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Trophée Eurovanille 2026
Vanilla makes its way into savoury cooking
For the second year running, Eurovanille had the honour of working with the Lycée Hôtelier du Touquet (Le Touquet Catering College) to organise the Trophée Eurovanille 2026, sponsored by Jackie Masse.
The aim is simple: to give young talents the chance to take on a unique culinary challenge while discovering the richness of vanilla in professional preparations.
A contest that is part of our commitment to championing young talent and supporting the training of the future professionals of gastronomy. It is also an opportunity for us to encourage culinary creativity while sharing our expertise in natural vanilla.
This year, the challenge set for the participants was vanilla chicken, a dish inspired by Malagasy tradition. It allowed participants to show the full versatility of vanilla, capable of elevating savoury preparations as much as sweet ones.
Contestants had to combine creativity and technique to produce balanced, bold plates while respecting the natural flavours of the ingredients.
Throughout the day, participants worked under the watchful eye of our expert panels:
- Technical panel: Jackie Masse (Hôtel de la Terrasse), Paul Balesme (La Cuisine de Paulo)
- Tasting panel: Isabelle Fradin-Thirode (Sub-Prefect), Julien Veron (Aux Mignardises), Damien Sagnier (Aux Mignardises)
The creations were judged on technical mastery, adherence to the theme, presentation, harmony of flavours, and originality of the plates.
Beyond the competition, the Trophée Eurovanille was a moment of sharing and passing on knowledge, fostering exchanges between students, teachers, and professionals. The educational support of the catering colleges enabled the contestants to surpass themselves in a professional yet friendly spirit.
After deliberation, three participants stood out:
🥇 Liam ROBETTE – Lycée Polyvalent Élise Lemonnier (Douai)
Poultry ballotine, puffed skin, vanilla, Hauts-de-France amber ale, winter roots, and buckwheat
🥈 Lady Kassandra RENARD – Lycée Hôtelier International de Lille (Lille)
Vanilla ballotine served with a beer-and-vanilla sauce, a celeriac risotto with Vieux-Lille cheese, and honey-caramelised endives
🥉 Noé SAID – Lycée Professionnel du Détroit (Calais)
Chicken ballotine, orange and vanilla, Parmesan polenta, a mille-feuille of root vegetables roasted with orange, reduced jus and vanilla concentrate.
We congratulate all the participants on their creativity, technique, and commitment, as well as the teaching teams for their support throughout the preparation.
We warmly thank the judges, teachers, and organising teams for their involvement in the success of this 2026 edition.
The Trophée Eurovanille confirms that vanilla is an inspiring ingredient, capable of elevating every culinary creation, in all its forms and for every taste.
We look forward to continuing to support young talent and to promote culinary innovation in future editions of the contest.
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Trophée Eurovanille 2026 Vanilla makes its way into savoury cooking For the second year running, Eurovanille had the honour of...