The Instant When

by Taittinger

Podcasts

BLUETURN

JEAN-PIERRE GOUX'S BLUE REVOLUTION

For more than 20 years, through his writing and the Blueturn project, Jean-Pierre Goux has been shaping his dream of the "Blue Revolution".

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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