Maître Cuisinier de France (“Master Chef of France”) is the most envied title that chefs aspire to have; but not everyone can become a Maître Cuisinier. The organization’s motto is “to preserve and spread the French culinary arts, encourage training in cuisine, and assist professional development.”

A prestigious association of chefs

Maîtres Cuisiniers de France are often given the highest classification in restaurant guides, and are regularly mentioned in the world’s leading food and travel magazines.

Many leading chefs, the “Meilleurs Ouvriers de France” and the winners of culinary competitions belong to the Association.

The public authorities recognise the important work carried out by Maîtres Cuisiniers de France “to preserve, advance and perpetuate the tradition of great French cuisine”. This is why they have no hesitation in granting them honorary awards, especially those of the “Ordre National de la Légion d’Honneur”, the “Ordre National du Mérite Agricole” and the “Ordre National du Mérite”.

The Advisory Committee of President Reagan attributed the expression “the Banner with the most stars in the world” to the Maîtres Cuisiniers de France during a trip to the United States.

Restaurant professionals, promoters of training and good quality products

The Association of Maîtres Cuisiniers de France employs nearly 10,000 qualified people and is also closely involved in the activities of the Regional Commissions for vocational diplomas and certificates granted by specialized schools.

It participates actively in action to promote products of “top quality”, such as the Red Labels and “Appellations d’Origine Contrôlée”, or European signs of quality, such as the IGP, AOP and STG.

Dynamic promoters of the French culinary arts

The Association of Maîtres Cuisiniers de France promotes professional excellence through numerous national and international cooking competitions.

Its members serve on juries for official competitions: “Meilleur Ouvrier de France”, International Pierre Taittinger Prize, Prosper Montagné Culinary Prize, Curnonsky Prize, Bocuse d’Or, National Trophy for Cuisine and Pastry-making, etc.

The association also organizes competitions for the Best Apprentice Chef in France and the Best Apprentice Chef in Europe.

For more information, please see the Maîtres Cuisiniers de France official site at