Concours Le Gargantua

  • Le Gargantua

    The French national collective catering competition Le Gargantua was making its debut this year at EquipHotel.

     

    Initiated more than 20 years ago by RESTAU’CO, this competition promotes jobs in collective catering and encourages the sharing of best practices. Whether in schools and colleges, businesses, hospitals, the civil service, retirement homes or childcare, these committed individuals cook for the pleasure of their guests with a mission to educate and inculcate a taste for food. These values are also a part of what Le Gargantua is all about!
    With 63% of collective catering nationwide managed directly, Le Gargantua appraises technical prowess at its highest level, and tests the exemplarity of compliance with legal requirements.

     

    The competition is a big attraction for professionals from all over France. Winning Le Gargantua is an unmistakable and valuable sign of peer recognition!

  • What's up

    7 contestants from the Paris region working in different sectors of collective catering met up in a three-hour challenge on a chosen theme (main course and dessert with notification a month before the competition). In the run-up they had to practice the techniques and speed required by these tests.

     

    At every step, Le Gargantua follows the same criteria:

    Technical prowess, creative talent and presentation skills
    Compliance with stringent collective catering standards (hygiene, nutrition, time and resource management, ingredient cost control).
    The presented dish was to serve 10 people, can be produced for a special occasion meal n a collective environment, and had to cost no more than 5 euros per person in ingredient cost.

     

     

    Winners 2016 of Le Gargantua competition

     

    Jacky HEMON
    Restaurant GAM BNP Paribas - Nanterre (92)

     


    Stéphane Grignon
    CHU - Chinonais (Chinon)

     


    Nabila Sellika
    Crous de Creteil (94)

     

    Price of hygiene : Ludovic Flejean, Ce ADP - Roissy.
    Price of commis chef : Romain Ben Ali

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