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Organized by Maison Rougié, the city of Sarlat, and Maison Peybere, founders of the competition, this 13th edition brought together an exceptional jury of top chefs and was chaired by Christophe Bacquié, Chef with 3 Michelin stars, MOF (2004), 5 Toques Gault&Millau, Restaurant “l’Hôtel & Spa” of Castellet.
2023 Winner
Yassine Tahri
Yassine Tahri, 23 years old, in his final year of a culinary arts bachelor at FERRANDI Paris, Bordeaux campus, trained by Damien Thurin, wins the 13th edition of the Trophée Jean Rougié.
He impressed the jury with the consistency of flavors and technical skill demonstrated by both his cold dish – Layered piece, pike and foie gras, vegetable base – and his hot dish.
Being his first competition, he chose the Jean Rougié Trophy for its renown. A happy decision that led him to victory with Damien Thurin, his teacher, with whom he shared undeniable work chemistry.
Yassine, motivated and determined, already has precise ideas about his professional project. He wishes to continue training in prestigious establishments and eventually open a gourmet restaurant in Morocco, his home country. His ambition? To obtain the first Michelin star in Morocco!
The Winner's Dishes
His Cold Dish
Cold recipe around pike and crayfish, combined with foie gras and truffle.
His Hot Dish
Preparation of a thin flat omelet like a crepe, pigmented with red and yellow pepper and chopped truffle, in which a slice of Rougié foie gras, poached in prawn broth then sautéed, is wrapped.
Trophée Jean Rougié 2023 Podium
1st Prize
Yassine tahri
FERRANDI Paris student – Bordeaux campus, trained by Damien Thurin.
2nd Prize
Louis Abba
Student at the La Rochelle Hotel School, trained by Juliette Marchand,
3rd Prize
Matéo Lucquet
Student at the Le Touquet Hotel School, trained by Rémi Bauchet,
Other Jean Rougié Prizes for the 2023 Edition
In addition to the podium, other prizes are awarded to the contestants.
Special Prize for the Cold Dish
Titouan Dorval, student at the Orléanais Hotel School (Olivet), trained by Jean-Benoît Pelletier
Special Prize for the Hot Dish
Ethan Fragnaud, student at the CCI Charente training (L’isle d’Espagnac), trained by Matthieu Bardy
Public's Favorite
Titouan Dorval, student at the Orléanais Hotel School (Olivet), trained by Jean-Benoît Pelletier
Technical Jury's Favorite
Nicolas Kuppers Johansson, student at Escuela Hofmann in Barcelona, trained by Julen Urtasun
2023 Edition Jury
Jury President
Christophe Bacquié
A talented chef, this is an opportunity to share with the candidates his vision of gastronomy, his sources of inspiration, and to instill a strong will, exemplified by his career, which has shaped his humble, creative, and generous personality. It is an honor for us that he accepted to chair the jury of the 13th Trophée Jean Rougié.
“The beauty of the profession
is to seek out great products. Learning from the chefs is building a library, and one day you create your own work.”
Honorary Jury President (Spain)
Carme Ruscalleda
Chef at Restaurant “Moments,” 2 Michelin stars in Barcelona, Spain, and at Restaurant “Sant Pau,” 1 Michelin star in Tokyo.
Innovative and creative, she constantly reinvents the traditional Catalan recipe.
The first Catalan female chef to receive three Michelin stars.
Cold Recipe Jury
Franck Putelat
Restaurant “La Table de Franck Putelat, 2 Michelin stars, MOF, Silver Bocuse
Laetitia Visse
Restaurateur, La Femme du boucher
François Adamski
Executive Chef, Culinary Studio of Servair, Meilleur Ouvrier de France, Bocuse d’Or in 2001
Pascal Lombard
Restaurateur, Les Glycines, 1 Michelin star
Michel Portos
Culinary Consultant, now works for 8 restaurants, author/co-author of 6 books
Jocelyn Deumié
Asia Director and Executive Chef Maison Rougié, Japan (Tokyo)
Hot Recipe Jury
Noémie Honiat
Chef and caterer, M6 host of La Meilleure Boulangerie de France, Finalist of Bocuse d’Or France 2021, Young Talent Gault & Millau 2014, Junior French Dessert Champion 2011
Camille Brouillard
Restaurateur, L’Huitrier Pie,
Tomorrow’s Great Gault&Millau
Alan Geaam
Restaurateur, Restaurant Alan Geaam, 1 Michelin star
Guillaume Royer
Restaurateur, l’Auberge de Guillaume, Meilleur Ouvrier de France 2015
Bernard Leprince
Culinary Consultant,
Meilleur Ouvrier de France 1996
Adrien Soro
Restaurateur in Dordogne