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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 Thierry Marx, Chef with 2 Michelin stars and 5 Gault&Millau Toques.
2022 winner
Félix Lagrot
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 Jean 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.
The Winner's Dishes
His Cold Dish
Cold recipe of restructured rabbit, truffle and foie gras mille-feuille, butternut petals with winter flavours and truffled beetroot vinaigrette.
His Hot Dish
A warm recipe based around a pastry stuffed with a filling of foie gras, truffle and artichoke.
Trophée Jean Rougié 2022 Podium
1ST PRIZE
Félix Lagrot
Student at the Institut Paul Bocuse in Ecully, coached by Florian Pansin,
2ND PRIZE
Paul Mehu
Student at the Institut Paul Bocuse in Ecully, trained by Olivier Pons,
3RD PRIZE
Charlotte Carron
Student at the Lycée Hôtelier du Touquet, trained by Franck Baruzier.
Other Trophée Jean Rougié Awards of the 2022 Edition
In addition to the podium, other prizes are awarded to the candidates.
Special Cold Dish Prize
Léa Alibert, student at the Lycée hôtelier Quercy-Périgord in Souillac, trained by Fabrice Cambonie
Special Hot Dish Prize
Sarah Yancenne, student at the Lycée hôtelier François Rabelais in Dardilly, trained by Sébastien Blandon
Technical Jury's Favorite
Mariam Konte, student at the Lycée hôtelier François Rabelais in Dugny, coached by Maxime Lafon
Jury of the 2022 Edition
Jury President
Thierry Marx
A talented chef of international renown, Thierry Marx has given free rein to his talent in the kitchens of the world’s greatest palaces. A committed professional, he attaches great importance to passing on his knowledge. It is an honour that he has agreed to chair the jury of the 12th Trophée Jean Rougié.
“Passing on knowledge is inextricably linked with gastronomy. It gives rising stars in the world of gastronomy a chance to develop their talent on solid foundations and express their personality in their cooking. “
Vice-president of the jury
Coline Faulquier
Michelin-starred chef of the Signature restaurant in Marseille and Jeune Talent 2017 Gault & Millau, 2 toques Gault & Millau, 1 star Michelin Guide, Young Chef Award 2021.
A rising star among the young generation of chefs, Coline Faulquier inherited her love of cooking from her mother and grandmother. Brimming with drive and talent, she took part in season 7 of Top Chef, making it all the way to the final.
Cold Recipe Jury
François Adamski
Corporate Chef at Servair
Former Michelin-starred chef at Restaurant Gabriel in Bordeaux, Bocuse d’Or 2001, Meilleur Ouvrier de France Cuisinier
Serge Vieira
Two-star chef at Serge Vieira’s restaurant, Château Le Couffour in Chaudes-Aigues, 2 Michelin stars, Bocuse d’Or 2005
Pascal Bardet
Michelin-starred chef of Le Gindreau restaurant in Saint Médard, formerly three-starred chef of the Louis XV restaurant in Monaco, 1 Michelin star
Vincent Arnould
Starred chef at Le Vieux Logis restaurant in Trémolat, 1 star in the Michelin Guide, Meilleur Ouvrier de France Cuisinier
Bernard Leprince
Former chef of the 15 restaurant-brasseries in the Frères Blanc Group, including Le Lipp, Le Pied de Cochon and Le Procope in Paris, Meilleur Ouvrier de France Cuisinier
Hot Recipe Jury
Irwin Durand
Starred chef at Le Chiberta by Guy Savoy, Paris, Young Talent 2017 Gault & Millau, 1 Michelin star
Eugénie Beziat
Michelin-starred chef of the La Flibuste restaurant in Villeneuve-Loubet, at Head of the L’Espadon gourmet restaurant (Hôtel Ritz) in Paris from April 2022, 1 star in the Michelin Guide
Alan Geaam
Starred chef of the Alan Geaam restaurant in Paris, 1 star in the Michelin Guide
Mélanie Serre
Chef of the restaurant Le Louis Vins in Paris, Jeune Talent 2021 Gault & Millau
Denny Imbroisi
Chef of the gastronomic restaurant IDA, EPOCA & MALRO, in Paris
Camille Brouillard
Chef of the restaurant L’huitrier Pie in Saint-Emilion, Grand de demain Gault & Millau, Winner of the Trophée Jean Rougié 2016
