Le Chef is organising three contests, each with 4 renowned and talented Michelin star chefs, with very different backgrounds.
They work in pairs to face off over one product. Each will have to prepare the recipe of their choice on a specific theme during a 60-minute session. It is a performance requiring creativity, audacity and speed. The idea is to reinterpret and showcase regional products and concoct small bites to then share with trade show visitors.
Adrien Brunet
Crillon le Brave
Benjamin Pâtissier
La Chabotterie*
Clémentine Coussau
Relais de la Poste**
Edouard Chouteau
La Laiterie*
Frédéric Calmels
Sources de Cheverny*
Jason Gouzy,
Pantagruel*
Kelly Jolivet
Benoît*
Kelly Rangama
Le Faham*
Massimo Tringali
Armani ristorante*
Nathan Helo
Dupin
Nolwenn Corre
Hostellerie de la Pointe Saint Mathieu*
Stéphane Carrade
Skiff Club**
Session 1: 13h45-14h45
Squash: Frédéric Calmels, Sources de Cheverny*
Clémentine Coussau, Relais de la Poste**
Leek: Kelly Jolivet, Benoît*
Adrien Brunet, Crillon le Brave
Session 2: 15h-16h
Mushroom: Nathan Helo, Dupin
Benjamin Pâtissier, La Chabotterie*
Quince: Massimo Tringali, Armani ristorante*
Stéphane Carrade, Skiff Club**
Session 3 : 16h15-17h15
Chestnut: Kelly Rangama, Le Faham*
Jason Gouzy, Pantagruel*
Celery: Nolwenn Corre, Hostellerie de la Pointe Saint Mathieu*
Edouard Chouteau, La Laiterie*
Tradition and innovation, the link between generations.
Le Chef is the reference magazine for chefs, bringing the profession together. Over the years, it has become the magazine of the profession in commercial and corporate catering.
