In 1924, a very special distinction came into being with the "Meilleurs Ouvriers de France" (MOF) competition. Today, it is with huge pride that these ambassadors of excellence prepare to celebrate a century of passion and transmission. Initiated by Lucien Klotz (1876-1946), a visionary art critic and journalist, the title became an essential reference, a crown coveted by craftsmen in all fields, aspiring to wear the iconic red-white-and-blue collar. "Since its creation, less than 10,000 people have won this prestigious distinction," says Romain Iltis, Head Sommelier of the Villa René Lalique, ranked "Meilleur Ouvrier de France" in 2015, fifteen years after his father for Bakery. In the kitchens, it rewards technical excellence and French culinary expertise. "For me, it is the most valuable competition. Candidates are judged and recognized by their peers. Becoming a 'Meilleur Ouvrier de France' means belonging to a new family," says Jean-Baptiste Klein, Head Sommelier for La Table d'Olivier Nasti, consecrated as an MOF in 2018. "It is also recognition of expertise by the Ministry of Education, certified by a State Diploma," explains Romain Iltis.

The title's prestige is such that it represents the ultimate achievement in a career, even for the most renowned Chefs: "Of all the honours in gastronomy, there is one I respect: that of 'Meilleur Ouvrier de France','' said the late Paul Bocuse. "I was designated MOF in 1961 and have always fought for this distinction to receive the respect it deserves." Held every three or four years, the contest is extremely demanding. "It is a real trial of endurance, comparable to the Olympic Games," confirms Jean-Paul Bostoen, MOF 2011 and Sous-chef to Marc Haeberlin at the Auberge de l’Ill. "It is a colossal investment, physically and at personal and family level. In the two weeks preceding the big day, you think, dream and sleep MOF. While Michelin stars reward teamwork, the title of 'Meilleur Ouvrier de France' is individual consecration. It is a personal 3-star award."

Beyond recognition, MOFs are custodians of outstanding expertise entrusted with its transmission to future generations. "From one day to the next, you become a reference. No longer entitled to make any mistakes," smiles Jean-Paul Bostoen. "This status is a driving force for progress and improvement. Maintaining excellence is a duty to those who admire and trust us," agrees Jean-Baptiste Klein. Sharing, uniting and transmission are the prime values of the "Société Nationale des Meilleurs Ouvriers de France", presided since 2018 by Chef Jean-François Girardin (MOF 1994).