Every day, until the contest on May 31st, find here the portrait of one of the eight candidates in the running for the 54th edition of the Taittinger – International Award for cuisine d’auteur. Today meet Tristan Martin, chef at the Château de Grandvoir restaurant (Neufchâteau) and Belgium’s representative.
The son of a top chef sadly taken before his time, Tristan Martin represents Belgium. He trained rigorously at the University of Namur and the Bocuse Institute in Lyon, followed by début postings in the United Kingdom and France. Somewhat reserved and unassuming, Tristan expresses his personality through his cooking. As a Young Master within the Mastercooks of Belgium association, his work has already received acclaim. Tristan runs the kitchen at the Château de Grandvoir restaurant in the Ardennes forest, an iconic destination for all hunting enthusiasts. Indeed, the Château even has its own hunt so guests can enjoy its very own game. The local area is also abundant in produce with the changing of every season. Tristan knows how to use this palette of choice to delight his guests. It is this showcasing of local products that makes the Grandvoir cuisine so unique. His beef dish reflects the bountiful lands of the Ardennes, a region dear to the heart of the Taittinger Family.
The 54th edition of ‘Le Taittinger’, international award for cuisine d’auteurs will take place in the kitchen of the Cordon Bleu Institute (Paris, 15th District).
The new emphasis of the award is centered on a single product which the candidates could prepare however they liked.
The subject revealed a few months earlier by the organizing committee of the International Award for cuisine d’auteur is the beef.
Each chef will thus have the opportunity to give free rein to his imagination, his culture and his inspirations to create a dish that resembles him – a real asset for the members of the jury during the tasting.
Called ‘imposed recipe’, the second part of the competition will be revealed to the candidates the evening before the Final. The young competitors will have one night to imagine a recipe.