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The competition is scheduled from September 28 to 30 in Paris.
“Rewarding the talent of passionate professionals and perpetuating this age-old know-how is my mission with this Grand Prix,” emphasizes Joël Mauvigney, president of the CNCT (National Confederation of Charcutiers Traiteurs) and of the Grand Prix de France de la Charcuterie Artisanale 2024 scheduled from September 28 to 30 at the Center of Excellence for Culinary Professions in Paris (CEPROC).
Among the candidates, a Moselle native in the person of Cyril Strub, who is the founder and chef of Black Pudding & Co, a company based in Abreschviller.
A passionate craftsman with a wealth of international experience in the field of charcuterie, his career is marked by prestigious awards such as the Saucisson Médaillé d’Or and the Grand Prix National. His participation in the Grand Prix de France de la Charcuterie Artisanale 2024 represents an opportunity to demonstrate his talent and share his passion with leading professionals.
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“I also have a taste for competition. It gives me crazy emotions,” readily confides the craftsman who is “crazy about tastes.”
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On the program for the 12 candidates, five pieces to be made: black pudding in balloon “Like a pillow of the Belle Aurore”; salmon quenelle with its garnish of cockles, razor clams and artichokes, as well as its beurre blanc sauce; mini-burgers from the cold and hot charcutier; 100% vegetarian chef’s log…
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The president of the juries (one for the work, the second for the tasting and presentation) is Jauffrey Mauvigney, delicatessen-caterer and Meilleur Ouvrier de France (MOF).
