November 2022

November 2022

Selections of the Young Talents Escoffier Competition, tribute to Auguste, promotion of the Gastronomy in the world…

Transmission, Sharing and Friendship is definitely the DNA of our Association!

Discover a sample of the rich news of a month of November which has seen actions multiply among the Disciples Escoffier around the world.


Asia Pacific Escoffier Week in Bali from November 7th to 10th

Three distinctive events took place in Bali for the first Escoffier Week in Indonesia, under the



Launched with a Symposium at Elizabeth International Hotel & Business School in Denpasar, the open-talk theme was “French-Indonesian Culinary Bridge”. An impressive panel, with the support of the Indonesian minister of Tourism and Creative Economy, Bapak Sandiaga Salahuddin Uno, of celebrity chefs and the Executive office representative Christian Heuline General Secretary representing International’s President Nicolas Sale, under the patronage of Guillaume Gomez, French Ambassador for Gastronomy. The other topic discussed was the transmission of local cuisine techniques and codification, like Auguste Escoffier’s “Guide Culinaire”, to pass-on savoir-faire and inspire chefs, here and overseas, on the rich and diverse culinary culture of Indonesia. The aim of this symposium was to promote Indonesian food abroad.


The "Young Talents Escoffier" Asia Pacific selection

This year, due to restrictions still in place in some countries of the area, 8 delegations of the zone were represented out of the 13 countries.
The young and talented Kadek Sumiarta, from Indonesia delegation, won 1st prize Cuisine, and the gifted and passionate Thomas Teikitohe, from Tahiti-French Polynesia delegation, won 1st prize in Service category. Congratulations to both of them!!!


Gala Dinner

Last but not least, a Gala Dinner took place at The Trans Hotel Resort, with 5 prestigious chefs from the Asia-Pacific region, who created an exclusive menu inspired by Auguste Escoffier.

The menu:
Marble Foie Gras Glazed with Sauternes Jelly, Confit Onion, Bali Crayfish, Nantua Coulis and Squid Ink Pearl
Spicy Citrus Sabayon Vegetables, Bouillabaisse Prawns Just Seared, and Tagetes Flower
Dried Aged Salmon, Lightly Cook, Caviar Sturia and Sour Cream Leek
Slow Cook Wagyu Beef, topped with Shaved Truffle, Périgueux Sauce
Mandarin Sorbet
Jika Chocolate and Vanilla Alliance, Touch of Yuzu



In accordance with the philanthropic tradition of Auguste Escoffier, part of the proceeds of the 200 attendees' Gala Dinner was donated to Scholars of Sustenance – Bali, a food rescue foundation working to solve the global food deficit issue by distributing good quality nutriment to those who need it.


Congratulations to the President of the Indonesia Delegation, Gilles Marx, his team and to the Asia Pacific Zone Office, Robert Fontana, Richard Gillet and Thierry Muller for the wonderful organization and promotion of the Association!


Escoffier day in Switzerland

Young Talents Escoffier Switzerland Selection

The Swiss selection of the Escoffier Young Talents Competition took place on November 5 at the César Ritz Colleges hotel school in Le Bouveret.

Four kitchen candidates and 8 service candidates had to surpass themselves on the theme of Autumn. The cooks had the challenge of making a “Warm autumn dish made from game and forgotten vegetables” (leg of venison prepared with two different cooking methods).

On the service side, setting a table, setting up the bar and preparing cocktails were among the tasks to be performed. Not to mention the unmissable crêpes Suzette, to be made at the pedestal table.

Julia Badertscher, 17, in Service and Ethan Baruffa, 18, in Kitchen, are the winners of this Swiss 2022 selection.


Induction Chapter

Following the announcement of the results, the new members received the traditional spoon kick from their President Pierre Alain Favre. This 58th chapter was unique in that it was the last one he chaired. It was to thunderous applause and eyes full of emotion that he announced his retirement from his role as Swiss President, after 10 years of involvement.


Gala dinner

A gala dinner followed in the presence of, among others, Sir Anton Mosimann, a great cook who needs no introduction, star in the United Kingdom and Irma Dütsch, the first woman to have received a Michelin star in Swizerland, she is considered a great lady of haute cuisine.


Celebrations in Tunisia

On November 21 and 22, the official opening of the Tunisian Delegation took place.


Official opening and press conference

It was at the Hotel les Orangers Garden in Hammamet that, from Monday morning, journalists were invited to a superb cooking show presenting the wonders of the local gastronomy and then for a press conference to present the Association to the Tunisian medias.

Then, at the end of the afternoon, the Executive Board, represented by Christian Heuline, General Secretary and Mario d'Orio Treasurer, officially handed over their insignia to Abderrazak Kaddachi, the Founding President of this new delegation of the Africa Indian Ocean Zone.

It is with this responsibility that the newly decorated in turn inducted the members of his board, Mr Zouhair Ben Tekaya General Secretary and Mr Neji Belloumi Treasurer.


First Chapter and Gala Dinner

The next day, the Tunisian Delegation welcomed, still in the splendid setting of the Hotel les Orangers Garden, around fifty guests for its first chapter.

Ten new members were given the scarf of Disciple Escoffier and the traditional spoon stroke of President Kaddachi under the benevolent eye of the members of the Executive Board.

A lot of emotion after so much waiting for the opening of this delegation, but also from the new Disciples who are studious and curious about their new role for Gastronomy.

To end these 2 days in style, a gala dinner under the theme of "authentic flavors under the spell of jasmine" delighted the guests.

Welcome to this new delegation!


The selection of the Escoffier Young Talents Competition for the France zone took place on November 25 at the Best Ferrandi School in Bordeaux.

This year in service, the theme chosen for the workshop tests and the service in the dining room is plants and the “Zero waste” concept. Initially, the candidates had to create an edible plant centerpiece to share for 4 guests, a workshop setting up a prestigious table on the theme of plants, a test of gastronomic culture, etc. And in a second time, the test of the service in room, a test "like in the restaurant".
As for the cooking theme, it was the “Label Rouge” quail pithiviers in 4 courses. was asked through this recipe to value and optimize all the pieces of quail including giblets.

And it was the team from the Hauts de France delegation who won! With Noé Lootvoet in the kitchen and Sarah Delectaut in service.

Also a big congratulations to the other candidates! 2nd place: PACA CORSE, Janelle Rouselle and Léo Menard 3rd place : ALSACE GRAND EST, Mathieu Huraux and François Berger4th place tied: HAUTS DE FRANCE, Pierre Salvadori and Flora Leuwers PACA CORSE, Ugo Valayer and Quentin Guilloux GRAND SUD OUEST, Gaspar Castro and Fabio Oliveira PACA CORSE, Mathéo Septepe and Théo Louis-Tassier .GRAND SOUTH WEST, Hugo Hervé and Maud Croizard

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