Oeufs en meurette: the emblematic dish of Burgundy
It is now an awaited event in the world of gastronomy: the Worldwide œufs en meurette Championship organized for the fifth consecutive year by the Château du Clos de Vougeot, the most emblematic place when it comes to this Burgundian recipe cooked through the world. Oeufs en meurette are elected the 5th best dish of all time by the Food and Wine Magazine. A true signature dish of the Château du Clos de Vougeot, oeufs en meurette – poached eggs in the red wine sauce – are served for each gala dinner organized within it, including the last dinner of Angela Merkel with French president Emmanuel Macron, the 3rd of November 2021. The resident chef of the Château – Alexandra Bouvret – and her brigade have developed a unique know-how in the preparation of this recipe and meet with chefs from Burgundy, France and abroad every year, at the beginning of October, at the Château du Clos de Vougeot to celebrate and enhance this emblematic dish.
The fourth edition of the Championship 2022
The Château du Clos de Vougeot organized the fourth Worldwide œufs en meurette Championship in October, the 8th and 9th of 2022. The public could attend the tasting session where on the menu, there were œufs en meurette, a glass of Burgundy Tastevined wine accompanied by a gourmet dessert. During the amateur competition, the dish lovers were competing to create their best version of the oeufs en meurette. This year’s novelty was the apprentice cook competition. Organized on Sunday morning, it allowed would-be chefs to defend their version of the dish and thus step into the professional world. Château du Clos de Vougeot is proud to champion sectors of excellence in apprenticeships in the kitchen.
Top chef competition and the gastronomic dinner to announce the winner!
One recipe but many revisions of it! On Sunday the 9th, the competition started to take shape as 13 top chefs were competing for the title of Worldwide oeufs en meurette Championship. The geography is wide – chefs come from Burgundy, Singapore, Amsterdam, New York and London – which show the growing international reputation of the competition.
The gastronomic dinner took place in the Grand Cellier of the Château du Clos de Vougeot. Chef Alexandra Bouvret presented a five-act menu in the theme of the chicken and the egg. The members of the jury awarded the title of Worldwide œufs en meurette Champion. Chaired by Davy Tissot (Meilleur Ouvrier de France and Bocuse d’Or Winner 2021), the jury with the task of evaluating the chefs’ recipes was made up of 11 reputable personalities in the enogastronomic industry. Speeches and refrains to drink marked the evening.
Photo: Bénédicte Maniere
You can check Chef’s creations here.