Maison Rougié
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The Jury of the Editions
The Jury of the 2024 Edition
President of the Jury
Alexandre Couillon
Chef of his star-awarded 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 expertise and mentorship during the Trophée Jean Rougié competition.
“I am very happy to be a jury member in 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 around foie gras. I hope to be amazed by the candidates and perhaps find a touch of the ocean in some dishes.”
Honorary President of the Jury (Canada)
Keith Pears
The Trophée Jean Rougié 2024 honors Canada.
Passionate about cooking from a young age, Keith Pears has become a significant figure in Canadian cuisine. He is known for 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, Winner of the Trophée Jean Rougié 2016, Future Talent Gault&Millau 2021, winner of the 6th Culinary Challenge of the President of the Republic last October at the Élysée
Noémie Honiat
Chef, M6 host of the Meilleure Boulangerie de France, Finalist of the Bocuse d’Or France 2021, Young Talent Gault & Millau 2014, French Junior Dessert Champion in 2011
Gaël Tourteaux
Restaurateur, Flaveur, 2 stars in the Michelin guide, 17.5 out of 20 in Gault et Millau
Nicole Fagegaltier
Restaurateur, Hôtel du Vieux Pont, 1 star in the Michelin Guide, 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, Meilleur Ouvrier de France 2007
Hot Recipe Jury
Laëtitia Visse
Restaurateur, La Femme du boucher, “Exceptional Terroir” Gault et Millau 2023, Young Talent 2020, currently two toques. Admitted to the French culinary college in 2023, and the meat academy.
Amandine Chaignot
Restaurateur, Pouliche, Café de Luce & Rosy et Maria, Bronze Bocuse France jury for the Masterchef show, Finalist in the contest of MOF
Mickaël Tourteaux
Restaurateur, Flaveur, 2 stars in the Michelin guide, 17.5 out of 20 in Gault et Millau
Pierre Chomet
Restaurateur, Ambos, Iconic candidate of season 12 of the Top Chef show
Georgiana Viou
Restaurateur, ROUGE, 1 star in the Michelin Guide, 3 Toques in Gault et Millau
Davy Tissot
Chef, Bocuse d’Or 2021 and member of Team France Bocuse d’Or, 1 star in the Michelin guide in 2020, Future Talent Trophy Gault et Millau 2006, Meilleur Ouvrier de France 2004
The Jury of the 2023 Edition
President of the Jury
Christophe Bacquié
Talented chef, it’s an opportunity to share with the candidates his vision of gastronomy, his sources of inspiration, or to convey a strong determination inspired by his journey that has shaped his humble, creative, and generous personality. It is an honor for us that he agreed to preside over the jury of the 13th Trophée Jean Rougié.
“The most beautiful part of the job is seeking out the best products. Learning from chefs is about building a library, and then one day you write your own book.”
Honorary President of the Jury (Spain)
Carme Ruscalleda
Chef at the ‘Moments’ Restaurant, 2 stars in the Michelin Guide in Barcelona, Spain and at ‘Sant Pau’ Restaurant, 1 star in the Michelin Guide in Tokyo.
Innovative and creative, she constantly reinterprets traditional Catalan recipes.
First Catalan chef to have achieved three stars in the Michelin Guide.
Cold Recipe Jury
Franck Putelat
Restaurant ‘La Table de Franck Putelat,’ 2 stars in the Michelin guide, MOF, Bocuse d’Argent
Laetitia Visse
Restaurateur, La Femme du boucher
François Adamski
Executive Chef, Studio Culinaire de Servair, Meilleur Ouvrier de France, Bocuse d’Or in 2001
Pascal Lombard
Restaurateur, Les Glycines, 1 star in the Michelin Guide
Michel Portos
Culinary Consultant, now working for 8 restaurants, author/co-author of 6 books
Jocelyn Deumié
Director Asia and Executive Chef Maison Rougié, Japan (Tokyo)
Hot Recipe Jury
Noémie Honiat
Chef, M6 host of the Meilleure Boulangerie de France, Finalist of the Bocuse d’Or France 2021, Young Talent Gault & Millau 2014, French Junior Dessert Champion in 2011
Camille Brouillard
Restaurateur, L’Huitrier Pie,
Tomorrow’s Great Chef Gault&Millau
Alan Geaam
Restaurateur, Restaurant Alan Geaam, 1 star in the Michelin Guide
Guillaume Royer
Restaurateur, l’Auberge de Guillaume, Best Craftsman of France 2015
Bernard Leprince
Culinary Consultant,
Best Craftsman of France 1996
Adrien Soro
Restaurateur in Dordogne
The Jury of the 2022 Edition
President of the Jury
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
The Jury of the 2020 Edition
President of the Jury
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)
