The first French Quenelle Championship will be held at the end of the year
It's official: Royans is launching the first edition of the French Quenelle Championship. Here are the criteria for participating.
With the aim of passing on culinary traditions, this national competition is open only to apprentices and students at French hospitality schools, and seeks to bring this classic of French cuisine back into the culinary spotlight.
A First Edition Focused on Passing on the Tradition
For this inaugural edition, sponsored by Joseph Viola and judged by a panel chaired by Christophe Aribert, the theme is creativity. Indeed, the two chefs have decided to give free rein to the participants’ creativity, who will be tasked with creating a quenelle with a garnish and sauce of their choice. Contestants will therefore have three hours to independently prepare—from raw ingredients—a reimagined pike quenelle with an original garnish and sauce, under the watchful eye of four technical judges in the kitchen.
While this traditional dish of Lyon’s culinary tradition may seem deceptively simple, it is nonetheless highly technical: from preparation to cooking, every step counts—as does the choice of ingredients.
A finale to end the year on a high note
At the end of this challenge, a jury of twelve professionals will deliberate to select the best quenelle in France. In addition to showcasing this legendary dish of Lyon’s culinary tradition, the winners will receive: 3,000 euros for first place, 1,500 euros for second, and 750 euros for third, as well as an immersion program at Maison Aribert for the winner.
Registration is now open and will remain so until October 11, 2026. To participate:
- submit an original recipe for pike quenelle
- a detailed recipe card
- a photograph of the dish
The final will take place on November 9, 2026, at the Paul Bocuse Foundation in Lyon. A great way to show that the next generation of chefs will carry on the culinary heritage!
