Western Regional Final

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Monday, June 28, 2021, theURMA of the Pays de la Loire in Sainte Luce sur Loire (44) hosted the West final of the Championship.

It was the last of the regional selections, for a year full of twists and turns where everyone had to adapt.

Le jury was placed under the presidency of Laurent SAUDEAU – chef of the restaurant “le Manoir de la Boulaie” in Haute Goulaine (44) – and had the difficult task of qualifying the last two finalists for these 2021 contests.

In category "Professionals" is Léa VAUTIER , chef of the restaurant “Iodé” in Vannes (56) who won the title, with his dessert “Bercée d'Embruns” and will defend the colors of his region in the national final.

In category "Juniors", Francisco AGISTINHO from the Albert Bayle High School in Tours (37) won over the jury with its dessert “Sweet vanilla apple, basil path”.

The next big event: The Final which will take place at the beginning of October in Normandy.

Center East Final

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Thursday, June 24, 2021, the Alexandre Dumaine Vocational High School Macon (71) hosted the regional final of the championship.

There were 12 candidates competing for the title of Regional Champion (6 in each category)

After a day of trials, Stéphane MANGIN, pastry chef of the Restaurant Georges Blanc in Vonnas (01), and President of the jury, presented the coveted trophies, the key to the national final.

In category "Juniors" it is Simon LEFEBVRE from the Vauban High School in Auxerre (89) which became Regional Champion with its “Origines” dessert.

At the "Professionals" is Mathilda FOURE, pastry chef at the Troisgros – Le Bois sans feuilles restaurant in Ouches (42) who won the title.

South East Final

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Tuesday, June 22, theAvignon Hotel School (84)  hosted the South East regional final of the French Dessert Championship.

The jury - under the Presidency of Fanny REY, chef of the restaurant l'Auberge in Saint Rémy de Provence (13) - crowned the regional champions:

Camille PONT, a student at the Purple Campus in Marguerittes (30), won over everyone with her dessert “From the skies, from the peaks, to the earth”, and was crowned regional champion in the category "Juniors"

Samuel BOATENG, pastry chef at the “Cabro d'Or” in Baux de Provence (13), won the title of Champion in the “ Professionals » with its dessert “From the Beehive to Citrus”

 

The Samaritaine reopens…

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After 16 years of work, the historic department store is ready to welcome its visitors, curious to rediscover this superb architecture which is intended to be the setting for the greatest luxury brands and gastronomy.

12 spaces are dedicated to catering and a large place is given to Street Food.

So, Eric Kayser opens ERNST a bakery restaurant while the top floor of the monument is dedicated to a Haute Gastronomy space and to the French Art of Living where several star chefs will exercise their talents.

A “Conference” space has also been set up on the top floor

 

 

Lenôtre School of Culinary Arts

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sets up in Rungis (94), a stone's throw from the International Market. It thus joins the Rungis Academy , the training hub dedicated to food trades.

The School occupies 2300 m2 and has 13 technical platforms, a 1 m200 bioponics rooftop and will welcome 2 trainees per year.

The opening of this school is a new step in the history of the Lénôtre House which, for over 60 years, has been promoting the French art of living.

#school, #training, #gastronomy, #foodtrades, #rungis