The register is now open. It is the numbered record of every kitchen serving bœuf bourguignon on the day, and entering it is free.
The commitment is deliberately light. Register, serve the dish on the 13th in whatever way is yours, tell your guests it is the day, and send one or two short films of your kitchen and your dish. That is all.
n°01 will still be n°01 in 2036. Entries stay in the record after the day passes.
Numbers are assigned when an entry is approved, not when the form is submitted, and once assigned they are permanent and never reused. So the register reads as what it is — a record, not a feed.
To enter, register your kitchen. The charter, the seals and the press materials are in the Media Centre, free to use.