ART DE VIVRE

On Monday, February 23rd, the final of the 🥬Chou Farci Championship🥬 was held in Limoges, organized by Bernardaud and judged by a prestigious jury including Ken Sekiya, Pierre Hermé, and other renowned figures. The title was awarded to French chef Olivier Caillon.

But what is chou farci? Simply put, it is stuffed cabbage ; a humble dish made of cabbage leaves filled with meat, vegetables, and herbs. While it may sound simple, it requires great technique, precision, and balance to achieve the perfect texture and flavor. As cabbage is used in many cuisines around the world, chou farci is also a truly international dish.

In celebration of this emblematic dish,

Bernardaud also introduced a new collection called Villandry, inspired by the delicate beauty of cabbage leaves💚. The design subtly reinterprets their texture and natural curves into an original, refined, and unique tableware collection.

The Japanese winner, Namiki Saai, can be found at the restaurant Lugdunum, located in the Kagurazaka district of Tokyo.

The championship takes place every two years, and the next Japanese final will be held in February 2027 at the Hattori Nutrition College in Tokyo.