Joy-Astrid Blanchard-Poinsot has been crowned world oeufs en meurette champion for 2022…

Blanchard-Poinsot, of the restaurant Chez Camille in Arnay-le-Duc in Côte-d’Or, trained at the Paul Bocuse Institute in Lyon and is a familiar face to many in France having taken part in the popular TV cooking competition, Top Chef

The international competition to make oeufs en meurette, a Burgundian speciality of eggs poached in a red wine sauce, saw 13 chefs put their skills to the test at the Château du Clos de Vougeot in Côte-d’Or. The jury was chaired by Davy Tissot, winner of the prestigious Bocuse d’Or and a Meilleur Ouvrier de France. 

The candidates had one hour to make their dish – which is no mean feat according to previous winner Michelin-starred chef Franco Bowanee, from the Château de Vault-de-Lugny in the Yonne. He says it took him three weeks of intensive training to perfect his recipe, which earned him the title in 2020. 

Blanchard-Poinsot is the first woman to win the competition, which is in its fourth year. She succeeds Grégory Cuilleron, chef at Restaurant Les Cinq Mains in Lyon. 

Try it at home:

Print Recipe
5 from 1 vote

Joy-Astrid Blanchard-Poinsot’s oeufs en meurette

Make your own oeufs en meurette to enjoy at home!
Prep Time5 minutes
Cook Time25 minutes
Course: Appetizer, Main Course
Cuisine: French
Keyword: Oeufs en meurette, Egg recipes, warming dish
Servings: 1 – 2 people


  • 1 onion
  • 100 g mushrooms
  • 1 garlic clove
  • 100 g bacon lardons
  • 15 g butter
  • 500 ml red wine
  • 1 bouquet garni
  • 1 teaspoon sugar
  • 3 eggs
  • A dash of white wine or apple cider vinegar
  • A pinch of flour
  • 1 sile of stale white bread
  • Salt and pepper to season


  • To make your own oeufs en meurette, slice an onion and 100g of mushrooms and finely chop a garlic clove.
  • In a frying pan, sauté 100g of bacon lardons with the onions in butter, sprinkling in some flour to coat them. This will help thicken the sauce – be sure to cook the flour through. Add 500ml of red wine – to be authentic, it should be Burgundy – and a bouquet garni to the pan. Add a teaspoon of sugar and season with salt and pepper. Let it simmer over a low heat for 30 to 40 minutes until the sauce has reduced.
  • In a separate pan, brown the mushrooms in butter. Add the garlic and cook for a minute more.
  • Cut some stale white bread into cubes and rub them with garlic before frying in butter until browned and crispy.
  • Add the mushrooms and garlic to the sauce to heat through while you poach the eggs. Add a dash of white wine or cider vinegar to a pan of boiling water and poach the eggs for three minutes.
  • Place the eggs and croutons on a plate and pour over the sauce.


  1. Why isn’t there a photo of Joy-Astrid Blanchard-Poinsot? One was included for chef Olivier Nasti and his recent accomplishment.


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