F O R T H E L I T T L E H I S T O R Y
It’s in 1966, an evening of grape-picking, that Claude Taittinger (Pierre-Emmanuel’s Uncle) and Georges Prade had this idea around a glass.
The goal? Maintain values and authenticity from the French traditional cooking.
Today, after 51 years and 51 prize-winners, Taittinger family wishes to continue even if this award represents an important financial investment.
T H E T A I T T I N G E R A W A R D I N T H E G A S T R O N O M Y U N I V E R S E
Less renowned than the Bocuse Award or the MOF(Meilleur Ouvrier de France), the Taittinger Award is however, respected by the profession and appreciated by Chefs from the whole world. It’s a deployment at the international (France, Belgium, Switzerland, Japan, United-Kingdom, Germany), which offers gratitude and respect from their peers.
This prestigious award is like a springboard for the young people. It allows them to show their talent in front of the best. It represents as well from the Taittinger family value-sharing such important as those of the cooking.
The jury is only composed of professional renowned in this activity. They grade according to their knowledge and experience. The candidates need to prove their creativity and their skills.
A T A I T T I N G E R P R I Z E - W I N N E R I N O U R C H E F S ' K I T C H E N
Julien Richard and from the restaurant Le Cinq, comes back to La Clusaz for an evening to cook with our chefs Cédric Heurtebise and Vincent Deforce.
On next 2nd March, the culinary artists will cook together an original menu. A unique experience to put your taste buds in awakening.
And as in PVG, we don’t do things by half, the menu will bring Champagne Taittinger in favour with not wine but Champagne pairing.
Maxime Andriveau, Taittinger Director of Sales will also be present to share with the participants this nice family’s secrets.
It is time to discover it here…