Maison Rougié
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Organized by Maison Rougié, the city of Sarlat, and Maison Peybere, founders of the competition, this new edition once again brought together an exceptional jury composed of renowned chefs and presided over by Alexandre Couillon, three-star chef of Restaurant La Marine in Noirmoutier.
2024 Winner
Eric Hansen
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 Jean 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.
The Winner's Dishes
His Cold Dish
“Prepare an aesthetic and gourmet cold salad dressed with a jelly or any other sauce combining foie gras and truffle.”
His Hot Dish
“On a cooked foie gras escalope, sautéed scallops will be placed, sliced and alternated with strips of fresh truffle. Surround it all with a poached oyster, seared langoustine, a portioned razor clam, and a glazed baby carrot. Accompany this preparation with a fine jerusalem artichoke purée with truffle and a few Noirmoutier potato chips. A truffle sauce will complete this plate.”
Trophée Jean Rougié 2024 Podium
1st Prize
Erik Hansen
In Culinary Arts training at SAIT, Calgary – Canada, trained by Manuel Panfili
2nd Prize
Edgar Sévézan
Student at FERRANDI Paris campus, trained by Jérémie Barnay.
3rd Prize
Mathis Dho
Student at Lycée Hôtelier of Marseille, trained by Frédéric Umidian
Other Trophée Jean Rougié Awards of the 2024 Edition
In addition to the podium, other prizes are awarded to the candidates.
Special Cold Dish Prize
Alexandre Georget, student at the Hotel School of Saint-Quentin in Guyancourt, trained by Thomas Champagnol
Special Hot Dish Prize
Marius Merlet, student at the Hôtel School Ensemble Sacré Cœur in Saint-Chély-d’Apcher, trained by Patrick Bouffety
Public's Choice Award
Florent Blaison, student at Lycée Français Rabelais in Dardilly, trained by Gregory Pereira
Technical Jury's Favorite Serge Vieira
Alexandre Georget, student at the Hotel School of Saint-Quentin in Guyancourt, trained by Thomas Champagnol
Jury of the 2024 Edition
Jury President
Alexandre Couillon
Chef of his Michelin-starred restaurant La Marine (Noirmoutier), Alexandre Couillon is a true icon of gastronomy, recognized worldwide for his exceptional expertise and culinary creativity.
With his experience, he brings valuable insight and mentorship during the Trophée Jean Rougié competition.
“I am very happy to be a jury member for the new edition of the Trophée Jean Rougié. It’s my turn to participate and leave my island of Noirmoutier to discover the culinary talents of a new generation of chefs centered around foie gras. I hope to be astonished by the candidates and maybe find a touch of the sea in some dishes.”
Honorary Jury President (Canada)
Keith Pears
The Trophée Jean Rougié 2024 honors Canada.
Passionate about cooking from an early age, Keith Pears has become an important figure in Canadian cuisine. He gained recognition through his participation in numerous culinary competitions and notably won the Canadian qualification for the Bocuse d’Or 2025.
He is currently the executive chef of the Accencis group.
Cold Recipe Jury
Camille Brouillard
Restaurateur, L’Huitrier Pie, 2016 Trophée Jean Rougié Winner, Gault&Millau’s Future Great in 2021, winner of the 6th Culinary Challenge of the President of the Republic last October at the Élysée
Noémie Honiat
Chef caterer, M6 host of ‘La Meilleure Boulangerie de France’, Finalist of the Bocuse d’Or France 2021, Gault & Millau’s Young Talent 2014, 2011 Junior French Dessert Champion
Gaël Tourteaux
Restaurateur, Flaveur, 2 Michelin stars, 17.5 out of 20 in Gault and Millau
Nicole Fagegaltier
Restaurateur, Hôtel du Vieux Pont, 1 Michelin star, winner of the French Dessert Championship in 1986.
Aurélien Gransagne
Chef, Relais Vieira, 2 stars in the Michelin Guide
Vincent Arnould
Restaurateur, Vieux Logis, 1 star in the Michelin Guide, Best Craftsman of France 2007
Hot Recipe Jury
Laëtitia Visse
Restaurateur, La Femme du boucher, “Exceptional Terroir” Gault and Millau 2023, Young Talent 2020, currently two toques. Admitted to the French Culinary College in 2023, and to the Meat Academy.
Amandine Chaignot
Restaurateur, Pouliche, Café de Luce & Rosy and Maria, Bronze Bocuse France selection Jury for the show Masterchef, MOF contest finalist
Mickaël Tourteaux
Restaurateurs, Flaveur, 2 stars in the Michelin Guide, 17.5 out of 20 in Gault and Millau
Pierre Chomet
Restaurateur, Ambos, Iconic contestant from season 12 of the show Top Chef
Georgiana Viou
Restaurateur, ROUGE, 1 star in the Michelin Guide, 3 Toques in Gault and Millau
Davy Tissot
Chef, Bocuse d’Or 2021 and member of the Team France Bocuse d’Or, 1 star in the Michelin Guide in 2020, Trophée Grand de demain Gault and Millau 2006, Best Craftsman of France 2004
