Fairmont The Queen Elizabeth is proud to host the North American qualifying rounds of the World Oeufs en Meurette Championship, a gastronomic competition dedicated to this iconic Burgundian dish. The world final will take place this October in France.

The event is held under the guidance of Edgar Trudeau-Ferrin, Chef at Rosélys and 2025 Oeufs en Meurette World Champion, who claimed the title at last year’s global final.

Throughout the afternoon, the public is invited to attend the North American final, held in the Agora room. Admission is free. Competing chefs will reinterpret this emblematic Burgundian dish with creativity and technical mastery. The winner will be announced at the end of the day.

During the competition portion of the event, tasting stations will also be available, featuring:

La Terre du 9

Les canardises

Maison Théier

L'amour du pain

Rougié

Aux terroirs

The celebration will continue in the evening with a gala dinner at Rosélys restaurant, highlighting the culinary traditions of Burgundy and its classic dishes. This five-course gastronomic dinner will be paired with carefully selected wines.

A unique opportunity to experience an exceptional moment of gastronomy, where culinary competition meets fine dining.

Program

1:00 p.m. – 6:30 p.m. | Agora Room

Competition open to the public (free admission)

Winner announced between 5:30 p.m. and 6:30 p.m.

7:00 p.m. | Rosélys restaurant

Gala dinner (ticketed event)

$195 per person — five-course menu with wine pairings

Gala Dinner Menu

Elizabeth's Pillow by Gregory Faye

Oeuf en Meurette by 2025 World Champion Edgar Trudeau-Ferrin

Duo of Quebec Beef, grilled stirloin and slow-braised beef cheek, by Gauthier Geoffroy

Creamy Burgundy Cheese, thyme-scented brioche brushed with smoked duck fat, by Pablo Gonzales

Exotic Pavlova by Nicolas Parsy

For more details:

https://en.meurette.fr/poule-amerique

To book a stay at a special rate:

https://book.passkey.com/event/51219900/owner/17625/home