Today I woke-up at 4:30 am to be at school for an incredibly important and famous competition – the Taittinger Competition. The Superior students were asked to participate as commis for the contest.
In 1990, Joel Rubochon was the winner. Not one woman has ever won.
By placing the chef’s soul at the heart of the competition , the ArsNova International Award for Signature Cuisine aims to foster signature cuisine that showcases the star ingredient of each year’s theme. Professional chefs already working in participating restaurants draw upon tradition while projecting it into a world of personal and contemporary creativity. Present in 9 countries, the Prize takes place in two stages: national selections followed by an international final.
The theme for the 2025-2026 school year is: the deer
Formerly known as Le Taittinger until 2024, the ArsNova International Chef Award is a renowned culinary competition reserved for professional chefs working in restaurants, respected internationally and deployed in 9 countries.
Created in 1967, the Prize has always had the essence and purpose of preserving gastronomic heritage while ensuring the transmission of know-how to the younger generation of Chefs.
Launched by Claude Taittinger in homage to his father, Pierre Taittinger, founder of the eponymous Champagne house, the Prize has supported generations of chefs. A faithful guardian of this culinary tradition, it has always been committed to demanding a high level of technical skill, based on the conviction that once this quality is acquired, chefs can then develop their quest for meaning and their unique style, both essential when aiming for the top.
Recognized by the profession, the prize is distinguished by its familial atmosphere and exacting standards. Often called the “Everest of gastronomy,” its difficulty serves as a springboard for the winners, allowing them to achieve true renown and the respect of their peers. Several of them become legendary figures, leaving a lasting mark on history and heritage through their creativity and technique, such as Joël Robuchon, Michel Roth, Bernard Leprince, and Régis Marcon. These stars of French culinary history have all, at one time or another, stood atop this highly contested podium.
By placing the chef’s soul at the heart of the competition, the ArsNova International Prize for Signature Cuisine aims to foster signature cuisine that celebrates the star ingredient of the theme chosen each year, thanks to chefs who draw upon tradition while projecting it into a personal and contemporary universe.
I ended up supporting all of the chefs in one way or another, but got to a demo with Chef Renault, a 3-star Michelin chef that was just amazing! For his demo, he put a bunch of pine branches in the bottom of a large Creuset pot. Then he poked holes in a variety of vegetables like potatoes, fennel, parsnips, and carrots and “smoked” them. The smell was unbelievable. He also took the peels of celeriac and roasted them in the oven. The smell was incredible – like a gourmet broth roasting over an open fire. He made a broth by reducing the jus of the smoked vegetables, along with the celeriac peels and a carrot stock. He topped all of this off with shaved truffle. It was simple. Clean. Elegant. And delicious. He also let me take the trimmings home, which I used to make an Asian soup.
Watching the candidates and my colleagues compete was a sight to behold. The judges were also wandering around and everyone of them donned the MOF bands around their collars or giant medals. I was in the company of true greatness. I couldn’t help but pinch myself a few times.
One of my cohorts, Noah, won the prize for best commis, and it was well-deserved. I watched him plate, with visibly shaking hands, the most intricate garnish to complete the final touches on his candidate’s dish.
It was a truly remarkable experience I will never, ever forget! I am so grateful I chose LCB, and they chose me.
