Paul Burgalieres, head chef at three Michelin-starred L’Enclume in Cumbria, is the uk winner of the 55th edition of the “Le Taittinger” International Culinary Prize.
President of the UK National Competition, two Michelin star chef Michel Roux, said: “This year’s competition has been closer than ever – all of the UK entrants truly fulfilled the brief whilst demonstrating artistry and pure talent. Paul’s winning pork dish really blew us away and he’s an incredibly deserving champion. Runners up Kamil Nowak, Senior Sous Chef at The Dysart in Petersham, and Kevin Buck, Sous Chef at Hide in London, only narrowly missed out.
“‘Le Taittinger’ seems to get more challenging every year – and with this, more inspiring. These elite young chefs sit at the forefront of culinary expertise, and I can’t wait to see what Paul has planned for his next stage of the competition.”
A single candidate per country is chosen for the global final to represent their own country and culture. UK competitors submitted their comprehensive recipe concepts with photographs and the story of their inspiration, which were then all judged anonymously by a 5-strong chef panel including André Garrett, Steve Groves, Mark Flannagan, Pascal Aussignac and Michel Roux. As the UK’s top chef, Paul wins €2,400 and will now go head-to-head in London with the winners of the other national competitions in Belgium, France, Japan, the Netherlands, Sweden, Switzerland and, for the first time, the USA.
2023 will mark the first time the final will be held outside of France. This year’s hero product for chefs to use at the heart of their signature dish is pork, and until the international final, each country’s winning dish by their champion chef is kept top secret.
Jean Pierre Redont, Secretary General in charge of the organisation at Le Taittinger, said: “The family and all the team at Maison Taittinger are so very honoured to support young chefs with this Prize, which has become known as the “Everest of Gastronomy”. To crown champions of the kitchen whilst recognising their talents and genius is something incredibly close to our hearts. I’m very much looking forward to when, once again, the most remarkable chefs from around the world will come together to celebrate their culture, roots and history – all through beautiful food.”
At the International Final in January, Paul Burgalieres and the other finalists will be joined by the President of the Prize, Emmanuel Renaut - three Michelin-star chef of the restaurant Flocons de Sel 5* in Megève - as well as Chef Michel Roux of Le Gavroche and other members of the jury. “Le Taittinger” International Culinary Prize has been a mainstay in the calendar for over five decades and has seen the emergence of leading chefs in French cuisine, such as Régis Marcon, Michel Roth and Joël Robuchon.
The winner of the International Final will receive €20,000 and a medal, with the runner-up getting €5,000 and €2,500 being awarded to the chef in third place.
