6am sharp, all the candidates are gathered at the Ferrandi school. The bailiff attends, as every year, the draw for clerks, who will have the heavy task of assisting the young chefs during these decisive hours.

50th edition of the Le Taittinger International Culinary Prize at the Palais Garnier

Photo: DR

Under the benevolent guidance of its director, Bruno de Monte, the teams of the beautiful school are busy with rigor and kindness so that these 5 hours of competition run smoothly.

The theme of the competition, inspired by that chosen for the very first year of the "Taittinger", was as follows: "For 8 people, Tribute to Michel Comby, first winner of the Culinary Prize, on the spirit of a Turbot à la Nantua". 3,5 kg turbot, proportioned and reconstituted (without head), two garnishes, one made from leeks, the other from celery ball. The candidates also worked on the imposed recipe for the Orange Tart, the interpretation remaining free.

This year again, the jury was magical. Composed of world renowned chefs, it undoubtedly participated in the excellent level of the dishes presented. Chaired by Emmanuel Renaut, the jury brought together 14 chefs of different nationalities: Jean-Paul Bostoen from Auberge de l'Ill, Michel Roth from President Wilson in Geneva, Pierre Résimont from Eau Vive in Belgium, Stéphane Decotterd from Pont de Brent in Switzerland, Michel Roux du gavroche in London, Hiroshi Hojita du Mange Tout in Tokyo, Gérard Boyer former chef des crayères, Régis Marcon, Régis and Jacque Marcon in Saint-Bonnet-le froid, Christian Le Squer du Georges V, Stéphanie Le Quellec du Prince of Wales in Paris, Guillaume Gommez head of the Elysée Palace, Michel Comby, first Prize Laureate, Arnaud Lallement de l'Assiette Champenoise in Reims and Ulf Wagner, Sjomagasinet Gothenborg in Sweden.

For this particular edition of the "Taittinger" Prize, a place of exceptional size was needed, capable of embodying excellence, the highest level of know-how, talent.

The awards ceremony took place on the caryatids square of the Opera Garnier presented with grace by Amandine Chaignot, Chef of the Rosewood in London, rare woman to have tried the "Taittinger".

50th edition of the Le Taittinger International Culinary Prize at the Palais Garnier

Julien Richard - Photo: DR

This year the victory went to French chef Julien Richard. 1st sous-chef in the cuisine of Île des Embiez, he has created a dish with breathtaking beauty and perfect taste. He thus won the victory with a large lead. What a pleasure to hear the exclamations of the jury at the presentation of this magnificent Turbot! The imposed recipe was also up to this place.

The Taittinger medal was given to him by Paul Belmondo, grandson of the sculptor who was the author 50 years ago. The ceremony ended in emotion, in the heart of a dazzling audience of chefs, including 35 Culinary Prize winners, Michel Comby first winner and Joël Robuchon winner in 1970. The Taittinger family, represented by Pierre-Emmanuel, Clovis and Vitalie Taittinger, was happy to surround this rare moment.

The second leader of the 2016 prize list is Nicolas Hensinger from the Taverne du Mont d'Arbois in Megève, while Japan once again completes the three steps envied by this podium in the person of Kenji Yoshimoto from the Intercontinental Tokyo Bay hotel.

The other four finalists, Keng Vichianrat for Holland, Damien Facile for Switzerland, Rajkumar Holus for Great Britain and Xavier Bernes for Belgium have also produced sensational dishes and leave with the feeling of having given everything.

The Gala dinner, prepared by Potel & Chabot and signed by 4 prize-winners (Régis Marcon, Joêl Robuchon, Jérémie Desbraux and Jonathan Zandbergen) took place in the large foyer, sparkling with beauty. To gastronomy have joined the talented paths of artists chosen with heart. They were able to bring to this enchanted moment a tender rhythm carried by melodies from the greatest themes in love with lyrical and popular repertoires. Finally, Les Comtes de Champagne Blanc de Blancs and Rosé 2006, the year in which Taittinger champagne was bought by Pierre-Emmanuel Taittinger, completed this palette of flavors.

To start on the next fifty years of great gastronomy, you needed a boost. It was undoubtedly given by this exceptional day.

To close this sumptuous celebration, a book which retraces the human adventure of this Prize intended for chefs, was distributed in preview to each of the guests. He tells how fifty men one day received this rare award.