Leaf-wrapped cheeses

Meilleur Ouvrier de France

In addition to working side by side with MonS staff, students benefit from the expertise of professionals recognized at the highest level in France

Hervé Mons Hervé Mons
Meilleur Ouvrier de France
Fromager Affineur (2000)
François Robin (photo © Jérôme Palle) François Robin,
Meilleur Ouvrier de France
Fromager (2011)
Philippe Caillouet (photo © Aurélien Le Blé) Philippe Caillouet
Meilleur Ouvrier de France
Maitre de Service et de la Table (2004)

Recognizable by their famous red, white and blue collar, the Meilleurs Ouvriers de France earn their title for excellence. Artisans all, they earn their designation through a competition held every four years in which candidates demonstrate their expertise, talent and creativity.

Inaugurated in 1924, the National Education Minister of France made the title of Un des Meilleurs Ouvriers de France official in 1935 by State Diploma. MOF represents 162 disciplines ranging from cheese to aerospace, from auto mechanic to chef. In the competition, the candidate is given a certain amount of time and basic materials not only to create a masterpiece, but to do so with the goal of approaching perfection. Preparation requires months or even years of highly detailed and in-depth work. The qualification and final phases require one or more practical tests involving the creation of one or more pieces of work. Candidates are judged on a range of qualities: dexterity, knowledge of modern techniques and traditional expertise, creativity and aesthetic sense.

The winning candidates retain their title for life, with the indication of the specialty, the year following the one in which they obtain the title. This prestigious title, unique in the world, is a guarantee of excellence with professionals and the public in France and abroad.