‘With this theme presented on a plate, we want to pay tribute to Joël Robuchon, who modernised the masterpieces of traditional French cuisine and, for this Grand Finale, we invite the candidates to follow in his footsteps by reinventing the recipe for the Chartreuse’ explains Régis MARCON, President of the International Organizing Committee. – Official Program

There is a wonderful story on New Yorker about the Chartreuse dish told by Daniel Boulud. This story gives some insight on it's history and complexity.

For the competition: "The candidates must endeavour to surprise the jury with a recipe of vegetable Chartreuse with a seafood stew at its heart. To create this dish they will select vegetal products from a seasonal market and use an imposed basket composed of seafood to compose their stew."

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