The final competition for the Meilleur Ouvrier de France (Best Worker of France) in the cuisine category took place on 6, 7, and 8 October. Forty-two finalists were invited by the COET-MOF (Committee for the Organization of Work Exhibitions and the Examination "One of the Best Workers of France") to the International Hotel School in Lille for three days of competition, organized under the presidency of chef Alain Ducasse. This prestigious title, awarded to exceptional workers in various trades, is considered one of the highest honors in its field in France. Thirteen candidates were awarded following the deliberations: Noël Bérard, from La Bastide (Hôtel Capelongue) David Charrier, from Belles Perdrix at Troplong-Mondot Alexis Decoret from the Maison Decoret* Mathieu Derible, from Art Marie Gricourt, Restaurant Gric Rudy Langlais Paul Marcon, from the Maisons Marcon*** Margaux Moisière, from the restaurant L'O des Vignes Ludovic Nardozza, from Asterales Restaurant Loïc Renand Yoshitaka Takayanagi, from Granite Kévin Vaubourg, from the Chalet du Sire, who received the Tremplin Award at the Le Chef 2026 Awards Samuel Victori, from the restaurant Les Agitateurs This promotion is marked by a higher number of winners compared to previous editions (8 winners in 2022, 7 in 2018, 8 in 2014) and by the presence of two women, which brings the total number of women holding the title to four, following Andrée Rosier and Virginie Basselot. The inclusion of more women in the awards reflects a growing recognition of female talent in the culinary field. The winners of three other categories in the hospitality industry were announced during the same evening: Barman category: Lucas Gacitua-Petit; Maîtres d'hôtel category: Pauline Gachet (Le Couvent des Minimes) and Anthony Tirone (Restaurant Yoann Conte); Sommelier category: Emmanuel Cadieu (Plénitude at Cheval Blanc Paris) and Edmond Gasser (Maison Pic).