Champagne Collet

Culinary

Book Prize

Champagne Collet has become a veritable signature brand for gastronomy and has been recognising the best culinary book by a chef every year since the creation of its Champagne Collet Culinary Book Prize in 2013.

Through this prize, Collet seeks to recognise and reward the creative process, the transmission of a passion, the passing on of a culinary heritage and the values of sincerity and humility. Since the 18th century, culinary books have been important to the promotion of the culinary profession. The power of the written word contributes to the preservation of recipes and savoir-faire, illustrates the chef’s contribution to the art of cooking at a given period in time, and broadens a chef’s audience. This award is the celebration of all aspects of a culinary book, from the quality of its writing and illustrations, to the originality of its themes and the high quality of its graphics and production. With the creation of the ‘Culinary Book Prize’, Maison Collet is consolidating its historical collaboration with the world of gastronomy. Recognising and rewarding a chef’s book is the obvious thing to do, given how these works are able to convey a savoir-faire, pass on a legacy and contribute to the history of Mankind. These are the same values that have guided Champagne Collet since its origins.

Since 2013, over 50 chefs have taken part in this competition (Alain Ducasse, Guy Savoy, Amandine Chaignot, Julien Duboué, Philippe Mille, Alexandre Gauthier, etc) presenting their unique food and champagne pairing suggestions based on the most emblematic recipes from their books and Collet champagnes.

Participants

The winners

— 2013

Nicolas Stamm**

La Fourchette des Ducs, Obernai (67)

Un chef en Alsace

éditions Gründ (2013)

— 2013

Nicolas Stamm**

La Fourchette des Ducs, Obernai (67)

Un chef en Alsace

éditions Gründ (2013)

— 2014

Régis Marcon***

Restaurant Régis et Jacques Marcon, Saint-Bonnet-le-Froid (43)

Champignons

éditions La Martinière (2014)

— 2014

Régis Marcon***

Restaurant Régis et Jacques Marcon, Saint-Bonnet-le-Froid (43)

Champignons

éditions La Martinière (2014)

— 2015

Éric Guérin **

La Mare aux Oiseaux, Saint-Joachim (44)

Migrations : voyages, émotions, cuisine

éditions de la Martinière (2015)

— 2015

Éric Guérin **

La Mare aux Oiseaux, Saint-Joachim (44)

Migrations : voyages, émotions, cuisine

éditions de la Martinière (2015)

— 2016

Frédéric Doucet *

Restaurant Frédéric Doucet, Charolles (71)

Frédéric Doucet à Charolles
Les recettes de l’Hôtel de la Poste

éditions Glénat (2016)

— 2016

Frédéric Doucet *

Restaurant Frédéric Doucet, Charolles (71)

Frédéric Doucet à Charolles
Les recettes de l’Hôtel de la Poste

éditions Glénat (2016)

— 2017

Grégory Marchand

Restaurant Frenchie, Paris (75)

Frenchie

Ducasse Edition (2017)

— 2017

Grégory Marchand

Restaurant Frenchie, Paris (75)

Frenchie

éditions Alain Ducasse (2017)

— 2018

Mauro Colagreco**

Restaurant Mirazur à Menton (06)

Mirazur

Ducasse Edition (2018)

— 2018

Mauro Colagreco**

Restaurant Mirazur à Menton (06)

Mirazur

Ducasse Edition (2018)

Awards ceremony for the 2017 Champagne Collet Culinary Book Prize at the Ecole des Beaux-Arts in Paris

DECEMBER 2017

6th edition of the 2018 Champagne Collet Culinary Book Prize
Rue de Tilsitt in Paris

MARCH 2018

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