Christophe Schmitt, sous-chef at Diane, the one-Michelin-star restaurant at Hôtel Fouquet’s Barrière, receives the Pierre Taittinger International Culinary Prize Cup.
On Monday March 18, the official award ceremony took place at Le Diane, the Michelin-starred restaurant of the Hôtel Fouquet’s Barrière, in the presence of journalists from the gastronomic press and the Chairman of Taittinger.
At the end of November, Christophe Schmitt, sous-chef at Le Diane restaurant, won the Prix Culinaire International Pierre Taittinger, held in the kitchens of the Ecole Ferrandi in Paris.
At the age of 29, this victory is a source of immense pride for Christophe: “I’m particularly moved to have won this competition. It’s the culmination of several years’ work, and the expression of the passion that drives me. My special thanks go to Chef Jean-Yves Leuranguer, who supported me and gave me invaluable help in preparing for the competition.
During this exceptional luncheon, guests were treated to a rock fish soup with a blanc manger à l’aïoli; breaded royal langoustine with cocoa nibs, gyoza with tourteau; braised veal sweetbreads, crushed cauliflower, mushrooms of the moment; truffled chocolate croustillant and Armagnac ice cream – all enhanced, in moderation, by the magnificent Champagne wines of the Taittinger house.
Reminder of the 2012 Taittinger Prize
Two stuffed king sea breams, served in two pieces each for six people, accompanied by a sauce or jus of their choice, served in a sauceboat and two free garnishes: this was the 2012 theme that the six candidates discovered on the eve of the competition. The second part of the competition, which had been unveiled a few weeks earlier, was a reinterpretation of fish soup. Competing against 5 other seasoned, international candidates, some of whom work in 3-star Michelin restaurants, Christophe Schmitt was able to express all his talent and win over the professional jury presided over by Gilles Goujon, three-starred chef elected Chef of the Year 2012.
Created in 1967 as a tribute to the founder of Maison Taittinger, the Pierre Taittinger International Culinary Prize is renowned for its extreme difficulty, even earning it the nickname “The Everest of Gastronomy”. Driven by family values, the Taittinger Group, like Lucien Barrière Hôtels et Casinos, perpetuates culinary savoir-faire by encouraging young talent. Organized by professionals, the competition rewards chefs who combine creativity with the classic rules of gastronomy.
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