France
Beef cheeks marinated and slowly braised in red wine and veal stock until meltingly tender, served with a rich reduced sauce and a golden potato gratin baked with aged Camembert.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Ripe Camembert baked until molten, flambéed tableside with Calvados and served with butter-fried apple wedges and toasted country bread — pure Normandy on a board.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
A traditional recipe of French gastronomy — the historic cheese of Normandy folded into a classic soufflé for a hot appetizer of remarkable lightness and elegance.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
A silky French velouté where the natural sweetness of slowly cooked cauliflower meets the rich, creamy character of roasted Normandy Camembert.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
A refined creation of contemporary French gastronomy — delicate roasted cod served with a Camembert-enriched Beurre Blanc, spinach and Grenaille potatoes.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Escoffier's timeless dessert: peaches poached in vanilla syrup, served with vanilla ice cream and a fresh raspberry coulis — elegance through simplicity.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
An emblematic sweet of Provence, inseparably linked to Aix-en-Provence — almond-shaped, delicately sweet and finished with a smooth pale glaze.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
The iconic salad of Lyon — crisp greens, softened onions, aromatic herbs and a tender egg with a creamy yolk that enriches the whole plate.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Poached eggs served over a slowly reduced Beaujolais red wine sauce, finished with cold butter for a glossy, velvety texture.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Calf's head gently poached until exceptionally tender, served warm with a vibrant traditional ravigote sauce of vinegar, mustard, capers, cornichons, egg and fresh herbs.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
The emblematic Lyonnais fresh cheese preparation — fromage blanc whipped with chives, parsley, chervil, shallots, garlic, vinegar and oil, served with toasted country bread.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Pike quenelles with traditional Nantua sauce — an emblematic dish of Lyonnais cuisine combining a light, airy poached fish mixture with a rich, velvety crayfish sauce.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Semi-cooked duck foie gras terrine with Armagnac and white Port — classical French gastronomy in the Escoffier tradition, where precision of temperature matters more than presentation.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Traditional Auvergne pork, cabbage and winter vegetable stew — different cuts of pork gently simmered with root vegetables into a warming, generous family dish.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Half-Mourning Poularde — poultry slowly braised with onions, carrots and regional wine or cider, finished with its own reduced cooking juices.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Lyon-style pork sausage baked in a rich, buttery brioche — one of the emblematic preparations of traditional Lyonnaise cuisine.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Traditional Lyonnaise cardoon gratin with bone marrow — tender cardoons baked in a creamy garlic base under a golden crust of regional cheese.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Traditional Auvergne truffade — potatoes slowly cooked with butter, cream and Tomme fraîche d'Auvergne until rich, creamy and characteristically elastic.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Traditional Mountain-Style Blueberry Tart from Auvergne-Rhône-Alpes — Origin: France • Region: Auvergne-Rhône-Alpes • Culinary Tradition: French Regional Cuisine • Category: Desserts – Regional Tarts • Production Base: 10 portions • Professional Level: Professional • Technique: Tart Preparation • Fruit Filling • Baking • Setting • Flavour Profile: Fruity • Buttery • Creamy • Sweet-Tart • Rustic.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Traditional Burgundy Parsley Ham — a heritage recipe from the Bourgogne region of France: slow-cooked ham layered with fresh parsley and set in its own naturally gelatinous broth, served cold and sliced.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Traditional Pounti with Prunes — Auvergne-Rhône-Alpes, France. A taste of the heart of the French countryside.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Classic French Tournedos Rossini with Port Wine & Truffle Sauce — a masterpiece of French haute cuisine.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Classic French Roast Duck with Orange Sauce — a timeless expression of French culinary elegance.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Traditional Saône River fish stew from Bourgogne-Franche-Comté — a heritage dish from the rivers of Burgundy.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Salmon in aspic with homemade mayonnaise — an elegant expression of the classical French cold-kitchen tradition, submitted by Eric Devert.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Pork terrine with porcini mushrooms — an authentic expression of the French art of charcuterie, submitted by Eric Devert.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Spit-roasted leg of lamb with thyme jus — an emblematic expression of the classical French art of roasting, from the Escoffier dossier submitted by Eric Devert.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Heritage Tomato Gazpacho with Camembert Ice Cream — a contemporary French gastronomic creation contrasting the freshness of heritage tomatoes with the creamy intensity of Camembert.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Traditional Lyon-Style Bugnes — delicate fried pastries from the culinary heritage of Lyon and southeastern France, associated with Mardi Gras and Carnival season.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Burgundy-Style Coq au Vin — rooster slowly braised in Burgundy wine, an emblematic expression of French regional cuisine.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Traditional French Gougères with Aged Comté — airy savoury choux pastries where Burgundy’s gougère tradition meets the cheesemaking heritage of Franche-Comté.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Burgundy Snails with Traditional Beurre d’Escargot — an iconic Burgundian appetizer with butter, garlic, parsley and shallot.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France