Translated by Bethszabee Garner

Saddler at Hermès, head chef at the Negresco in Nice, glassmaker at Baccarat, precision watchmaker at Tag Heuer, cabinetmaker, gunsmith, cutler, coachbuilder, chocolatier, butcher, hairdresser...

Their field of expertise is limited only by the extraordinary competition that allows them to wear the tricolor sash on their collar and be received by the President of the Republic to receive their title. To meet them is to discover a world characterized by the exceptional, the beauty, delicacy, elegance and, of course, the luxury of which they are the standard bearers.

The history and the competition…

The COET-MOF was created in 1922, when employers and the State came together, organized by Senator Albert Lebrun. During this meeting, the decision was made to organize a major work exhibition to showcase the success of talented individuals in their careers and to promote trades that are struggling to recruit (nothing seems to have really changed!). Albert Lebrun was to be the first president and he inaugurated the exhibition on January 31, 1925.

The competition has since been organized by COET-MOF, whose board of directors is now made up of the three inter-professional employers' organizations, the five inter-professional employee trade union organizations and five ministries (Agriculture, National Education, Labor, Crafts and Economy). The qualifying rounds measure the level of excellence expected of the prerequisites for conducting the project around the final work, which allows the jury to gauge the mastery of the expertise.

The 17 categories in which candidates can compete represent 180 professions. Of course, we are most often confronted with those we are most familiar with: cooking (cook, maître d'hôtel, sommelier and bartender) and food (pastry and confectionery, butchery, delicatessen, catering, bakery, ice cream and sorbet, chocolate and confectionery, cheese shop, fishmonger, greengrocer, roaster). All categories are available in both masculine and feminine forms, but the building trades, where they are the most numerous, of housing, textiles and leather, metalworking, metallurgy and industry, soil and glass trades, those of clothing, fashion accessories and beauty, of jewelry, precision techniques, engraving, communication, multimedia and audiovisual, agriculture and landscape design, commerce, services and the hotel industry and, finally, those related to the world of music, in the manufacture or renovation of instruments, are also highly sought after.

This Level III State Diploma (V at European level) is issued by the Minister responsible for the Education department. There have been 9,204 recipients since 1924.

The "Société nationale des Meilleurs Ouvriers de France", a non-profit organization, was created a little later, in 1929, after the second national work exhibition, on the initiative of René Petit (MOF 1927 cabinetmaker) who feared that once the title had been obtained, the winners would fall back into anonymity without having had the opportunity to get to know the other Meilleurs Ouvriers de France better or to promote their diploma to the general public. Since then, this association has continued to grow and develop in such a way as to pursue a proactive policy, notably by creating the “Meilleurs Apprentis de France” (MAF) competition reserved for young people in initial vocational training, aged 16 to 21. In the light of its growth, the competition became national in 2001, and now attracts almost 6,000 candidates every year in around a hundred trades. With its 1,500 members, all MOF, the association covers the entire metropolitan territory thanks to the 75 departmental delegations and the twelve regional delegations.

Jean-François Girardin: President of the Société nationale des Meilleurs Ouvriers de France (National Society of Best Craftsmen of France)

Just re-elected last January as president of the National Society of the Best Craftsmen of France after a first four-year term, Jean-François Girardin MOF 1993 (cook), will celebrate 30 years in this learned assembly next year. He owes this first election, and his re-election, to his innate sense of organization when he was the right-hand man of Guy Legay, head chef at the Ritz, a luxury establishment where he worked for 33 years. Although he claims that he entered this very exclusive circle by chance, at the request of Guy Legay himself, his perfect knowledge of the world of companionship and the constant confrontation with other worlds than gastronomy were of great help to him. This compagnon, who bears the name “Nivernais, la persévérance” (Nivernais, the perseverance), a true competition beast, proved during his term of office that he indeed had this quality, and many others. He will need it for the next four years when this volunteer, like all the members of the association's board, will have some serious files to deal with, with the restructuring of the MOF competition to make it sustainable, the artistic protection of French creators when a European law seems to call their status into question, and when he fully intends to involve all categories of MOF in calls for tender for the renovation of heritage, a very topical issue.

With 1,600 members, out of the 2,500 MOF title holders, representing some 180 trades, all wearing the 1924 medal as well as the famous tricolor stripe, this national society has welcomed 150 new young members following previous competitions, proving the enthusiasm for the title itself as well as for what it represents professionally. While the selections for the upcoming events are taking place throughout the year, we are waiting for the names of those who will receive, at the end of the awarding of their medal, the president of the Republic, himself recognized as “One of the Best”, ex officio. Future recipients are currently preparing for the famous MOF competition. They fully intend to join this exceptional list and see their work on tracing paper one day, just like their happy predecessors.

Nelly Aurouze: Evening ready-to-wear couture (NA brand in Cannes) Meilleur ouvrier de France 2011

After training in sewing, at the age of 20 this native of Nice set up her own business, at 30 she became a sewing teacher, at 40 she was awarded the title of “One of the Best Craftsmen in France” and finally, at 50 she created “her” brand: NA. For her, especially as a MOF, clothing cannot be made from a catalog. It is a meeting with a story. “I want to make my client as beautiful as possible, taking into account her shape, and sensitively make her dreams a reality. The garment will therefore be imperfect, as it will bear the mark of my hands, but it will be exceptional and unique. It will be the fruit of a legacy.” Since 2014, she has been the deputy president of the Society of the Best Craftsmen of France for the Alpes-Maritimes group.

Christina von Mohrenschildt: Art marquetry (XULOKO- POS) in Carennac (Lot) Meilleur ouvrier de France 2004

After a career in equestrianism, Christina von Mohrenschildt was able to change her life and successfully negotiate her professional retraining. Encouraged and supported by Jean-Emmanuel Riard, a carpenter, her adventure as a marquetry artist began when they arrived in Corrèze in 1995. Volunteer and diligent, through hard work and perseverance, she succeeded, in 2004, in rising to the highest level in this discipline, obtaining the title of Meilleur Ouvrier de France (Best Craftsman of France). Their workshop, Xulokopos, presents the magnificent work of two wood and marquetry enthusiasts in a nuanced and delicate approach with very varied pictorial styles: landscapes, portraits, non-figurative works, etc. The workshop organizes individual courses and temporarily invites certain marquetry artists to its exhibition space.

Raymond Regnault: Prototypist within the design department at Baccarat, Meilleur ouvrier de France 1994

On the recommendation of the Colbert Committee, Raymond Regnault, hot-forming technician and prototypist at Baccarat, was awarded the insignia of Chevalier des Arts et Lettres in 2021 by the Minister of Culture, Mrs. Roselyne Bachelot. This award was in recognition of the career of this man who joined Baccarat in 1984 in the cutting workshop and who has never ceased to push the limits of his profession. Self-taught and passionate, he is one of the elite craftsmen of the factory, capable of producing extraordinary creations and passing on their unique knowledge to the next generation. In particular, he has contributed to the development and production of exceptional pieces such as Guerlain's “L'Abeille Eternelle” bottle, the “Zidane foot” and, recently, the “Crystal Clear” chandelier designed by Virgil Abloh.

Christophe Durand: Graphics, pictorial communication in Vertou (Loire-Atlantique), Meilleur ouvrier de France 2004

Christophe Durand is the leading airbrush painter and a pioneer in France in the professional teaching of this technique. He was made a Compagnon des Devoirs unis in 2001 and named Best Craftsman of France 2004 in pictorial communication. His paintings, which convey humanist values, are striking for their realism and powerful symbolism. An accomplished artist who has been practicing art and painting techniques since 1985, as the old masters did. A highly reputed trainer, he transmits the companion values ​​applied to painting and he transfers his share of wonder through the moral, human and spiritual values ​​that his paintings inspire.

Fabrice Maury: Bodywork upholstery in Tarascon (Bouches-du-Rhône), Meilleur ouvrier de France 1997

Fabrice Maury divides his time between three distinct activities: on the one hand, profiling for the aeronautics industry (private jet and helicopter interior design, decorative panels, furniture upholstery and VIP seat upholstery) and/or the automotive industry on the other hand, and the renovation of vintage cars. Considering the complexity of the work that earned him the title of “One of the Best” in 1997 and which took him two years and 2,336 hours of work, it is clear that this all-consuming passion has never ceased to drive him. Since then, the renovations he carries out on classic cars are works of art in their own right. And when he works on the cars of tomorrow, such as the UX concept for Lexus, we know that the manufacturers have the ability to maintain the premium status they almost all claim.

Maxime Bougain: Gardener-landscape architect in the Hérault (MAB Compétences), Meilleur ouvrier de France 2004

Maxime Bougain benefited from a demanding and rigorous education thanks to the Association ouvrière des Compagnons du Devoir et du Tour de France. Through ten professional experiences in eight years all over France, he brilliantly climbed the ladder and honed his sense of challenge. Currently a trainer and coach in a family business he set up with his wife in 2020, he passes on to professionals a taste for expertise excellence and to individuals the pride of doing their own outdoor work. Two dimensions of sharing and work, dear to his heart.

Guillaume Gomez: Ambassador of french gastronomy, 176th Meilleur ouvrier de France 2004

Although he says he always wanted to be a chef, which he is today and more, Guillaume Gomez began an apprenticeship at the age of 14, at surely one of the best schools there is, provided he was lucky enough to meet those who could reinforce his youthful ambitions. This was certainly the case with Johny Bénáriac, owner of the Traversière in Paris, where it all really began for him. It is clear that the big boost from Jacques Le Divellec, a few years later, when he was due to do his military service, was crucial. This renowned chef knew the chef of the Elysée at the time (Joël Normand), and so there you have it, our kitchen boy in the biggest and most beautiful kitchen of all, under the Chirac era. He became its “chef” in 2013, just long enough to become MOF, in 2004, the youngest winner of this competition in the cooking category. Under Chirac, Sarkozy, who decorated him with the National Order of Merit, Hollande and Macron, he remained in the famous kitchens for 25 years, making our gastronomy shine all over the world. In 2021, the 45-year-old became the president's personal representative to actors and networks in the gastronomy and food industry. A natural challenge and a constant struggle for this man of the art who has always promoted “fine products” and the national terroir, which earned him the title of “Ambassador for the Promotion and Recognition of Protected Geographical Indications” by the United Nations in 2013. An elegant and competent protector for our French gastronomy, listed as a UNESCO World Heritage Site.

Sebastien Zozaya: Charcuterie caterer in Biarritz, Meilleur ouvrier de France 2019

Best charcuterie chef in France, French team catering champion, world vice-champion with the French team of which he is captain (2015-2017), Sébastien Zozaya is crowned MOF charcuterie caterer in 2019. He claims to be as much a butcher, a cook and a pastry chef, reflecting his diverse training, first in catering, notably with the Ibarboure brothers in the Basque Country, “his” country, then with Alain Ducasse in Monaco before traveling the world, from Barcelona to Paris, passing through Madrid, Singapore and Abu Dhabi. The man is above all a craftsman, always in search of excellence, placing “charcuterie pâtissière” (charcuterie pastry) and seasonal ingredients in his signature dishes. If you can't go to his magnificent address in Biarritz, having as your bedside book the work published by Éditions du Chêne in November 2021 (collection ” Step-by-Step Lessons", Charcuterie by Sébastien Zozaya, Meilleur Ouvrier de France (Best Craftsman of France), all the techniques and secrets of the trade in 105 recipes), is a great consolation.

Article written by Bernard Van de Kerckhove to be found in issue n°1 of OniriQ Magazine.