French submarines have long had a reputation for serving high-quality meals, and two chefs from Brest (Finistère) have just reinforced that image on the world stage. With thousands of hours spent working in submarine kitchens, they secured victory at the 49th International Military Culinary Competition, held at Fort Gregg Adams, Virginia, from February 26 to March 7, 2025.

The prestigious competition brought together teams from the United States, the United Kingdom, Germany, and France, all competing for culinary excellence. Representing France were Senior Master Chef Yannick, the admiral’s personal chef, and Julien (*), a civilian employee of the French Defense Ministry who serves as the sous-chef at the Officers’ Mess, one of the five restaurants at the naval base.

Before making their mark internationally, the duo had already proven themselves on the national level. In May 2024, they won France’s top military culinary title in Lyon. Their skills complement each other perfectly—Yannick specializes in savory dishes, while Julien is an expert in bread, pastries, and desserts.

It was their mastery of kouign-amann, a traditional Breton pastry known for its delicate, caramelized layers of butter and sugar, that helped secure their victory. Their success highlights not only their individual talent but also the high standards of the French Navy’s culinary training. The competition win is a testament to the country’s rich gastronomic tradition and the exceptional quality of meals prepared for its armed forces.