The Château du Clos de Vougeot welcomes this weekend the world championship of the egg in red sauce. Since last year, the competition has been open to amateurs who have one hour to prepare and present their recipe to a jury, made up of chefs and journalists. The amateur championship was held this Saturday, October 8 and it was a 42-year-old Beaunois, Thierry André, who was crowned winner. “Cooking has always been a passion”confides the champion, at the microphone of France Bleu Bourgogne. “At 18, I had the choice between taking over my father’s accounting firm or becoming a cook, my passion. In the end, I preferred to live my dream… and no, live my dream.”
Determined to enter the contest
Chartered accountant in everyday life, Thierry André did not hesitate to register in the competition. “When I saw that the winner of last year was a Bordeaux, I couldn’t stand it”he laughs. “L’oeuf en meurette is from home, I wanted the title to go to Burgundy.” Coached by his mother, “an excellent cook”Thierry André is training at home to be ready on D-Day.
A stressful ordeal
Despite his training, Thierry André felt somewhat stressed during the race. “What unsettled me a little was that the chiefs came to tell us how much time we had left, as we went along. When I realized that the event was over in 10 minutes, I I’m a little panicked. I had to do the dressing and I think that if I had had five minutes more, I could have made a nicer plate. Arrange the bacon bits, the mushrooms, the croutons, the sauce… it takes time, I didn’t realize.”
Finally, the native of Beaune was able to present his six plates on time to the jury and win the competition. “I’m happy, proud and moved. I didn’t expect it, it was my first culinary competition…”
This Sunday, October 9, these are professional cooks who clash. Start of the race at 1:30 p.m., at the Château du Clos de Vougeot.