The Cordons Bleus

Since 2009, Pierre-Emmanuel Taittinger has offered another great competition to those passionate about cuisine. Convinced that talent often hides in the shadows of family kitchens, he sought to bring to light the skills of those who love gastronomy, these friends of ours whom we call the Cordons Bleus. Next to the “Taittinger” of chefs, reserved for professionals, the “Taittinger” of the Cordons Bleus chaired by Gérard Boyer (former three-starred chef of the Crayères in Reims) pays tribute. Thus, on the same day as the professional competition, in front of the same jury and on the same challenge, talented amateur chefs find themselves side-by-side with gastronomical artists. In 2010 this convivial contest, open to many, crowned Mr. Piccinali, followed by the charming Marlène Delwarde and Mr. Jérôme Nicolle