Each year a theme for both Kitchen and Service is chosen by the organizing committee.
This theme is generally in line with the theme of the year of the Escoffier Disciples or at least serves as a common thread for the unfolding of the competition.
1 main course accompanied by 2 or 3 garnishes
(including one from the Culinary Guide by Auguste Escoffier)
to prepare in 3 hours, alone, without coach, commis or assistance.
While taking into account during the test the principles dear to the Disciples Escoffier:
One to several tests depending on the year and the committee's choices, over 4 hours.
Bar and Cocktail Workshop, Food and wine pairing, selection of local products, enhancement of the table and the much-awaited service in restaurant (preceded by the installation), in real condition.
Each candidate is in charge of a table of 4 guests and thus responds to their requests and expectations.
In French but also in English, while respecting the Charter of French service.