International
Thibault Nizard, 2023 World Champion of the Lièvre à la Royale race
Thibault Nizard, chef at L'Aube restaurant in Paris, has just won the Championnat du Monde du Lièvre à la Royale against seven other candidates.
One year after the victory of Luxembourg chef Julien Lucas, the Championnat du Monde du Lièvre à la Royale was held on Saturday, October 28, 2023 during the Journées Gastronomiques de Sologne. This year, chef Thibault Nizard, from L'Aube restaurant in Paris, won the 2023 title. This endowed "Jeune Talent" Gault&Millau 2023 beats Justin Chereau of the Peninsula Paris, but also Ugo Padovan of the restaurant L'Instinct in Saint-Jean-de-Luz, who arrived 3ᵉ on the podium.
The history of the Championnat du Monde du Lièvre à la Royale
The Championnat du Monde du Lièvre à la Royale was created by chef Thomas Boullault, of restaurant l'Arôme, Paris. Each year, candidates and jury members gather at the Journées Gastronomiques de Sologne to celebrate this emblematic dish of French cuisine.
In 2023, eight candidates were in the running for the title, awarded by an exceptional jury presided over by Jérôme Banctel, chef at La Réserve Paris. He was surrounded by Stéphane Buron (Le Chabichou, Courchevel), Eric Canino (La Réserve, Ramatuelle), Julien Roucheteau (La Réserve de Beaulieu, Beaulieu-sur-mer), Mélanie Serre (L'Auberge du Bassin, Cap-Ferret), Frédéric Duca (Rooster, Paris), Michel Craca (L'Antre Amis, Paris) and David Le Quellec (Vive, Paris).
Each candidate had 1 h 30 to prepare the recipe in front of the audience, and send in six plates with a complementary sauce. The jury then had to assess the technique, presentation and taste of the hare and sauce, as well as the originality and taste of the garnish.
Thibault Nizard came out on top, and is already offering his version of hare à la royale in his restaurant L'Aube, in Paris, alongside other dishes celebrating French gastronomy such as pâté en croûte, tarte aux cèpes and crêpes Suzette. Find out more about the chef and his Prat-Ar-Coum 00 oyster recipe in the 2024 edition of our Book 109.
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