The sixth World Egg Meurette Championship took place on Sunday 13 October at the Château du Clos de Vougeot in Côte-d’Or. Among the professionals, chef Jérémie Muller won. He gives us the secrets behind his recipe.
The recipe has been the same for 200 years. And if I give it to you, you’ll immediately know what dish I’m talking about, especially if you’re from Burgundy: a red wine, bacon and mushroom sauce, croutons and a poached egg. Do you have it? The recipe for eggs in meurette obviously!
A simple and effective formula. But this Sunday, October 13, on the sidelines of the egg en meurette world championship organized at the Château du Clos de Vougeot (Côte-d’Or), the thirteen professional candidates had to renew themselves. And in the novelty game, it was chef Jérémie Muller who won.
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Behind the scenes of the 6th Egg Meurette World Championship
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©Charlotte Meunier / France Télévisions
Originally from Alsace, where he started cooking, Jérémie Muller worked with Paul Bocuse for four years. He is now the manager of Restaurant Helena in Montreal, Canada.
“It’s a great joy. That a chef from Quebec, born in Alsace is crowned for a Burgundian dish, it’s unexpected! It’s beautiful. I work with Burgundian chefs, they told me that this competition was an opportunity to pay tribute this dish. I love traditional cuisine and iconic French dishes.” explains the one who succeeds Fabien Pairon, best worker in France elected champion of eggs in meurette in 2023.
And if you ever want to follow the World Champion’s recipe, here are the instructions to follow. But first we start with the chef’s most important advice: “We must not go too far, we must add small changes, we can allow ourselves two or three new things, but not too much, otherwise there will be no spirit in the scrambled eggs.”
A meurette must remain a meurette, a dish in sauce with wine. You must keep the base
Jérémie Muller, World Egg Meurette Champion in 2024
Jérémie Muller therefore respected the basic principles. Its main contribution: its sauce. “It is composed of beef inside, a reduced wine seasoned with a garnish of bacon, a classic reduced wine, a Côte de Bourgogne that is not too aged and a meat glaze. There is a job “If we only add meat glaze, sauce will be doughy, so we bring back the beef for some clarity, and then the wine does everything else.”.
Another subtlety: the work with the egg. “I sprinkled some parsley into the yolk to have a little surprise when I cut the egg”states Jérémie Muller. With this title, the chef will soon offer his eggs en meurette in his restaurant in Montreal. “They will be on the menu the same way they were prepared during the competition. It will be the same recipe.”.
The oeuf en meurette world championship also rewards the most creative chef with a special prize. The latter goes to Yu Sugimoto. As chef at the Imperial Hotel in Tokyo, Japan, he worked in France for 15 years under chefs Yannick Alléno and Alain Ducasse. He even headed the kitchens at L’Espérance in 2014, Marc Meneau’s famous restaurant in Vézelay (Yonne).
READ ALSO: Eggs en meurette world championships: recipes, anecdotes… why this dish is a must in French gastronomy
“I have great respect for French cuisine. I am happy and honored to participate in this competition. Oeuf meurette, we know this traditional dish in Japan. I respected the recipe with the runny egg and the acid in red wine to give flavor”he explains.
The subtlety of its egg meurette: the decoration. To accompany his dish, Yu Sugimoto made two mushroom macaroons. “I made the mushrooms with a special knife movement to get a nice relief. Then I brought the two mushrooms together. Taste-wise it doesn’t change anything, it’s visual !”.
Here are the details of his recipe:
Ingredients:
– 4 pieces of eggs
-100 g white wine vinegar
SAUCE
– 300 g sausage
-350 g chicken wings
-50 g onion
-35 g carrot
– 18 g mushrooms
-1000 ml red wine
-1000 ml poultry stock
-5 g orange peel
-2 g Juniper
-2.5 g of butter
TOPPINGS
– 60 g poultry cream mousse
– 40 g sausage
-20 g bacon
-8 pieces of button mushrooms
-90 g olive oil
-1 clove of garlic
-1 sprig of thyme
– 30 g of bread
– Salt, pepper
Production steps:
Then steam the eggs at 63°C for 40 minutes
Place in ice water.
Break the eggs into a bowl.
Heat water and white wine vinegar in a pot and
Poach the eggs.
Add the eggs to the red wine for the sauce.
Sauce
Put the olive oil in an ovenproof dish and cook the wings
chicken (cut into approx. 3 cm) and then add the sausage (cut
in 2 cm) until you get a beautiful colour.
Add the chicken stock in several batches and reduce
whenever.
Add the aromatic vegetables.
Pour in the red wine (same procedure as white stock).
Finally, when the sauce has the right consistency, add 5g of
butter manié to 180g of the base of this sauce, remove it from
heat, then pour in the orange peel and juniper powder.
Finishing
Place eggs and sauce in a pan, glaze the eggs
with the sauce while reducing.
Chef’s tip:
Cook the eggs at a temperature of 63°C in advance, allow
to have a beautiful olive shape.
Finally, note the victory of Franck Gaillard, mayor (Reconquest!) of the village of Chaume-et-Courchamp in the Côte-d’Or.
The chosen one, a trained plumber and heating engineer, stood out from the other eight amateurs by adding spinach to his preparation.
