Worldwide œufs en meurette Championship #158
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
Château du Clos de Vougeot regularly hosts the Worldwide Œufs en Meurette Championship, celebrating one of Burgundy’s most iconic dishes. Visitors can attend tasting sessions where the famous œufs en meurette are served alongside a glass of Burgundy wine and a gourmet dessert. During the amateur competition, food enthusiasts compete to present their own interpretation of the classic dish. A special category is also dedicated to apprentice cooks, giving aspiring chefs the opportunity to showcase their skills and take their first step into the professional culinary world. Through this event, the château proudly supports and promotes excellence in culinary apprenticeships.
Top chef competition and the gastronomic dinner to announce the winner!
One recipe, yet countless interpretations. The competition brings together top chefs who compete for the title of Worldwide Œufs en Meurette Champion, presenting their own creative versions of the famous Burgundian dish. The geography of the participants is remarkably wide – chefs arrive from Burgundy and from international culinary capitals such as Singapore, Amsterdam, New York and London – demonstrating the growing global 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.
