Erik Hansen, a second-year Culinary Arts student at SAIT School in Calgary, Canada, trained by Manuel Panfili, won the 14th edition of the Trophée Rougié.

Erik impressed the jury with his motivation and technical mastery, both for the cold recipe “Chartreuse revisited with foie gras and truffle: Our planet, from land to oceans,” and the hot recipe, a mystery challenge just before execution. Erik has been immersed in the culinary world forever, thanks to his chef father, his source of inspiration.

Congratulations to Erik and the other 7 candidates for their creativity and daring, which made this 14th edition unforgettable for all.

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 13^th 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!

Félix Lagrot, 19 years old and studying for a bachelor’s degree in international culinary arts management at the Institut Paul Bocuse in Ecully (69), coached by Florian Pansin, won the 12th edition of the Trophée Rougié.

He impressed the jury with the precision of his flavours and his technical mastery, demonstrated both in his cold recipe – restructured rabbit, truffle and foie gras mille-feuille, butternut petals with winter flavours and truffled beetroot vinaigrette – and in his hot recipe based on the preparation of a stuffed pastry with a filling of foie gras, truffle and artichoke.

Nicolas Adam, 20, in his 3rd year of a Bachelor’s degree in Culinary Arts at the Institut Paul Bocuse in Ecully (69), coached by Ahmed Bensemlali, has won the 11th Trophée Rougié.

It was the duo’s technique and precision work that made this success possible, with taste as the common thread. Not forgetting the boldness of the cold dish: André Malraux-style cold pigeon. Roasted topinanbour dumplings, Albuféra siphon. The pair took the unusual step of stuffing the pigeon by the neck and slicing it lengthways, allowing the layers of the stuffing to be perfectly visualised.

After his studies, the young man hopes to join Christophe Muller’s team, with whom he has already gained experience, if given the opportunity. Working with traditional French cuisine remains his primary motivation, and there is no doubt that his success at the Trophée Rougié confirms his aspirations.