English version - Prix culinaire Taittinger

THE “TAITTINGER”
2016
50 th Prix Culinaire International
Summary
General :
Origin and aim of the Prix Culinaire International
Previous Winners
Members of the jury and the organizing commitee
Taking part and heats :
How to enter
Heats
Prizes
Entering :
Entry form
Curriculum vitae
Recipe sheet
Menu costing
National final menu costing
General
THE
“TAITTINGER”
Origin of a Prix Culinaire International
49th Prix Culinaire International le “ Taittinger”
Jeremy Desbraux, Suisse, Lauréat 2015
Pierre Taittinger, founder of the champagne brand of the same name and former MP
for the 1st district, including the Halles de Paris, occupied the celebrated 22nd chair
at the Académie des Gastronomes, that of the author of the Almanach des Gourmands from the early nineteenth century: Grimod de la Reynière.
In 1966, to pay tribute to his memory and keep alive his vision of French haute
cuisine, the idea of holding an international gastronomic competition organized and
judged by professionals was born.
The man in white, the chef hidden away in the kitchen, would finally be in the spotlight as we paid homage to a particular style of cuisine, combining classical rules with
creativity.
So, with the enthusiastic support of his son, Claude Taittinger, the first Prix Culinaire
International Pierre Taittinger was held in 1967 and its reputation for integrity and
extreme difficulty has continued to rise ever since, sometimes even being called “the
Everest of Gastronomy”.
After the 40th competition, as he takes up the torch at the Maison de Champagne,
Pierre-Emmanuel Taittinger, who shares his grandfather’s passion for gastronomy, is in
turn perpetuating his memory.
From now on, the competition will be called The “Taittinger” - a tribute both to an
enduring family tradition handed on from generation to generation and to those
who themselves long ago called it The “Taittinger”: Chefs.
1
General
THE “TAITTINGER”
Aim
The essential aim of the “Taittinger”, its Organizing Committee and its Juries is to
promote the principles of traditional French «haute cuisine».
With the diversity of top chefs hosting the competition, it continues to enrich the
great culinary tradition of multiple and multicultural influences year after year.
Coming from the main countries that perpetuate the idea of gastronomic excellence, competitors take part in a competition organized around two distinct levels
of competition :
The national competition
Abroad, national finals are organized in a number of countries influenced by French
cuisine. In each separate contry, the winner is awarded 1st Prize in the National
“Taittinger”.
In France, where the number of competitors is traditionally higher, several
selection finals are held, each also awarding a 1st Prize. In both the France and
national finals, winners are selected following two separate heats :
- a recipe of choice of classic cuisine on a set theme chosen by the “Taittinger”
Organizing Committee,
- a set recipe of national cuisine chosen by the Chairman of the National “Taittinger”
Jury.
The international competition
This second level of competition brings together, in Paris, the winners of the national
finals and the French selection finals.
The competition theme is decided by the Organizing Committee. At the end of
the day-long competition, the winner is awarded 1st Prize in the “Taittinger” by the
International Jury.
On the eve of it’s 50th year, The “Taittinger” reaffirms with conviction and generosity
its desire to continue its efforts to keep alive the spirit and tradition of the grand
masters of French cuisine.
2
Géeneral
THE “TAITTINGER”
Previous winners
Winner in 1967 : M. Michel Comby
Winner in 2015 : M. Jeremy Desbraux
1967 - Michel Comby, Lucas-Carton, Paris - France
Turbot Soufflé Lobster Mousseline
1968 - Guy Legay, Ledoyen, Paris - France
Saddle of Venison
1969 - Camille Lurkin, Villa Lorraine, Brussels - Belgium
Pan-fried Bresse Chicken
1970 - Joël Robuchon, Péniche Ile-de-France, Paris - France
Braised Brill
1971 - Michel Nicoleau, Connaught Hotel, London - United Kingdom
Turban of Fillets of Sole and Salmon
1972 - Georges Dumas, Lasserre, Paris - France
Turkey
1973 - Jean-Pierre Toulejbiez, Tour Eiffel, Paris - France
Salmon Trout
1974 - Rémi Pommerai, Le Sologne, Paris - France
Stuffed Loin of Lamb en Croûte
1975 - Jean-Claude Boucheret, Ledoyen, Paris - France
Pike
1976 - Paul Van Gessel, Charles Barrier, Tours - France
Turban of Lobster
1977 - Yves Menes, Shoreham Americana Hotel, Washington - USA
Braised Turbot
1978 - Claude Louboutin, Le Léman, Nyon - Switzerland
Chartreuse of Partridge
1979 - Gilles Etéocle, La Poularde, Montrond-les-Bains - France
Zander Alexandre Monnier
1980 - Gabriel Biscay, Hôtel Ritz, Paris - France
Braised Turbot with Pistachio
1981 - Philippe Broussard, L’Assiette au Boeuf, Paris - France
Veal Orloff
3
Généralités
1982 - Philippe Sailly, La Poularde, Montrond-les-Bains - France
Turbot Soufflé Homardine
1983 - Francis Dulucq, Sofitel Thalassa, Porticcio - France
Chicken Alexandra
1984 - Hiroshi Horita, Toyoken, Tokyo - Japan
Turban of Lobster
1985 - Michel Roth, Hôtel Ritz, Paris - France
Salmon with two Garnishes, Escoffier Pudding
1986 - Surjahadi Djajapermana, Hilton de Schiphol, Amsterdam - Netherlands
Haunch of Venison, Rice à l’Impératrice
1987 - Ulrich Behringer, Auberge de l’Ill, Illhaeusern - France
Turbot with three Garnishes, Raspberry Soufflé with Coulis
1988 - Michel de Matteis, La Tour d’Argent, Paris - France
Haunch of Venison
1989 - Régis Marcon, Auberge des Cimes, Saint Bonnet-le-Froid - France
Pheasant, Scallops Emile Tingaud
1990 - Dominique Quay, Relais du Bois Hardy, Lamballe - France
Zander
1991 - Bruno Maringue, Au Chapon Fin, Thoissey - France
Pheasant stuffed with Foie Gras, Petites Cailles soufflées
1992 - Michel Izard, Le Château de Divonne, Divonne-les-Bains - France
Hare
1993 - Laurent Debenest, Le Paddoc, Keerbergen - Belgium
Lobster with Oyster and Scallop and Vegetable Garnish
1994 - Yves Merville, Royal Riviera, Saint-Jean-Cap-Ferrat - France
Boulangère d’Agneau de Pauillac rôti sur l’os Aux Senteurs provençales
1995 - Bernard Leprince, La Tour d’Argent, Paris - France
Saddle of young Boar Alexander,Pears preserved in Bordeaux Wine, Chestnut Patties
1996 - Christophe Marguin, Jacques Marguin, Les Echets - France
9-lb Turbot with three Garnishes
1997 - Philippe Gauvreau, La Rotonde, Charbonnières-les-Bains - France
Four Grey Partridges flanked with eight small Quails with Sauce or Jus
1998 - Vincent Arnould, Le Prieuré, Villeneuve-les-Avignons - France
Brill with three Garnishes including Sea Urchin
1999 - Pierre-Franck Salamon, Clerc, Chalamont - France
Langoustines with three garnishes, including one based on artichokes
2000 - Fabien Lefebvre, Hôtel Bristol, Paris - France
Fillet of pink venison with three garnishes and a sauce
2001 - Karim Boukhari, L’Agath, Howald - Luxembourg
Two racks of lamb, one saddle of lamb, two garnishes of choice and guinea fowl’s chartreuse
2002 - Stéphane Buron, Le Chabichou, Courchevel - France
Four Bresse Chickens and a lobe of duck Foie Gras with three free garnishes, a Dubarry
velouté and a jus or a sauce
2003 - Stéphane Philippon, Hôtel Ritz, Paris - France
Two Sea Breams stuffed and served whole with 2 free garnishes, a sauce and a Vol-au-vent
2004 - Jean-Paul Bostoen, Auberge de l’Ill, Illhaeusern - France
Three Mallard Ducks and three dozen special oysters (no.2), fresh pasta with truffles top-
4
Généralités
ped with a poached quail’s egg, two garnishes of choice and one jus or one sauce
2005 - Jérôme Ryon, Hôtel de la Cité, Carcassonne - France
Fillet of Beef served in a crust with two duck Foie Gras, three garnishes of choice, one jus
or one sauce with a savoury chestnut, potimarron and truffle soufflé
2006 - Charly de Wijs, Restaurant-Hôtel de Kastanjehof, Netherlands
Whole turbot stuffed with lobster and topped with three garnishes of choice and two
sauces (one champagne sauce and one sauce of choice), lemon meringue pie
2007 – David Sauvignet, La Rotonde, Hôtel Beau-Rivage Palace, Lausanne - Switzerland
6 saddles of hare boned, stuffed, reconstituted and served whole and 2 front parts with
liver and heart accompanied by two choices of garnish, a sauce and 12 eggs “Boitelle” (by
the “Escoffier” recipe)
2008 - Laurent Wozniak, La Rotonde, Hôtel Beau-Rivage Palace, Lausanne - Switzerland
Two 2.2 kg Dombes ducks (non-eviscerated), three garnishes of choice, one sauce or jus,
and Pan-fried scallops with chicory, champagne herb butter (according to a recipe by
Mr Régis MARCON)
2009 - Nicolas Davouze, L’Auberge du vieux Puits, Fontjoncouse - France
Two 1.2kg stuffed sole with three garnishes including one of heirloom vegetables, one
sauce and a langoustine brochette with green cabbage (according to a recipe by Mr Régis
Marçon), zabaglione with porcini mushrooms and champagne
2010 - David Castagnet, Relais & Chateaux “La Pyramide,” Vienne - France,
Rack of beef (from Limousine stock) cooked on the bone and served whole, with one
set lentil-based garnish served separately (but at the same time) and two garnishes of
choice, one sauce or jus, and scallop salad with two apples (according to a recipe by Mr
Régis Marçon)
2011 - Lars Van Galen, De Bloemenbeck, Lutte - Netherlands
Loin of French wild boar cooked on the bone, sliced and served on the bone, one set
garnish based on Mona Lisa potatoes from the Pays de Sault, two garnishes of choice, one
sauce or jus and three langoustines with risotto
2012 - Christophe Schmitt, Diane Fouquet’s Barrière, Paris - France
Two stuffed gilthead sea breams (served in two pieces) for six diners accompanied with
a sauce or jus and two sides of their choice serving 12 diners. Interpretation of a rockfish
soup
2013 - Bertrand Millar, Cordeillan Bages, Pauillac - France
Saddle of lamb for 8 people accompanied by one garnish chosen by the chef and one
offal-based garnish, with a sauce or jus, and a starter based on seasonal vegetables with a
plated mille-feuille theme.
2014 - Jonathan Zandbergen, Almere - Pays-Bas
2 saddles of hare for 8 people, 1 pumpkin-based garnish, 1 chestnut-based garnish, 1 garnish chosen by the chef accompanied by a sauce or a jus. Interpretation of «French Toast»
with russet apples and crème anglaise
2015 - Jeremy Desbraux, Hotel de Ville Crissier - Switzerland
French farmhouse lamb (two saddles and kidneys) accompanied by a set garnish: chartreuse of autumn vegetables, and a potato-based garnish to be chosen by the competitor,
accompanied by a sauce or a jus. Conversation (almond-based pastry)
5
General
THE
“TAITTINGER”
Members of the grand Jury and
the Organizing Committee
Members of the Jury 49th Prix Culinaire International.
Emmanuel Renaut, President.
Members of the grand Jury
of the 49th Prix Culinaire International
Chairman :
Emmanuel Renaut, « Flocons de Sel », Megève - France : 3 stars in the Michelin Guide,
Meilleur Ouvrier de France
Jury de dégustation :
Christophe Bacquié, Chef du restaurant « Monte Cristo », Hôtel du Castellet - France
2 stars in the Michelin Guide, Grandes Tables du Monde Meilleur Ouvrier de France 2004
Virginie Basselot, Chef du St James, Meilleur Ouvrier de France 2015, 1 star in the Michelin
Guide, Paris - France
Eric Briffard, Meilleur Ouvrier de France 1994, Chef of schools Cordon Bleu 2016
Gérard Boyer, Chef at the “Boyer les Crayères” Restaurant from 1983 to 2003, Reims France
3 stars in the Michelin Guide. 1984 : Chef of the Year
Hiroshi Horita, “Mange-Tout Co, Ltd”, Tokyo - Japan : Winner of the Prix Culinaire International Pierre Taittinger in 1984
Stéphanie Le Quellec, Prince de Galles, Paris - France : Executive Chef at the Prince de
Galles Hotel’s La Scène Restaurant in Paris France, one star in the Michelin guide
Sidney Redel, Chef at the l’Oiseau Blanc restaurant, Peninsula Hotel, Paris, France
6
Généralités
Pierre Résimont, Chef L’Eau vive, 2 étoiles Michelin, Dinan - Belgique
Michel Roth, Executive Chef, Hôtel Président Wilson, Geneva - Switzerland
Bocuse d’Or 1991, Meilleur Ouvrier de France 1991, Taittinger 1985
Michel Roux, Chef le Gavroche, 2 stars in the Michelin Guide, London - UK
Pekka Terava, Chef restaurant Olo, 1 star in the Michelin Guide, Helsinki - Finland
Ulf Wagner, Chef Sjomagasinet, 1 star in the Michelin Guide, Goteborg - Sweden
Kitchen Jury :
Amandine Chaignot, Executive Chef at the Rosewood Hotel, London, United Kingdom
Jean-Yves Leuranguer, Chef of restaurants Fouquet’s Paris, Meilleur Ouvrier de France
1995, Paris - France
Christian Née, La Pyramide, Vienne - France : Sous-chef to Patrick Henriroux, 2 stars in
the Michelin Guide, Meilleur Ouvrier de France
Members of the Organizing Commitee
of the 50th Prix Culinaire International
Chairman :
Emmanuel Renaut, « Flocons de Sel », Megève - France : 3 stars in the Michelin Guide,
Meilleur Ouvrier de France
Members :
Gérard Boyer, Chef at the“Boyer les Crayères” Restaurant from 1983 to 2003, Reims France : 3 stars in the Michelin Guide. 1984 : Chef of the Year.
Eric Briffard, Meilleur Ouvrier de France 1994
Amandine Chaignot, Executive Chef at the Rosewood Hotel, London, United Kingdom
Michel Comby, Paris - France : Master Chef of France, Winner of the 1st Prix Culinaire
International Pierre Taittinger in 1967
Jacques Lameloise, “Jacques Lameloise Restaurant” from 1979 to 2009, Chagny - France
3 stars in the Michelin Guide. Maître Cuisinier de France
Bernard Leprince, “Les Frères Blanc”, Paris - France : Master Chef of France, Meilleur
Ouvrier de France, Winner of the Prix Culinaire International Pierre Taittinger in 1995
Jean-Yves Leuranguer, Chef of restaurants Fouquet’s Paris, Meilleur Ouvrier de France
1995, Paris - France
Stéphanie Le Quellec, Prince de Galles, Paris - France : Executive Chef at the Prince de
Galles Hotel’s La Scène Restaurant in Paris France, one star in the Michelin guide
Gérard Marquoin, Versailles - France : Maître Cuisinier de France, Former Educational
Training Manager at Tecomah
Christian Millet, “Le Pouilly-Reuilly”, Pré-Saint-Gervais - France
Chairman of the Société des Cuisiniers de France
Michel Roth, Executive Chef, Hôtel Président Wilson, Geneva - Switzerland
Bocuse d’Or 1991, Meilleur Ouvrier de France 1991, Taittinger 1985
7
Taking part and heats
LE “TAITTINGER”
Selection
London : Saturday 10th september 2016
Under the presidency of Mr Michel Roux.
This final selection stage will take place at the Restaurant Parliament Square.
8
Taking part and heats
THE “TAITTINGER”
How to enter
These rules have been filed at the offices of Maître Paupert Liévin,156, Boulevard de
Magenta, Paris. Maître Paupert Liévin oversees the proper conduct of the heats.
Participating countries :
Belgium - France (including Andorra and Monaco) - Japon
Luxembourg - Netherlands - Switzerlands
United Kingdom
Candidates :
-Aged between 24 and 39, with a minimum of 5 years in the profession and working
in a restaurant.
- A candidate, irrespective of his nationality, must apply under the country where he
practices. If selected, he will then represent that country at the international competition.
- Any candidate who wishes to take part despite working in a country not featured on
our list of participating nations may also apply for the competition. The enclosed entry
pack must be submitted in English or French and sent before:
le 19/08/2016 at midnight
to the following address:
Mister Kevin McKee
Hatch Mansfield
New Bank House
1 Brockenhurst Road - Ascot - Berkshire - SL5 9DJ
[email protected]
- The organizer reserves the right to extend or cut short the length of the competition,
or to modify or cancel the competition should circumstances so require. In this case, he
will not be held responsible. Any difficulty that might arise as a result of the application
or interpretation of the present rule, or that is not treated herein, will be settled by the
organizer.
- All candidates must work alone and only one candidate shall be admitted per restaurant or establishment.
- The following are excluded from entry :
• Catering college instructors, even if these establishments run a restaurant open to
the public,
9
Taking part and heats
• Any candidates who have participated 3 or more times in the international competition.
The Juries :
- The owner or staff of the establishment (or company) in which a candidate or one of
his close relatives is employed are barred from the Jury and from the premises where
the heats are conducted.
However, a candidate working in the restaurant of a member of the local jury is allowed
to compete at another centre, travel and accommodation being paid for by the Organizing Committee.
- One or two members of the Jury oversee the organization and proper conduct of the
kitchen heats, ensuring that the rules are strictly applied. They report to the Jury on the
quality of the work carried out in the kitchens.
- 8 to 10 top chefs taste and mark the dishes prepared by the candidates. Tasting and
marking are completely anonymous as are the totalization of marks and placings.
Composition of the Juries for the selection finals :
- The Jury is composed of top local chefs (8 to 10 for tasting and 1 or 2 in the kitchen)
and is headed by a Chairman who is a member of the International Grand Jury.
Composition of the International Grand Jury :
- Chairman of the International Grand Jury : M. Emmanuel Renaut
- The International Grand Jury is composed between 12 and 16 head chefs (including
2 in the kitchen) from the finest restaurants in France and abroad, the presidents of the
leading chefs’ associations and some of the previous winners of the “Taittinger” International Final. This Jury judges the heats for the international competition.
- The Gastronomie Judge
For this 50th edition of the “Le Taittinger” International Culinary Prize, the Organizing Committee is delighted to welcome a new member of the International Jury: the
Gastronomic Judge. This guest of honour will join the Chefs who have chosen him to
witness, as in previous years of “Le Taittinger”, the unveiling of a new talent.
Not necessarily a Chef himself, he nonetheless in his own way embodies a love for
gastronomy and a desire to celebrate it.
His experience and passion for cooking make him the perfect judge, bringing an extra
dimension that can only benefit the contest.
The Gastronomic Judge may observe the kitchen trials and will grade the dishes as a
member of the tasting panel.
A closely guarded secret, his name will not be revealed until the day of the Grand
International Final.
10
Taking part and heats
THEUK“TAITTINGER”
National Taittinger Heats
I- Selection
on the basis of a written recipe
:
- Selection into the practical national heat is made, anonymously, by the “Taittinger” Jury,
made up exclusively of chefs.
- This heat is for selection of those candidates to be permitted to enter the practical
heats.
- Each candidate must put forward one personal recipe for 8 persons based on the
following theme :
Whole fillet of beef
(approx. 2.2 kg untrimmed)
Stuffed with foie gras or a foie gras and wild mushroom stuffing
+
3 Garnishes:
Bone Marrow Croquette
A potato and Beaufort gratin (24 cm diameter, oval Staub dish)
1 carrot-based garnish chosen by the competitor
Choice of sauce (served separately in a sauce boat)
Presented on a rectangular dish 40 X 60 cm (approx.)
- The enclosed entry pack must be sent to the following address and postmarked by
midnight on 19/08/2016 :
Mister Kevin McKee
Hatch Mansfield
New Bank House
1 Brockenhurst Road - Ascot - Berkshire - SL5 9DJ
[email protected]
- Detailed, clear and typewritten recipes, precise menu costings and good-quality presentation photos are submitted anonymously to the Organizing Committee.
- Candidates whose recipes are approved by the Jury are entered in the selection final
and advised by letter of the places, dates and times they should present themselves.
Candidates are responsible for their own expenses*.
II- Practical Heats :
A - General rules and structure of the practical heats for the national final and
12
Taking part and heats
international competition
The organization supplies the necessary ingredients as shown on the menu costings of
each candidate. Any merchandise brought by a candidate will automatically be refused.
- All candidates must report to the kitchen at the time specified in their invitations,
alone and with no outside help. Candidates should be in their work dress.
- The organizing body will provide a commis chef to assist the candidate.
Members of the Kitchen Jury control the equipment brought in by each candidate. They reserve the right to refuse any equipment which :
- is unsuitable for the recipes to be carried out,
- is already available in a sufficient quantity in the kitchen,
- is brought in excessive amounts.
Only small pieces of equipment are authorized. At the international final, when
candidates arrive the day before the competition, the jury reserves the right to
refuse the use of excessive and non-justified equipment.
Le Jury de Cuisine se réserve le droit d’interdire certain matériel.
- Members of the kitchen Jury are authorized to disqualify any candidate in
breach of the rules, having first conferred with the Chairman of the Jury.
- Candidates each in turn receive the products listed on their menu costings. They begin
work every quarter of an hour. Following the order of presentation laid down by the
Jury they must submit their dishes at the times indicated when they began work.
- The kitchen Jury may demand that any decorative or inedible element likely to
reveal the identity of a candidate be removed from the presentation.
The Organizing Committee reserves the right to film the heats and the international
final and to use the images recorded, on any medium.
Penalities
for delay
To ensure strict equality between candidates, any delay of more than 5 minutes
in presenting a dish to the Jury will be penalized. Over and above 5 minutes, the Jury
will deduct 10 points per minute’s delay from the score awarded to the dish. If the delay
exceeds 10 minutes the candidate shall be disqualified.
- The candidate must :
1/
Avoid wasting or throwing away any of the products and return unused
ingredients.
2/
Be careful not to disrupt the work of those around him and leave his
work area completely clean and tidy.
A mark will be awarded for hygiene.
13
Taking part and heats
- All candidates must remain in the kitchen from the start to the end of the heats. All
candidates leave together after the work of the final candidate has been anonymously
presented to the Jury.
- Scoring is by adding up the points awarded to each candidate by each of the members
of the Jury. However, to avoid extreme marks having too strong an influence on the
scoring, the highest and lowest mark given to each candidate are eliminated before the
marks are added together.
B - Special rules
National final : London : Saturday 10th September 2016
The candidate has 5 hours to prepare two recipes: one of free choice on a theme set
by the Organizing Committee (on the basis of which he was selected) and the other
set by the Chairman of the national Jury.
Recipe
of choice on a set theme
- The candidate prepares the recipe devised for the written heat. ALL THE INGREDIENTS REQUIRED ARE PROVIDED
- Marks are awarded out of 200 and take into account presentation, cooking, seasoning
and observance of the recipe.
Recipe
set by the chairman of the national jury
- The candidate must prepare a recipe of which he was advised one week prior to the
heats and which must be presented on 8 plates.
- ON THE DAY OF THE NATIONAL FINAL, ALL THE INGREDIENTS NECESSARY
TO PREPARE THIS RECIPE WILL BE PROVIDED.
- Marks are awarded out of 100.
Quality
of work in the kitchen
- Judged by the two kitchen juries and marked out of 60. The points awarded are added
to those from the tasting Jury to arrive at the overall total for each competitor
(cf. GENERAL RULES AND STRUCTURE OF THE PRACTICAL HEATS)
For each national final, the results will be announced during a reception held in
honour of the winners.
The candidate with the highest overall score is declared “Winner of UK final of
the “Taittinger”.
He is invited, with his partner, to Paris to compete in the heats for the international competition.
14
Taking part and heats
C - International competition in Paris (16/11/2016)
- Three weeks before the heats, the winners of all the national finals are sent, alongside
their invitations, the general theme for the international competition: one main item
(examples: fish, seafood, meat, game, poultry, etc.) accompanied by two or three garnishes, to be presented on a single dish.
- On the night before the international competition, the exact theme is drawn by lot
in the presence of a court official, together with a list of ingredients from which the
candidate selects those he needs in order to prepare the recipe he is to create.
- The official language of the international competition is French. However, the Organizing Committee will endeavour to provide translations and interpreters for foreign
candidates.
- The candidate will be assisted by a commis from the Ferrandi School.
- On the day of the competition, each competitor has 5 hours in which to prepare his
dish. The dishes are scored on a similar basis to that for the recipe of free choice in the
national finals.
- For the international competition, marking will be out of 360 points:
200
points for the
dish and theme
100 points for the
setpoints
recipe
International
competition
200
Set recipe
Quality of work in the kitchen
Total
100 points
60 points
360 points
The results are announced on the same evening and the winners honoured
during a reception held by Champagne Taittinger
*
Following agreement by the Organizing Committee, candidates regularly working further than
100 km from the centre for the heats may be reimbursed for travel expenses and accommodation is
provided locally.
15
Taking part and heats
THE “TAITTINGER”
Prize
SELECTION FINAL :
All finalists in the national competition receive a trophy, a certificate acknowledging
their participation in the national heats and a Jeroboam of Taittinger champagne.
The winner of the national final, 1st Prize in the final, is given a place in the international
competition in Paris and receives a cup, a certificate and a cheque for € 2,400.
INTERNATIONAL COMPETITION IN PARIS :
All finalists in the international competition receive a trophy and a certificate acknowledging their participation in the international heats.
The top three finalists receive :
1st prize :
• A cheque for €10,000.
• The trophy of the winners, engraved with the names of all the previous winners. It is presented later at a reception prepared for the press by the winner which
includes the winning dish.
• The “Prix Culinaire International Pierre Taittinger” medal bearing the image of
Pierre Taittinger and created by the sculptor Paul Belmondo.
2nd prize :
•A cheque for €4,800.
• A trophy
3rd prize :
• A cheque for €2,500. • A trophy
16
Entering
Mister Kevin McKee
Hatch Mansfield
New Bank House
1 Brockenhurst Road - Ascot - Berkshire - SL5 9DJ
T : 01344 871800
F : 01344 871871
[email protected]
For the Organizing Committee only
THE “TAITTINGER”
Entry Form
Must be returned before 19/08/2016
This page should be typed.
If this is not possible, please write legibly.
Surname :
First Name :
Date of birth :
Home tel :
Mobile no. :
Home fax :
E.mail :
Present position :
Date of joining the profession :
Name of the establishment where you are currently :
Employed :
Business adress :
Business tel. :
Business fax :
- Unless you advise us otherwise, mail will be sent to your home address
If invited to the finals :
Departure venue :
Nearest station :
Nearest airport :
I, the undersigned
certify on my honour that the information given above is correct, I accept the rules
of the Prix Culinaire International Pierre Taittinger and I am applying to take part in
the 2016 heats.
Done in,
on
Signed :
18
Entering
Mister Kevin McKee
Hatch Mansfield
New Bank House
1 Brockenhurst Road - Ascot - Berkshire - SL5 9DJ
T : 01344 871800
F : 01344 871871
[email protected]
For the Organizing Committee only
THE “TAITTINGER”
Curriculum Vitae
Must be returned before 19/08/2016
This page should be typed.
If this is not possible, please write legibly.
Name :
Surname :
Date of the birth :
Home adress :
Home tel. :
Mobile no. :
Place of employement :
Name of the establishment :
Business adress :
Business tel. :
Foreign languages :
Different positions held before starting your current :
(dates, kitchen positions, name of the establishment)
Please attach a photograph of yourself in your chef’s uniform.
19
Entering
Mister Kevin McKee
Hatch Mansfield
New Bank House
1 Brockenhurst Road - Ascot - Berkshire - SL5 9DJ
T : 01344 871800
F : 01344 871871
[email protected]
For the Organizing Committee only
THE “TAITTINGER”
Recipe sheet
Must be returned before 19/08/2016
This page should be typed.
Your recipe must be no longer than both sides of this page.
you must attach a good-quality photograph
of your dish and your manu costing
20
Entering
Mister Kevin McKee
Hatch Mansfield
New Bank House
1 Brockenhurst Road - Ascot - Berkshire - SL5 9DJ
T : 01344 871800
F : 01344 871871
[email protected]
For the Organizing Committee only
THE
“TAITTINGER”
List of ingredients available in the kitchen
The candidate will be provided with:
Dairy
1.5kg of sweet butter
500g dry butter
1 kg of «tourer» butter
1l 45% double cream
1l 35% half and half cream
1l milk
6 eggs
Flour
Type 45 and 55 (pastry and all-purpose)
flour
Bread flour
Potato starch
Corn starch
100 g powder with hazelnut
100g powder with almond
Yeast
Condiments
Tomato paste
Fleur de sel
Coarse salt
Fine salt
Virgin olive oil
Acacia honey
Strong Dijon mustard
Whole nutmeg
White peppercorns (pepper grinder
not provided)
Black pepper grain
Espelette pepper
Sugar cubes
Traditional balsamic vinegar
White vinegar
Small gherkins
Wine vinegar
Vegetables
Lemons
Limes
Shallots
Carrots
Onions (large)
Tomatoes
Leeks
Oranges
Dry fruits & Nuts
Dried apricots
Hazelnut
Pistachio
Alcohol
Cognac
Red port
Madeira
Red wine 1 litre
White wine 1 litre
Blackcurrant liqueur
Beer
Herbs
Garlic
Fresh bay leaf
Flat parsley
Curly parsley
Fresh Thyme
Chives
Coriander
Ginger
Lemongrass
Chervil
Tarragon
Star anise
Cumin
21
Entering
Mister Kevin McKee
Hatch Mansfield
New Bank House
1 Brockenhurst Road - Ascot - Berkshire - SL5 9DJ
T : 01344 871800
F : 01344 871871
[email protected]
For the Organizing Committee only
THE
“TAITTINGER”
List of ingredients available in the kitchen
A renvoyer impérativement avant le 19/08/2016
List of ingredients available for the creation of the recipe of choice on a set
theme, including garnishes :
Tick the boxes next to the ingredients with which you wish to be provided, and
indicate the quantities required.
The number of ingredients is not limited. However, you can only choose one order quantity for
each one.
Item
Fillet of beef
approx. 2.2 kg untrimmed
Foie gras
Calf ’s foot
Maximum quantity
allowed
1
Quantity desired by the
candidate
500 g
1
Bone marrow (removed from 300 g
bone)
Wild mushrooms, depending on 1 kg
availability (chanterelles, ceps,
horns-of-plenty etc.)
Agria or Bintje potatoes
2 kg
Charlotte potatoes
2 kg
Beaufort
500 g
Celery
1 head
Carrots
2 bunches
Carrots grown in sand
1 kg
Spinach
1 kg
Soft bread
500 g
Breadcrumbs
500 g
Panko
500 g
Brown stock
2 liters
22