For chef Steven Zobel of Triomphe, there’s no such a thing as too many cooks in the kitchen. Earlier this summer, Mr. Zobel invited the public to compete in a recipe contest: Submit your dish, and each month the chef will pick one to include on the Triomphe menu. Though he will fine-tune the dish for a restaurant kitchen, you’ll get credit on the menu.

August’s winner – the contest’s first – is Claire Cavaglione, a 23-year-old intern at a Midtown marketing firm, who submitted her grandmother’s recipe for roast hen with twice-baked potatoes. “I like fast recipes that don’t use a lot of ingredients,” she said.

And even though Ms. Cavaglione, who is of French origin and lives on the Upper West Side, was elated when she got the news of her win over the phone, she’s not giving up her day job for culinary school.

Mr. Zobel – who specializes in seasonal cuisine inspired by French classics – chose Ms. Cavaglione’s recipe because of its simplicity. But he also upped the ante by adding a side dish of sauteed watercress and cognac-marinated dried fruit. The roast hen, $29, will be available until September 1.

To try your hand, e-mail a recipe with ingredient amounts and instructions to Mr. Zobel at: info@triomphe-newyork.com.

The two requirements are that recipes must be e-mailed and should include only the freshest ingredients.

Triomphe, 49 W. 44th St., between Fifth and Sixth avenues, 212-453-4233.