Jura was honored in the final of the 13th edition of the Top Chef Cooking Contest. Broadcast on Wednesday, June 15 on M6, this final showdown pitted Louise Porat, a chef of Portuguese descent, at the helm of her own restaurant in Lisbon and Arnaud Delphine, a Belgian chef who runs several restaurants and the executive chef of a hotel group in the Liège region. If it was the 27-year-old chef who impressed, the third for a woman in thirteen competing seasons, it was the 36-year-old Belgian who chose to incorporate a little Jura into his final roster.
Jura wine in a Belgian plate
For his dish, Chicken Waterzoo, a recipe typical of Belgium, Arnaud Delvenne made a sauce that would beat guests’ palate. And for good reason, it was prepared from the yellow wine of Arbois. A drink that is very popular with chefs, especially in preparing sauce for poultry. Bon vivants in Gueuletons can attest to this, having had the opportunity to sample chicken Bresse with morels and yellow wine, at Bouchon du Château, a restaurant run by Olivier Perrard in Château-Chalon, during their visit to the Jura last November.
For Jean-Charles Tissot, President of the Jura Wine Professional Committee, highlighting the Jura vineyards is satisfying. “Cooking is a good way to lure consumers into yellow wine. It’s a nice front door. 10 years ago it was rare, but now it’s more common. We’re happy with these improvements because we’ve worked on them,” he says on behalf of the profession. Top Chefs! Another great national ad for Jura wine.
