95th Lunch of the Disciplines of Antonin Lent of the Cuisiniers de France

Presentation of medals at the Pavillon d'Armenonville in Paris

This Monday, April 13, 2026, Les Cuisiniers de France celebrate their 95^e Lunch of Disciples of Antonin Lent at the Pavillon d'Armenonville in Paris.

On the program: 25 medals and a trophy Honoring chefs, teachers and actors in French culinary transmission, under the chairmanship of Christian Leclou.

A Centennial Appointment

This 13 April 2026, Les Cuisiniers de France gathered at the Pavillon d'Armenonville, at the edge of the Bois de Boulogne in Paris, for their 95^e Annual lunch. Chairman Christian LeclouThe meeting paid tribute to two tutors: Antonin Lentwhose name it bears, and Léopold Mourier, who acquired the Pavilion in 1900 and took over the presidency of the Société des Cuisiniers de Paris, at the direct origin of the Cuisiniers de France.

During the ceremony, 25 medals and one trophy and a cheque for the benefit of Apprentices, a foundation working with young people in difficulty since 1866 – a gesture faithful to the social commitment that characterizes the association since its origins.

🏅 Awards of distinctions

🏅 Knight of the Order of Agricultural Merit

Presentation by Chief Guillaume Gomez

Jacques Barnachon – Chief Owner, Mill Etang in Bonnetage (★ Michelin) – Administrator of Cuisiniers de France

🥇 Great Gold Medals Cuisiniers de France

Presentations by Christian Leclou, President of the Cuisiniers de France

Laurent Gondry – Administrator of Cuisiniers de France
Eric Vandevelde – President of the National Cooking Academy
Jean-François Girardin – Former President of the Société des Meilleurs Ouvriers de France

🥇 Gold medals Cuisiniers de France

Beatriz Gonzalez (photo above) – Chef, Neva Cuisine and Coretta – Paris
Didier Chenet – Founder of GNI and GHR.
Emmanuel Dialo – Chef, Prestige Green Circle
Michel Fournier – Chef – Mexico
Dominique Frérard – Chef
Jean-Marie Merly – Chef
Nicolas Queruel – Chef baker, La Grande Épicerie – Paris
Emmanuel Renaut – MOF 2004, Chief Owner, Salt Flocons – Megève (★★★ Michelin)
Yves Roquel – Director of Kitchens, Embassy of the United States – Paris
Nicolas Stamm-Corby – The Forchette des Ducs – Obernai (★★ Michelin)

🥈 Silver medals of Cuisiniers de France

Alexandre Agur – Director, Cedral
Lydia Amghar – Mr Charraire Group
Augustin de Beaurepaire – Director, Grand Chemin Caterer
Julien Chaudin – Cooking teacher, Médéric – Paris
Denis Costis – Butard Group Enesco
Gérard Delaunay – Chef de cuisine consultant
Stéphane Duchiron – Chef
Jean-Pierre Ducrot – Chef, Potel and Chabot
Franck Floquet – Technical Director, OB Group
Pascal Journault – Director of Cuisines, Brasserie Lipp – Paris
Joanna de Noblet d – Cooking teacher
Julien Roby – Chef, Brasserie La Lorraine – Paris

🏆 Barus Sylvester Trophy 2026

Alain Bariteau – Retired kitchen manager, former administrator

A place full of history: the Armenonville Pavilion

The Pavillon d'Armenonville, the high place of the Parisian gastronomic reception

Former hunting lodge of XVIII^e century, rebuilt under the Second Empire by the architect Gabriel Davioud, the Pavillon d'Armenonville is truly part of the gastronomic history in 1900, when Léopold Mourier in fact the acquisition. He set up his residence there. When he disappeared in 1923, he left his entire fortune to the profession. Repainted in 1960 by the house Potel and Chabot, the place remains today a high place of the Parisian gastronomic reception.

Les Cuisiniers de France in the direct legacy of the Société des Cuisiniers de Paris, founded by Mourier, whose spirit they extend on a national scale, around the values of transmission, solidarity and recognition of the profession.

A solidarity commitment

After lunch, Les Cuisiniers de France handed a cheque to the foundation Apprenticesfounded in 1866 by Father Louis Roussel. This institution has been working for more than a century and a half with disadvantaged young people and families, with values of solidarity, education and inclusion that echo those of the association.