The first woman in France to have won two Michelin stars and a familiar face from the first seasons of , Ghislaine Arabian has built her career around precise cuisine, anchored in the terroirs. The chef now puts her experience at the service of a sector that has long remained in the shadows: offal and tripe products. A new adventure opens for her.
She indeed becomes the godmother of the 9th European Triperie Products Championship, a professional culinary competition organized by the Confédération Nationale de la Triperie Française (CNTF). The final of this 2026-2027 edition will be held on November 24, 2026 at the Rungis Académie, around a common challenge for chefs and artisans from all over Europe: revisiting a festive dish from their heritage by integrating one or more tripe products, in a festive and contemporary spirit.
Ghislaine Arabian, a godmother committed to tripe products
By accepting this role, Ghislaine Arabian intends to defend the creative freedom associated with these often little-known pieces. She sums it up in one sentence: , she explains, quoted by Les Nouvelles Gastronomiques. Her look as a two-star chef sets the tone for a very technical competition.
Liver, kidneys, heart, tongue, cheek, sweetbreads, fillet or skirt are already finding a new echo in professional kitchens, where they become a field of expression that is technical, sustainable and gastronomic. Through this championship, the CNTF also wants to promote tasteful, anti-waste cuisine, rooted in European regions and culinary traditions, in line with the current concerns of restaurateurs and customers.
A European championship focused on festive creativity
The 9th European Tripier Products Championship is aimed at all professionals: artisan butchers and cooks, whether they are business owners, managers, chefs, employees or workers in a private establishment open to the public. Eight to ten finalists from different European countries will meet in Rungis for a unique event, designed as a strong meeting around tripe cuisine.
The announced theme, requires each candidate to reinterpret a festive dish inspired by their culinary heritage. Veal of French origin will be particularly in the spotlight, worked in a festive, contemporary and creative spirit. In three hours, the finalists will have to create a dish for four plates and convince a jury of gastronomy professionals with their mastery and inventiveness. The championship is sponsored and chaired by Alain Fontaine, chef committed to the defense of French bistros, president of the AFMR and defender of artisanal know-how, and the prizes will be awarded during the International Agricultural Show on the Interbev stand.
Veal, Rungis and new image of tripe products
With veal at the heart of the competition, the 2026-2027 edition highlights products of French origin and a creative approach to so-called “nobile” pieces such as offal. Among the pieces cited for this championship, we find:
- the liver,
- the kidneys,
- the heart,
- the tongue, the cheek, the reefs, the tab or the shank.
The final will take place at the Rungis Académie, within the Rungis International Market, presented as the first fresh produce market in the world. Under the leadership of Stéphane Layani, Rungis defends the promotion of French sectors, the transmission of trades, the preservation of know-how and the place of raw products among new generations of cooks. A setting considered particularly symbolic for a competition which intends to combine heritage, transmission and contemporary creativity.
Who is Ghislaine Arabian, godmother of the 9th European Tripier Products Championship?
Ghislaine Arabian is the first woman in France to have obtained two Michelin stars and a figure in the first seasons of the show. She becomes godmother of the 9th European Tripe Products Championship to support creativity around offal.
When and where does the final of the 9th European Tripe Products Championship take place?
The final of the 2026-2027 edition will take place on November 24, 2026 at the Rungis Académie, in the heart of the Rungis International Market, with an awards ceremony during the International Agricultural Show on the Interbev stand.
How to participate in the 9th European Tripier Products Championship?
The competition is open to all professional artisan butchers and cooks. Applications are made exclusively by email, by sending a complete file to the addresses (email protected) and (email protected).
