Trophée Jean Delaveyne

  • Trophée Jean Delaveyne.

    13rd November 2018 - 9:30 AM to 6:00 PM - Studio des Chefs (Hall 7.2)

    Great news, the Jean Delaveyne Trophy was back in 2018!

    The Trophée Jean Delaveyne, which pays tribute to the famous cook and pastry chef, is a cookery contest organised by the Association des Toques Françaises, rewarding the creativity and professionalism of a chef.

    Its level of excellence speaks for itself, as the Trophée Jean Delaveyne is considered by a great many professionals to be one of the most prestigious national cookery awards.

  • On the programme for the 2018 edition.

    Who will take over from Sébastien Lefortier?

    To win this year’s Jean Delaveyne Trophy, contestants will be working around the following themes:

    A starter
    using a Loire pikeperch with a crayfish butter glaze, served as hot portions on contemporary plating,
    and 2 accompaniments that are also to be prepared;
    A main course
    comprising a stuffed cabbage leaf braised in a dome mould (the stuffing should include foie gras),
    served with a Périgueux sauceand three accompaniments.
    A dessert
    in the form of an individual chocolate soufflé tart, Chantecler apples and Costa Rican pineapple, served with coffee.

    The 2016 edition of the Trophée Jean Delaveyne was chaired by Stéphanie Le Quellec, chef in the kitchens of Prince de Galles hotel in Paris,
    and offered a subject which will stimulate the creativity of candidates.

    After 5½ hours of competition Julien Guénée took the Trophy, so succeeding the current holder Sébastien Lefortier.
    Julien Guénée is head chef at the Palace de Menthon in Menthon St Bernard (Haute-Savoie).

  • Relive the Trophée Jean Delaveyne

    The 2016 Jean Delaveyne Competition


    Toques Françaises Logo

    Founded in the early 2000’s, the aim of the Association des TOQUES FRANCAISES is the promotion of French gastronomy within France and around the world, the protection of quality products and regional produce, ensuring that young chefs are supported and highly trained, and the development of members' skills.

    Led by Marie Sauce since 2015, the Association is open both to all food service professionals and to connoisseurs of fine food (the name in fact refers to a chef’s hat).
    The only condition of membership is true passion for French gastronomy, and the drive to share this as far and wide as possible.

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