THE BEGINNING
Pierre Taittinger, founder of the champagne marque of the same name and a former Member of Parliament for the 1st district in Paris, where the renowned Les Halles Market was located, held the famous 22nd chair at the Académie des Gastronomes, that of the author of the Almanach des Gourmands from the early XIX century, Grimod de la Reynière.
In 1966, to celebrate his memory and to further his vision of great French cuisine, was born the idea of an international gastronomy competition, organized and judged by professionals. The man in white, the chef behind the hot stove, would finally be in the spotlight as we paid homage to a particular style of cuisine, combining the classical rules with creativity.
Thus, the first Prix Culinaire International Pierre Taittinger was held in 1967. Its reputation for absolute fairness and extreme difficulty is still applicable - indeed, it is sometimes referred to as "The Everest of Gastronomy".
Now head of the Champagne House, Pierre-Emmanuel Taittinger, who shares his grandfather's passion for gastronomy, is continuing to honour his memory.
Henceforth the competition and prize are referred to as "The Taittinger", in dual tribute: a tribute to a lasting family tradition that is being passed on through the generations and a tribute to the chefs who for many years have amongst themselves called it by that name.
Full details of how to enter the competition can be found in the downloadable file
In 1966, to celebrate his memory and to further his vision of great French cuisine, was born the idea of an international gastronomy competition, organized and judged by professionals. The man in white, the chef behind the hot stove, would finally be in the spotlight as we paid homage to a particular style of cuisine, combining the classical rules with creativity.
Thus, the first Prix Culinaire International Pierre Taittinger was held in 1967. Its reputation for absolute fairness and extreme difficulty is still applicable - indeed, it is sometimes referred to as "The Everest of Gastronomy".
Now head of the Champagne House, Pierre-Emmanuel Taittinger, who shares his grandfather's passion for gastronomy, is continuing to honour his memory.
Henceforth the competition and prize are referred to as "The Taittinger", in dual tribute: a tribute to a lasting family tradition that is being passed on through the generations and a tribute to the chefs who for many years have amongst themselves called it by that name.
Full details of how to enter the competition can be found in the downloadable file
