News des escoffier

NEWSLETTER N° 49 – XIth Disciples Escoffier’s International Congress

The 11th International Congress of the Disciples Escoffier has happened in Zurich from the 2nd to the 4th of March 2018.


The Swiss team led by their President Pierre-Alain Favre was in charge of organizing this 11th International Congress, the 2018 edition was resolutely turned towards modernity.

Organized every 2 years abroad, Switzerland, which celebrated its 30th anniversary, was honored this year to receive the Disciples Escoffier from all over the world.

Gérard Guy has provided information to the Disciples through his superb booklet full of history, numbered lithographs, plan of activities etc.

Thanks to this team, the Disciples bathed during these three days in the Swiss gastronomy, the refinement and friendship.




Let’s get to work on the very first day!!

In the morning, a meeting of the Country France allowed the presidents of the regional delegations to meet before the magistral council.

A light lunch allowed the Escoffier to gain strength before the annual meeting of the presidents of the national delegations.

The Magistral Council and the General Assembly began at 2pm in the salons of the Hotel St Gotthard, the Disciples were greeted by the wonderful smile of the director Martin Santschi also treasurer of the Swiss Country and his team. The detailed report will soon be sent to the Presidents.

As planned last year by Jean Pierre Biffi who was acting after the non-representation of Thierry Marx, the Disciples have elected their new international president in the person of Nicolas Sale, executive chef of Ritz Paris. After a transfer of power in full joy and friendship, Nicolas Sale took the floor a few minutes to introduce himself and give his first impressions.

Nicolas Sale Président International des Disciples Escoffier

The International President,  Nicolas Sale, Michelin star Chef at the Ritz Paris 
Photo Ritz Paris / Bragard


Another highlight was the formalization of the creation of two new international delegations, the Lebanon Country, represented by Roger Tabet, and the Romania Country represented by Radu Zarnescu, also presenting Richard Gillet, president of the newly created Cambodia Country Delegation.

At the end of the Magisterial Counsil, Family portrait
Photo Coralie Jouannet



It took place at St Peter’s Restaurant, not far from St Gotthard, in the heart of the old city of Zurich. An evening under the theme of the Swiss culture with the menu: Dried meat of the Valais, Fondue Half Half Fribourgeoise, Papet of leeks and sausages Vaudois and Carrot cake of Aargau by Peter Gander, Francis Hadorn, Peter Günter, Franz Grubenune. All accompanied by typical Helvetic music.

The musicians during the diner
Photo Linda Fu




The 14th International Young Talents Escoffier Final took place on March 3rd at the WäBi Hotel & Gastro Training School near Zurich, a modern and well-equipped training institute on the outskirts of Zurich.

From 8:30 am, and for a duration of 4 hours, 6 candidates in the kitchen and 6 candidates in service gave the best of themselves for a final under the sign of excellence and under the benevolence of the organizing team formed by Pierre Alain Favre, Patrick Guat, Michel Receveur, Loic Glevarec (MOF) Jean Pierre Biffi, Thierry Schlatter, Martin Erlacher and Alain Brunier.

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!



Theme : Farm poultry, side dishes: Pomme Fondante from the  Guide Culinaire, Leak based and the last one free.
For 8 personns.

President of the jury cuisine Mike Wehrle executif chef  at Bürgenstock Resort Lake in Lucarno.

Candidates :

1st Singapore, HanJie Kho, Restaurant Les Amis Singapour
Coached by Wee Bin Khoo, Sebastien Lepinoy and Laurent Brouard, representing the President Emmanuel Stroobant.

2nd Italy, Pietro Russo, Instituto Ruffini Aicardi of Arma di Taggia (Imperia)
Coached by Valter Gaiaudi, representing the President Francesco Ammirati.

3rd France, Leontine Chandaras, Lycée Hotelier de la Rochelle
Coached by Eric Faussurier, representing the President Patrick Guat.

4th ex aequo Benelux, Sam Filippusson, Lycée Hotelier Spermalie of Bruges, Catalan Occitan Céline Moll Llobell, from the CCI Sud formation Carcassonne and Swizerland Mathilde Jan from Ecole Hoteliere de Geneve.
Respectively coached by Walter Lancksmann and Tim Cornille Benelux representing the President Daniel Lassaut, Stéphane Dauge Catalan Occitan representing the President Brice Ducos, and Stéphane Jan for Swizerland representing the President Pierre Alain Favre.

The jury members discovering the plates
Photo Antonio Mollo photographe



Theme : The Spring. 
Welcoming of the guests with a champagne based cocktail, restaurant service of a salmon tartar, a poultry and its side dishes, cheeses and Crêpe Suzette.

President of the service jury Sergio Bassi chef sommelier at Hotel Castello del Sole in Ancona.

Candidates :

To note, a beautiful place made to the women on the service with a head trio 100% with Women !!!!

1st Swizerland, Martina Wick, Ecole Hotelière St Gallen
Coached by Martin Erlacher, representing the President Pierre Alain Favre.

2nd France, Johanna Fillang, Lycée Hôtelier de La Rochelle
Coached by Pierre Yves Breillad and Tristan Soulaine , representing the President Patrick Guat.

3rd Swizerland, Janine Wicki, Ecole Hôtelière St Gallen
Coached by Giuseppe Ficarra, representing the President Pierre Alain Favre.

4th ex aequo France, Dylan Freitas Dos Santos,  Lycée Hotelier Georges Baptiste of Rouen Canteleu, Catalan Occitan Charlotte Cooke, lycée Christian Bourquin of Argelès sur Mer, Italy Stefano Balbo instituto Ruffini Aicardi of Arma di Taggia (Imperia).
Respectively coached by Marcel L’Herondelle France, representing the President Patrick Guat, Carlos Mariano Marques Catalan Occitan representing the President Brice Ducos and Roberto Rastello Italy representing the President Francesco Ammirati.


The service candidates preparing their table
Photo Antonio Mollo photographe

Congratulations to all the candidates and their coach who have prepared some futur professionnal of a high quality with with a very high-end expertise with a flawless investment! 

You can find all the photos on Facebook « Jeunes Talents Escoffier »



At the end of the competition, the participants all came together for the traditional family portrait. A moment of fun like every year!


Photo de famille 2018 des Disciples Escoffier

Family portrait 2018
Photo Antonio Mollo photographe




It took place at the Restaurant Cube on the outskirts of Zurich. An establishment with modern accents that allowed the organizers to give free rein to their imagination.

A refined aperitif accompanied by champagne greeted the guests, all eager to know the results of the contest held in the morning. After inviting the guests to sit at the table, President Pierre Alain Favre thanked the members of the organizing committee (while the candidates and their coach were all feverish, no longer able to support the suspense!). After a presentation of the candidates like during Paris Fashion Week, the time had come to give the results. Mike Wehrle, president of the jury cuisine, announced the long-awaited results.


Annonce des résultats Jeunes Talents Escoffier 2018

The president of the jury cuisine, Mike Wehrle, announcing the results
Photo Antonio Mollo photographe

In the presence of more than 200 guests, all the candidates were applauded and greatly spoiled by the Swiss delegation, the International HQ and the Disciples Escoffier’ partners.


Les candidats Jeunes Talents Escoffier 2018

The 12 candidates on stage
Photo Antonio Mollo photographe

The gala dinner annimated by a trio of Swiss musicians was punctuated by enthronements of new Disciples both for Switzerland and for the international.


Soupe de céleri et duo de pommes Emmental, Accompagnée d’une mousse de brioche et viande séchée de la région Emmental (Berne) by Christoph Hunziker.

Risotto Tessinois, accompagné de saucisse luganaise et de barbe de capucin by Eduardo Casasopra, Saverio Pezzi, Christian Gianetti.

Saumon à la Baloise, Duo de sauce et feuilleté aux oignons, by Thierry Fischer.

Cochonnaille Lucernoise, Joue et poitrine de porc cuite 24h sous vide accompagnée d’une mousseline (Tail To Nose, theme 2018) byDaniel Gehriger, Gregor Adam Trost, Fabian Gut.

Birthday cake 30 years of the Escoffier Swizerland, aroma Pêche Melba by Chef Pâtissier Artur Bühler of the Grisons.

The birthday cake to celebrate the 30th birthday of the Swizerland delegation
Photo Linda Fu





He gathered in the salons of the Hotel St Gotthard all those who had not yet left. Some had small eyes, which did not prevent them from doing honor to the buffet.

Appointment is given to everyone next year in Bordeaux for the XIIth International Congress from March 15th to 17th, with the 15th International Finale of the Young Talents Escoffier on March 15th. Organized by the great team of the Grand Sud Ouest who was already at work this last day at breakfast!


Save the date and see you all in 2019 !


You can find all the photos of the congress by CLICKING HERE
Photo credits to Antonio Mollo Photographe

Crédit photo Linda Fu délégation Chine


By Coralie Jouannet for

Bernard-Louis JAUNET
International General Secretary