Marseille’s Benjamin Mathieu Named First French Bouillabaisse Champion – World Championship Bound!
Sausset-les-Pins, France – December 7, 2025 – In a thrilling display of culinary skill and dedication to tradition, Benjamin Mathieu, chef at the Grand Bar des Goudes in Marseille, has been crowned the first-ever French Bouillabaisse Champion. This breaking news from the inaugural championship signals a renewed focus on preserving and promoting this iconic Provençal fish stew, and sets the stage for a global showdown in Marseille next year. This is a win not just for Mathieu, but for the entire culinary heritage of the region, and a story that’s already generating buzz across the Google News landscape.
A Championship Steeped in Tradition
The competition, held today in Sausset-les-Pins, pitted six of France’s most talented chefs against each other, each representing a different region and bringing their unique interpretation of bouillabaisse. Mathieu emerged victorious after a rigorous blind tasting by an ‘exceptional’ jury comprised of Michelin-starred chefs, culinary masters (MOF), and guardians of the bouillabaisse tradition. The tasting, a focused hour-long assessment, prioritized the quality of the broth, precision in cooking, flavor balance, and unwavering respect for the dish’s historical roots.
From Marseille to the World Stage
Mathieu’s victory secures his place in the World Bouillabaisse Championships, scheduled for March 15, 2026, in Marseille during the prestigious Sirha Mediterranean event. He will represent France against teams from Japan, the United States, Mexico, and Denmark, promising a fascinating clash of culinary cultures. This competition isn’t just about bragging rights; it’s about showcasing the artistry and cultural significance of bouillabaisse on a global scale.
The Jury’s Verdict: Authenticity and Excellence
The esteemed jury, including culinary giants like Gérald Passédat (Le Petit Nice***) and Guillaume Gomez (French Ambassador for Gastronomy), were unanimous in their praise. They highlighted the “power and balance” of Mathieu’s soup, the “absolute respect” for the traditional two-stage service, and its deep connection to the authentic Marseille bouillabaisse – the one born from the hands of fishermen and the freshest local ingredients. This emphasis on authenticity is crucial; bouillabaisse isn’t simply a recipe, it’s a living piece of Marseille’s identity.
The Contenders: A Regional Showcase
Here’s a look at the chefs who competed for the title:
- Marseille – The Grand Bar des Goudes – Benjamin Mathieu (Champion)
- Paris – Restaurant Picotte – Marta Bigianti
- Carro (Martigues) – Le Chatut – Nathalie Gaultier
- Saint-Tropez – At Camille’s – Teddy Peignard
- Ajaccio – Restaurant Marinette – John Journot
- Anthy-sur-Léman – Feet in the Water – Christophe Brasier
Each chef undertook a market visit before the three-hour timed preparation, ensuring the freshest possible ingredients.
A Family Affair and a Legacy of Flavor
Mathieu’s triumph wasn’t a solo effort. He was supported by his father, Philippe Mathieu, a seasoned professional cook, and Claude Bodin, a family friend and former chef at the legendary Le Pescadou in Marseille – a restaurant that even served bouillabaisse to Jacques Chirac at the Élysée Palace! This familial connection adds a poignant layer to the victory, highlighting the passing down of culinary knowledge and passion. A month of intensive training, conducted as a family, honed each gesture and perfected the delicate balance of flavors.
Bouillabaisse: More Than Just a Soup – A Cultural Treasure
The French Bouillabaisse Championship, organized by Yvan Vahanian of La Calanque Bleue, attracted nearly 1,000 visitors and received widespread acclaim. Vahanian is a passionate advocate for recognizing bouillabaisse as a UNESCO Intangible Cultural Heritage, a move that would safeguard the traditions, techniques, and knowledge surrounding this beloved dish for generations to come. Understanding the history of bouillabaisse is key to appreciating its significance. Originally a humble fisherman’s stew, utilizing the bony rockfish deemed unsuitable for wealthier diners, it evolved into a symbol of Marseille’s culinary identity. Today, preserving its authenticity is paramount.
Benjamin Mathieu’s win isn’t just a personal achievement; it’s a powerful statement about the enduring appeal of authentic, regional cuisine. As he prepares to represent France on the world stage, he carries with him the weight of tradition, the passion of his family, and the hopes of a city fiercely proud of its culinary heritage. Stay tuned to archyde.com for further updates on the World Bouillabaisse Championships and the ongoing efforts to protect this invaluable piece of culinary history.
