Former Palace Head Chef Presides Over International Culinary Competitions in Monaco

Key Points

• Gastronomic Assembly in Monaco: The Agence pour la Valorisation des Produits Agricoles (AVPA) convened an international sensory evaluation event at La Table d’Élise in Monaco on Thursday, 22 October 2026.
• Dual International Contests: The event united two prestigious tasting disciplines: the 23rd International Contest of Oils of the World (Southern Hemisphere Edition) and a special European-origin tea tasting under the 9th International Contest of Teas of the World – AVPA Paris.
• Palace Leadership at the Helm: The gastronomic jury was presided over by Gilles Brunner, former Head Chef of the Prince’s Palace of Monaco, President of the Grand Cordon d’Or de la Cuisine Française, board member of the Escoffier Foundation, and Disciple of Auguste Escoffier.
• Two-Tiered Evaluation System: Entries first underwent blind laboratory testing at the Olive Technical Centre (CETOLIV) in Aix-en-Provence using dark blue tasting cups, with top-performing oils advancing to a secondary gastronomic panel of active culinary professionals.
• Southern Hemisphere and European Focus: The competition evaluated extra virgin olive oils from Southern Hemisphere producers across Brazil, Chile, and South Africa, while highlighting European-grown teas and advancing digital marketing visibility for global agricultural craftspeople ahead of December’s official awards announcement.

MONACO (Monaco Weekly News) October 24, 2026 — The Agence pour la Valorisation des Produits Agricoles (AVPA) convened an elite international tasting panel at La Table d’Élise in Monaco on Thursday, 22 October 2026. Presided over by Gilles Brunner, former Head Chef of the Prince’s Palace of Monaco, the gastronomic jury evaluated extra virgin olive oils for the 23rd International Contest of Oils of the World alongside European-origin teas. Combining technical laboratory screening with real-world culinary assessment, the two-tiered competition evaluated global entries from Southern Hemisphere producers ahead of the official winners’ announcement scheduled for December 2026.

As reported by Cassandra Tanti of Monaco Life, the Agence pour la Valorisation des Produits Agricoles (AVPA) held a major international gastronomic gathering at the La Table d’Élise restaurant in Monaco on Thursday, 22 October 2026. The event brought together two distinct sensory disciplines, hosting the gastronomic jury for the 23rd International Contest of Oils of the World (Southern Hemisphere Edition) alongside a specialized tasting of European-origin teas for the 9th International Contest of Teas of the World – AVPA Paris.

As reported by regional culinary correspondents covering the event, the tasting session operated under the leadership of Gilles Brunner, former Head Chef of the Prince’s Palace of Monaco and President of the Grand Cordon d’Or de la Cuisine Française. The non-profit AVPA organized the dual evaluation model to bridge technical agricultural parameters with practical commercial market demands, connecting producers across South America, Africa, and Europe with top culinary experts, master chefs, and fine delicatessen owners.

What Role Did Gilles Brunner and Culinary Experts Play in the Jury?

As reported by Cassandra Tanti of Monaco Life, the gastronomic jury benefited from high-level culinary oversight led by Gilles Brunner, whose credentials extend across the Principality’s royal heritage as a Disciple of Auguste Escoffier and board member of the Escoffier Foundation.

Addressing the natural alignment between the Principality and international agricultural standards, Gilles Brunner stated: “I tend to say that Monaco is always the ideal venue to bring together quality people.”

Elaborating on the mission of the hosting agency, Gilles Brunner added: “The AVPA is a truly wonderful agency that showcases agricultural products, so naturally, Monaco is a capital for highlighting these products.”

As reported by Monaco Life, acclaimed French chef Jean-Luc L’Hourre, recognized as a Meilleur Ouvrier de France (MOF), also participated in the evaluations and emphasized the direct practical value these global comparative tastings offer to working chefs.

Highlighting the educational depth of the competition, Jean-Luc L’Hourre stated: “It remains fascinating to explore the differences among oils and their acidity levels from all corners of the world.”

How Does the AVPA’s Two-Tiered Evaluation Process Function?

As reported by Monaco Life, the AVPA implemented a structured, two-tiered judging process to balance technical scientific accuracy with end-consumer market viability. AVPA Chief Operating Officer Ksenia Hleap outlined that every submitted entry was initially subjected to a blind technical assessment prior to reaching the culinary jury.

For the extra virgin olive oil category, raw samples were sent directly to the Olive Technical Centre (CETOLIV) in Aix-en-Provence for chemical and sensory testing. To eliminate visual bias and prevent color from influencing panel scores, oils were served in standardized dark blue tasting glasses during technical screening.

Only entries scoring above the category average during laboratory testing qualified for the secondary gastronomic panel at La Table d’Élise. This second-stage panel comprised active industry professionals—including restaurateurs, executive chefs, and gourmet store owners—who judged the products from a consumer and restaurant application perspective.

Explaining the necessity of adjusting raw lab scores, AVPA Chief Operating Officer Ksenia Hleap stated: “The technical scores are adjusted by the gastronomic jury to reflect market reality. An oil might hit every technical parameter, but it still needs to resonate with the end consumer.”

How Were Shared Terroir and Tasting Standards Evaluated Across Olive Oils and Teas?

As reported by Monaco Life, all official jury deliberations were conducted strictly in French to preserve linguistic consistency across detailed flavor evaluations and avoid regional terminology discrepancies. The 2026 Southern Hemisphere olive oil division drew entries from producers across Brazil, Chile, and South Africa, while the tea segment focused on emerging European-origin harvests.

Jury President Gilles Brunner explained that assessing top-tier olive oils requires complete sensory symmetry between initial nose aromas and final mouthfeel.

Detailing the exact sensory criteria required for an award-winning extra virgin olive oil, Gilles Brunner stated: “I believe it’s all about the balance between all the flavours. First, when you bring it up to your nose, you immediately pick up the essence that characterises olive oil – that scent of artichoke, fresh grass, sometimes tomato leaves or almonds. If you get all of that on the nose and then find it again on the palate, you know you are dealing with an exceptional product.”

Background of the AVPA and Monaco’s Role in Global Agricultural Promotion

The Agence pour la Valorisation des Produits Agricoles (AVPA) is a Paris-based non-profit organization established to help agricultural producers gain international market recognition and commercial value for their harvests. Operating independently from commercial distributors, the AVPA does not engage in direct product sales. Instead, the agency provides small-to-medium-scale producers with marketing support, digital visibility, professional sensory profiles, and direct networking opportunities with international buyers and fine food importers.

Monaco’s hosting of the Southern Hemisphere Edition of the AVPA International Contest of Oils of the World stems from the seasonal harvesting cycle. Because Southern Hemisphere producers in South America, Southern Africa, and Oceania harvest olives between April and July, their oils reach peak freshness in the autumn of the Northern Hemisphere. Establishing Monaco as the recurring host venue for the Southern Hemisphere panel provides a prestigious Mediterranean bridge connecting southern producers with European culinary media, high-end distributors, and Michelin-starred chefs.

How This Development Will Affect Producers, Fine Dining, and Specialty Markets

The successful hosting of the AVPA competition in Monaco generates distinct, long-term impacts across several key hospitality and trade sectors:

1. Southern Hemisphere Olive Oil and European Tea Producers

For producers in Brazil, Chile, South Africa, and European tea estates, receiving AVPA recognition through a jury headed by a former Palace head chef provides valuable commercial credentials. Winning producers will leverage AVPA medals and digital features in December 2026 to secure European import contracts, expand gourmet retail distribution, and command premium wholesale pricing.

2. High-End European Hospitality and Executive Chefs

For luxury restaurateurs and executive chefs across Monaco, France, and the wider Mediterranean, the AVPA’s dual evaluation model simplifies supply chain sourcing. By filtering products through both technical lab screenings and gastronomic tasting panels, working chefs gain access to certified extra virgin olive oils and specialty teas that offer proven flavor consistency and market appeal for fine dining menus.