Trophée René Lasserre

  • The Trophée René Lasserre makes its debut at EH!

    Presentation, skill and dexterity are the watchwords of the Trophée René Lasserre, a competition created in 2014 to shine a spotlight on restaurant service skills and in particular carving, a French speciality of maîtres d’hôtel stretching back many centuries.


    Following the success of the latest edition, the Trophée René Lasserre 2016 was held at EquipHotel on Thursday 10 November in the Studio des Chefs (Pav. 7.3).

  • Coming up

    While carving is just one constituent part of French table service, it can nonetheless contribute to the promotion of an establishment and its Chef. This is good reason to put this practice back into the limelight and raise awareness among younger generations and restaurant managers so as to reintroduce it into French restaurants.
    Candidates had to be apprentices, pupils or students in an academic establishment, whether public or private, training college or other, in France or abroad.


    They were ready to do battle in these 4 tests organised in the form of a duel:

    / Test 1: contestants compete against each other in carving up an orange-based dessert.
    / Test 2: the traditional and imperative test of carving a roast chicken into portions..
    / Test 3: the semi-final will be to cut and serve several bread types from a trolley.
    / Test 4 and Final: the winners will be decided on the basis of the slicing of a strip of smoked salmon served on a tray, at a buffet.

    Winners 2016 of René Lasserre competititon

    Antoine Desmoulins
    Ecole ESH, Paris


    Charlotte Siffert
    Lycée hôtelier de Talence


    Romain Devaux
    CFA Saint Vincent de Paul, Pau

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