly, Pré-Saint-Gervais and Chez La Vieille, Paris
Christian Têtedoie - MOF and Chef of the restaurant Têtedoie*, Lyon
Thibaut Ruggeri - Bocuse d'Or and Fontevraud Le Restaurant, Fontevraud-l'Abbaye
Romuald Fassenet - MOF and Chef of Château Mont Joly - Hotel Restaurant Dole*, Sampans
Joel Mauvigney - MOF and Charcutier Traiteur Boucher at Maison Mauvigney, Mérignac
Gabriel Paillasson - MOF Confectioner
Pascal Niau - MOF Confectioner and Painter
Bruno Cordier - MOF Pastry and Chocolate Maker, Chocolaterie Cordier, Orléans
Cooking Jury
Fabrice Pottier - Pastry Chef of the Maison Pottier pastry shop, Marcoussis
Jean-Marie Gautier - MOF and former Head Chef of the Hôtel du Palais, Biarritz
Christian Régnier - Chef
Bernard Leprince - Chef MOF and R&D culinary advisor at Leprince & Compagnie
Pierre Alix - Chef
Jacques Henrio - Chef MOF and independent consultant
Pascal Guigeno - Chef de cuisine
Joseph Viola - Chef MOF and Manager of Daniel et Denise
Antoine Dias Ramalho - Former Professor of Culinary Organisation and Production
Commissioners
Laurent Drunat - Chef and independent consultant, and Xavier Rousseau - Chef de cuisine of the French Football Team
ABOUT THE ORGANISER
The Académie Culinaire de France was created in 1883 by Joseph Favre, author of Dictionnaire universel de cuisine pratique, a culinary and pastry-making encyclopaedia. It is the oldest association of chefs and pastry-makers in the world. In 1981, the Académie Culinaire de France created a Benelux delegation under the presidency of Michel Theurel. The goal was to bring together professional members across the entire Benelux region, including chefs, pastry chefs, chocolate makers, ice cream makers and caterers all skilled in and respectful of French gastronomy.
The association is driven by the following main philosophy: French culinary art in general, in its living and harmonious expression which inspires the conviviality of French gastronomy, Strict observance of the pre-established rules by those who practice it, Respect for culinary principles and traditions constitutes the fundamental duty of its members at all times, Defending the authenticity and processing of fresh products as well as local culinary appellations, Working with the same professional conscientiousness whatever the conditions and the inspiration of the moment, The members of the Academy maintain a relationship of camaraderie between each other, Participation in activities allowing the professional culture of the culinary arts to be passed on.