In Royan, the chefs of the high schools of New Aquitaine demonstrate that they are chefs above all

The high school students of Deux-Sèvres must enjoy themselves. Indeed, after the victory in 2021 of the team from the Sicaudières de Bressuire agricultural high school, represented in the jury on Saturday by its chef Élodie Mollard, the first prize of this second edition of the competition went to the aptly named “Vic’Thouarsais”. from the Jean-Moulin high school in Thouars.

The chef Stéphane Grignon, his assistant Linda Boissinot and the cook Frédéric Molton won over the nine jurors with an almost vegetarian dish: spelled risotto and legumes dressed in zucchini, polenta sushi and mussel condiment éclade.

On the same subject

Angoulême: where does the organic food served in canteens come from?

The City of Angoulême obtained, this Friday, November 5, the label “Territory bio engaged”. 33% of the products it serves in its canteens are organic and local. On the plates of the little ones: poultry from Pillac, potatoes from Mons, yogurts from Blanzaguet…

Their lean “embayonné” and the perfection of their chocolate and raspberry dome won second place for the “Zhyppolitains”, the team from the Jean-Hyppolite high school in Jonzac, formed by Laurent Peneaud, chef, second son Xavier Varoqui and Mamadou Sidibe, apprentice. The Palissy de Saintes high school was also selected for the competition.

Some very gifted

The Regional Council of New Aquitaine, whose president, Alain Rousset, attended the award ceremony, pursues several goals, through this highlighting of these professionals of collective catering. The latter are no longer simple “box openers” for a long time. The challenge they took up on Saturday again in Royan proves or rather reminds us that they and they are cooks above all, very talented for some, even.

The starred chef from Charente-Maritime Xavier Taffart was among the jurors.

The starred chef from Charente-Maritime Xavier Taffart was among the jurors.


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