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The challenge is in line with the Group's ongoing initiatives in sustainable development and ecological transition, with corporate social responsibility at the heart of its priorities since 2010. For this second edition, the Chefs had to revisit a classic of French cuisine: the croque monsieur.

At the final, held at Fouquet's Paris, six shortlisted creations were judged by a panel of experts including Joy Desseigne Barrière, Co-Chairman of the Barrière Group and president of the jury, Hippolyte Gras, Group Catering Director, Jean Luc Mothu, Group Executive Chef, Julien Sebbag, chef sponsor of the competition, Emilie Niel, journalist with Le Chef Magazine, and Stéphane Reynaud, Editor-in-Chief of Le Figaro.

In the Hotel category, Chef William Elliott, Michelin-starred chef at Hôtel Barrière Le Westminster in Le Touquet, and Antoine Vasseur, Second de Cuisine at Le Pavillon, the hotel's gourmet restaurant, won the challenge with their “Croquefeuille”, a tasty blend of croque-monsieur and millefeuille that won over the jury.

In the Casino category, the prize went to chef Véronique Delauney and Jocelyn Ausbart, Premier Chef de Partie at Casino Barrière Trouville, for their “Croque végétarien Villatara”, a recipe that harmoniously combines tradition and originality.

At the same time, the community prizes, awarded on social networks, also highlighted other talents: In the Hotel category, the Prix de la Communauté was awarded to chef Éric Provost and Rémi Gauquelin, second de cuisine at Hôtel Barrière Le Royal Deauville, for their recipe “Le Croque Veggie”, while in the Casino category, the prize went to chef Rémy Peineau, represented by Cédric La Rosa, second de cuisine at Casino Barrière Bordeaux, for their “Veggie Croque Roll's”.

The winning creations were showcased in Barrière Group restaurants during European Sustainable Development Week, which ran from September 18 to October 8, 2024, demonstrating Barrière's commitment to sustainable food. This second edition of the Veggie Challenge not only reinforced the group's CSR strategy, but also encouraged public awareness of responsible food practices.