For over four hours, the finalists showcased their culinary skills, passionately presenting their stuffed cabbage recipes, an iconic dish in French and global gastronomy. At the end of the day, the jury, led by its president Chef Justin Zammit Tabona and vice-presidents Thijs Vervloet and Emil Minev, named Karl O’Dell winner of the European selection. Karl has now qualified for the final of the first Stuffed Cabbage World Championship, which will take place on February 23rd, 2026, in Limoges, France, a city known worldwide for the quality of its porcelain.
Following the announcement of his win, Chef Karl commented “You’re against some amazing competitors from great restaurants, great hotels from around the country, around Europe. It’s an amazing competition and I’m incredibly proud for winning.”
The candidates were tested by a jury of gastronomy professionals including Justin Zammit Tabona Owner and GM of The Xara Palace Malta, Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie, Elizabeth Bernardaud, Culinary Expert, Thijs Vervloet, Chef at Restaurant Maison Colette, Emil Minev, Head of Institute and Culinary Arts Director at Le Cordon Bleu London, Marcos Granda Chef at Restaurant Skina Ole Troelsø, Journalist, Jean-Philippe Blondet, Chef at Alain Ducasse at The Dorchester, Silvia Regi Baracchi, Chef and Owner at Restorante Il Falconiere and Pepita Diamand, Culinary Expert.
Each participant was called upon to present their personal recipe: two stuffed cabbages weighing between 1.6 kg and 2 kg, demonstrating both creativity and culinary mastery. The candidates for the European selection of the competition included Erin Sykes Pedersen, Head Chef at Restaurant Texture, Matteo Degola, Head Chef at Josephine Bouchon, Aaron Blais, Sous Chef at The Ritz London, David Duverger, Chef at Smith & Brock, Karl O’Dell, Executive Chef at Cord Restaurant and Tom Scade, Executive Chef at The Vineyard Hotel.
About the Association du Chou Farci
The Francophone consortium Les Artcutiers and Bernardaud are the founding members of the Association du Chou Farci (Stuffed Cabbage Association). Through this iconic recipe of French culinary heritage, the association highlights the expertise of chefs and charcutiers by holding the Stuffed Cabbage World Championship.
Based in France, Les Artcutiers brings together small and medium-sized independant wholesale enterprises alongside food professionals, committed since 2014 to promoting and showcasing traditional charcuterie specialties. Their mission: to provide a range of carefully selected products from producers and artisans known for their quality and uniqueness, offering them at a fair price.
Bernardaud embodies the excellence of French porcelain. Established since 1863 in Limoges, the historic birthplace of porcelain, the family-run factory is founded on unique know-how handed down through five generations. It has been combining creation, excellence, and innovation for more than 160 years.
