A smell of tea fills the kitchens of the training center for apprentices (CFA) in Livron-sur-Drôme. It’s not recovery time for Ludovic Loubette and Serge Bielsa-Prevot. On the contrary: these two Drôme chefs in collective catering – the first at the agricultural school of Saint-Paul-Trois-Châteaux, the second at the Sainte-Germaine nursing home in Valence – are busy preparing and experimenting the recipes of the competition. , including the famous poached parsnip in tea, embellished with a Saint-Marcellin cream and a crunchy pistachio-hazelnut.
Both were selected, together with two horticulturists from Chatuzange-le-Goubet, to represent the Auvergne Rhône-Alpes region. They will do so during a national competition, Monday 5 December, open to catering professionals …
