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THE WORLD CHAMPIONSHIP OF ŒUFS EN MEURETTE

October 9, 10, and 11, 2026

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Three days, three highlights!
This edition promises an intense program with a flagship competition each day: the Apprentices Competition on Friday, October 9, followed by the Amateurs Competition on Saturday the 10th, and culminating with the World Championship of Œufs en Meurette and the Gastronomic Dinner on Sunday, October 11, 2026.

THE WORLD CHAMPIONSHIP OF ŒUFS EN MEURETTE AT THE CHÂTEAU DU CLOS DE VOUGEOT

The Château du Clos de Vougeot, a landmark of French gastronomy, holds expertise recognized worldwide and stands as the undisputed temple of œufs en meurette. Since 1953, this dish—one of the finest symbols of Burgundian gastronomy—has been served at every meal hosted at the château.

For each reception, the menu varies, but œufs en meurette is always featured. The resident chef, Alexandra Bouvret, achieves the technical feat of serving 1,200 perfectly poached œufs en meurette in just five minutes to 600 guests.

Building on this specialty—and remarkable achievement—the château launched a unifying culinary event in 2019: the World Championship of Œufs en Meurette®, allowing national and international chefs to compete for the annual title of World Champion.

JEAN-FRANÇOIS PIÈGE, PRESIDENT OF THIS EDITION

For its 8th edition, the World Championship of Œufs en Meurette welcomes an iconic figure of French gastronomy: Jean-François Piège.

At the helm of several establishments, this chef embodies a demanding and vibrant cuisine, perfectly aligned with the spirit of the championship—a celebration of an emblematic dish and French savoir-faire.

THE POSTER FOR THIS 8TH EDITION IS DESIGNED BY ILLUSTRATOR STÉPHANE SERVAIN

At the center, the egg—treated as an almost iconic form—is bathed in a warm light that instantly draws the eye. This graphic approach opens the door to interpretation and imagination.

Deep shades of purple, burgundy, and violet envelop the scene, evoking the warm atmosphere of the Burgundy vineyards in autumn. Hints of orange and gold suggest the soft glow of late-day light filtering through the foliage.

The whole composition creates a warm and generous atmosphere, echoing the rich tones of a dish of œufs en meurette.