In Reims, an egg topped with mayonnaise can be worth a title. The 2nd egg mayonnaise championship will take place on Friday September 18, 2026 at Champagne Charles Heidsieck, with chefs from Champagne-Ardenne invited to compete.
A favorite dish of Parisian brasseries, roadside restaurants and Lyonnais brasseries, egg mayo has become a symbol of French gastronomy. With the Association for the Protection of Egg Mayonnaise (ASOM), which also organizes the World Championship at La Communale de Saint-Ouen, Reims wants to remind people that this popular classic is a real test of precision.
Egg mayonnaise competition in Reims: a jury of Meilleurs Ouvriers de France
Co-organized by Charles Heidsieck and ASOM, the competition will be chaired by Philippe Mille, Meilleur Ouvrier de France and two Michelin star chef. The Trojan pastry chef Pascal Caffet, another Meilleur Ouvrier de France, will complete this jury of specialists.
During the first edition in 2025, Champagne chef Thomas Valleron stood out with a forest mayo egg, button mushrooms and mayonnaise with roast chicken flavors. Champardennais Joffrey Prudhomme detailed for his part: , he explains to France 3 Grand Est. And Thomas Valleron summed up the philosophy of the competition: .
How to apply for the 2026 egg mayonnaise competition
For the 2026 edition, applications are open to any chef or cook working in Champagne-Ardenne. Until June 6, 2026, you must send an original egg mayonnaise recipe, certified personal, which highlights local products from Champardennais.
You are asked to specify the type of eggs used – organic, free-range, free-range or caged – from the code 0 to 3 written on the shell, as well as the origin of the products, and to attach a photo of the dish if possible. The files must be sent by email to (email protected), which centralizes the applications before the final selection.
What the jury expects from your egg mayo: technique, taste and simplicity
On the big day, the jurors will focus on the cooking: well-set white, melting yellow but neither liquid nor dry. The mayonnaise, necessarily homemade, must be soft, smooth and generous enough to coat the egg halves without crushing them.
General appearance, balance of flavors, generosity of the sauce and quality of the accompaniments will complete the rating, in the spirit of the World Egg Mayonnaise Championship. It’s up to the candidates to play with the Champardennais terroir, without forgetting what Thomas Valleron reminded us: the egg mayo must remain legible, faithful to its bistro simplicity.
How to register for the 2026 egg mayo competition?
By sending your recipe by email to (email protected) before June 6, 2026.
Who can participate in the regional competition?
Chefs and cooks working in Champagne-Ardenne.
What criteria does the jury consider?
Cooking the egg, homemade mayonnaise and presentation.
