The Instant When

by Taittinger

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Taittinger Prize

Part 2

For 53 years, "the Taittinger" our international culinary prize has crowned young chefs from around the world who sublimate the heritage of classic cuisine.

4th edition of the ESAD Scientific Banquet

Gourmet Pause on Mother Earth

It is the fundamental question concerning Planet Earth and the care we owe it that was on the agenda at the 4th Scientific Banquet held in the spring of 2019...

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Taittinger Prize

Part 1

For 53 years, "the Taittinger" our international culinary prize has crowned young chefs from around the world who sublimate the heritage of classic cuisine.

53rd edition of the Taittinger

the winning recipe

A look back at the recipe – winner in the category of the imposed theme of scallops - which enabled chef Charles Coulombeau to claim the Taittinger Prize.

Dishing up the Taittinger prize

8:15 am : Ecole Ferrandi. Chef Charles Coulombeau (Gravetye Manor in Sussex, 1 star) and commis chef Johanna Vakahi enter the long kitchen. He is young and...

THE SCALLOP

A PILGRIMAGE OF THE SENSES

The Taittinger chose scallops as this year's theme. To mark the occasion, we wanted to share this beautiful passage written by the starred chef, Bruno Verjus.

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