Who won the Stuffed Cabbage World Championship? Verdict

On Monday November 18, the prestigious Bernardaud factory was the setting for the first edition of the Stuffed Cabbage World Championship. This unique culinary event was organized in partnership with GIE Les Artcutiers, specialists in charcuterie and delicatessen products.

Five finalists from selections in France, Europe, Asia, Japan and America took up the challenge, presenting their interpretation of this emblematic dish of French gastronomy over a period of three and a half hours. like pâté en croûte, stuffed cabbage is making a strong comeback on the table, with recipes that increasingly feature the vegetable.

The French representative, Sébastien Guérin, chef de partie at the Élysée Palace, competed with a "recipe mixing porkpork, shallot confit, pan-fried foie gras and braised sweetbreads, created especially for this competition". This creation enabled him to distinguish himself at the regional finals in Île-de-France, then at the national level.

A Singaporean victory

Despite his talent and his "pride in representing our country" at this international competition, Sébastien Guérin had to concede victory to Bernadette De Rozario, sous-chef at the Claudine restaurant in Singapore. the 30-year-old chef won over the jury with a family recipe inspired by Claudine, chef Julien Royer's grandmother. For the occasion, she sublimated her restaurant's signature dish (sausage, foie gras, bacon and prune) by incorporating trumpet shells.

The jury, chaired by Arnaud Donckele and including chefs Yves Camdeborde, Kenichiro Sekiya, Marie-Victorine Manoa and Bruno Ménard, as well as culinary experts Raphaële Marchal and Elizabeth Bernardaud, praised the balance and creativity of her creation.

Demanding judging criteria

In addition to Bernadette De Rozario, finalists Dimitri Veith (Mon Oncle, Oslo), Guillaume Ginther (Bacchus, New York) and Keita Sato (Imperial Hotel, Tokyo) also shone with their mastery. Candidates were judged on several aspects: presentation, creativity, sauce quality, assembly technique, cooking and harmony of flavors. Rigor in the kitchen, including organization and respect for ingredients, was also part of the evaluation criteria.

This first edition of the Stuffed Cabbage World Championship marks a fine recognition for this traditional dish, and the crowning of Bernadette De Rozario illustrates the universality of French cuisine revisited with talent. And one thing is certain for Sébastien Guérin:"this will certainly not be [his] last competition".