Highlights from the Egg Meurette Competition at Le Cordon Bleu Malaysia

LE CORDON BLEU MALAYSIA

The Eggs Meurette competition is rooted in the rich culinary tradition of France, originating from the Burgundy region. This classic dish features poached eggs served in a red wine sauce, highlighting the region's renowned wines and culinary heritage. Over the years, the competition has evolved into a platform for aspiring chefs to showcase their skills and creativity while paying homage to this timeless recipe. At Le Cordon Bleu Malaysia, we were excited to host this prestigious event, marking a significant step in promoting French cuisine within our culinary community.

We were honored to welcome esteemed guests as judges for this exciting event, including His Excellency Axel Cruau-Ambassador of France to Malaysia, Ms. Dourène Cruau, Ms. Céline Magimel, Mr. Olivier Di Tullio, and Mr. Wong Yoon. Relive the excitement as we explored the winning dishes from the Eggs Meurette competition! Participants were inspired by the creativity and skill of our talented students, who were guided by our Chef Instructors- Stéphane Frelon (Technical Director), Sylvain Dubreau (Senior Cuisine Chef Instructor), Julien Bartement (Cuisine Chef Instructor) and Sous Chef- Wilson Lai. 4 teams presented unique creations and innovative plating designs, each aiming to impress our distinguished judges with their culinary artistry.

Each group, composed of our chef instructors and current cuisine students- Muhammad Hareez Bin Harjuna, Huang Hsin-I, Yu Ruoke, Lee Seohyeon, Tang Yu Ann, and Yeo Yee Hoong, showcased their own creativity within a tight timeframe of just 5 minutes for plating. The competition featured mandatory ingredients that are essential to this classic dish, including chicken eggs, red Burgundy wine, duck bacon, local shallots, a selection of mushrooms (such as baby eringi, oyster, button white, and shimeji), parsley, and a bread. This dynamic challenge allowed each team to highlight their unique culinary flair while adhering to the traditional elements of Eggs Meurette.

This year marked the first time we organized the Eggs Meurette competition at Le Cordon Bleu Malaysia, making it a truly meaningful experience as we deepened our understanding of this beloved cultural dish.

Chef Stéphane and his team were crowned the winners, and we extend our heartfelt gratitude to the French Ambassador for presenting certificates to all the chefs and students involved. We hope to make this event an annual tradition, celebrating the artistry of French cuisine for years to come!

Click here for more information about culinary arts programmes or email us at malaysia@cordonbleu.edu