Naïs Pirollet, the first woman to represent France at the “Bocuse d’Or”, is determined. She trained for a long time to understand the products and achieve excellence, the alpha and omega of this international competition which brings together the elite of gastronomy.
The Festival of Lights 2022 in Lyon
Naïs has been preparing for the Bocuse d’Or for months in the Lyon suburbs. After having passed the tests in France, then in Europe, she is part of the short-list of 24 contenders for the world title. She is the first woman to represent France for this prestigious international cooking competition. The 25-year-old said to herself, ” proudfrom her place. She is also the youngest of the candidates.
I am proud that France is a pioneer, it increases the mentality of our cooks and the openness of our profession
Nais Pirolleton her status as the first female candidate and youngest at the Bocuse d’Or
During this event on January 23 in Lyon, Naïs will have to make a dish based on monkfish, with two vegetable garnishes. In 5 hours, she will have to show her talents in front of a jury which will decide between the candidates, chefs who, like them, will each defend the colors of their country.
During her training, the chef has cut up dozens of fish so that the gesture becomes automatic, a formality. As she cuts, she precisely notes down all the details in a small notebook to achieve perfection with excellence in her sights.
You have to find the right gesture and not go all over the place. You have to understand the product.
Nais Pirollet,candidate for the “Bocuse d’Or” 2023
The monkfish is the symbol of the return of seafood products to the competition. The last use dates from 2005. Monkfish, scallops will therefore serve as the basis for the recipe, two vegetable garnishes (including one prepared from local legumes and mussels) must also be served.
To help her in this ordeal, Naïs surrounded herself with Cole Millard, her clerk, and the starred chef of La Clusaz, Edouard Loubet in addition to the France team.
I had always sworn to myself to take part in this event. It’s an old dream come true. I come in support, I bring my gaze, it’s the best competition for a chef, it’s the Himalayas! But we will remain humble.
Edward Loubet,chef, coach of the French team
Naïs Pirollet knows the ruthless world of the Bocuse d’Or. She was part of Davy Tissot’s team (also from Lyon) when the latter won the title in 2022. She was in charge of research and development. “In the team, they call me the mother“. In a video published by one of her sponsors, she presented herself at that time as a maternal person who likes to take care of others and create a family around her. Today, the “mom” has taken the reins of the kitchen but keep the team spirit.
In ambush, there will be the Nordic countries, accustomed to the winners, but in this post-Covid year, newcomers will come to compete ” ready to fight“, according to Naïs.