Kenichiro Sekiya wins first place in Le Taittinger Prix Culinaire 2018

The  Staff Canteen

Kenichiro Sekiya of L'Atelier de Joel Robuchon has won first place in the Champagne Taittinger Prix Culinaire 2018 competition.

The winner was announced live at a ceremony at Hôtel Lutetia in Paris this evening. Kenichiro recieved a prize of €10,000. Second place and a prize of €4,800 was awarded to Anthony Maillet of Le Floris, representing Switzerland. Third place and a prize of €2,500 was awarded to Tom Scade of The Ritz London, representing the United Kingdom. Other finalists included: Vivien Rouleaud, Le Chabichou (France); Simon Denis, L'Eau Vive (Belgium) and Sander van Zantvliet, Restaurant Valuas (Netherlands).

After succeeding in regional semi-finals, the six finalists met at Ferrandi cooking school in Paris last night. They already knew that they would be making a 'Turban' dish, and an egg starter of their choice, but they did not know which fish they would be making the Turban with. As it was revealed that they must use sole and serve a garnish of artichoke heart, the chefs had an hour or so with their mentors to adapt their recipes as needed. 

Arriving back at Ferrandi at 6AM this morning, the chefs then had five hours to prepare their egg starter and Turban of sole main course. They were assisted by commis chefs from the Ferrandi cookery school. Judging blind were an esteemed panel of chefs, who between them held 14 Michelin stars. The panel included UK presidential Judge Michel Roux Jr and was headed up President Jean Paul Bostoen from the 3 Michelin starred L’Auberge de L’ll.

The competition was set up 52 years ago and it is open to chefs between the ages of 24 and 39, who hold over five years’ experience. Often referred to as the ‘Everest of Gastronomy’, it sets out to promote young, upcoming chefs. 

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The  Staff Canteen

The Staff Canteen

Editor 19th November 2018

Kenichiro Sekiya wins first place in Le Taittinger Prix Culinaire 2018