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.