Vanilla Chicken – Winner of the Eurovanille Trophy 2026

A refined gastronomic creation where poultry meets the sweetness of vanilla, the malty notes of amber beer and the depth of winter roots. Between melting textures, crisp elements and delicately woody flavours, this dish reveals all the elegance of contemporary seasonal cuisine.

Winning dish of the Eurovanille Trophy 2026, this recipe created by Liam ROBETTE, from Lycée Polyvalent Elise Lemonnier in Douai, impressed the jury with its bold and contemporary interpretation of vanilla chicken. An inspiring creation that showcases the full aromatic richness of vanilla in the world of savoury gastronomy.

Ingredients:

• 180 g chicken meat
• 120 g liquid cream
• 40 g egg whites
• 2 g Coeur de vanille EUROVANILLE
• 20 g toasted hazelnuts

Preparation:

• Blend the chicken meat.
• Add the egg whites, season, and blend again.
• Add the cream and blend until smooth.
• Transfer to a bowl.
• Pass through a sieve.
• Add the crushed hazelnuts.
• Adjust seasoning and add coeur de vanille.

Ingredients:

• 4 chicken breasts
• Egg whites

Preparation:

• Remove the skin, wing bone, and tenderloin, then open up the chicken breasts.
• Flatten lightly.
• Arrange head-to-tail on cling film.
• Season.
• Brush with egg whites.
• Fill with the stuffing.
• Roll into a ballotine (approx. 5 cm in diameter, 15 cm in length).
• Wrap twice in cling film.
• Poach.

Ingredients:

• Chicken skins
• Salt
• Oil

Preparation:

• Scrape off excess fat and dry the skin in the oven at 120°C between two trays.
• Fry at 190°C, drain, and season with salt.
• Finely crush.

Ingredients:

• Chicken wings
• 1 shallot
• 1 onion
• Carrot trimmings
• 250 ml amber beer
• 10 g flour
• 40 g brown veal stock
• Thyme
• 1 garlic clove
• Oil
• 30 g butter
• 10 ml cider vinegar
• 1 EUROVANILLE vanilla pod

Preparation:

• Sear the chicken wings.
• Add the aromatics and sweat them.
• Sprinkle with flour.
• Deglaze with beer and reduce.
• Mix the veal stock with 1 L of water and add.
• Flavor with garlic, thyme, and the scraped vanilla pod.
• Simmer for at least 30 minutes.
• Strain through a fine sieve.
• Finish with butter.
• Add a dash of vinegar.

Ingredients:

• 6 baby carrots with tops
• 25 g butter
• 20 g brown sugar

Preparation:

• Glaze “à blanc” (cook gently with butter, sugar, and a little water until shiny).

Ingredients:

• 400 g parsnips
• 50 g butter
• 250 ml milk
• Water
• 2 g EUROVANILLE Coeur de vanille

Preparation:

• Cook the parsnips in milk and water.
• Drain and blend.
• Adjust seasoning.
• Blend with butter until very smooth.
• Adjust seasoning and add coeur de vanille.

Ingredients:

• 6 red beetroots

Preparation:

• Wrap the beetroots in aluminum foil.
• Bake at 170°C for 1 hour and 30 minutes.
• Shape into beetroot roses.

Ingredients:

• Carrot tops
• Grapeseed oil
• Salt

Preparation:

• Blanch the tops for 15 seconds in salted boiling water.
• Cool in ice water.
• Squeeze thoroughly to remove excess water.
• Blend with oil for 3–4 minutes at high speed.
• Strain through a fine sieve without pressing.

Ingredients:

• 1 Granny Smith apple
• 120 ml water
• 120 ml cider vinegar
• 60 g sugar
• 2 g salt
• ¼ vanilla pod

Preparation:

• Dice the apple into small cubes. Set aside.
• Bring the remaining ingredients to a boil, then let cool.
• Pour over the apples.
• Marinate for 15 minutes, then drain.

Ingredients:

• 50 g buckwheat

Preparation:

• Toast in a pan until fragrant.