The Nouvelle-Aquitaine Region and the Institut du Goût Nouvelle-Aquitaine organised, on June 25, in the kitchens of the Lycée de l’Atlantique in Royan, the 2nd edition of the competition for Chefs and team members of the public schools of Nouvelle-Aquitaine.
This competition, reserved for catering staff in public high schools, high school students and apprentices in professional catering training, aims to promote short circuits in school catering and promote regional productions. It is also a question of promoting quality cuisine that is both reasoned and respectful of the environment.
Eight teams of three people (22 agents and 2 students) from neo-Aquitaine high schools, had to cook all morning, in order to offer the jury a main course and a dessert, made from regional food products respecting the budget of 3 euros per person and the imposed theme “return from fishing” or vegetarian dish.
The 8 teams knew how to be daring and innovative because they had to respect a criterion, that of proposing original and reproducible recipes in collective catering.
At 2 p.m., accompanied by Jean-Louis Nembrini, vice-president of the Regional Council in charge of education and high schools, Pierre Chéret, regional councilor and quaestor, and Rémi Justinien, regional councillor, Alain Rousset, president, recalled that “this competition gives meaning to regional policy”. Indeed, it highlights two regional ambitions: the fight against food waste and the question of supply. With 25 million meals served, “public ordering counts for local farmers”.
Finally, the president of the jury, Jean-Yves Homo, master chef from France and head chef, began his speech to announce the 3 winning teams, all three from Poitou-Charentes.
1st prize for “Les Vic’Thoursais” from the Jean Moulin high school in Thouars.
The team was made up of Stéphane Grignon, head chef; Linda Boissinot, kitchen help; Frederic Molton, cook.
The dish: a risotto of cereals and legumes dressed in zucchini, polenta sushi, mussel condiment éclade style.
The dessert: Saint-Emilion macaroon, lime diplomat cream, rhubarb siphon and its fresh fruit tuile.
Gains: a dinner with overnight stay worth 500 euros in a starred hotel restaurant in Nouvelle-Aquitaine for the 3 members of the team, accompanied by a person of their choice.
And 20,000 euros for the school to buy catering equipment.
2nd prize for “Les Zhyppolitans” from the Jean Hippolyte high school in Jonzac
The team was made up of Laurent Peneaud, head chef; Xavier Varoqui, second in the kitchen; Mamadou Sdibe, apprentice in the catering sector.
The dish: Meager embayonné and salicornia, cream of biquettes from the estuary, spelled risotto with ewes from the Pyrenees.
The dessert: The raspberry chocolate dome.
Prizes: A dinner worth 300 euros in a starred restaurant in Nouvelle-Aquitaine, valid for 3 people accompanied by a person of their choice.
And 10,000 euros for the school to buy catering equipment.
3rd prize for the Bois d’amour high school in Poitiers
The team was made up of James Frodeau, head chef; Frédéric Thevenet, second in the kitchen; Ludovic Thirault, cook.
The dish: Back of hake roasted in foamy butter with bouchots, salicornia risotto and seasonal vegetables.
The dessert: Summer freshness.
Gains: A lunch worth 150 euros in a starred restaurant in Nouvelle-Aquitaine valid for the 3 people in the team, accompanied by a person of their choice.
And 5000 euros for the school to buy catering equipment.
Main photo: Presentation of the first prize to the “Les Vic’Thouarsais” team from the Jean Moulin de Thouars high school. Photo credit: NA Region – Thierry Martrou