Fabrice Desvignes is a French

France

The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...

 chef

Chef

A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...

, and winner of the 2007 Bocuse d'Or

Bocuse d'Or

The Bocuse d'Or is a biennial world chef championship. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking...

. Desvignes is currently a second chef at the Présidence du Sénat in Paris

Paris

Paris is the capital and largest city in France, situated on the river Seine, in northern France, at the heart of the Île-de-France region...

.

Desvignes’s prize-winning dish was a volaille de Bresse truffée (truffled Bresse chicken). During the course of the contest, a late delivery of two metal containers to Desvignes became the subject of controversy, with allegations made of cheating by smuggling precooked ingredients into the final. A contest director responded that the containers were delivered to Desvignes two minutes before he started work because snow delayed their overnight arrival, and these contained silverware

Cutlery

Cutlery refers to any hand implement used in preparing, serving, and especially eating food in the Western world. It is more usually known as silverware or flatware in the United States, where cutlery can have the more specific meaning of knives and other cutting instruments. This is probably the...

 and foie gras

Foie gras

Foie gras ; French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage corn, according to French law, though outside of France it is occasionally produced using natural feeding...

, which were not prohibited.