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France Jeunes Chefs Rôtisseurs

2012 National Final held at Le Cordon Bleu Paris

Jonathan Moncuit, a young chef working at Moulin de Mougins, a four-star luxury hotel on the French Riviera near Cannes, won the 2012 National Final held on February 4th at Le Cordon Bleu Paris. He will therefore represent France in the international final being held in Berlin in September.

Olivier Bonneval, of the Auberge de la Truffe (Sorges, Périgord) whose Chef is Pierre Corre, was second. Maxime Billot-Borel of the Restaurant l’Etang du Moulin (Bonnetage, Doubs), run by Chef Jacques Barnachon, took third place.

The competition was supervised by Conseiller Culinaire Philippe Clergue, a Chef Instructor at Le Cordon Bleu Paris and Claire Veaux, Member Honoraire of the Conseil Magistral, Chargée de Missions (Competitions).


The jury, chaired by Michel Cottray, Member of the Conseil Magistral, Bailli Délégué, and composed of Chaîne members guest Chefs, judged seven competitors from the six local Bailliages of Périgord, Bordelais, Provence-Côte d'Azur, Bas-Rhin, Belfort-Montbéliard and Paris/Ile de France.

The finalists, Maxime Billot-Borel, Olivier Bonneval, Damien Delahaye, Theophilus Hauser-Peretti, Jonathan Moncuit, Romain Scheidt and Jeriko Vanderwolf, prepared their menus based on the contents of the famous ‘black box’ basket of ingredients chosen by Chef Philippe Clergue. The basket included: sea bass, scallops, rack of lamb accompanied by a wide selection of vegetables, Victoria pineapple and seasonal fruits.

Jonathan Moncuit’s winning menu

Tartare of bass and carpaccio of scallops, with passion fruit vinaigrette, fennel and lime

Stuffed noisette of lamb with textured potatoes

Pineapple marmalade with tarragon foam


The Bailliage of France is most appreciative of the tremendous support given to the National Final by Le Cordon Bleu Paris both in hosting the competition and donating a prestige prize – a week-long training course – for the winner.
Other sponsors who donated prizes were: Bragard, Wüsthof, Champagne Laurent Perrier, Julien de Savignac (Vins de Bergerac), Domaine Etienne Loew (Alsace).

We thank them all very much indeed!

Claire Veaux
Chargée de Missions (Competitions)



The Jury

Michel Cottray, Member of the Conseil Magistral, Bailli Délégué

Kitchen Judges

Philippe Clergue, Conseiller Culinaire
Bruno Dinel, Chargé de Missions (Communication)

Tasting Judges
Chef Michel Dessessert, a member of the Toques Blanches Internationales
Bernard Seignat, Chancelier
Raymond Bilger, Bailli of the Côte d’Opale
Joël de Renty, a Maitre Cuisinier de France and former Chef of the Concorde Lafayette Paris
Monica Martinez, a chef trained at Le Cordon Bleu Paris