October 2020 – For the second year running, as part of World Egg Day which will take place on 10 October 2020, the Château du Clos de Vougeot is launching world egg en meurette (egg poached in red wine sauce, with smoked slab bacon and croutons) day to showcase Burgundy gastronomy. The event will include the egg en meurette World Championship, for which Eric Briffard, One of the Best Craftsmen in France (Un des Meilleurs Ouvriers de France - MOF), Head and Culinary Arts Director of Le Cordon Bleu Paris Institute, will be a jury member.
The aim of this year’s event is to promote French culinary savoir-faire and showcase a recipe which is emblematic of Burgundy. This is a unique opportunity to enable a wide audience, including youngsters, to discover and share the egg en meurette recipe.
This world championship highlights French culinary excellence via a competition in which chefs from all over France go head to head. It also encourages culinary creativity and innovation and promotes Burgundy heritage to the general public.
Originally from Burgundy, Eric Briffard, One of the Best Craftsmen in France (Un des Meilleurs Ouvriers de France - MOF), Head and Culinary Arts Director of Le Cordon Bleu Paris Institute, will be a jury member, alongside chefs René Meilleur and Jacques Lameloise and other personalities from the world of gastronomy. Candidates will be judged on 9 criteria, including appearance, texture of the sauce, how well the egg has been poached, the egg yolk being made a focal point and how well the Burgundy wine has been paired with the dish.
The gastronomic weekend will also feature tastings, cuisine classes, conferences, round tables, autograph sessions and workshops and activities for children.
Egg en Meurette World Championship
Saturday 10 October 2020 at 3pm
Château du Clos de Vougeot – Rue de la Montagne, 21640 Vougeot
Further details about the event
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