Next edition of the Trophy Jean Rougié 2011

Monday 25 October 2010

Even more suspense and atmosphere!

The next edition of the Trophy Jean Rougié of Foie Gras and Truffl es is being enhanced by some new requirements that will make this competition even more exciting! Still reserved for youth from the Bac Pro, BTS Cuisine and CFA study programs, the 2011 contest will enjoy the following innovations:

In the fi nal, for the conception of a foie gras and truffl e dish, the candidate will receive a basket of surprise ingredients. With his/her teacher’s help, the candidate will have 15 minutes to integrate whatever ingredients he has chosen into the fi nal recipe. A period of one and a half hours is allowed to complete the task alone.

For the final plating that will be presented to the jury, the candidate is once again helped by the teacher. Together, they have 10 minutes to send out their hot dish. These new details have been added with two objectives. One, to reinforce the suspense of the competition as the candidate only discovers at the last minute the basket of surprise ingredients to be used partially or in its entirety in the fi nal recipe. Two, to honor the team spirit between candidate and his or her teacher, as they work together at two key moments of the contest: the fi nalizing of the recipe for the hot dish and then the plating for the presentation to the jury of which Régis Marcon will be President.

Mark your calendars for the 3rd weekend of January 2011!