DISCOVER THE WINNERS AND NOMINEES 2026

Arthur Duhamel is a restaurateur and artisan of the grilled cheese. Before opening his own venues, he was already immersed in the world of cheese, working with the import and selection of aged British cheddars alongside his family at the markets of Le Touquet.

Very early on, he noticed a paradox: an iconic sandwich, but often distorted by standardized products and overly aggressive cooking.

He then chose a simple approach: to start from the cheese as the foundation of the recipe. Since 2016, he has been working with characterful cheeses — aged cheddar, comté, raclette, maroilles, or blue Stilton — paired with carefully controlled cooking to achieve the perfect balance between crispiness and melt.

Among his creations is a recipe developed with Nicolas Gautier: a grilled cheese featuring mimolette, wild garlic pesto, toasted peanuts, grilled chicken, and candied sun-dried tomatoes.

If he were a melted cheese, it would be mimolette: a cheese of memory, both rustic and precise, that melts without disappearing.

The story began during the Covid-19 crisis and the first lockdown. After studying hospitality and catering, he developed his early culinary experience and gradually discovered a genuine interest in working with cheese in cooking.

Starting with simple recipes such as breaded goat cheese, a growing desire soon emerged: to melt, combine, and explore cheese in more creative ways. The croque-monsieur quickly became a reference point, a playground for learning and experimentation.

If I were a melted cheese, I would be Kaltbach. A Swiss cheese still relatively unknown to the general public, both fruity, buttery, and distinctive — like a subtle yet memorable signature that deserves to be discovered.

From childhood, the croque-monsieur has been one of his favourite dishes: the crispness of the bread, the melting cheese, the richness of butter and ham. A simple recipe, often made in a pan over low heat, which his mother never prepared in quite large enough quantities to satisfy his appetite.

Today, he brings this same sense of indulgence into his daily work as a cheesemonger, where the grilled cheese has naturally become a staple — sometimes even using “leftover” products that are difficult to sell.

A simple, generous, and unapologetic approach to cooking — driven by the desire to fully share it during the June competition.

If I were a melted cheese, it would be Gruyère AOP. A characterful, comforting cheese with length on the palate and a real ability to evolve with the seasons and aging.

Cheese monger and founder of Comptoir Crémier in Brignais, he comes from the restaurant industry, where he spent more than fifteen years working across kitchens, wine bars, and sommelier roles. This background naturally led him to cheese, which he now works with in his shop, through catering services, and in cooking.

For him, the grilled cheese is part of this continuity: a simple, straightforward preparation — bread, heat, good cheese — designed above all for the pleasure of sharing.

If I were a melted cheese, I would be a Savoyard Matouille. A melted Tome des Bauges cheese, simple yet refined, telling the story of milk, time, and fire. Best enjoyed with sourdough country bread, alongside a glass of Savoy wine.