In a thrilling finish to the second World Championship of stuffed cabbage held in Limoges, French charcutier Olivier Caillon emerged as the victor, succeeding the inaugural event's winner from Singapore. The competition featured seven skilled participants who battled for four hours at the renowned Bernardaud workshops, showcasing their culinary talents in making stuffed cabbage. The prestigious jury, chaired by renowned chef Philippe Etchebest, awarded Caillon the title based on his exceptional craftsmanship and creativity in charcuterie.

Olivier Caillon, a butcher operating from Arnaud Nicolas in Paris, expressed his immense joy and satisfaction after the win, stating, "This is the culmination of eight months of hard work, and I am thrilled to have won the competition." His victory not only highlights his skill but also places France back at the forefront of global culinary competitions, particularly in the niche of traditional charcuterie practices.

The second edition of the championship underscores the growing interest in unique culinary traditions and competitions worldwide. As culinary artistry continues to gain recognition, events like these provide platforms for chefs and artisans to showcase their dedication and skill, invigorating local food culture and enabling cross-cultural culinary exchanges. Caillon's triumph may inspire more participation in similar competitions and help promote French gastronomic heritage on an international stage.