11 a.m. at Campus du Lac. Amazing aromas emanate from the kitchens at the center for cook training. Around twenty Ferrandi second-year bachelor students have been roasting, cutting, and seasoning since 8:30 a.m. on Thursday, July 7. Their teachers organize a culinary contest.
The objective was to combine dishes with Chateau Croix De Labrie, a 2018 Saint Emilion grand cru. This is a task that apprentices don't often have to face. It takes creativity to combine all of the products. Damien Thurin, a trainer at the school, explains that it also teaches them how to work under pressure as well as how to organize themselves.
The budgets of the teams were limited to 6 euros for savory dishes and 4 euros each for desserts. This is a way to see beyond "simple products" and understand that you cannot do everything you want. Marie Mombernard, a course instructor, says that you need to figure out the cost of the materials.
The students did a great job honoring the wine and its owners by creating a jury. The recipes were delicious, with ravioli and fish in red wine, as well as ravioli and eels in strong sauces for others. Alexane, 19, found it quite challenging. Alexane, 19, said that while it is always impressive to compete in this type of competition, it also gives her the chance to work with wine. She judges it as a wonderful opportunity, and arranges many small dishes for her mushroom tarts.
The jury was required to give points based on the structure, respect for the timing or dressing, and harmony of textures. The judges were presented with a lengthy program to satisfy their taste buds. After many hours of discussion, Robin Alesi and Martin Hassler won the competition for savory, while Clara Simon won for sweet.
