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37th “Grand Cordon d’Or de la Cuisine Française” Cookery Competition

37th "Grand Cordon d’Or de la Cuisine Française" Cookery Competition
37th "Grand Cordon d’Or de la Cuisine Française" Cookery Competition (2016)

On the initiative of the eponymous association, its President Gilles Brunner and members of the Magistral Council, the 37th “Grand Cordon d’Or de la Cuisine Française” French cookery competition will take place on Wednesday 22 March 2017 at Monaco’s Vocational and Catering School (Lycée Technique et Hôtelier de Monaco).

This is an opportunity for Year 13 students (Technological Baccalaureate, Professional Baccalaureate and BTS) to put their school studies and professional knowledge into practice, compete against each other and develop their imagination and sense of taste.

The principle of the competition is as follows – “invitations” are sent to European hotel schools to encourage pupils who wish to do so to take part in a cookery competition, which involves preparing two stipulated dishes. This year, the choice is:

– “Escoffier-style” souffléd trout with Marinière sauce, in tribute to the 170th anniversary of the birth of Auguste Escoffier, which was celebrated on 28 October 2016.

– chocolate shortbread tart.

Seven pupils have been selected, based on their applications, representing the Hotel Schools of Mauritius, St. Chély d’Apchet, Menton, Nice, Bastia, Geneva and Monaco.

Each pupil, who will previously have sent a list of ingredients and technical data sheets relating to his or her recipe to Monaco’s Vocational and Catering School, will have four hours to create the two dishes.

He or she will then be judged by two juries, a “technical” jury of chefs, who will be present while the dishes are being prepared, and a “tasting” jury, comprised of gourmets and gastronomy professionals, whose task will be to assess presentation and flavour. Criteria such as budget management, hygiene, organisation, methodology and use of culinary techniques will also be taken into account.

The prizes will be presented from 6.30 p.m. at Monaco’s Vocational and Catering School, followed by a gastronomic dinner served by the pupils and their teachers at 7.30 p.m.

Originally published at Government Portal


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