Newsletter N°60 – Auguste Escoffier’s Birthday

Celebrations in honor of Auguste Escoffier all over the planet!

For the Disciples Escoffier, October 28 to a great significance, it is the birthday of the birthday of Auguste Escoffier.

Every year it is the occasion of many Epicurean dinners to celebrate the “King of Cooks and Cook of Kings”.

Epicure’s dinners were born in 1912 according to Auguste Escoffier’s idea to support charities.

This year again, many Disciples met around this date to celebrate together Auguste and the French gastronomy while supporting a charitable cause.

 

October 26,

In Szolnock, Hungary, a hundred guests were received by President Istvan Bali, Pierre Alain Favre International Vice President for Europe, Bernard Louis Jaunet, Mario d’Orio and Michel Escoffier. With some inductions.

 

In Shanghai, China, some thirty guests gathered at the restaurant Parco Della Majella.

 

In Hong Kong, twenty lucky guests enjoyed the restaurant Nectar, received by President Daniel Birkner. With some inductions.

 

In Sainte Suzanne on Reunion Island, dinner gathered about sixty guests with some inductions led by Yves Bouvier.

 

October 28,

In Johannesburg, South Africa, received by Marie Christine Giblot-Ducray the president with a dozen guests feasted.

 

In Macao, at the Sofitel Macao Al Ponte 16 with about fifteen guests in the presence of Robert Fontana, International Vice President for the Asia Pacific Zone.

 

In Zurich, Switzerland, at the Hummerbar, restaurant of the historic St. Gotthard hotel with twenty guests received by President Pierre Alain Favre. With some inductions.

 

 

All over Japan, Epicurean dinners were organized. In Tokyo Capitol Hotel and Meiji Memorial Museum, Yokohama Yokohama Bay Hotel “Queen Alice” in Kanazawa Tokyu Tokyu Hotel, Nagoya at Ana Crown Plaza Nagoya Grand Court Hotel, Kyoto Restaurant La Tours, Osaka Royal Osaka Hotel, in Tokushima The Pacific Harbor. Bringing together several hundred guests throughout the country.

 

November 4th,

In Marseille, the first Epicure Dinner of the Provence Mediterranean Delegation took place at CFA Corot. 150 guests enjoyed delicacies prepared by President Alain Laporte’s brigade. With some inductions.

 

 


 

XIIIth International Congress in Shanghai

 

 

You have all received the program and the link to the central reservation. Many of you have already registered to join us for this wonderful adventure that will be the XIIIth International Meeting in Shanghai.

Some small changes have been made to the program (the organizers have added some nice visits !!)

 

Consult the updated program HERE

 


If you are not yet registered or if you didn’t paid, do not wait, only a few days lasting to book!

 

Here is the link to book:

http://disciples-escoffier.asia/content/registration-online

 

We remind you that the rates given are valid until 30 November and as long as you have not paid by bank transfer the amounts due, your reservation is not effective.

 

!!! Remember to include in your payment the change and transfer fees !!!

 

In order to prepare you in the best way for this great experience, the organizing team and the International HQ have prepared a little travel document with imponderables.

 

Find all the informations you’ll need for your stay HERE 

 


 

SAVE THE DATE – Chefs World Summit 2019

 

 

Looking forward to meeting us all for this beautiful moment of exchange and friendship, the Disciples Escoffier International give you an appointment during the next edition of the Chefs World Summit in Monaco from 24 to 26 November.

The Chefs World Summit is an innovative and targeted concept, with a unique format: three-day of experts’ conferences and workshops • 5500sqm exhibition with quality products.

This is the 4th edition of this international congress where renowned chefs discuss together the evolution of their professions and the subjects on which it is urgent to intervene.

 

The congress will take place at the Grimaldi Forum in Monaco, from 24 to 26 November 2019 under the High Patronage of HSH Prince Albert II.

 

Under the direction of Philippe Joannes and the two godfathers, the editorial team will present the following topics:

 

” Chefs are changing their business model “

 

With tree main subjects:

New catering concepts “From conception to financing and communication”

Eco-responsibility “at the heart of our concerns”

Training and recruitment “New training methods adapted to the new generation”

 

 

Following in the footsteps of Mauro Colagreco in 2018, Christophe Bacquié will serve as this year’s honorary chair. At his side we have the honour to welcome Michel Roth as an international sponsor as well as other leaders and experts from different countries who will come to testify on these subjects that are close to their hearts in order to enrich the debates with their thoughts.

The members of the International Office are waiting for you on their stall to exchange and meet.

For this, nothing more simple, go HERE  to download your free pass for 3 days,

or directly on the dedicated website  www.chefsworldsummit.com thanks to the code DESCOFFIER19.

You will find there the complete program of the conferences but also of all the events which will take place there.

 

Bernard Louis Jaunet, your devoted International General Secretary.

 

Newsletter N°59 – XIIIth International Congress in Shanghai

Dear Disciples, Dear Friends,

The program of our upcoming Shanghai 2020 International Congress, which you all looked forward to, is finally available!!!

Let yourself be transported to the thread of these few pages, then you will not be able to resist the urge to join us for a trip together to discover the Pearl of the Orient…

From Monday 20th April to Friday 24th April 2020, as soon as you arrive at the hotel, let yourself be guided in Shanghai by a passionate and exciting team.

Peter Zhou and his entire team have put together a very interesting program for this 13th edition of the International Congress of the Disciples Escoffier.

Rates and conditions can be find through this link « Booking »  where you can already book and pay your trip to Shanghai.

Two option are available : 

  • Hotel, diners and visits – Choose your company and your travelling conditions

or

  • All included trip – let yourself be guided !

A sponsorship with Etihad Airways offers you the possibility to come to Shanghai at a fix price from 4 major cities in Europe (Paris – London – Roma – Zurich)*

*Booking to be done before 30 Novembrer 2019

 

Program

 

Monday 20 April

From 06.30pm

Welcome of the guests at the hotel

Informations / Orientation

Grand Hyatt Shanghai – 88 Century Ave – Lu Jia Zui – Pudong Xinqu –

Shanghai Shi – China

 

07.30pm – 10.30pm

Welcome Dinner

Stand buffet with live cooking of local Chinese cuisine

Grand Hyatt Shanghai

 

Tuesday 21 April

09.30am – 12.30pm

Visit at Yu Garden

 

12.30pm – 02.00pm

Lunch at Yu Garden

 

06.00pm – 09.00pm

Dinner at Xin Rong Ji

 

Wednesday 22 April

09.30am – 12.30pm

Visit of Shanghai Museum

 

12.30pm – 02.00pm

Lunch in Tianzifang

 

02.00pm – 05.00pm

Visit in Tianzifang

 

06.00pm – 09.00pm

Dinner at Dadong Restaurant

 

 

Thursday 23 April

 

Jeunes Talents Escoffier

 

08.00am – 12.00pm

International Final Young Talents Escoffier

Grand Hyatt Shanghai

 

Or for those who want:

09.00am – 01.30pm

Visit and Lunch in Qibao

 

06.30pm – 07.30pm

Welcome Cocktail

Grand Hyatt Shanghai

 

07.30pm – 10.30pm

Gala Dinner and YTE Award Ceremony

Grand Hyatt Shanghai

 

Friday 24 April

09.00am – 02.00pm

General Assembly

Morning coffee break and buffet lunch at Grand Café

Grand Hyatt Shanghai

 

03.00pm

End of the Congress

 

You can find the information bulletin here:  « Information SHANGHAI 2020 »

You can find the full program here: « Full Program SHANGHAI 2020 »

For all questions related to the congress, please contact us by this mail 2020.sh@disciples-escoffier.asia


Attention please!!

The organizers decline any responsibility for the ambassy paperworks (Visa, Passport…)

For more information about the paperworks to do, please contact the closest embassy of People’s Republic of China in your country.


 

SAVE THE DATE – Chefs World Summit 2019

 

 

Looking forward to meeting us all for this beautiful moment of exchange and friendship, the Disciples Escoffier International give you an appointment during the next edition of the Chefs World Summit in Monaco from 24 to 26 November.

The Chefs World Summit is an innovative and targeted concept, with a unique format: three-day of experts’ conferences and workshops • 5500sqm exhibition with quality products.

This is the 4th edition of this international congress where renowned chefs discuss together the evolution of their professions and the subjects on which it is urgent to intervene.

 

The congress will take place at the Grimaldi Forum in Monaco, from 24 to 26 November 2019 under the High Patronage of HSH Prince Albert II.

 

Under the direction of Philippe Joannes and the two godfathers, the editorial team will present the following topics:

 

” Chefs are changing their business model “

 

With tree main subjects:

New catering concepts “From conception to financing and communication”

Eco-responsibility “at the heart of our concerns”

Training and recruitment “New training methods adapted to the new generation”

 

 

Following in the footsteps of Mauro Colagreco in 2018, Christophe Bacquié will serve as this year’s honorary chair. At his side we have the honour to welcome Michel Roth as an international sponsor as well as other leaders and experts from different countries who will come to testify on these subjects that are close to their hearts in order to enrich the debates with their thoughts.

The members of the International Office are waiting for you on their stall to exchange and meet.

For this, nothing more simple, go HERE  to download your free pass for 3 days,

or directly on the dedicated website  www.chefsworldsummit.com thanks to the code DESCOFFIER19.

You will find there the complete program of the conferences but also of all the events which will take place there.

 

Bernard Louis Jaunet, your General Secretary.

NEWSLETTER N°58 – The delegations’ activities

RETROSPECTIVE OF THE FIRST HALF OF THE YEAR 2019

Summer season begins for some, for others the time of holidays rang.

You have been many this first half of 2019 to radiate the spirit Escoffier on five continents!

It is more than important to thank and put in value every day, all those volunteers who are committed throughout the year at all levels. About the young talent Escoffier competition, gala dinners, on charitable operations and awareness of the general public and children.

Bravo to the Chairmen of delegations and their teams, but also to the small hands who work tirelessly for the good cause.

Here is a retrospective of the events organized around the world by the delegations these last months.

 

MARCH

New Caledonia

Sunday, March 24, 2019 was held the annual big chapter of the Pebbles with a General Assembly and inductions.

Welcome to the new inductees: Eva Rimmermann, Manager Café Malongo, Alois Barakamfitiye Sushi Thai Chef Davide Dumortier, Managing Butcher Salt River, Martin Mondesert, Chief Little Rest’O Benoit Leblanc, Chief Méridien Ile des Pins

The new bureau consists of: President: Olivier Haar, Vice President: Serge Tondino, Secretary: Ludovic Pannier, Deputy Secretary: Martin Mondesert, Treasurer: Suzanne Kenyon, Deputy Treasurer: Christian Rossdeutsch

The new office was elected for three years.


 

Italy

Memorable gala dinner at the French Embassy near the Holy See and papal meeting.

Thursday, March 28, was an evening that will remain etched in the minds. Under the leadership of Jean Marie Le Rest, steward of the embassy, ​​delegate Lazio region Rome and coordinator of the central zone of Italy, and with the support of officials of the embassy, ​​the greatest were given an appointment to Rome. A 12 hands and 6 courses dinner was offered to 110 guests by chefs Michel Roth (Bocuse d’Or and Best Worker of France), Frederic Jaunault (Best Worker of France Primeur), Jean Thomas Schneider (Double World Champion Pastry and Glacerie), Jean Marie Le Rest, Franck Bessi (chef of the Embassy) and Giuseppe d’Alessio (Executive Chef of Sofitel Rome Villa Borghese).

7 new inductees received the famous spoon shot and Disciples’ scarf.

The benefits of this dinner will be donated to the Officine Buone association and the chefs will also pass on their knowledge through cooking classes.

The representatives of the international office Bernard Louis Jaunet and Mario d’Orio were present accompanied by the Riviera disciple and photographer Patrick Gauthey who came especially to immortalize this evening. The next day all the remains of the dinner were distributed to another association that helps people in need “salesiani per il social – federazione scs”.

Another beautiful operation of the present leaders. The day before, they were in the Vatican where they were received in audience by Pope Francis and so did bless the blue scarf of the Disciples gastronomes.

 

 

APRIL

South Africa

The Disciples Escoffier Country South Africa delegation organized its 3rd chapter at “The Park, House of Events” in Johannesburg on Monday 1 April.

It was not only the biggest event organized by this young delegation that managed to gather 180 participants, but also their most impressive achievement with as guest of honor, the international artist Branden & James, who provided an animation of the most sophisticated.

As with all Escoffier Disciples events, the culinary experience had to be unforgettable, with world class food served by French Corner Catering.

By all accounts, this evening was memorable.

 

 

United Kingdom

The 11th Chapter of the Escoffier Disciples’ Delegation Country United Kingdom was held on April 16th at Herbert Berger at Innholders Hall in London under the chairmanship of Daniel Ayton.

16 new disciples were given the scarf. A fabulous dinner in an exceptional setting has delighted the taste buds of 60 privileged guests.

Congratulations to the organizing team and welcome to the new Disciples!!!

 

 

France – Provence Mediterranean

Monday, April 29 was held in Saint Cyr sur Mer the 8th Chapter of the Provence Mediterranean delegation. It is in the splendid setting of the Dolce Frégate, where officiates the Disciple Chef Guillaume Maurice, the host of the evening, that took place, with the setting sun, the enthronements of some 20 new Disciples under the spoon of President Alain Laporte.

This followed a fabulous 6-course dinner prepared by an impressive brigade of Escoffier chefs from the region.

A proud success for this beautiful Provence Méditerranean team that has, as always, delighted and amazed the 160 guests present.

 

France – North Hauts de France

The Disciples of Escoffier Hauts de France met Monday, April 29 for their 33rd Chapter in Ecquedecques, under the sign of the Women with a six hands dinner composed of Helen Demey Lise Vermeersch and Maëllie Sara Poynard Annnabelle Luyckx indoors and the feminine small hands of Lycée Vauban d’Aire sur la Lys.

A dozen new Disciples have also been enthroned.

 

 

MAY

France – Var Southern Alps

The annual Escoffier Disciples Induction Gala dinner of the Var Alpes du Sud delegation took place on May 17th. A beautiful evening that will allow them to help sick children again …

An evening led masterfully by President Raymond Macario and hosted by Christian Vidal.

Congratulations to all the volunteer chefs who have concocted an excellent meal! And especially to Patrick Philibert who like every year puts his restaurant Hacienda at the disposal of the delegation.

 

 

France – Great South West

The Escoffier Disciples’ delegation from the Greater South West expanded by 9 new members on 24 May during a tasty and friendly chapter dinner organized by the Quercy Perigord Brigade at the Ecole des Métiers du Lot in the presence of Serge Crabié President of the Lot Chamber of Crafts and Crafts and the godfather of the evening Pascal Bardet.

School from which Gregory Dattiches is the winner in the Cuisine section of the International Contest Young Talents Escoffier de Bordeaux 2019.

This event, for the benefit of the Hôpital Sourire association, honored new disciples inducted for the occasion by Patrick Guat, president of the Greater South West delegation. At the end of the ceremony, a meal prepared by several Disciples Escoffier chefs of the Lot, Tarn-et-Garonne and Dordogne, associated with the apprentice brigade of the school of trades, was served to about sixty guests. The benefits of these meals were donated to representatives of the Cahors branch of Hôpital Sourire.

 

 

JUNE

France – Greater Lyon Ain Loire

Welcome in Beaujonomie, a great day in this first june …

It was at Michelle and Xavier Marcellin’s in Cogny, in a magnificent house in the heart of the Pierres Dorées, that this beautiful event of the Disciples Escoffier Grand Lyon Ain Loire took place.

An original concept, sponsored by Chef Grégory Cuilleron (now Disciple that day!) And organized by the beautiful Lyonnaise team composed of Chantal and Bernard Corbignot (the freshly elected president of the delegation) and Fabrice Beugnot, assisted by Cédric Vincent, the instigator of this great initiative.

A meal concocted by 9 chefs, sheltered by a century-old cedar, delighted the guests, all accompanied by musical entertainment and tastings of local products.

But also and above all, a charitable objective, with an auction for the benefit of the association ASSEDEA. A very good sum was collected and donated directly to the association, thanks to a jacket signed by the hand of the Chef Guillaume Gomez, a portrait of Paul Bocuse by Marie Rix and many lots offered by the generous partners of the delegation.

 

 

Asia Pacific

A major meeting for the Asia Pacific area of ​​Disciples Escoffier International.

On June 6th, the Singapore Country delegation led by President Edmund Toh received the 11 Presidents of the Asia Pacific Zone.

In collaboration with the French Embassy, ​​Robert Fontana wanted to welcome all the presidents of his area to the Fullerton Hotel in Singapore for a day of work and exchange with the main objective of creating a strong cohesion in this large and beautiful area. This busy working meeting was followed by a 7-course dinner prepared by the 11 presidents of delegations.

As a reminder, this large area newly created at the last magistral council includes: China, Singapore, Macao, Thailand, Vietnam, Hong Kong, the Philippines, Cambodia, Korea, New Caledonia and Australia.

It was also an opportunity to formalize the appointment of the new President of the Country Australia, Christophe Grégoire.

Congratulations to him for his appointment, wishing him a lot of good things to come.

The International Bureau congratulates all the participants on this beautiful day and Robert Fontana for the dynamic that he created as well.

 

 

Macau

On June 4th, in the prestigious MGM Cotai de Macau, an 8 hands dinner was held on the theme of the year “No Woman No Kitchen”.

Indeed, 4 female chefs had made an appointment to the greatest number for a 100% female dinner.

Sarah Ni, secretary of the Shanghai delegation, Betty Fung, ambassador of Disciples Escoffier Macau, Antonieta Manhao renowned chef of Macau and Kathine Kuok pastry chef of the host establishment have concocted a refined 4-course dinner.

Congratulations to these committed women who have put forward the Escoffier Spirit and the commitment of Disciples Escoffier International.

 

 

Japan

Monday, June 10 took place the 2019 General Assembly and the gala dinner of the Japan Country delegation. At the Cerulian Tower Tokyu Hotel in Tokyo, the 442 participating members met. A distinguished guest was there to welcome them, indeed Michel Escoffier was invited for this evening under the sign of the exception.

51 new Disciples were given the chefs’ red scarf under the benevolent eye of Michel Escoffier and President Nobuhiko Fukuda and his office.

It was Mr Fukuda himself who orchestrated the tasty gala dinner that followed with on the menu:

  • A gourmet appetizer to welcome you
  • Gourmet pie
  • Aigo boulido soup dumplings muslin with flounder
  • Challandais duck roasted with cherries

The evening was a huge success, everyone said.

 

France – Normandy Great West

Sunday, June 16, great day of sharing and meetings around a great buffet organized by Disciples Escoffier Normandie Grand Ouest and the Epicure Club of Rouen. Top of the Top, the superb show “The descent of the most beautiful sailing ships of the World” which resumed the sea after 10 days of festivities in Rouen during the Grand Armada which celebrated its 30th anniversary. Hermione sail yacht was the godmother.

A very nice memory in the family spirit and friendly that the Disciples Escoffier Normandy carry high as well as all the friends and families.

 

 

Catalan and Occitania

Monday, June 17 took place the 28th chapter of the delegation Country Catalan and Occitan. It was the chef MOF Franck Putela who welcomed the 80 guests present for the occasion in the fabulous setting of his hotel restaurant Le Parc Franck Putela.

8 new Disciples were given their scarf.

A beautiful evening organized by the president of the delegation Brice Ducos and all his team.

 

France – French Riviera Monaco and Corsica

Tuesday, June 25, Auguste Escoffier was in the spotlight in his hometown.

A day dedicated to the Master of French and World Cuisine under the leadership of the Mayor of Villeneuve Loubet, Lionel Luca.

At 10:30am the Disciples Escoffier and the citizens of the city were invited to the inauguration of an extraordinary sculpture on the roundabout of the city. A work of goldsmith realized by an artist of the region, the portrait of Auguste Escoffier carved in the metal, for the most pleasant visual effect.

Then head to the new Garden Auguste Escoffier, where the statue of the Master returns to its original place after many years. This statue had been offered to the city by his family, his disciples and his friends. From now on, Auguste finds himself in a beautiful green setting that will welcome the newlyweds for their photographs.

To end this beautiful and warm morning, the procession ended at the Escoffier Museum of Culinary Art to unveil a new distinction, the plaque of the Houses of Writers. Let’s not forget that Auguste Escoffier, Grand Master of Cooking, has written several books, the best known being of course the Culinary Guide, but he has also tried other styles such as his book “Mutual Assistance Project for the extinction of pauperism “and many others.

They can be found on our site via this link: http://disciples-escoffier.com/des-livres-fondamentaux/ or available at the Escoffier Museum of Culinary Art, by appointment only, by contacting musee.escoffier2@gmail.com.

 

 

JULY

France – Alsace Grand Est

The 17th Chapter of the Alsace Grand Est Delegation of the Disciples Escoffier was held on July 1st.

Faced with the growing number of disciples in the Haut-Rhin, it was in Munster at La Vallée Verte that, at the invitation of President Jean-Michel Mougard and General Secretary Patrick Daguet, 90 people honored Auguste Escoffier, “king of cooks, cook of kings”.

During this evening, 17 new disciples took the oath to “transmit, serve and honor the cuisine, its culture and its ongoing evolution”.

The motto of Auguste Escoffier being “the kitchen is in perpetual evolution”, the feasts, prepared by the chef Thony Billon of the restaurant Grands Arbres within the hotel La Vallée Verte, could begin.

The next chapter (3rd Epicure dinner) will take place on November 6th in Strasbourg.

 

 

France – Paris Ile de France

On Saturday, July 5th, the now famous Escoffier Disciples’ White Party of the Paris Ile de France delegation took place. It is in the fabulous setting of the Pavilion Cambon Capucine, close to the Place Vendôme that the 850 guests had made an appointment at 18.00pm for the partners’ showroom.

Not to change, the caterer Potel and Chabot, led by the president of the delegation Marie Soria, has amazed the taste buds and pupils of all. The great Parisian show!

An evening honoring women by following the theme of the year of the association “No Woman No Kitchen”. It is obviously a woman who “godmothered” the event, Hélène Darroze.

11 exceptional women were thus given their scarf during the chapter, opened at 19:30.

The dinner, as always spectacular, took place in the most beautiful atmosphere and ended with the delivery of lots of the raffle organized for the benefit of the association POIC, raffle that allows each year to harvest several tens of thousands euros for the good cause. Of course the guests danced until the end of the night on furious rhythms.

 

 

Mexico

Friday, July 12 was the first chapter 2019 followed by the annual gala dinner of Disciples Escoffier Country Mexico. Warmly received by the talented Chef and Disciple Escoffier Isabella Dorantes at the prestigious Club de Industriales, we welcomed members, future disciples and sponsors around a cocktail, before moving on to the induction ceremony. It is with joy and good humor that we handed the scarf, the diploma and the traditional “Spatula Blow” to five disciples, and four friends of the disciples:

Disciples receiving the red scarf: Ricardo Muñoz Zurita (Disciple since last year, he had unfortunately not been able to attend the ceremony), Bruno Airagnes, Jose Antonio Balderas, Miguel Quezada and Gerardo Sandoval.

Disciples’ friends receiving the blue scarf: Julian Beltran, Frédéric Neau, Patricia Benavides and Narcedalia Ramirez (absent but represented by his sister)

After this ceremony, we enjoyed a superb dinner made with the products of our sponsors: Oysters Sol Azul, Gambas Agua Blanca, Rougié Foie Gras, Bridor Bread, Us Meat Beef Fillet, Fruits and Vegetables Diprest, Bar Fillet Manjares del Océano, Pastry and Chocolate Products By de France, Mezcal Corazón del Cielo, Moet & Chandon Champagne and all accompanied by exceptional wines.

On the Menu: Spicy Goose Liver Terrine with Spices, Oyster Cassolette with Chili Chipotle, Bar and Roll of Gambas, Carrot Puree and Cauliflower, Beef Fillet with Confit Portobellos and Creamy Rice, Chocolate Sphere Vanilla Ice Cream with Mango Sauce or Pavlova with Red Fruits and Lemon Sorbet and Assortment of Bridor Bread.

Content and sated, our members are now turning to the next event of Disciples Escoffier: the national selection phase of the Young Talents Escoffier contest, scheduled for October 2019.

It is with pride that we see our Mexican delegation grow and develop projects around Escoffier’s values. This year, we participated in two competitions, Emmanuel Chabre was president of the Jury of the Copa Vatel Amateur contest during the fair “Expogastronómica” and Frédéric Lejeune jury during the Competition Gastrouniversitario de Querétaro.

See you soon for more news from the Mexico delegation!

 


Rest in peace Chef Michel…

On July 7t it is with the greatest pain that we’ve learned the death of Michel Bouit, committed Chef and Chairman of the Disciples Escoffier USA delegation for over two decades…

Carried away by a long illness that he was fighting hard, we were supposed to meet him as every year in Villeneuve Loubet where he loved to bring groups of Chefs on a pilgrimage in the footsteps of the master Auguste Escoffier.

 

 

A great man, strong supporter of French gastronomy is gone. The world will never be the same without him.

All our thoughts are today with his wife Liz, who has watched over him until the last breath.


 

INTERNATIONAL CONGRESS – SHANGHAI 2020

 

The dates of our next International Congress are now fixed! To note on your diaries!!!

The 14th International Congress of the Disciples Escoffier will take place from April 20th to 24th, 2020.

All the information to make your bookings will be revealed to you in the next Newsletter that you will receive during August.

Robert Fontana and all the team of President Peter Zhou are concocting you a program of the most enticing !!!

 

In the meantime, the entire Escoffier Disciples International Office wishes you a beautiful Summer !!

 

Bernard Louis Jaunet, International General Secretary

NEWSLETTER N°57 – Young Talents Escoffier french selections

 

YOUNG TALENTS ESCOFFIER CONTEST

Focus on the french regional selections

The XVI Edition of the Young Talents Escoffier contest saw regional selections this year across France.

 

 

Divided into 8 selection centers, Hauts de France, Alsace Grand Est, Normandie Grand Ouest, Centre Val de Loire, Grand Sud Ouest Occitanie, Provence Alpes Cote d’Azur, Paris Ile de France and Lyon-Bourgogne-Alpes.

Each center has seen many teams applying to try to win their place in the National Final.

 

The Young Talents Escoffier contest is a team competition or “binomial“, since it promotes a candidate in the kitchen but also in the service field.

In the kitchen, 

The candidate has three hours to develop the recipes of the previously defined subject, with a set of techniques to master, a creative edge to bring and the realization of a recipe imposed out of the Auguste Escoffier Culinary Guide.

The candidate is judged certainly on his technicality but also on the taste, with the tasting of his dish by a jury of professionals.

 

On the service side,

The candidate will go to different workshops ranging from product recognition, sensory analysis and tableware.

He must indeed draw up a restaurant table in accordance with the theme imposed in the subject, table that will host guests for a test restaurant service. From the reception of the customers to the service of the dish prepared by his pair, the candidate will also have to take advantage of his office workshop with the preparation “au guéridon” of a starter, a dessert, the presentation of wines …. under the benevolent eye of a jury of professionals.

The different selection centers also have the mission of highlighting, through the products imposed on candidates, their regional identity.

Identity that can be found in the plate but also by the training tables and galley workshops.

For this XVIth edition, a common subject has been proposed by the two godfathers of the edition, Vincent Arnoult, Michelin-starred chef and Meilleur Ouvrier de France of the “Vieux Logis” in Trémolat and his duo in the dining room, the Maître d’Hôtel Yves Clément.

Each center has had the opportunity to transform it in its own image, with cooking in the honor of the farm chicken and the use of crayfish and foie gras. The recipe imposed by the Auguste Escoffier Culinary Guide was this year the sauce Albufera.

In the restaurant room, the starter should be spring and in the colors of its region, as for the dessert it was the strawberry which has been revisited.

We offer you through this newsletter, a trip to the heart of the French regions, in the heart of the French regional selections of the contest Young Talents Escoffier.

 

January 12, 2019 – Delegation of the Hauts de France

It is in Compiègne that the 16th edition of the competition begins on January 12, 2019 at the Lycée Charles de Gaulle. Four teams from different institutions, the Lycée Hôtelier du Touquet, the Lycée Hôtelier International de Lille and the Lycée Compiègne, compete for a place in the National Final.

 

Podium

1st Prize – Solène Elliot in cuisine and Nicolas Poizot in service

2nd Prize – Enrick Dovernois in cuisine and Roméo Edorn in service

3rd Prize – Seydou Dembelé in cuisine and Alexane Rouget in service

4th Prize – Thess Gehan in cuisine and Sobryne Voynet in service

 

2 April 2019 – Delegation Greater Lyon – Bourgogne-Alpes

The Tour de France continues with the Lyon Bourgogne Alpes selection center, where the contest took place at the Lycée Hôtelier François Rabelais in Dardilly, also welcoming students from the Paul Bocuse Institute.

A large team of professionals came to be part of the jury of this selection under the presidency of the Meilleur Ouvrier de France Jean-Claude Pecquet and the Maître d’Hôtel Philippe Darcq.

In honor, the Chicken Bresse for cooking with the use of crayfish and foie gras and for the room, a salad Bressanne.

 

Podium

1st Prize – Marie Lou Le Du in cuisine and Théodore Martignoni in service

2nd Prize  – Simon Lefevre in cuisine and Marie Gouley in service

3rd Prize  – Ta-Hsuan Chien in cuisine and Romane Pletan in service

4th Prize Ex Aequo – Nicolas Adam in cuisine and Lancelot Huret in service et Alexis Brocard in cuisine and Julien Billard in service

 

5 April 2019 – Delegation South West Occitania

For the Grand Sud-Ouest Occitanie, it is the Ecole Hôtelière du Périgord that hosted the competition and candidates also from Souillac.

In honor, the farmhouse chicken from Périgord in the kitchen as well as foie gras and crayfish.

In the dining room, the Périgourdine salad had to be done by the candidates in front of the client, after setting up their tables with regional colors.

A jury of local professionals made the trip under the chairmanship of Vincent Arnould, Michelin-starred chef and Meilleur Ouvrier de France and Yves Clément, Maître d’Hôtel at the “Vieux Logis” in Trémolat.

 

Podium

1st Prize – Elisa Gaudinet in cuisine and Morgane Sachet in service

2nd Prize – Ronan Laval in cuisine and Lisa Fargue in service

3rd Prize – Bastien Perchey in cuisine and Tom Junié in service

 

April 24, 2019 – Delegation Normandie Grand Ouest

In Canteleu, for the Normandy Grand Ouest selection, at the Lycée Hôtelier Georges Baptiste, the Young Talents Escoffier contest is associated with the Cuisine Normande and Service contest, to select its two winners.

A subject of this fact a little different on the theme of Easter, taking nevertheless a recipe from the Culinary Guide Auguste Escoffier, the “Pomme Voisin”.

The Normandy Grand Ouest representatives are Loic Frebourg in cuisine and Elodie Gosse in service.

 

25 April 2019 – Delegation Provence Alpes Côte d’Azur

Under the Mediterranean sun, the Young Talents contest for the Provence Alpes Côtes d’Azur region organized its selections at the Lycée Hôtelier Auguste Escoffier in Cagnes sur mer.

Under the chairmanship of Chef Joel Garault, former Chef of the 5 * Hermitage Hotel in Monaco, and Michel Lang, Director of the Alain Ducasse Monaco Restaurants, the cuisine candidates had to sublimate the chicken sauce Isabelle de France always accompanied by foie gras and crayfish

 

Podium

1st Prize – Camille Adam in cuisine and Clémence Lopez in service

2nd Prize – Ugo Moulard in cuisine and Selim Rebah in service

3rd Prize – Antoine Frerot in cuisine and Clément Benchetrit in service

 

May 7, 2019 – Delegation Centre Val de Loire

In the Center Val de Loire region and for the very first time in the history of the Disciples, the city of Tours at the Lycée Hotelier Notre Dame de la Riche, two teams met to represent their region in the National Final.

With a fine panel of professionals and under the chairmanship of Rémy Giraud, Chef ** at the Domaine des Hauts de Loire for the Cuisine section and David Fontaine, restaurant manager and sommelier at the Bistrot des Belles Caves for the service section, the candidates had to rise the challenges of the farm chicken with foie gras and “Galipettes”, a local mushroom. Service side, the guests of the restaurant were able to enjoy a tourandine salad mounted “au guéridon” for the occasion.

Podium

1st Prize – Clémence Deiss in cuisine and Benjamin Audet in service

2nd Prize – Rodolphe Godin in cuisine and Marc Antoine Ferrer in service

 

And after ?

To date, the 16th edition of the regional selections of the Young Talents Escoffier contest has been widely represented in 6 selection centers. The remaining two (Alsace Grand Est and Paris Ile de France) will propose a team following a selection on application form.

The aim of the Young Talents Escoffier contest is to register nationally and internationally as the reference competition in cooking and service for young people under 25 years old.

It is in Tours that we will find all our pairs on November 22 at the Ecole Hotelière Notre Dame de la Riche for a National Finale already eagerly awaited.

A large gathering, attended by many Disciples Escoffier, prestigious jurors, for a great moment of exchange around common values and the Escoffier spirit.

Following this meeting, the winning team will be awarded the most valuable prize by flying to the International Final of the competition in Shanghai in April 2020.

 

This prestigious International Finale will put them in competition with candidates from all over the world.

Some countries are already in full preparation and will be honored in a future newsletter.

  • Country Switzerland – Final on November 09, 2019 at the Gastro Training Center St Gallen,
  • Benelux countries – Final on 19 November 2019 at the Horeca Expo fair in Gand,
  • Country Italy – Final in November 2019 at the Ruffini Aicardi Institute of Arma di Taggia,
  • The Grand Finale Asia in September 2019 with concurrent countries: China, Cambodia, Vietnam, Thailand, the Philippines, South Korea, Singapore, Hong Kong, Macau and New Caledonia.
  • And also having expressed their willingness to participate in the competition in 2020, Japan, South Africa, Reunion Island, Mexico, the United Kingdom and maybe others….

 

 

 

You can follow Young Talents Escoffier on its dedicated Facebook and Instagram pages

 

 


The partner of the month

All these selections would obviously not be as successful without the unwavering support of our partners!

This month, an inseparable partner of the Young Talents Escoffier Contest , PassionFroid / Pomona Export.

Pomona Export is a key provider in international food distribution and shipment for culinary professionals, caterers and food suppliers. Seeing to all your specific requirements, we understand your common necessity: to receive fresh products of quality and efficient customized support.

Our office is located in RUNGIS, the widest food market in the world.

Every day we select our products direct from the farming plots and fish auctions, in France and abroad, according to a specific set of criteria. We deliver all over the world and guarantee the quality and freshness of our products.

Our proficiency is based on the satisfaction and feedback received from the daily assistance we provide our clients. Every day we adapt our business and products to each area of the world we supply to: Asia, Middle East, Africa, the overseas territories of France, and Europe. Each have specific needs and we strive to meet them to our best endeavors. Our priority is your satisfaction.

To find out more about our products and French and foreign specialties, click here.

 

 

 

Bernard Louis Jaunet, international general secretary

Newsletter N°56 – International Congress in Bordeaux

The 12th International Meeting of Disciples Escoffier took place in Bordeaux from March 15 to 17, 2019.

 

The Great South West delegation team led by their President Patrick Guat was in charge of organizing these 12th International Meetings, the 2019 edition was decidedly very successful according to all the participants.

Organized every other year abroad, it is France, represented by the Great South West and its rich gastronomic heritage, which had the honor this year to receive the Disciples Escoffier from around the world for the occasion. A big event also on this occasion, the 15th anniversary of the contest Young Talents Escoffier!

Gérard Guy having provided the information to the Disciples through his superb booklet full of history, numbered lithographs, various menus and the plan of activities.

Thanks to this team, the Disciples bathed during these three days in the gastronomy of the Great South West, the refinement, the friendship and the good humor.

 

FRIDAY, MARCH 15

15th INTERNATIONAL YOUNG TALENT ESCOFFIER FINAL

Jeunes Talents Escoffier

 

The South West has welcomed the world in Terroir Gourmand

The 15 th International Finale Jeunes Talents Escoffier took place on March 15 at the Bordeaux Ecole Supérieure de la Table School “BEST” .

After national selections around the world, rich in creations and encounters, five teams represented their country in the dining room as well as in the country for the Jeunes Talents Escoffier contest.

The young talents from Asia, Switzerland, Italy or the Benelux have all aspired to the same goal: to win this final stage!

These young talents, apprentices, students or all young professionals, all winners of their national selection were less than 25 years old. The youngest of this edition was 17 years old!

A unique experience of meetings and exchanges around the same passion.

When in the kitchen it was necessary to shine on the theme “Land & Sea” and to sublimate the farm chicken, the room has when she excelled by combining aesthetics and know-how in the French.

Creativity, responsiveness, precision and excellence were the key words during these four hours of hardship.

These young talents of tomorrow have been judged under the expert eye of recognized professionals in their field as Best Chef Ouvrier de France, starred chefs, directors of more prestigious establishments than the others.

This 15th edition of the competition was delighted to welcome no less than 25 stars in the Michelin Guide and some fifteen Best Workers of France.

At their head were Jean Denis Le Bras, Michelin-starred chef of the “Grande Maison” Bernard Magrez in Bordeaux, and Madame Véronique Vigne, first female MOF maître d’hôtel and tableware in 2004.

A pool of international talent who met on March 15, 2019, at the BEST School in Bordeaux, a unique experience for these young candidates, brought tomorrow, to work for our biggest tables.

Kitchen side: 4 hours on high heat!

Each year, its theme is imposed on candidates to sublimate the products of the country, the region or the city hosting the International Final. This year the chosen topic “Alliance Terre & Mer”, has highlighted the farm chicken.

Their mission was to sublimate this product through specific instructions, the reinterpretation of the “Poularde Demi-Mourning” according to the Culinary Guide Escoffier.

To this end, they had the opportunity to magnify products such as truffles, artichokes, langoustines and accompanying the free interpretation of cromesquis.

With the quality expected during this International Final, the candidates had to perform a second test, a plate “Contemporary Cuisine”. For this last one-hour event, their mission was to create a dish around the caviar of Aquitaine and showcase it with regional products: the oyster “Marennes Oléron”, duck breast du Sud-Ouest or even the heart of Blonde d’Aquitaine beef rump.

The valorization of the products and the respect of the techniques of execution were an integral part of the grading criteria for the jury, as well as an aspect dear to the Disciples Escoffier: to avoid and fight against the food waste by the “Mastery of the Gesture”, ” Control of waste “,” Control of water “and” Control of energy consumption “.

You can watch the video of the Cuisine contest HERE

 

Service side: We played with the elements!

The Service category was divided into several workshops over two hours of testing and two hours of restaurant service.

As their pair in the kitchen, the candidates for the title played between Terre & Mer to respect the imposed theme.

For 30 minutes, they had to face their first workshop by setting a table of prestige on the imposed theme.

Then on a workshop called “of office”, where they had to realize and put in place a warm salad with citrus fruits, scallops and langoustines sauteed.

A sensory analysis followed around two Bordeaux wines that they had to taste and analyze. They then proposed to the members of the jury the bottle which according to them accompanied at best the dish of their pair.

A perilous but not least test, a tasting workshop around a luxury product on the best tables in the world: caviar.

In addition to knowledge of products and very specific skills, candidates were also noted on their general gastronomic culture in connection with the news.

The restaurant service event lasted two hours, during which a specific program awaited our candidates, including: the reception of the customers, the explanation of the menus, the presentation and the service of the wines, the presentation and the explanation of the dish made by the chef.

You can watch the video of the Service contest HERE

 

Find all the photos of this contest HERE

Note this year, a novelty that has conquered all the participants, candidates, juries, general public and partners: “Espace des Chefs“. A large waiting area for all, with the live broadcast of events on large screens, the presentation of our partners’ products, the sale of Disciples Escoffier products, but above all a privileged place where everyone took the time to meet, meet and discuss with the greatest professionals who have come for the occasion.

Find the photos of jurys et sponsors HERE

 

AWARD DINNER AND DANCE EVENING TO CELEBRATE THE OPENING OF THIS  INTERNATIONAL CONGRESS

It was from 18:30 at the Café Maritime that everyone had an appointment for the results of the competition but also to celebrate the opening of these 12th International Meeting.

It was Christian Frechede who, after presenting all the participants with the microphone in his hand, gave the floor to the jury president who delivered their verdict.

 

Cuisine Podium:

First Prize for Mr. Grégory Dattiches, 21 years old, coached by Dominique Campergue, representing the Pays France, Grand Sud Ouest region and its President Patrick Guat.

2nd Prize and Special Prize Michel Receveur for the finest reinterpretation of the Half Duck Chicken for Mr. Neo Junhao, 24, coached by Yew Eng Tong, representing the Singapore Country and its President Edmund Tho.

3rd Prize and Special Prize Sturia for the most beautiful contemporary dish for Miss Camilla Scalzone, 22, coached by Yves Oberson, representing the Swiss Country and its President Pierre Alain Favre.

4th Ex Aequo Award for Mr. Thibo Bomberna, 19 years old, coached by Peter KEIRSBLILCK representing the Benelux Country and its President Daniel Lassaut and Mr. Lorenzo Micolucci, 18, coached by Valter Gaiaudi, representing the Country Italy and its President Francesco Ammirati

 

 

Service Podium:

1st Prize for Mr. Mathéo Nicolas, 20 years old, coached by Jean Marc Boucher, representing the Pays France, Normandy Region and its President Patrick Guat

2nd prize for Miss Shania Colombo, 17, coached by Edger Burgler, representing the Swiss Country and its President Pierre Alain Favre

3rd Prize for Miss Rose Bailleul, 17, coached by Christian Louvigné, representing the Pays France, Mayenne Region and its President Patrick Guat

4 th Ex Aequo Award for Mr. Stefano Balbo, 18, coached by Roberto Rastella, representing the Country Italy and its President Francesco Ammirati and Miss Antonia Eugster, 19, coached by Martina Wick, representing the Swiss Country and its President Pierre Alain Favre.

So France has won everything this year!

 

Congratulations to the candidates and especially to their coach who have prepared future professionals of great quality with a very high-end expertise with a flawless investment!

You can find the full story on Facebook “Young Talents Escoffier“!

 

In an atmosphere both electric and festive, the young candidates were then able to enjoy their participation in an event that has made them enter the history of gastronomy.

 

Note that this year, a new trophy has been set up to congratulate the winner of the Service category. A Silver Escoffier dish with dimensions of Escoffier Bust handed to Grégory Dattiches 2019 for the kitchen, left in the establishment of Mathéo Nicolas, winner 2019 in category Service

An upscale evening with nearly 20 participating chefs who spoiled the guests.

Find all the photos of this incredible night HERE

 

SATURDAY 16 MARCH,

THE DISCIPLES IN BALLADE IN ST EMILION

It was at dawn that a horde of happy companions headed for St Emilion for a beautiful and beautiful day (even the sun was on the way).

In the morning, when some visited the underground and alleys of this historic city, others were visiting the surrounding castles. A beautiful part of history, architecture and of course tasting for all.

The opportunity was too good not to miss a family photo in this emblematic place of good flesh.

 

Then, appointment was given in the marvelous room of the Jacobans, after an aperitif the assembly attended an unforgettable moment. After an entry of the Jurade in red ceremonial clothes noticed, a surprise awaited our two leaders, Nicolas Sale and Bernard Louis Jaunet. They had the honor of being inducted into this prestigious and historic brotherhood, which must be remembered was established in 1199 by Jean Sans Terre, King of England.

 

An exquisite lunch followed, prepared by Montblanc catering.

The afternoon was spent on the same train as the morning, city for some, castles for others, strolling and shopping for the most intrepid.

Find all the photos of this delicious day HERE

After a safe return, a little time of preparation for all to put on their clothes of the big nights, direction the dinner of gala, which took place in the lounges of the prestigious Intercontinental Bordeaux Le Grand Hotel, vis-a-vis the opera.

 

GALA DINER

Nearly 300 people had made an appointment for this evening not to miss. 8 stars, and 3 Best Workers of France were at the controls of the kitchens for a wonderful meal in 6 dishes, accompanied by exceptional wines.

Even if the next day was studious, it did not prevent anyone from feasting until late at night.

 

Find all the photos of this prestigious night HERE

 

SUNDAY, MARCH 17

GENERAL ASSEMBLY

At work even on the last day!

Even if some had small eyes, it is from 9am that the Annual General Assembly began in the salons of the Intercontinental Bordeaux Grand Hotel.

 

The report will soon be sent to everyone.

A highlight, the massive participation this year of international presidents and regions of France. It should also be noted that 6 major international zones have been set up to facilitate management and international communication.

1.00pm arriving, it was time before everyone left, to do the traditional family photo, jacket, scarf and all smiles, more than 120 Disciples shared this beautiful moment, which remains engraved over the years.

 

 

But there was no question of leaving without saying “Adishatz” around a beautiful Brunch. From 1:30pm, tables filled with food welcomed the Disciples present at the Grand Hotel.

It was also and especially the moment to thank this great team of the Great South West who worked so much that these meetings remain engraved in our memories!

Congratulations to Patrick Guat who managed to set up and mobilize a dedicated, responsive and professional team!

Find all the photos of this last day HERE

 


The Disciples Escoffier International are giving you in April 2020 in SHANGHAI China, thanks to the fabulous team led by Robert Fontana, vice president Asia Zone and Peter Zhou, President Delegation China!!!!!

More informations to come in August 2019….

 

By Coralie Jouannet for
Bernard-Louis JAUNET
Secrétaire Général International

Photo Credits Jérome Pinteur & Jean Pierre Bost

NEWSLETTER N°55 – Disciples Escoffier Activities

The holiday season is fast approaching. But that does not stop Disciples Escoffier from around the world from continuing to mobilize. Whether for a good cause, for Young Talents Escoffier competitions or simply to make delegations live in friendship, sharing and transmission.

Jeunes Talents Escoffier

YOUNG TALENTS ESCOFFIER FRANCE NATIONAL FINAL

From the furnaces to the dining room: a 15th edition in French Brittany lands.

After regional selections rich in creations and encounters, six pairs have represented in service and in cuisine sections their colors for the French final of the Young Talents Escoffier contest.

It is in Bretagne, on November 23, 2018, at the Lycée Sainte Thérèse of La Guerche de Bretagne, that our young talents demonstrated their skills and shone with a prestigious jury to aim for first place.

In pairs, the first place goes to the delegation of the Grand Sud Ouest with Grégory Dattiches and Océane Giganon in service. Second walk for Mayenne with Karim Tulli in the kitchen and Rose Bailleul service. In third position, Provence with Camille Adam in the kitchen and Pascal Laugier in service. In addition, we also congratulate Joséphine Canivet and Grace Thévenon of the Hauts de France, Baptiste Gerzaguet and Mathéo Nicolas de Normandie and Louis Dupuy Roudel, accompanied by Charles Girard for Greater Lyon.

The Macif prize for “Best Team Cohesion” was awarded to Great Lyon team, Charles Girard and Louis Dupuy Roudel.

Representing France at the International Final on March 15, 2019 in Bordeaux, Grégory Dattiches in cuisine section and in service section, the pair Rose Bailleul and Mathéo Nicolas.

Creativity, responsiveness, precision and excellence were the key words during the three hours of testing.

A colorful edition, punctuated by conviviality, sharing, exchange, respect and many smiles.

A pool of talents met on November 23, 2018, at Lycée Sainte Thérèse at the Guerche de Bretagne and we wish them all good luck.

 

YOUNG TALENTS ESCOFFIER ITALIAN NATIONAL SELECTION

 

On Friday 7th December, at the Istituto Albergiero Ruffini Aicardi in Arma di Taggia (a town near San Remo on the Franco-Italian border), the Italian selection of the “Young Talents Escoffier” competition took place. 3 young cooks and 3 young waiters met for an intense morning of competition, which aimed to select the best element of each section. The international bureau, as well as Italian delegation President Francesco Ammirati and his secretary Antonio Torcasso, had traveled for the occasion and thus supported the young Italian talents. The winner in the kitchen category is Lorenzo Micolucci and the service category winner is Stefano Balbo. Both will join the other international candidates for the 15th international final “Young Talents Escoffier” which will take place on March 15, 2019 at the Best Ferrandi school of Bordeaux during the international meetings. We wish them a good preparation.

 

YOUNG TALENTS ESCOFFIER SWIZERLAND NATIONAL FINAL

 

On Saturday, November 10th, the national final of the “Swiss Young talents Escoffier” competition took place. After a day of high-level competition at the Gastro Training School in Weggis, the kitchen and service candidates were greeted by the applause of the hundred or so guests at the Beau Rivage hotel in the same city. After tough negotiations, 2 girls, Camilla Scalzone, for the kitchen category, and Antonia Eugster, for the service category, were nominated as winners of their respective sections and rewarded. So again this year, a women’s duo will represent Switzerland at the Young Talents Escoffier international final. Good preparation for them and go to March 15 in Bordeaux.


REALLY SUCCESSFUL WORLDWIDE MEETING AT CWS 2018

 

The 3rd edition of the Chefs World Summit took place from 25 to 27 November at the Grimaldi forum in Monaco. The Disciples Escoffier, who had a stand, had the pleasure and honor of receiving Disciples from around the world for the occasion. Among others, Patrick Guat, President France, South Africa represented by its President Marie-Christine Giblot Ducray and his Treasurer Michel Maury, the United Kingdom with Daniel Ayton and his team, Francesco Ammirati and Antonio Torcasso for the Country Italy. Not to forget the many Disciples of the Riviera, the Var but also Paris, Normandy …All the disciples thank Catherine Decuyper, the talented organizer, Philippe Joannes, for her unwavering support for the Disciples Escoffier and all the teams mobilized to make this show a moment of great quality for all the professionals of the hotel and restaurant industry. to whom we wish many other editions.

 

ITALY

 

On November 28th, the Fusco brothers’ “Benvenuti al Sud” restaurant in Naples hosted a very beautiful evening in honor of Auguste Escoffier, but above all a highlight of the Disciples Escoffier, blue scarves, from the region: the pizzaiolli. Organized by President Nicola di Filippo and his team, the guests had the honor of having with them the President of the Chamber of Commerce of Naples, Ciro Fiola and several representatives of the high Italian authorities.Nearly 20 pizzaioli were given appointments that evening, each had to create a pizza in tribute to the master of French cuisine, with an obligation, the goal of using local products, 0 km. After tasting all the pizzas, the guests have elected the best, which was named pizza Auguste Escoffier. This pizza will be served in all pizzeria of Disciples Escoffier of the Neapolitan region! A raffle was also organized for the benefit of an association.

 

NORD HAUTS DE FRANCE

 

On November 27, the 33rd chapter of the Nord Hauts de France delegation took place at the Casino Barrière in Lille. Organized by Philippe Lor and his entire team, this chapter and the dinner that followed were very successful. 17 disciples were given the scarf for the occasion.

 

REUNION ISLAND

 

On Saturday, October 27, 2018, during a gentle evening of austral spring, the delegation of Reunion Island organized its 35th chapter. This beautiful meeting was held in Saint-Denis, capital of the island. A room decorated with art and flowery beautiful orchids welcomed 140 gourmets. As often, for the gastronomic events of Escoffier, it was necessary to refuse some guests. Indeed, the Disciples of the delegation came in numbers this year. They were more than thirty, dressed in their scarves, behind the president Yves Bouvier, provided with his imposing spoon.Ten new disciples and two young hopes have solemnly entered the Escoffier family.Red scarf: Jofrane Dailly, Mathieu Henriette, Herve Bernardon, Johann Maria Pless, Kenny Murthen, Aurelian Simonet. Blue scarf: Mireille Nativel-Monset, Jérôme Alabert. Green scarf: Jacques Leînay, Loïc Bohan. Young hope Escoffier: Laetitia Maquet, Steeven Paris.All the guests were able to enjoy a menu of choice served by our excellent partners: Stella Traiteur and Lactel Bridel.In addition to the numerous disciples and friends, prominent members of Reunion’s civil society honored the gala evening with their presence, which gives new impetus to the delegation chaired by President Yves Bouvier and his team.

 

NORMANDY GREAT WEST

 

The Disciples Escoffier Normandy Grand Ouest led by their President Christian Girault once again participated in “La Coquille en Fête” in Trouville Sur Mer on December 1st and 2nd. Thanks to the Fishermen who offered them these wonderful scallops, the chefs were able to make beautiful cooking demonstrations to magnify them and make them enjoy the assistance. These demonstrations were led by Disciple François Delauney. On the other hand the other chefs and friends Disciples present have assured a small restoration with of course of some scallops!.As every year, a donation will be made to the SNSM (Rescue at Sea) Station Trouville La Touques. This day has once again allowed to share, transmit and be in good spirits.

 

PARTNER OF THE MONTH

Create your own signature with CHEF® !

In 2019, CHEF® continues to innovate with the launch of a new range of cooking tools named “Signature”.  This range combines tradition and innovation, with trendy tastes as the Black Garlic Paste, the Lemon Paste and classical ones with the White Wine Reduction, the Red Wine & Porto Reduction and the Gastrique Liquid Concentrate. Versatile, ready-to-use and easy-to-use, these cooking tools suit all cooking styles.

 The new range “Signature” will be officially launched for the SIRHA 2019 (from the 26th to 30th of January 2019). The Michelin-starred Chef and Meilleur Ouvrier de France Pierre Caillet supports this launch by giving cooking demonstrations on the CHEF® stand : Stand n°27_B in the Village des Chefs.

 


SAVE THE DATE

12th International Congress Disciples Escoffier

On March 15th, 16th & 17th 2019 will be held in Bordeaux the 12th International congress. Organised by the Grand Sud-Ouest Delegation under the presidence of Patrick Guat.

A keen, generous team will guide you and is impatient to welcome you.

The word of the organisation team:

We have organised for you the International Meeting living up to the “Escoffier” values of which your prestigious delegations are the guarantors across the world.

Be part of the 7 million tourists who visit Bordeaux and its vineyards each year. You will taste the emblematic products of the South West and its exceptional wines and spirits for 3 days.

The schedule has been especially designed to make the International Meetings unforgettable, around Friendship, Sharing, Conviviality and Transmission.

You will be able to say
“I was at Bordeaux International Congress 2019”

For more information click HERE

 

Bernard Louis Jaunet, 
International General Secretary

NEWSLETTER N°54 – Auguste Escoffier’s Birthday Celebrations

Anniversary of the birth of Auguste Escoffier

On October 28, 1846 was born a generous, creative and visionary man, this Chef deeply marked his profession by an exceptional career of 60 years!

Photo credit Patrick Gauthey

Every year, on October 28 (and around this date), many Gala dinners and dinners of Epicure are organized around the world by Escoffier Disciples who are mobilizing to celebrate the birth of their Master.

Alsace Grand Est

Alsace Grand Est

On the 29th of October at Truchtersheim Terminus in Alsace, the 16th chapter and the 2nd Epicure Dinner organized by the delegation took place. During this evening organized to celebrate the birthday of Auguste Escoffier, 18 new members were given the scarf of Disciples Escoffier. 14 chefs in red scarves, 1 gourmet in blue scarf and 3 producers in green scarves. A menu elaborated by 4 chefs and orchestrated by the president of the delegation Jean Michel Mougard, regaled the guests came in number. This evening was also an opportunity for this delegation with a big heart, to give 2 checks to two associations. In all, € 7800 were donated to the charity.

 

Mauritius

On October 27, the Gala Dinner and Disciples Escoffier Chapter for Delegation Mauritius were held at the Hotel Hennessy Park. In the presence of Christian Heuline, Assistant Treasurer of the International HQ, Michel Giacomino Past President of the Indian Ocean and Jérôme Fabre of the Disciples Institute Escoffier Mauritius. Very nice evening which allowed to enthrone 9 new disciples.

 

 

Hungary

On October 27, Szolnok, a city some 100 kilometers from the Hungarian capital, Budapest, has happened a chapter who was expected by many Disciples. President Istvan Bali and his formidable team invited for this occasion the Secretary General Bernard-Louis Jaunet. Nearly a hundred guests gathered in the beautiful setting of the Garden hotel **** for a beautiful evening. The French ambassador to Hungary, Ms Pascale Andréani and Mr Aron Tota, in charge of international relations for the Szolnok Town Hall, honored the participants with their presence. After a meal worthy of the greatest, prepared by the chefs disciples of the delegation, 3 new members were given the scarf, 1 winegrower in green scarf and 2 gourmets in blue scarf. An evening in the colors of France with songs, music, wines and gourmet dishes. No doubt this delegation has a very bright future in front of her, thanks to the passion that Disciples devote to French culture and gastronomy.

 

 

Italy

On October 22nd, the chapter of the Campania delegation took place in Naples. In the presence of President Francesco Ammirati, his secretary Antonio Torcasso and Mario Vino, president of the Burgundy Franche Comté delegation, the Neapolitan team led by Nicola di Filippo has, as usual, fulfilled the expectations of all guests. This evening was organized in honor of the 28 pizzaioli of the most talented in the region, who were thus given the blue scarf, 1 honorary member also received the same distinction.

On October 24th took place the general assembly and the chapter dinner of the Puglia Country Italy delegation. In the prestigious establishment “Lo Smeraldo” in Canosa, nearly 150 guests gathered to welcome 22 new disciples to the delegation. President Francesco Ammirati and his Secretary General Antonio Torcasso were accompanied on this occasion by Mario Vino, President Burgundy Franche Comte, who came as a friend to his native region.

 

South Africa

On the 22nd of October the 2nd Chapter of Disciples Escoffier South Africa was our largest function yet, with over 120 guests joining us for multi-course meal at a renowned and long standing restaurant in Johannesburg South Africa. We were honoured to announce and induct 9 new disciples into the organisation, all having given tremendous contributions to the culinary arts in the country. These newly inducted disciples include 5 red and 4 blue honours. With the growth of the South African Chapter of Escoffier, comes exciting new sponsors and we were proud to announce SMEG South Africa and Bayede wines as partners on the evening. While SMEG needs no introduction with universal, worldwide appeal thanks to their incredible products, Bayede wines is a wine farm in South Africa that is owned by the Zulu King, King Goodwill Zwelithini. This wine farm has a dedicated and selfless vision, based on the purpose of providing employment opportunities, not only through sustainable jobs but also by empowering people through skills transfer and capacity building. All in all it was an incredible evening, filled with great food and wine, and passionate patrons of the culinary arts.

 

 

 PARTNER OF THE MONTH

STURIA French Caviar Producer 

 

We have chosen to highlight a recipe of caviar made by a woman chef :
Oxana Ramat, from the restaurant Le Cromagnon in Bordeaux.

A nice nod to our theme of the year “No Woman No Kitchen” and our next international congress to be held in Bordeaux in March 2019 …

Oxana Ramat is a dynamic and promising young chef; she offers creative and authentic cuisine in Bordeaux.

 


 

Name of the plate: Le jardin de thon et caviar Sturia d’Oxana, Restaurant Le Cromagnon.

 

Ingredients: Wild Asparagus, Carrots, Fresh Pickles, Cabbage Root, Radish, Enokis and Shimenji, Amaranth and Nasturtium, Toron Red Tuna Vultures, Thai Broth (Homemade), Jasmine Sturia Caviar.

Tasting:

We like: the culinary experience. The broth (very hot) is served on your plate, in front of you. The elements are cooking under your eyes … All your senses are awake!

And we do not eat that with the eyes, the mixture of all these products is a delight!

Oxana’s Portrait:

How would you define your cuisine?

I try to convey, through the kitchen, a passion enhanced by the finesse of the products I choose. The elements of a plate must complement each other and sublimate the taste of each ingredient to give an image of a feminine cuisine.

What is your favorite caviar selection?

I choose Jasmine Sturia caviar for its finesse and freshness, and Vintage Sturia caviar for its character. The taste of jasmine caviar reminds me of a summer morning at the edge of the water … Vintage caviar, an evening in town with friends.

 




 

SAVE THE DATE

The Disciples Escoffier will attend the Chefs Word Summit in Monaco

This third edition will take place at the Grimaldi Forum from the 25 to 27 Novembre.
The Disciples Escoffier Riviera Monaco and Corsica long with the members of the International HQ will welcome you at their stand in the Assocations’ dedicated space.

Chef Mauro Colagreco Mirazur Menton 2 Michelin Star is the godfather of this 3rd edition, who will be as each year under the High Patronnage of SAS the Prince Albert II of Monaco.

You can already download you free pass HERE

Video Presention HERE

For more information, you can visit the website HERE

 


 

12th International Congress Disciples Escoffier

On March 15th, 16th & 17th 2019 will be held in Bordeaux the 12th International congress. Organised by the Grand Sud-Ouest Delegation under the presidence of Patrick Guat.

A keen, generous team will guide you and is impatient to welcome you.

The word of the organisation team:

We have organised for you the International Meeting living up to the “Escoffier” values of which your prestigious delegations are the guarantors across the world.

Be part of the 7 million tourists who visit Bordeaux and its vineyards each year. You will taste the emblematic products of the South West and its exceptional wines and spirits for 3 days.

The schedule has been especially designed to make the International Meetings unforgettable, around Friendship, Sharing, Conviviality and Transmission.

You will be able to say
“I was at Bordeaux International Congress 2019”

For more information click HERE

 

Bernard Louis Jaunet
Secrétaire Général International

NEWSLETTER N°53 – AUGUSTE ESCOFFIER’S HUMANISM

Escoffier was always very concerned and outraged by social injustice. He was a fundamentally good and generous man, always caring about others; he proved it throughout his life “No one came to him in vain. One of his greatest worries was to help young cooks to have a good start in life. As it was impossible for him to bear injustice or poverty, he always lent a helping hand to the needy ones” (Auguste Escoffier by Paul Thalamas, Eugène Herbodeau 1955 Editions Practical Press L.D.T.)

The Disciples follow the path of their master.

A great number of events are regularly organised each year in Regions of France and Countries of the world. The profits derived as well as those of the Chapters and of Epicurean Dinners are paid out to associations.

This month, we are highlighting the beautiful actions of the Disciples Escoffier

FRANCE

NORMANDY

Normandie Grand Ouest Disciples have officially donated a cheque to the Société Nationale des Sauveteurs en Mer (SNSM) on Saturday, April 14th in Hennequeville, area of Trouville-sur-Mer: it corresponded to the actions led by Disciples Escoffier for the Saint-Jacques festival of Trouville-sur-Mer in December 2017. The ceremony ended with a friendly drink.

But the Normandy delegation is always standing at the ready, on September 23, took place in Saint Martin de Boscherville the 2nd “gourmet hike” for the benefit of the “Life and hope” association of the CHU Charles Nicolle de Rouen helping children with cancer and leukemia, as well as their families. Thanks to the almost 700 hikers, donors, volunteers, municipality of Saint Martin de Boscherville, partners, hotel school of Canteleu Rouen (headmaster, teachers, students) and Disciples Escoffier Normandy Grand Ouest, a check of 38 777€ was given by Christian Girault, president of Disciples Escoffier Normandie Grand Ouest, to help finance an interactive and fun robot connected to the medical service for hospitalized children, as well as other projects.

The members of the delegation are happy to participate in this great action in the continuity and spirit that animated Auguste Escoffier. They want to repeat this operation next year.

 

FRENCH RIVIERA MONACO AND CORSICA

Following the organization of a gala dinner at the Aston Hotel in Nice the Disciples Escoffier delegation Riviera Côte d’Azur Monaco and Corsica have given a check of  2 600€ for the little sisters of the poor.

In the presence of Eric Sikora president and Emmanuel Visentin secretary general of the delegation.

 

GREAT SOUTH WEST

The Quercy-Perigord squad of Disciples Grand Sud-Ouest, recently organised, under the initiative of Alexandre Bogaert, Thierry Cubaynes, Francis Jeansou et Philippe Jouclas, its charitable dinner of the chapter «Agir pour les adults autistes ».
The disciples gathered at the restaurant “Les 5 sens à la toque” in Albias in Tarn-et-Garonne, to share a magnificent meal cooked by our friend and disciple Xavier Charaux.

 

NORTH OF FRANCE

The Disciples Escoffier North Hauts de France were at the Jeanne de Flanders Hospital “Maison des Enfants” on September 28th for the ceremony of equipment delivery, worth 11 000 euros collected during the charity evening of 19 March 2018 in the form of 14 refrigerated cabinets, 14 dining tables, 1 medical chair, 1 sofa and 4 chairs for the reception of the parents of sick childrens to Mrs. Director Nelken and her team who give so much to these children. Respect to these professionals.

GREAT LYON

During the month of June 2018, Chef Nadir Kaced, secretary of the Grand Lyon delegation took part in an event that took place during the spring of the Chefs.

For two days, he joined the kitchen team of “Ecole Notre Dame de Lourdes” in Civrieux d’Azergues.

Together they made and served a menu for about 450 students to promote fresh and seasonal produce.

This event was doubly enriching, for the kitchen staff who work every day for the well-eaten but also for children of all ages (6 to 16 years).

 

 

VAR ALPES DU SUD – VAR SECTION

A cheque of € 1000 has been donated to the parents of little Angelo to pay for his trip in Spain intended for his rehabilitation. A nice act which can be added to the list of Eric Migliaccio, pastry trader and disciple in Six-Fours-les-Plages and which was made possible thanks to a piggy bank place at the Praline pastry shop and to the € 1 per King cake sold.

VAR ALPES DU SUD – ALPES SECTION

On March 12th in the evening, 140 guests were happy to participate, at the restaurant of the Golf du Lubéron de Pierrevert, to this charitable evening of the association Les Amis of the Region de Rivné which places in foster families each year in July, August and for Christmas, sick children, those suffering from cancer, dialysis children, orphans from Tchernobyl. This year, a splendid gala dinner was prepared by 7 Disciples Escoffier chefs helped by the chef of the golf. The students of the Sisteron Hotel School, under the supervision of two teachers, ensured a flawless service. 4 new chefs were inducted as well as 2 new friends of the Disciples in blue scarves. To end the inductions, Raymong Macario, the president of Var Alpes du Sud received the Casserole d’Or to thank him for his immense involvement to help sick and poor children and for his assistance to various chefs since 1992.

 

PARIS

On July 6, the Pavillon Gabriel hosted the now famous white evening of the Parisian Disciples Escoffier. More than 1 000 chefs from Paris and the provinces have come together this year for a party on the theme of the 20s, all dressed in white of course. The traditional raffle raised more than € 15,000 for the POIC association.The Parisian delegation is customary because, on the first Saturday of January, each year, it sells some Galettes des Rois, all coming from prestigious houses and destinated especially for the fabophiles (Lucky Charms collectors). In January 2018, the operation allowed to collect more than 14 000 € always for POIC association.

 

ALSACE GRAND EST

Organized from 13 to 23 September, the 1 € operation allowed the delegation to raise € 5,000 for the benefit of Semeurs d’étoiles.Sylvain Scherrer (Resto du Coin – Strasbourg), Jean-Georges Klein (Villa Lalique-Wingen on Moder), Eytan Chettrit and Karine Hampele (Little Stamm-Hatten), Sébastien Kubler (15th – Ostwald), Philippe Roth (l Schiltigheim Wine Plate), Damien Dellaleau (Le Lohkas-Strasbourg), Leila Martin (Back and Wine-Strasbourg), Eric Vandevelde (Chef-trainer-Montreux le Vieux), Hervé de Buyer (De Buyer), Yolande HAAG ( Villa Météor), Boucherie Christine Spiesser were the architects of this success. Thanks again to them for their participation and involvement in benefiting this charity action.The check will be given to Father Denis LEDOGAR of the association Semeurs d’étoiles at the 2nd dinner of Epicure which will take place on Monday, October 29th at the Terminus space in Truchtersheim.

 

WORLD

VIETNAM

For the past 6 years, Disciples of Escoffier Vietnam chose to support the Foundation of Pr. Alain Carpentier. High-profile cardiologist, Pr. Carpentier founded the Heart Institute in Vietnam in 1992 to offer life-saving cardiac surgeries to Vietnamese children.
We believe that sharing our culinary passion begins with giving a child a real chance in life. That’s why Disciples of Escoffier Vietnam have been supporting this charity to help them raise more funds year by year. For the second year in a row, we have organized an exceptional dinner to raise fund thanks for the help of a famous chef.
This year, we had the privilege to welcome Chef Frédéric Anton*** (Le Pré Catelan; Paris) and his pastry chef Germain Decreton in Vietnam for this unique fundraising dinner. With the support of the Consul General of France, Mr. Vincent Floreani, 40 guests were invited at the Residence of France to enjoy an amazing 6-courses menu dinner. All contributed to the cause a much as they could and left happy to have helped save children’s lives.

 

NEW CALEDONIA

Each year, Escoffier Disciples of the delegation,  accompanied by some friends, provide a buffet for children hospitalized at the Nouméa Médipôle on Christmas Day.
For 4 years, they have been organizing an Epicure dinner. This year it was organized on October 08 and raised funds for several associations. The dinner raised funds for 2 associations. ASEAD working towards the integration and autonomy of children and adolescents with intellectual disabilities. And e-Nable, which aims to provide children born without fingers a new hand made through 3D printing. These two associations received a check of 2950 € each, the remaining benefits were donated to two young cooks to help them finance their trip to an international cooking competition to be held in Brisbane Australia.

 

REUNION ISLAND

The disciples of this beautiful delegation are always ready to give their time and share their knowledge. They go regularly to the Island hospitals to make discover, for a day, the pleasures of good food to the sick childrens. Pastry workshops, tastings of good food, food education … there is no age to love good food!


Save the date !!!


The Disciples Escoffier will attend the Chefs Word Summit in Monaco

This third edition will take place at the Grimaldi Forum from the 25 to 27 Novembre.
The Disciples Escoffier Riviera Monaco and Corsica long with the members of the International HQ will welcome you at their stand in the Assocations’ dedicated space.

 

Chef Mauro Colagreco Mirazur Menton 2 Michelin Star is the godfather of this 3rd edition, who will be as each year under the High Patronnage of SAS the Prince Albert II of Monaco.

You can already download you free pass HERE

Video Presention HERE

For more information, you can visit the website HERE

 


12th International Congress Disciples Escoffier

On March 15th, 16th & 17th 2019 will be held in Bordeaux the 12th International congress. Organised by the Grand Sud-Ouest Delegation under the presidence of Patrick Guat.

A keen, generous team will guide you and is impatient to welcome you.

The word of the organisation team:

We have organised for you the International Meeting living up to the “Escoffier” values of which your prestigious delegations are the guarantors across the world.

Be part of the 7 million tourists who visit Bordeaux and its vineyards each year. You will taste the emblematic products of the South West and its exceptional wines and spirits for 3 days.

The schedule has been especially designed to make the International Meetings unforgettable, around Friendship, Sharing, Conviviality and Transmission.

You will be able to say
“I was at Bordeaux International Congress 2019”

For more information click HERE

Bernard Louis Jaunet
General Secretary

NEWSLETTER N°52 – 12th International Congress

12th International Congress Disciples Escoffier

On March 15th, 16th & 17th 2019 will be held in Bordeaux the 12th International congress. Organised by the Grand Sud-Ouest Delegation under the presidence of Patrick Guat.

A keen, generous team will guide you and is impatient to welcome you.

The Cité du Vin in Bordeaux

The word of the organisation team:

We have organised for you the International Meeting living up to the “Escoffier” values of which your prestigious delegations are the guarantors across the world.

Be part of the 7 million tourists who visit Bordeaux and its vineyards each year. You will taste the emblematic products of the South West and its exceptional wines and spirits for 3 days.

The schedule has been especially designed to make the International Meetings unforgettable, around Friendship, Sharing, Conviviality and Transmission.

You will be able to say
“I was at Bordeaux International Congress 2019”

PROGRAM

Friday, March 15th 2019

10.00 a.m. – 5.00 p.m.
Welcome of the Delegates – Registration, issue of badges, orientation and information
Hôtel Mercure Cité Mondiale – Compulsory for all participants

8.00 a.m. to 3.00 p.m.
2019 International Finals of Young Talents Escoffier Competition kitchen and service
Ecole Best Ferrandi

6.30 p.m
Results of the Competition and prize giving
Dancing opening night “South-West Terroir Gastronomy”
Café Maritime

Saturday, March 16th 2019

Ride at Saint Emilion

8.30 a.m.
Departure by bus for Saint Emilion

9.45 a.m. – 11.15 p.m.
Visit of the Cité de Caractère and of the castles of Saint Emilion

11.30 a.m.
Group photo

12.00 p.m. – 3.00 p.m.
Lunch at Salle Des Dominicains – « Meeting the Jurade of Saint Emilion”

3.15 p.m. – 4.45 p.m.
Visit of the Cité de Caractère and of the castles of Saint Emilion 

5.00 p.m.
Departure from Saint Emilion to Bordeaux

7.30 p.m.
Gala Dinner “Under the South-West stars”
Intercontinental Bordeaux Le Grand Hôtel

Sunday, March 17th 2019

9.30 a.m. – 12.30 p.m.
General Meeting of Disciples Escoffier
Intercontinental Bordeaux Le Grand Hôtel

9.30 a.m. – 12.30 p.m.
Free time for the guests
We recommend you to visit the Cité du Vin and/or the Halles de Bacalan

12.30 p.m.
Group Photo in front of the Grand Hôtel

1.00 p.m. – 3.00 p.m.
Brunch « Adishatz »
Intercontinental Bordeaux Le Grand Hôtel

You will find the full program HERE
In this full program you will find all the detailled informations and some links to video presentations of the various activities we offer you.

The inscriptions are open until the 30th january, by sending back this form HERE 

The team proposes you some hotels accomodations close from all the activities, you can book HERE

The program may change a bit soon, we will inform you as soon as possible.

Saint Emilion, its city and its castles

The Disciples Escoffier will attend the Chefs Word Summit in Monaco

This third edition will take place at the Grimaldi Forum from the 25 to 27 Novembre.

The Chefs World Summit 2018 will be back next November focusing
on three main themes, which will be addressed in the form of General Statements:

« Chefs act responsibly and are dedicated to the planet, employment and other people »
To see the preliminary list of the speakers click HERE

Save the date !!!
The Disciples Escoffier Riviera Monaco and Corsica long with the members of the International HQ will welcome you at their stand in the Assocations dedicated space.

This is a unique meeting to form the Gastronomy of tomorrow,
with chefs and other experts ready to share their experience. The conferences, debates and practical workshops address numerous themes, such as Gastronomy, Bistronomy, wines, trends, marketing, pleasure,allergies, chefs’ teams, the training of youths, new concepts, etc.

The Chefs World Summit is an innovative and targeted concept, with a unique format: three-day of experts’ conferences and workshops. 

Chefs and Professionals of culinary arts come from around
the world 
to gather at this magical location, where gastronomy
goes along with the art of living.

Chef Mauro Colagreco Mirazur Menton 2 Michelin Star is the godfather of this 3rd edition, who will be as each year under the High Patronnage of SAS the Prince Albert II of Monaco.

You can already download you free pass HERE

Video Presention HERE

For more information, you can visit the website HERE

 

Bernard Louis Jaunet
General Secretary

 

NEWSLETTER N°51 – Young Talents Escoffier

The Disciples Escoffier always in action ! This month, focus is made on the Young Talents Escoffier selections all around the world.

 

YOUNG TALENTS ESCOFFIER

Jeunes Talents Escoffier

 

Given the forthcoming International final of 2019 Escoffier Young Talents competition which will be held on March, 15th 2019 in Bordeaux, the delegations are already selecting Young Talents who will represent their Country.

 

France Regional Selections

COUNTRY FRANCE delegation GRAND SUD-OUEST

The regional 2018 selection trials of the “Escoffier Young Talents” were held on Friday, April 6th 2018 at the Polyvalent Hotel School of Quercy- Perigord in Souillac. Patrick Guat, the president of the Grand Sud-Ouest Delegation mobilised all his disciple team to ensure the success of this selection aiming at young students.

The results of this edition led to the selection of Grégory Dattiches (Kitchen) and Océane Gigagnon (service) from the Ecole des Métiers du Lot Cahors for the National finals on November 23rd 2018

The trophies for the candidates

 

FRANCE COUNTRY delegation NORD HAUTS DE France

Have been selected for the National Finale Young Talents Escoffier France,
For the kitchen, Ms. Canivet Josephine of Lycée Hotelier île de Flandre of Armentieres and in service Ms. Thévenon Grace, Lycée Hotelier Charles de Gaulle in Compiègne.

Some other selections will be held after the summer break.

The national final for France will be held the 23 Novembre 2018 in the Cooking School Sainte Thérèse in the city of La Guerche de Bretagne in French Britany, hosted by the president of the delegation Christian Louvigné and the Young Talents Escoffier contest team.

 

Asia Selections

COUNTRY VIETNAM

The national selection for Vietnam Country “Escoffier Young Talents” competition was held at Saigon Tourist Hospitality College in Ho Chi Minh on April 19th. The jury was made up of personalities such as the starred chefs Jacques Pourcel and Hervé Rodriguez, under the friendly eye of the president of the delegation, the chef Sakal Phoeung.
There were 8 candidates for the master class in the morning and for the selection in the afternoon. Everyone was kept in suspense as the results have been released only on May 26th at the spring gala dinner which was been held at the Café des Art in Ho Chi Minh City. Congratulations for Trường Xuân Vũ, from The Racha Room And Fusion Suites Sai Gon, for winning the Young Talents Escoffier Vietnam 2018! He will join the 7 other candidates of Asian Countries for the great finals in Hong Kong in September.

 

COUNTRY CHINA

The regional selections for the Escoffier Young Talents are being held since mid-March throughout China.

After Guangzhou and Hangzhou in March and April, Ningbo, Shanghai, Beijing, Chengdu, Shenzhen and Shenyang woll organise their regional selection. Not less than 64 candidates in total will participate to these selections for the whole country. The winners of each of these 8 competitions have met at the China Country national finals in Shanghai on May 14th. So the young chef Oliver from Hangzhou selection has won and will meet the 7 other candidates from the whole Asia in September for the Asian Finale.

 

COUNTRY SOUTH KOREA

Last April 30th was held South Korea Country national finals of Escoffier Young Talents. These finals were at Le Cordon Bleu Sookmyung Academy of Seoul. 10 candidates competed and it was a young girl of 22 years old Eun Jung Park who will go to the Asian finals in Hong Kong in next September.

All the contestant of the South Corean national selection

COUNTRY MACAU

Yu Jie Tao from Grand Lapa Macau defended his title this year to win the Escoffier Young Talent Macau Selection 2018, held at IFT on 24 May.
The challenge this year was to cook the classic egg recipe Egg Regina, from the cookbook “Aide memoirs d Escoffier,” and paired on the side with a creative garnish.
The runner up was Damien Gilg from Wynn Macau, and also participating were Lao Cheng Kei from the Parisian and Noah Ng from Top Fusion Restaurant.

 

COUNTRY CAMBODIA

The young delegation Cambodia, created this winter by Richard Gillet and a strong team has already set foot in the stirrup by organizing its first edition of the contest Young Talents Escoffier. This national final was held over two days (May 26th and 27th) at the Culinary Arts Academy of Cambodia in Phnom Penh. The young lady chef Lat Sreypov, from the Italian restaurant Do Forni, located in the prestigious Sofitel Hotel in Phnom Penh, is the winner of this 1st edition. She will travel to Hong Kong next September for the Asian final of the Young Talents Escoffier contest.

The winner of the Cambodian national selection

From the 4th to the 6th of Septembre 2018, the Asian continent final of the Young Talents Escoffier will take place at the Hong Kong Bar and Restaurant event with many other animations.

 

Upcoming event – SAVE THE DATE

  • The Disciples Escoffier will participate at the 2018 edition of the Chefs World Summit in Monaco. The Disciples Escoffier from all around the globe will be in Monaco the 25, 26 and 27 November 2018. The godfather of this third edition is the 2 Michelin Starred Chef, Mauro Colagreco from the Mirazur restaurant in Menton, french riviera.
  • The annual international congress of the Disciples Escoffier will take place in Bordeaux the 15, 16 and 17 March 2019. The international final of the Young Talents Escoffier contest will be on the 15 March. Host by the Grand Sud Ouest Delegation team. The program and booking forms will be send shortly after the end of the summer break.

 

1 2