It opens the great week in tribute to the chef from Saulieu at the Cité de la Gastronomie (February 27-March 5): the Bernard Loiseau Trophy will see six chefs selected by the Culinary Academy of France compete, including a Dijonnais.
The candidates were selected on file to participate in the 8e edition of this culinary competition, the tests of which will take place within the Dijon campus of Ferrandi from 8:30 am.
👨🍳 Michael Wickaert – Head of the Creativity and Culinary Passion association – Terdeghem (59)
👨🍳 Olivier Bonino – Cooking teacher at the Lycée Hôtelier Sainte-Bénigne – Dijon
👨🍳 Julien Martin – Chef of the Jardin des Sens restaurant – Montpellier (34)
👨🍳 Antonin Buron – Assistant chef at Le Chabichou** restaurant – Courchevel (73)
👨🍳 Cyril Pasquier – Chef and owner of the restaurant La Table de Cyrille, Besançon (25)
👨🍳 Yuki Yamaguchi – Chef of restaurant EO – Praise of Shadow – Osaka (Japan)
Only Dijonnais in the casting, Olivier Bonino is not at his first attempt. This cooking teacher in Saint-Bénigne had already participated in the final phase of the competition in Nice in 2016. Like each candidate, he will have 4 hours to compose two signature recipes by Bernard Loiseau for 8 people, served on the restaurant’s old plates. from the Côte d’Or:
• Starter: Frog hams with garlic puree and parsley juice.
• The dish: Alexandre Dumaine Bresse chicken, truffled and stuffed cooked in a pot, truffled rice.
The cooking and tasting juries will be made up of starred chefs, Meilleurs Ouvriers de France and members of the Académie Culinaire de France, under the chairmanship of Arnaud Faye, executive chef of La Chèvre d’Or in Eze, with the president of the contest Fabrice Prochasson, the chef of Lameloise Éric Pras and Patrick Bertron, the chef of Relais Bernard Loiseau.
The three finalists will be qualified for the next edition of the National Cuisine and Pastry Trophy, which will be held at the EquipHotel trade show in November 2024.
> The complete program of the Festival tribute to Bernard Loiseau
The Bernard Loiseau Trophy, kesako?
Founded by Gérard Oudin and Lucien Mongelli, members of the Disciples d’Escoffier, with the agreement and under the patronage of Dominique Loiseau, this competition was originally intended to highlight the chefs de partie working in starred brigades, and often unknown to the general public, but essential to the functioning of the brigade. In October 2015, the Bernard Loiseau Culinary Trophy was personally entrusted to Fabrice Prochasson by Gérard Oudin, Lucien Mogelli and Dominique Loiseau. It has since been hosted by theCulinary Academy of France.
