Cuisine en Joute

  • Cuisine en Joute in 2016.

    The next generation was taking over Studio des Chefs, with the competition Cuisine en Joute.


    For its 7th edition, students from hotel schools do battle in this gourmet tournament organised by the association Générations Cuisines et Cultures (chaired by Jacques Marcon).


    Coached along by their teachers, these talented cooks and chefs of tomorrow pulled out all the stops to represent their schools, in a spirit of conviviality, exchange and sharing of know-how. Such are the guiding values of Cuisine en Joute which puts a fine point on contributing a different vision of apprenticeship learning and the transmission of culinary culture between generations.

  • On the menu

    Cheered on by their classmates, students did battle in three heats of culinary “duels” lasting 15 minutes.

    Under the watchful eye of an experienced judging panel, the hotel school students from all over France and Belgium compared their skills in 3 categories: Cookery, Patisserie and Service.


    The table service judges included among others Stéphanie Leclerre (La Suite) and Julie Trochain (Numéro3). As for the Cookery and Patisserie judges, the members of the association Générations Cuisines et Cultures were responsible for designating the best cookery apprentices.


    Winners 2016 of Cuisine en joute competition:



    Médaille or EquipHotel

    Lycée Hôtelier Georges Frêche – Montpellier
    Cuisine : Samir Mansour / Professeur : Bruno Roche
    Salle : Pauline Caraso / Professeur : Cyril Guarrigues


    Médaille argent EquipHotel

    Lycée Hôtelier de Souillac    


    Medaille bronze equiphotel

    Ecole de Vorrepe


    Price of sustainable development: Ecole Albert de Mun Paris

  • Relive the competition!

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