National Cooking and Pastry Trophy

Wednesday, November 18th 2020


Battle Stage - Pavilion 7.2


Organised every year since 1964 by the Académie Culinaire of France, presided by Fabrice PROCHASSON (MOF Cuisine 1996), the National Trophy of Cooking and Pastry-making, whose fame has continued to grow, is distinguished by its level of excellence.

This 54th edition of the Trophy will be presented on November 18th 2020 under the presidency of Fabrice PROCHASSON, Gabriel PAILLASSON, Honorary President, Dominique LOISEAU and Dorian WICART, Winner 2005, Presidents of the Jury.

The finalists

● Florian BRAISSAND, Restaurant L’Estrade à Aix Les Bains 

● Sok Pania CHANN, Restaurant Pania, Paris

● Vincent DEHARBE, CIFA de l’Yonne, Auxerre 

● Julien GUENEE, Automobile Club de France, Paris 

● Julien LARGERON, Restaurant Les Fresques à l’Hôtel Royal, Evian Les Bains

● Mickael WICKAERT, CPC (Créativité et Passion Culinaire), Terdeghem 

The course of the competition

During the competition, each candidate, accompanied by a commis apprentice in the catering sector at FERRANDI Paris (official partner of the event), will have 5 hours to make two recipes according to the following imposed themes:

THE COOK: Roast a nice rack of pork PDO Quintoa "Pierre Oteiza" of 8 ribs from the Aldudes Valley, accompanied by a pepper sauce and a roast juice, a vegetable chartreuse, red cabbage, Rougié foie gras, 2 free seasonal and vegetable fillings, individual, for 8 people and 8 small sweetbreads and veal kidneys timbales, free recipe.

THE DESSERT: Make 8 individual pear tarts, served hot. During the tastings, the service will be provided by the Service & Arts de la Table students from FERRANDI Paris.



President of the Académie Culinaire of France


Honorary President

MOF Pastry Chef Confectioner

Dominique LOISEAU

Présidente du Jury

Présidente de la société Bernard Loiseau


Président du Jury

Lauréat 2005 du Trophée

Restaurant La Grange aux Loups à Apremont (60)


The Académie Culinaire de France created in 1883 by Joseph Favre, author of the universal dictionary of cuisine and pastry, is the oldest association of chefs in the world. The Académie Culinaire de France decided in 1981 to found a Benelux delegation under the presidency of Michel Theurel. The aim is to gather professional members throughout Belux: cooks, pastry chefs, chocolate makers, ice-cream makers, caterers who are competent and respectful of French gastronomy.

The spirit which animates the association is mainly the following: The French culinary art in general, in its lively and harmonious expression inspiring the conviviality of French gastronomy, The strict observance of the rules pre-established by those who practise it, The respect of culinary principles and traditions constitutes in all circumstances the primordial duty of its members, Defending the authenticity and the transformation of fresh products, as well as the local culinary appellations, Working with the same professional conscience whatever the conditions and inspiration of the moment, The members of the Academy maintain between them relations of confraternity, The participation in activities allowing the transmission of the professional culture of the culinary art.