Hugo Riboulet Wins the Île-de-France Regional Final of the Egg Mayo Contest

Seventeen chefs and bistros from the Île-de-France region came together to take on a common challenge: creating the best egg with mayonnaise. At the end of this regional final of the World Egg Mayonnaise Championship, organized by ASOM and Biltoki, Hugo Riboulet emerged victorious, securing his spot in the next round of the competition. In Paris, the chef works at Groot La Tourte (1 toque), in the 2nd arrondissement. Opened with Albane Auvray, whom he met on the TV show *Top Chef*, the restaurant offers a street-food take on the *pithiviers*, a puff pastry pie that serves as the central theme of the duo’s cuisine.

A Chef Well-Versed in Competitions

Before dedicating himself to this concept, Hugo Riboulet had made a name for himself with the general public by winning Top Chef in 2022. His appearance on the show marked the beginning of a new phase in his career, following stints—notably at Clos des Sens (4 toques)—under Laurent Petit. Since then, the chef has competed in numerous competitions, notably winning—as part of a duo—the French Pizza a Due Championship in 2024.

A Championship for the Mayonnaise Egg

Behind this competition is the Association for the Preservation of the Egg and Mayonnaise (ASOM), which has been championing this classic bistro dish for several years and organizes its own world championship. The competition showcases a recipe that appears simple but requires precise egg cooking and perfectly executed mayonnaise.

The Île-de-France Podium

At the conclusion of this Île-de-France round held at the Halle de l’Arsenal Biltoki, the podium was rounded out by Chez Colette (1 toque), a bistro in Suresnes, which took second place, followed by Chez Léo, a Parisian spot on Rue des Prouvaires, which claimed third place. For Hugo Riboulet, the next stop is now set: November 23, 2026, at La Communale in Saint-Ouen, where he will compete in the finals of the World Egg Mayonnaise Championship.