Nuthex - Diet Plate

Who can apply?

The Assiette Diet is for those who see the plate as a lever for health and pleasure. Beyond titles, we seek curious and committed minds.

Executive chefs and station chefs

Restaurateurs and health/plant-based cuisine specialists

Culinary arts students

Nutrition or food science students

Culinary trainers

Agrifood sector teachers

Applied nutrition researchers

Key information

Competition date

From 10 to 13 June, 2026
8:00 AM - 5:00 PM.

Prize pool

€12,000
Plus artisan recognition.

Evaluation framework

🥗 Authorized ingredients

✅ Authorized

Fresh or minimally processed vegetables
Legumes
Whole grains
Unprocessed tubers
Fresh fruits
Unprocessed animal proteins (lean meat, fish, eggs)
Natural plant proteins (tofu, tempeh, legumes)
Virgin vegetable oils (olive, rapeseed, walnut…)
Dried fruits and seeds
Unsweetened natural dairy products

⚠️ Authorized under conditions

Semi-processed products without controversial additives
Plant-based alternatives (without excessive added sugars)
Salt in controlled quantities
Homemade sauces from raw ingredients

❌ Prohibited

Partially hydrogenated oils
Trans fatty acids
Unnecessary additives
Artificial colorings
Artificial flavorings
Excess refined sugars
Ultra-processed products
Synthetic flavor enhancers

⚖️ Nutritional architecture & metabolic balance

Each plate must reflect rigorous nutritional construction:

Energy balance adapted to the defined objective
Optimal distribution of macronutrients
Mastery of glycemic and insulin response
Synergy of micronutrients and bioavailability
Digestibility and physiological tolerance

🔬 Culinary techniques & preservation of biological qualities

Culinary processes must preserve the nutritional integrity of ingredients:

Controlled-impact cooking
Limitation of micronutritional losses
Mastery of Maillard reactions and lipid oxidations
Optimization of textures without altering biological value

✨ Gastronomic innovation & sublimation of constraints

Innovation lies not in rupture, but in the mastery of transforming nutritional constraints into a gastronomic signature.

Smart reformulation without altering culinary identity
Global sensory harmony (sight, smell, taste, texture)
Coherence between scientific concept and gastronomic expression
Elegance of plating and culinary storytelling

The Assiette Diet must demonstrate that scientific rigor can elevate the gastronomic experience.

Our partners

Assiette diet competition