International
Paul Bocuse's sous-chef wins Prix ArsNova
Raphaël Garel, sous-chef at the Paul Bocuse restaurant, will represent France at the Prix ArsNova in February 2025. To win the title, he can count on the support of Maison Bocuse.
Raphaël Garel, sous-chef at the famous Paul Bocuse restaurant (4 toques), will represent France in the next Prix ArsNova de cuisine d'auteur, formerly known as the Prix Taittinger. This prestigious competition, founded in 1967 by the Taittinger Champagne House, has embodied a commitment to gastronomic excellence and the transmission of culinary know-how for over fifty years. On February 4, 2025, Raphaël will face eight other international candidates in this final, which will be held around the theme of the can.
A symbol of excellence and creativity
Born in Brittany into a family where cooking is synonymous with conviviality and sharing, Raphaël Garel developed a passion for the culinary arts at an early age. After training at the Lycée Hôtelier in Dinard, he honed his techniques with Paul Bocuse in Collonges-au-Mont-d'Or before perfecting his skills in the kitchens of Michel Guérard in Eugénie-les-Bains and La Rotonde in Lyon. In 2019, Gilles Reinhardt, Meilleur Ouvrier de France and executive chef at Maison Bocuse, appointed him sous-chef. Since then, Raphaël has been a pillar of the Collonges kitchens.
Known for his rigor and quest for challenges, Raphaël already has several distinctions to his credit, including the 71st Prosper Montagné culinary prize in 2022 and the Best Brigade of France award in 2024, won with team-mates Nicolas Adam and Thibault Curioz. These successes only strengthen his ambition to lift France to the top of the Prix ArsNova honors list, from which the country has been absent for eight years. "I'm very proud to represent France in this international competition. I train as hard as I can, thanks to the support of the whole team, from Françoise Bernachon-Bocuse to my manager, my chefs and the whole brigade, who even help me to transport my equipment because I'm training so hard. they even help metransport my equipment, as I train in different kitchens to get used to working in an unfamiliar environment, as will be the case on the day of the event", Raphaël Garel explains.
The Prix ArsNova d'cuisine d'auteur celebrates the innovation and creativity of young talent in a competition that brings together the hopefuls of world gastronomy. For the final, Raphaël Garel will be cooking a dish based on the can. "The international final has the same theme as the national selection, for which I had prepared a dossier. The day before the event, during the gala dinner, we'll also be informed of a surprise theme, which we'll have to add to the preparation. This requires great flexibility, but also versatility, as it can be a starter as well as a dessert", he explains.
On the strength of his experience and the unfailing support of Maison Bocuse, Raphaël Garel aspires to fly the flag for French gastronomy at this exceptional event.
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