Stuffed cabbage gains its reputation

« I ask you to taste more than a forkful ! », insists president Arnaud Donckele, twice 3-star chef – for the Vague d'Or (Saint-Tropez) and Plénitude (Paris) -, to the ten members of his jury (international chefs and culinary experts). Because, after the pâté, the egg mayonnaise, the egg meurette or the hare à la royale, the humble stuffed cabbage is also entitled to its world championship. He saw five finalists from France, Norway, the United States, Japan and Singapore compete this Monday in the Bernardaud factory in Limoges.

At the origin of this competition: Olivier Bécherel, president of Artcutiers, a group of independent charcuterie and caterer wholesalers. The latter launched the very serious French championship in the discipline in 2022 before founding, two years ago, with Michel Bernardaud, the Stuffed Cabbage Association with a view to giving it a global dimension. « I had the chance to be a juror for the…