The new World Champion of eggs meurette comes from Quebec!

Eggs in red wine sauce recipe by Jérémie Muller 2024

Thirteen national and international chefs recently competed for the title of World Champion of Egg Meurette 2024 at Château of Clos of Vougeot The event was organized by the Brotherhood of Knights of the Tastevin Under the guidance of Chef Georges Blanc The jury members selected chef Jérémie MULLER, from Restaurant Helena, in Montreal (Canada), as World Champion of Oeufs en Meurette 2024. He succeeds Frédéric Vardon (2019), Bruno Brangea (2020), Grégory Cuilleron (2021), Joy-Astrid Poinsot (2022) and Fabien Pairon (2023). Jérémie Muller is originally from Alsace, where he learned the basics of French cuisine. It was in Lyon, at Paul Bocuse's restaurant, that he perfected his art for four years. Today, he is the head chef of Restaurant Alongside the owner, Helena Loureiro, he is also the secretary of the Canadian delegation of the Disciples of Escoffier. Jérémie Muller likes to draw his inspiration from old copper pots and pans or from the old books of Auguste Escoffier and Antonin Carême. His cuisine is above all "Chef's cuisine," a blend of recipes, influences, and ingredients, all in his own style. Find his recipe for eggs meurette above. Yu Sugimoto, chef of restaurant The Michelin-starred restaurant Les Saisons in Tokyo, Japan, won the Creativity Award. Yu Sugimoto joined the Imperial Hotel in Tokyo in 1999 before moving to France, where he worked as a chef under Yannick Alléno and Alain Ducasse. In 2017, he returned to Japan to the Imperial Hotel, becoming its executive chef in 2019. Nine candidates competed in the Amateur Competition, which was won by Franck Gaillard from the Côte-d'Or region.