Grandmaster Chef: Maxime Vachier-Lagrave

by Alexey Root
10/21/2020 – Grandmaster Maxime Vachier-Lagrave, often referred to by his initials MVL, is the top-ranked chess player in France. To show appreciation for MVL on his 30th birthday, National Master Mike Walder presents a recipe for a dish MVL likes and annotates one of MVL’s wins from the 2020 Candidates Tournament. WIM Alexey Root tells why MVL is a Grandmaster Chef honoree. | Pictured: MVL and fans at the 2019 GCT Finals in London | Photo: Lennart Ootes / Grand Chess Tour

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France’s best

Born on October 21, 1990, Grandmaster Maxime Vachier-Lagrave (MVL) learned chess at age six from his father. MVL earned his grandmaster title at 14 years and 4 months old. He was the 2009 World Junior Champion.

MVL has won three French Championships and represented France in the Olympiad seven times. When the 2020 Candidates Tournament was postponed, MVL was in first place, tied with Grandmaster Ian Nepomniachtchi, on 4½/7 (2 wins, 5 draws, and 0 losses). His website covers the Candidates in March 2020 and his return to over-the-board chess in September 2020.

Maxime Vachier-Lagrave, Ian Nepomniachtchi

MVL before his game against Ian Nepomniachtchi at the 2020 Candidates Tournament | Photo: Lennart Ootes / FIDE

The recipe

Just as MVL learned chess from his father, National Master Mike Walder learned chess from his father, Stu Walder. Walder writes, “When I was five years old, I learned to play chess by watching my dad win game after game against my 12-year-old sister. Once I knew how the pieces moved, I challenged him to a game and lost quickly. When Stu retired, he thanked my mother for all the years she cooked for him, and said that it was his turn to cook. This couscous became one of their favorite hot-weather dinners.” MVL called one couscous dish a “treat” so couscous is presumably on his favorites list, along with “snails and frogs.”

Maxime Vachier-Lagrave

Vachier-Lagrave posted this photo on his Instagram account in February 2019


Stu’s Couscous by Mike Walder

Ingredients

  • Couscous, 1 cup
  • Water, 1 cup
  • Cherry tomatoes, 10 ounces sliced in half (or grape tomatoes or small heirloom)
  • Scallions, 1 bunch chopped
  • Italian parsley leaves, ¼ cup rough chop
  • Cilantro, ¼ cup rough chop
  • Extra virgin olive oil, 1/3 cup
  • Balsamic vinegar, 2 Tablespoons
  • Lemon, 1 juice and zest
  • Salt and pepper to taste
  • Optional in couscous or as a side dish:
    1. Feta or goat cheese
    2. Red bell pepper, 1 diced
    3. Olives, your favorite type
    4. Chickpeas
    5. Grilled artichoke hearts

Directions

  1. Put couscous in a large bowl and add water. Let sit until water is absorbed, typically 30 to 60 minutes. Fluff with fork when done.
  2. Make the vinaigrette by whisking the balsamic vinegar and lemon juice into the olive oil so it becomes homogeneous.
  3. Season the vinaigrette by stirring in the lemon zest, salt, and pepper.
  4. Add the tomatoes, scallions, Italian parsley, cilantro, any optional ingredients, and vinaigrette to the couscous.
  5. Gently toss until ingredients are distributed evenly.
  6. Let sit for at an hour.
  7. Takes 45 minutes to make. Serves 3.

Maxime Vachier-Lagrave, Alexey Root

MVL v Nepo after Black’s 28th move with Stu’s couscous on the side | Photo: Alexey Root


The game

In round 7, the last round played before the Candidates Tournament was postponed, MVL defeated Nepomniachtchi. MVL analyzed the game on video, posted at FIDE’s YouTube channel. National Master Mike Walder annotates that win for this article.

 
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1.e4 Just like Stu's Couscous, MVL's win is a brightly-flavored feast for us to enjoy. e6 2.d4 d5 3.Nc3 Bb4 4.e5 c5 5.a3 Bxc3+ 6.bxc3 Ne7 7.h4 Qc7 8.h5 This system of the Winawer French has gained in popularity at the top level. h6 9.Rb1 b6 10.Qg4 Rg8 11.Bb5+ Kf8N A new idea. Previously, the defending side blocked with the bishop. 12.Bd3 Ba6 13.dxc5 Bxd3 14.cxd3 Nd7 15.d4 bxc5 16.Qd1 In a later game, White tried 16.Ne2 Rb8 17.Rxb8+ Qxb8 18.0-0 c4= Vachier-Lagrave - Nepomniachtchi 4/21/2020 1/2-1/2 (62) 16...Qa5 17.Bd2 Rb8 18.Ne2 c4?! In the YouTube video for which Alexey provided the link, MVL thought running the king to the queenside was a better idea. I think there is another try. 18...Rxb1 19.Qxb1 Qa6 20.a4 f6 21.exf6 Nxf6= 18...Ke8 19.0-0 Kd8 20.c4 Qxa3 21.Rxb8+ Nxb8 22.Qb1 Nbc6 23.cxd5 exd5 23...Nxd5 24.Qb7 Nde7 25.dxc5 Ke8 26.Nd4 Qxc5 27.Nxc6 Qxc6 28.Qxa7± 24.Nf4± 19.0-0 Just like the lemon balsamic vinaigrette with the couscous, parsley, and cilantro, I am enjoying the texture of White's game, Rb6 20.Qc2 Rh8 21.a4 Ke8 22.Rb4 Nc6 23.f4 Ne7 Grabbing the exchange doesn't work out well for Black. Play might continue: 23...Nxb4 24.cxb4 Qa6 24...Rxb4 25.Qc3 Rxa4 26.Qxa5 Rxa5 27.Bxa5+- 25.b5 Qc8 25...Qb7 26.Bb4 Nf8 27.Nc3 f5 28.exf6 gxf6 29.f5 Rg8 30.a5 Rxb5 31.Nxb5 Qxb5 32.Bxf8 Rxf8 33.fxe6+- 26.f5 Nf8 27.Bb4 Qd7 28.Nc3 exf5 29.Bd6 Rxd6 30.exd6 Qe6 31.a5 Qe3+ 32.Rf2 Ne6 33.Qxf5 Kd7 34.Qxd5+- 24.Rfb1 f5 25.Rb5 Qa6 26.Bc1 Kf7 27.Ba3 Rhb8 28.Bxe7 Kxe7 29.g4! This shot is like the punch you feel when biting into a fresh scallion. Rxb5 30.axb5 Rxb5 31.gxf5 Rxb1+ 32.Qxb1 exf5 33.Ng3 Qb6 34.Nxf5+ Kf8 35.Qa1 Qe6 36.Ng3 Qg4 37.Kg2 Qxf4 38.Qxa7 Ke7 39.Qa3+ Kd8 40.Qd6 Sweet! Like eating a ripe cherry tomato. g5 41.hxg6 h5 42.g7 1–0
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WhiteEloWBlackEloBResYearECOEventRnd
Vachier-Lagrave,M2767Nepomniachtchi,I27741–02020C18FIDE Candidates Tournament7.2

Fascinated by the French Winawer

The Winawer Variation in just 60 minutes - that can only work by reducing it to a clear repertoire for Black and, where possible, general recommendations rather than variations. Alexei Shirov was surprised at how quickly he managed to make of the French Winawer an opening he himself could play. And now he will let you share in his conclusions.


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Alexey was the 1989 U.S. Women's Chess Champion and is a Woman International Master. She earned her bachelor’s degree in History at the University of Puget Sound and her doctoral degree in Education at The University of California, Los Angeles. She has been a Lecturer in Interdisciplinary Studies at UT Dallas since 1999 and is a prolific author.

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