Discover the 15 medal-winning recipes made by craftsmen from the Alésian basin as well as the winners from the Grand-Combe (2 medals) and Rousson (4 medals) sectors. For 2021, the jurors awarded 112 medals including 38 gold, 37 silver and 37 bronze.
Gold medals :
– The Fougasse of Aigues-Mortes from Florent Frizon (Saint-Martin-de-Valgulagues).
– A guinea fowl leg, stuffed with porcini mushrooms, from Hugues Ribes (Saint-Hilaire-de-Brethmas).
– A curd to the baron des Cévennes de Jean-Yves Piccinali, with pigs from More from the Fray (The terraces of Saint-Paul).
– The Alès slag heap of Cedric Croix (Nuggets of the Cévennes in Alès).
– A gardianne of the Gard bull by Philippe Seguin (The three brothers in Saint-Hilaire-de-Brethmas).
– One thousand sheets of duck foie gras with black truffle and Cartagena, still from Philippe Seguin.
Silver medalists:
– A lemon and lemon zest brandade Magali Coudene (Saint-Christol-lez-Alès).
– A dry farm pork sausage with porcini mushrooms from Hugues Ribes (Saint-Hilaire-de-Brethmas).
– A dark chocolate, caramel, raspberry, a hint of Cévennes pepper from Cédric Croix (Pépites des Cévennes in Alès).
– A Millefeuille of eggplant from Cissou farm with cod brandade, crushed tomatoes and basil puree from Denis Haon (Alès).
– A lemon meringue tart, always from Denis Haon.
– A pork terrine by Philippe Seguin (The three brothers in Saint-Hilaire-de-Brethmas).
Bronze medalists.
– The gourmets of Magali Coudène (Saint-Chritsol-lez-Alès).
– Foie gras Gardois, half-cooked, by Jean-Yves Piccinali (Les terrasses de Saint-Paul).
– Milk confectionery, caramel pieces of Pascale Kostrba (Monteils).
Grand-Combe sector :
– A chestnut honey from Raphaël Vidal (Laval-Pradel)
and the chestnut jam, organic vanilla, from Daniel Mathieu (Génolhac).
Rousson sector :
– A maxi cookie, all chocolate and caramel, ofEdouard Palles ( Robiac Rochessadoule).
– A cookie of Patrick Misses (The Magi).
– Heather honey from Luc Silhol (Courry).
– A lemon heart by Edouard Palles (Robiac-Rochessadoule).
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