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 single challenge: creating the best egg with mayonnaise. At the end of this regional final of the World Egg Mayo Championship, 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 tart 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 gained widespread recognition by winning Top Chef in 2022. His time on the show marked the beginning of a new chapter 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 staple of bistro cuisine for several years and organizes its world championship. The competition showcases a recipe that appears simple but requires precise egg cooking and a perfectly executed mayonnaise.

The Île-de-France Podium

At the end of this Île-de-France round, the podium is rounded out by Chez Colette (1 toque), a bistro in Suresnes, which came in second, followed by Chez Léo, a Parisian spot on Rue des Prouvaires, which took 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.