Trophée Masse

  • Trophée Masse

    11st November - 2:00 PM to 6:00 PM - Studio des Chefs (pavillon 7.2)

    Proudly flying the flag of foie gras, the noble product of French gourmet heritage, the Trophée Masse is back at EquipHotel for the Paris-North-Normandy regional selections.

     

    6 contestants will compete to propose the best recipe for a single product, foie gras - an inexhaustible source of creativity for chefs.

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  • 2016 edition - What to expect

    The 6 contestants, all selected from application files, competed in a 4-hour long event comprising 3 services:

    a traditional starter presented as a pie or wrapped in pastry, a main dish with duck foie gras as its main ingredient, and an appetiser made with the leftover ingredients from the first two recipes.

     

    This year the organisers placed emphasis on fighting waste with this third preparation which was purely dedicated to rationalising the use of products.

     

    The judging panel was chaired by Jean-Michel Lorain (La Côte Saint-Jacques 2*). Alain Le Cossec, chef and Meilleur Ouvrier de France at Institut Paul Bocuse, was responsible for the competition’s technical supervision.

    Kévin Pernette, the young chef from DIV’20 in Montigny-sur-Loing won over the jury with his Surf & Turf flavours: Surf & Turf hay-smoked pan-fried foie gras escalope with a Montagny and honey reduction, cabbage and Montagny pearl amuse-bouche, oyster chips, iodised foie gras emulsion and finally a verbena-infused pigeon and foie gras pie with a pigeon jus and port reduction.

  • 2016 edition - What to expect

    The 6 contestants, all selected from application files, competed in a 4-hour long event comprising 3 services:

    a traditional starter presented as a pie or wrapped in pastry, a main dish with duck foie gras as its main ingredient, and an appetiser made with the leftover ingredients from the first two recipes.

     

    This year the organisers placed emphasis on fighting waste with this third preparation which was purely dedicated to rationalising the use of products.

     

    The judging panel was chaired by Jean-Michel Lorain (La Côte Saint-Jacques 2*). Alain Le Cossec, chef and Meilleur Ouvrier de France at Institut Paul Bocuse, was responsible for the competition’s technical supervision.

    Kévin Pernette, the young chef from DIV’20 in Montigny-sur-Loing won over the jury with his Surf & Turf flavours: Surf & Turf hay-smoked pan-fried foie gras escalope with a Montagny and honey reduction, cabbage and Montagny pearl amuse-bouche, oyster chips, iodised foie gras emulsion and finally a verbena-infused pigeon and foie gras pie with a pigeon jus and port reduction.

  • 2016 edition - What to expect

    The 6 contestants, all selected from application files, competed in a 4-hour long event comprising 3 services:

    a traditional starter presented as a pie or wrapped in pastry, a main dish with duck foie gras as its main ingredient, and an appetiser made with the leftover ingredients from the first two recipes.

     

    This year the organisers placed emphasis on fighting waste with this third preparation which was purely dedicated to rationalising the use of products.

     

    The judging panel was chaired by Jean-Michel Lorain (La Côte Saint-Jacques 2*). Alain Le Cossec, chef and Meilleur Ouvrier de France at Institut Paul Bocuse, was responsible for the competition’s technical supervision.

    Kévin Pernette, the young chef from DIV’20 in Montigny-sur-Loing won over the jury with his Surf & Turf flavours: Surf & Turf hay-smoked pan-fried foie gras escalope with a Montagny and honey reduction, cabbage and Montagny pearl amuse-bouche, oyster chips, iodised foie gras emulsion and finally a verbena-infused pigeon and foie gras pie with a pigeon jus and port reduction.

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