58thedition2025-2026
| 58th
edition
2025-2026
|
|
Concept
The soul of the
chef at the heart
of the
competition
Concept
The soul of the
chef at the heart
of the
competition
By placing the chef’s soul at the heart of the competition, the ArsNova International Culinary Prize is designed to encourage a signature cuisine that promotes the flagship product for the chosen annual theme, through Chefs who draw on tradition whilst also delivering their own interpretations in a personal, contemporary world of creativity.
Covering nine countries, the Prize takes place in two stages: national selections followed by an international final.
The theme for 2026 is the deer.
The Culinary Prize is a means of passing on traditional skills that conveys the spirit of today’s sparkling signature cuisine and reveals the talent of the great chefs of tomorrow.
Eric Briffard,
recipient of the 2nd International Taittinger Prize in 1992 and “Meilleur Ouvrier de France” in 1993
To stand out, you need to nurture what makes you truly distinctive
Tom Meyer,
2017 Winner and Meilleur Ouvrier de France
Calendar
6th July2025 00:00 UTC
Applications close
15th September 2025
Publication of the names of the selected national finalists
15th September 2025 - 14th of January 2026
Mentoring in preparation for the international final
14th January 2026
Submission of prep sheets for the theme by candidates
End of January - beginning of February 2025
International final and selection of the winner of the ArsNova International Culinary Prize, followed by a charity dinner