en 
fr 
es 
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 Christian Têtedoie, Meilleur Ouvrier de France, Maître Cuisinier de France and 1-star chef at the Têtedoie restaurant in Lyon.
2020 winner
Nicolas Adam
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 Jean 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 Jean Rougié confirms his aspirations.
The Winner's Dishes
His Cold Dish
André Malraux-style cold pigeon. Roasted topinanbour dumplings, Albuféra siphon.
His Hot Dish
Duck parmentier topped with truffle strips, served with a foie gras escalope and a slice of Rougié rosé duck breast.
Trophée Jean Rougié 2020 Podium
1st prize
Nicolas Adam
Student at the Institut Paul Bocuse in Ecully, coached by Ahmed Bensemlali,
2nd prize
Guillaume Derippe
Student at the École hôtelière Paul Augier (06), accompanied by Jean-Claude Brugel,
3rd prize
Alexis Jarrige
Student at the Lycée Hôtelier de Blois (41), accompanied by François Guionie.
Other Trophée Jean Rougié Awards of the 2020 Edition
In addition to the podium, other prizes are awarded to the candidates.
Special Cold Dish Prize
Ociane Raffier-Tarascon, student at the École hôtelière du Périgord (24), trained by Loic Perrucaud
Special Hot Dish Prize
Lucas Puyfages, student at the Lycée Hôtelier Quercy Périgord (46), trained by Marc Pages
Public's Choice Award
Alexis Jarrige, student at the Lycée Hôtelier in Blois (41), trained by François Guionie
Technical Jury's Favorite
Guillaume Derippe, student at the École hôtelière Paul Augier (06), coached by Jean-Claude Brugel
Jury of the 2020 Edition
Jury President
Christian Têtedoie
Meilleur Ouvrier de France, Maître Cuisinier de France and 1-star chef of the Têtedoie restaurant in Lyon.
It is an honour that he has agreed to chair the jury for the 11th Trophée Jean Rougié.
Cold Recipe Jury
Hervé Busset
1-star chef at La Table d’Hervé Busset (12)
Didier Casaguana
1-star chef at Les Fresques (24)
Jean-Marie Gautier
Meilleur Ouvrier de France, Chef at the Villa Eugénie, Hôtel du Palais in Biarritz (64)
Fabien Lefebvre
Meilleur Ouvrier de France, 1-star chef at the Pica Pica restaurant (34)
Bernard Leprince
Meilleur Ouvrier de France, Toque of the Year 2015
Serge Vieira
Bocuse d’Or 2005, 2-star chef at the Serge Vieira restaurant in Chaudes-Aigues (15), – 2 stars in the Michelin Guide
Hot Recipe Jury
François Adamski
Meilleur Ouvrier de France, Bocuse d’Or in 2001
Pascal Bardet
1-star chef at Le Gindreau restaurant in Saint Médard (46)
Vivien Durand
1-star chef at Le Prince Noir (33)
Fabrice Prochasson
Meilleur Ouvrier de France, President of the French Culinary Academy
Dominique Toulousy
Meilleur Ouvrier de France, former 2-star chef
Laury Zioui
1-star chef at L’Eveil des Sens (Belgium)
