- Regis Marcon - President of the French jury, Chef-owner of the "Régis Restaurant and Jaques Marcon", 3 stars in the Michelin Guide
- Katsuhiro Nakamura - President of the Japanese Jury, Executive Chef of the Nihon Hotel Group and the first Japanese chef who received a Michelin star in France, Commander of the Order of Agricultural Merit, Vice President of the Franco- Japanese Culinary Exchange "
- Regis Marcon, chef of the restaurant "Régis and Jacques Marcon", 3 stars in the Michelin Guide and Master Chef of France.
- William Ledeuil, chef of the restaurant Ze Ktchen, 1 Michelin star
- Alexandre Gauthier, Chef of the restaurant "La Grenouillère", 2 stars in the Michelin Guide
- Christian Tetedoie, Meilleur Ouvrier de France 1996, chef of the "Têtedoie" restaurant, 1 Michelin star
- Francis Durnerin, International President of the Prosper Montagné Club
- Katsuhiro Nakamura, first Japanese star chef and executive chef for the Nihon Hotel group and vice-president of the Franco-Japanese Culinary Exchanges Association
The first edition of « Taste of Japan » at FERRANDI Paris
The first edition of the contest "Taste of Japan", organized by the Japanese Ministry of Agriculture, Forestry and Fisheries, and Harumi Osawa, under the support of the Gastronomic Club Prosper Montagné and the Master Chefs of France, took place on February 13th in the training kitchens and restaurant “Le Premier” at FERANDI Paris.
The theme for the candidates was to establish the value of quality Japanese products through free interpretation, subject to health, "vegetative", naturalness and creativity.
The candidates had 2 hours to create 4 plates of cold or hot starters, respecting French tradition, using at least 3 typically Japanese products.
Cyril Bonnard, chef at the Parc Hotel Restaurant & Spa in Obernai (67) won this first edition with his "Sole braised with seaweed Nori, spinach pads à la dieppoise Fumet emulsified with rice". He chose to highlight wasabi, nori seaweed, rice, matcha and sake, a Japanese wine, to make his entry.
The jury of this first edition consisted of: