World Chef's Summit in Monaco

Posted on December 20, 2019 at 11:20

Under the High Patronage of H.S.H. Prince Albert II, the Principality of Monaco hosted the 4th edition of the Chefs World Summit, which proved to be a great success and celebration punctuated by warm and friendly encounters.

Under the direction of Philippe Joannes, the sponsorship of Christophe Bacquié and Michel Roth and the logistical organisation of Didier Aniès, around 2200 participants were able to appreciate high quality conferences given by about a hundred speakers.

The Editorial Committee, led by Catherine Decuyper (CWS founder), featuring Régis Marcon, Philippe Moreau-Chevollet (MCBG Conseil), Guillaume Erblang-Rotaru (Food & Sense), Rémi Ohayon (Api & You), Julien Deyrat (Ambassade Conseil), Alexis Lalo (Relais & Châteaux), Anne Luzin (Le Chef) and Guillaume Féré (Les Collectionneurs) has built a strong and high-quality program that resulted in many messages of great satisfaction from the participants.

The exhibition, which featured many exceptional and high-quality products, has been the scene of successful connections between the 80 producers present and the visitors.

In parallel with the program of conferences / debates, Success Stories and live demos, the Chefs World Summit hosted several events:

  • The preview announcement of the 2020 “100 Chefs” ranking organized by Le Chef Magazine.
  • The International Festival of Culinary Photography.
  • The International Cup of Cuisine / Trophy of Prince Albert II of Monaco, organised by “Les Cuisiniers de France” in cooperation with the Chefs World Summit.

The opening ceremony ended on a high note thanks to the participation of 28 Chefs who had prepared a cocktail for nearly 800 guests.

“100 CHEFS“

Ranking

On Sunday, November 24th, the world classification of chefs by chefs elected Mauro Colagreco (Mirazur in Menton) as number one.

Mauro Colagreco succeeds Arnaud Donckele elected in 2019, Michel Troisgros (2018), Alain Passard (2017), Michel Bras 2016) and Pierre Gagnaire (2015). He was elected by starred chefs from around the world who have chosen among their peers those who best embody the values of their profession.

THE 10TH INTERNATIONAL FESTIVAL
of Culinary Photography

Created by Jean-Pierre Stéphan, the 10th FIPC rewarded the photographer who best reflected this year’s theme: audacity.

Anthony Cottarel was awarded the first prize by Romain Meder who sponsored this edition.

2019 INTERNATIONAL CUP OF CUISINE

Trophy of Prince Albert II of Monaco

A prestigious jury, chaired by Philippe Joannes and Christian Millet, once again raised this competition to the highest contest level.

Let us highlight the wonderful organizational work of Joël Garault, thanks to whom the events were able to take place with great fluidity.

Many thanks to the partners who made this competition happen: Berto’s, Unox, Metro, Bragard, Bridor, Mepra, Sources Alma, Collet, Nestlé Chef, Président Professionnel, Charraire, Coup de Pates, Cercle Vert Prestige, Pannier, Matfer-Bourgeat, Fairmont Monte- Carlo, la Revue Culinaire and the Lycée Paul Augier de Nice.

This year’s six finalists, by the quality of their work, their professionalism and courage, honoured the fine profession of cook with excellency, around two themes: the saddle of lamb and the fig.

BEST DESSERT AWARD

Jean-Laurent Basile

Chef de Cuisine (Thermes Marins Monte-Carlo)

Who received the “Cuisiniers de France” great medal, which rewards the candidate having obtained the best mark for the realization of the fig tart.

3RD PRIZE - IIC 2019

ANTONIN CARÈME TROPHY “ESPOIR DES CUISINIERS DE FRANCE” TROPHY

Jean-Laurent Basile

Chef de Cuisine (Thermes Marins Monte-Carlo)

Who received a 2500 euros endowment, the “Cuisiniers de France” silver medal, a magnum of Collet champagne, a magnum of Pannier champagne and a personalized bronze Mepra plate.

2ND PRIZE - IIC 2019

ANTONIN CARÈME TROPHY

Fabien Ferré

Chef Adjoint (Hôtel Spa du Castellet)

Who received a 5000 euros endowment, the “Cuisiniers de France” silver medal, a magnum of Collet champagne, a magnum of Pannier champagne and a personalized silver Mepra plate.

1ST PRIZE - IIC 2019

PRINCE ALBERT II OF MONACO TROPHY

Louis Gachet

Chef Adjoint (La Chèvre d’Or, Eze)

Who received:

  • The ICC 2019 Award - Antonin Carème Trophy

The Sèvres Vase offered by the President of the French Republic and presented by His Excellency the French Ambassador to Monaco, Mr Laurent Stefanini

The Prince Albert II of Monaco Trophy awarded by His Excellency the Secretary of State, Mr Jacques Boisson.

  • A 12.000 euros endowment
  • The “Cuisiniers de France” great gold medal
  • A personalized gold Mepra plate
  • A Jeroboham of champagne
  • A magnum of Collet champagne

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