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The candidates’ creativity proved equal to the exceptional regional products required for the Cuisine – Pâtisserie competition: duck breast, saffron honey, 72% blended chocolate and 90-16 ratafia solera.
Jury members note ever-higher standards and quality of execution worthy of Michelin-starred restaurants
Each team chose and brought their own tableware and ornaments to set a table for 2, highlighting the tablecloth supplied by us.
Congratulations to the competition winners Service – Sommellerie: Juliette MAISONNEUVE and Ryan SERRES from the Lycée Hôtelier Valéry Giscard d’Estaing in Chamalières, and Laurine MULLER and Benjamin ROYER from CEFPPA Adrien Zeller in Illkirch-Graffenstaden, winners of the Cuisine – Pâtisserie competition: who will defend their title next spring at the International Final!
Also read the exclusive interview with the Service -Sommelerie winners
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