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The Trophée Jean Rougié
A benchmark among international culinary competitions, this event celebrates excellence in craftsmanship and showcases rising stars of cuisine around two jewels of French gastronomy: foie gras and truffle.
A prominent place for knowledge transfer, this competition annually attracts promising young chefs who come to create and submit two original recipes: one cold and one hot. Accompanied by their teachers, they present their creations to a jury composed of the world’s greatest culinary names.
Combining tradition and innovation, the Trophée Jean Rougié is now recognized for its demand, prestige, and role in promoting culinary excellence.
A tradition of excellence, collectively upheld since 2010
At the origins of the Trophée Jean Rougié.
Since 2010, we have partnered with the city of Sarlat and Maison Pébeyre to bring the Trophée Jean Rougié to life, an event that celebrates the French gastronomic heritage and reveals the talents of tomorrow.
A Trophy that evolves over time.
Born in the heart of the Black Périgord, this competition reflects our shared values: transmission, innovation, and excellence. Over the years, it has evolved with you, incorporating the latest trends while staying true to its roots.
Each edition is an opportunity to enhance the traditions of Périgord while pushing the boundaries of culinary creativity.
In 2023, Spain was in the spotlight, marking the international expansion of a trophy now recognized far beyond our borders.
How to participate?
Are you between 18 and 25 years old? Are you enrolled in a hospitality training institution? The 2026 edition of the Trophée Jean Rougié is awaiting you.
1
Submission of applications.
To start, you must present a cold recipe showcasing foie gras and truffle. Your recipe must be accompanied by a detailed technical sheet and photos.
Information coming soon
2
Selection of finalists.
Our panel of professionals will select eight candidates based on their creativity, technical skill, and presentation quality.
Information coming soon
3
The challenges.
There are two: the cold recipe and the hot recipe. You are accompanied by your teacher to complete them.
Information coming soon
4
Award ceremony.
The results are announced during a festive ceremony, where winners are rewarded for their talent and creativity.
Information coming soon
Key challenges.
They are designed to test your creativity, precision, and technical mastery.
The cold dish challenge.
Also known as the ‘platter challenge,’ it constitutes the first decisive stage of the finals. You have 2 hours and 30 minutes to realize a recipe to be presented on a platter, then plated with the help of your teacher.
The hot dish challenge.
Here, you will be judged on both your technical skills and your capacity for innovation. You will only discover the theme of this challenge 10 minutes before the start. In addition to this reduced preparation time, this challenge will require great adaptability, as you will have to revisit classics while respecting tradition.
Technical Director of the Competition
Jean-Luc Danjou
Mr. Jean-Luc DANJOU has been the technical director of the Trophée Jean Rougié since its inception.
He trains and guides an entire generation of future chefs and talents for tomorrow.
As a Meilleur Ouvrier de France and Master Cook, he is today a leading figure in major competitions such as the Bocuse d’Or and the M.O.F…
Canada, guest country of honor.
This year, the Trophée Jean Rougié honors Canada. If you are one of the young chefs selected for the finals, you will have the opportunity to compete with a young Brazilian chef.
Relive all the emotions of the Trophée Jean Rougié 2024.
Our partners and supporters.
The Trophée Jean Rougié owes much of its success to the support of our partners, including emblematic figures of the gastronomic world.
Our founding partners
Our official partners
Our institutional partners
They follow us
Culinary excellence as a legacy.
A springboard to promote your talent.
To showcase the excellence of local products through the demonstration of your expertise, such is the philosophy of the Trophée Jean Rougié .
This unique competition, recognized internationally, offers you a veritable platform to reveal your talent and creativity. It is an opportunity to surpass yourself and to be noticed by the greatest names in gastronomy.
Transmission as a cardinal value.
The Trophée Jean Rougié honors the complementarity between youth and experience.
As a candidate, you are accompanied by your mentor. This mentor relationship is essential: it allows you to benefit from your elder’s expertise while bringing your personal touch and modernity, thus revisiting the classics of French gastronomy.
The winners
