Calvin ROUAULT, boss you restaurant The Bristol, Paris 8, wins the 74th Prosper Montagné International Culinary Prize under the presidency of Patrick Henriroux on the themes of plants “ Winter looks at spring and autumn, summer…” with the new battle. After a day full of emotions and creativity, the six finalists gave everything to win the prestigious trophy.
Podium
1st prize: Calvin ROUAULT, chef of the restaurant Le Bristol, Paris 8.
2nd place: Simon PEDUSSEAU from the Auberge de Ostape BIDARRAY (64780)
3rd place: Yuya SUZUKI, from Cerulean Tower Tokyo Hotel, Japan.
Special mention to Young Hope Ferrandi Paris -Prosper Montagné: Loann Marchand, from the Frédéric Simonin restaurant.
The next jury president for our future edition in January 2026 is Nicolas Stamm-Corby from the Fourchette des Ducs to Obernai
COMPETITION THEME: PLANT
Winter looks at spring and autumn, summer…
Following in the footsteps of the Italian painter Giuseppe Arcimboldo, your dish will be a winter composition, essentially made from cooked vegetables. Animal by-products such as milk, cheese and eggs will be allowed in your recipe. The colors, smells, volumes and flavors of your plant selection can be expressed in all ways. Your dish will include a centerpiece based on butternut and three individual garnishes giving pride of place to an ingredient required in each of them.
It will be prepared on a rectangular dish (50×70 cm), for 8 people (dish provided by the Organizing Committee)
Your dish will include:
- A centerpiece showcasing the butternut, mounted in a millefeuille, in a free-form setting, in harmony with the whole of the This major element of your recipe must be able to be portioned into 8 equal parts by the room service, (keeping a level neat presentation).
The three individual toppings below will be combined with land, sea or river eggs
- A first individual garnish, for 8 people, based on cardoon
- A second individual garnish, for 8 people, based on leek
- A third individual garnish, for 8 people, made from potatoes
- A juice, broth or sauce vegetable served in a gravy boat. He or she may contain butter, milk or cream and must be of sufficient quantity (50 cl) to fill 2 gravy boats (provided).
Novelty THE CULINARY BATTLES PROSPER MONTAGNÉ
For the first time in its history, a culinary improvisation confrontation is required of the finalists! Direct from the stoves, in “ live streaming » on influential social media, each of us will be able to experience, feel the excitement of a Prosper Montagné final!
A challenge and good humor, the 2025 candidates will have 10 minutes to improvise and 30 minutes to concoct the treat that will be unanimously approved by the jury!
Registration and information [email protected]
www.prosper-montagne.fr
