Event highlights rabbit cooking competition

On 24 October, the 10th edition of the World Championship of Rabbit à la Royale took place in Romorantin-Lanthenay during the Sologne Gastronomy Days, an event celebrating regional cuisine and culinary traditions in the Sologne area of France.

Competition rules and ingredients

Nine French and international chefs competed in the creation of their own interpretation of rabbit à la Royale, a traditional French dish. This year, the jury president Christophe Bacquié imposed a specific stuffing: a mix of shredded rabbit, pâté de foie gras, and porcini mushrooms, all braised on site.

Notable participants and judges

Among the participants was Mathieu Croze, a Swiss chef from L'hôtel Beau Rivage Genève. The competition was judged by a prestigious panel that included David Bizet, the first World Champion of Rabbit à la Royale in 2016, as well as other notable chefs such as Jérôme Banctel, Mélanie Serre, and Éric Canino.

Competition results and awards

Mathieu Croze won the competition, becoming the World Champion of Rabbit à la Royale 2026 and succeeding Yoichi Nakaaki from A Table in Tokyo. He also received the Press Award. Edgar Sevezen from La Chèvre d'or in Eze placed second, and Mickael Bersac from Château Le Prieuré Saumur in Gennes-Val-de-Loire took third place.