Article du 2 February 2025
A competition steeped in history
The Prix Culinaire Prosper Montagné, often dubbed the “Goncourt of Cuisine”, was established to celebrate culinary excellence and promote young talent in the culinary arts. Since its inception, it has established itself as a benchmark, rewarding chefs who have gone on to make their mark on French gastronomy.
Prosper Montagné (1865-1948), chef, journalist and author of the famous “Larousse Gastronomique”, left a priceless culinary legacy. His motto, “On ne fait du bon qu’avec du très bon”, continues to inspire contemporary chefs.
Prosper Montagné is recognized as one of the greatest French chefs of all time. His influence on gastronomy is comparable to that of Auguste Escoffier. In 1922, he was made a Chevalier de la Légion d’honneur in recognition of his contribution to French cuisine. Today, the Club Prosper Montagné perpetuates his memory by promoting culinary excellence and organizing prestigious gastronomic competitions.
In 1920, Montagné opened his own establishment, “Montagné Traiteur”, on rue de l’Échelle in Paris. The restaurant attracted the celebrities of the day, but had to close in 1930 for financial reasons. At the same time, he contributed to a number of newspapers and magazines, including “Le Petit Parisien”, “L’Art Culinaire”, “La Vie Parisienne” and “Fémina”. He was also editor-in-chief of “La Revue Culinaire”, a monthly publication of the Société des cuisiniers de Paris.
The competition that bears his name perpetuates this quest for excellence, highlighting rigor, creativity and respect for products.
A very plant-based 74th edition
For this 74ᵉ edition, the theme imposed on candidates was the search for alternative proteins, reflecting current concerns around sustainability and innovation in the kitchen. Participants were invited to improvise from a surprise basket, a first in the history of the competition, adding an extra dimension of improvisation and creativity.
The jury, comprising such eminent figures as Jacques Décoret, Christophe Hay, Rioji Tashima, Yannick Franck and Nicolas Stamm-Corby, assessed the candidates on their technique, inventiveness and ability to sublimate ingredients. Jury chairman Patrick Henriroux praised the participants’ high technical level and determination.
The names of the finalists for the Prix Culinaire Prosper MONTAGNE 2025:
Calvin ROUAULT, Restaurant Le Bistrol, Paris 8
Clément MESCLON, Restaurant Pierre Gagnaire, Paris 8
Yuya SUZUKI, Cerulean Tower Tokyo Hotel, Japan
Mattéo ROSSI, Restaurant La creuse de L’Ecrin de Yonnan Chapuis, 71700 Tournus
Rémy MARIOLLES, Restaurant le Cheval Blanc, 45210 Férriere en Gatinais
Simon PEDUSSEAU, Auberge d’Ostape, 64780 Bidarray
A very plant-based master’s dish
For its 74th edition, Chef Patrick Henriroux, chef of La Pyramide in Vienne,
aware of the search for alternative protein sources,
wanted to challenge the candidates for the next Prix Culinaire Prosper Montagné
with a theme that was both playful and strongly plant-based.
LE PLAT DE MAÎTRISE
“Winter looks to spring and autumn to summer…
Following in the footsteps of Italian painter Giuseppe Arcimboldo, your dish will be a winter composition, essentially made up of cooked vegetables. Animal by-products such as milk, cheese and eggs will be included in your recipe. The colors, smells, volumes and flavors of your vegetable selection can be expressed in all sorts of ways.
Your dish will include a butternut-based centerpiece and three individual garnishes, each featuring a specific ingredient.”
The 74ᵉ Edition & "Improvisation Battles".
Over the decades, the Prix Culinaire Prosper Montagné has evolved to reflect the trends and challenges of contemporary gastronomy.
The introduction of culinary improvisation events, such as this year’s “Culinary Battles”, testifies to this willingness to adapt. Candidates were given 10 minutes to devise a recipe and 30 minutes to execute it, showcasing their ability to innovate under pressure.
This evolution of the competition reflects today’s culinary challenges, where chefs must not only master traditional techniques, but also demonstrate creativity and adaptability in the face of new consumer expectations and environmental issues.
First prize was awarded to Calvin Rouault, chef at Le Bristol restaurant in Paris. He impressed the jury with his technical mastery and creativity, proposing dishes combining tradition and modernity. “It’s a great source of pride to win this prestigious competition and to represent French cuisine”, he declared.
Second place went to Simon Pedusseau of the Auberge de Ostape in Bidarray, while third place went to Yuya Suzuki of the Cerulean Tower Tokyo Hotel in Japan.
A special mention “Jeune Espoir FERRANDI Paris – Prosper Montagné” was awarded to Loann Marchand from restaurant Frédéric Simonin in Paris, rewarding the most promising commis of the competition.
Nicolas Stamm-Corby, president of the 75th edition
As the competition prepares to celebrate its 75ᵉ edition in 2026, under the announced presidency of Nicolas Stamm-Corby of La Fourchette des Ducs in Obernai, the Prix Culinaire Prosper Montagné continues to embody the values of excellence, transmission and innovation that lie at the heart of French gastronomy.
By honoring the memory of Prosper Montagné and adapting to changes in the culinary world, this competition remains a respected institution, celebrating each year the talent and passion of the chefs who are shaping the future of cuisine.
