FRANCE. Airport catering leader Elior has revealed the winning menus from its regional finalists decided last month.
The final of the Elior culinary academy competition took place on Saturday 15 May 2004 at “l’Ecole Supérieure de la Cuisine Française Grégoire Ferrandi” in Paris. Six pairs of finalists tested their culinary talents, competing with their recipes on the theme of hot and cold starters.
The jury, consisting of nine academy members, awarded the first, second and third places and a prize for innovation based on criteria regarding the recipe’s creativity and the quest for tastiness. The winners are listed below.
First Prize: David Sterne and Nicolas Mangold (from Le Ciel de Paris restaurant) for the recipe, “Lasagne with Niçois vegetables”
Prize: they won the 2004 culinary competition trophy and a Relais & Châteaux weekend for two people in the town of their choice
Second Prize: Martine Terraillon and Yves Boyer (Rie La Princesse restaurant in Louveciennes) for the recipe, “Island floating on gazpacho”
Prize: a meal for two people in a star-rated restaurant of their choice
Third Prize: Jean-Marie Sassanow and Romuald Bisiaux (Cuisine Centrale in Perpignan) for the recipe, “Fillets of sardine with glazed vegetables”
Prize: a meal for two people in a star-rated restaurant of their choice
The fourth equally-placed entries, with special mention Innovation Prize, were awarded to:
Marie–Rose Seaba and Patrick Debrie (St Michel de Picpus establishment in Paris) for the recipe, “Tuna and curry shortbread with lemon grass sauce”
Prize: a Relais & Châteaux weekend for two people
Kerry Laws and Mark Hancock (Baker and McKenzie restaurant, Avenance, UK) for the recipe, “Caramelised goat’s cheese with Japanese sesame biscuit”
Marie-Christine Havard and Jean-Pierre Fauvergue (France Télécom Sofia-Antipolis restaurant) for the recipe, “Aubergine Mille feuilles with artichokes”.
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