They were at the rendezvous of this third edition of the culinary, cultural and debonair festival organized by Laurent Seminel. Chefs, including stars, but also academics, journalists debated the future of catering in the shadow of the Covid-19, Monday, October 5, at the Chartres theater.
This day of debates was punctuated by demonstrations and “stand-ups”, in order to discover new techniques and products of tomorrow: kombucha, Le Mans hen or coffee smoked mackerel recipe …
The Entremets culinary festival returns to Chartres, from October 2 to 5
The prize for originality goes to Thomas Parnaud, the chef of the starred restaurant Le Georges in Chartres, and Gilles Begaud, the owner of the Loire Fisheries, who made a memorable demonstration around a catfish.
A 30 kg specimen was cut in front of the dumbfounded assembly, while Gilles Begaud explained the technique of ikejime, an ancestral Japanese method which allows to obtain flesh with optimal texture. On catfish, this technique works wonders, which prompted Thomas Parnaud to put it on the menu at the Grand Monarque restaurant, available in two ways.
The day ended with the award of the Entremets prize to the three-star chef Anne-Sophie Pic, who was honored for “her work, her vision and a career which will have a lasting impact on French gastronomy”. The head of Maison Pic, in Valence and other establishments in France and around the world (she has eight Michelin stars in all) had kindly greeted the organizers with coming from Valence for the occasion.
Geraldine Sellès
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