These championships are created and organised by one of the undisputed masters of plant-based cuisine, Frédéric Jaunault, Meilleur Ouvrier de France Primeur 2011. It promises to be the national benchmark for plant-based gastronomy.

This trendy and innovative contest is bringing plant-based cuisine to the forefront of the French gastronomy scene, proving that France can hold its own with the rest of the world in this field.

Purpose of the Contest

1. Promoting Local and Seasonal Products: Showcasing local and seasonal fruit and vegetables.
2. Culinary Innovation: Encouraging chefs to push the boundaries of plant-based cuisine.
3. Sustainability: Promoting eco-friendly cuisine, and reducing food waste.

Support from Mr Guillaume Gomez’ video Ambassador for gastronomy, food and the culinary arts.

1. Theory Test:
   • Before the practical test, each entrant will have 5 minutes to explain their choice of plants and demonstrate their knowledge of the plants used.
2. Practical Test - Meal:
   • Theme: Vegan recipe only
   • Use seasonal produce.
   • Low-energy, waste-free cuisine.
3. Practical Test - Banana-based Dessert:
   • Theme: Bananas, served raw or cooked.
   • The dessert should be vegan and contain 70% of this fruit.