samedi 11 juin 2016

The results of the 4th International Contest for Note by Note Cooking


International Contest

 for Note by Note Cooking

Paris, June 10, 2016

Topic: cellulose, cellulose derivatives and compounds with trigeminal effects.

The 10th of June 2016, at AgroParisTech, candidates from more than 20 countries showed their works to a jury including :
● Thierry Mechinaud, Restaurant Pierre Gagnaire, Paris, France
● Patrick Terrien, ex chef of the chefs of the Cordon bleu School
● Sandrine Kault, Louis François Company
● Yolanda Rigault, organizer of the contest
● Hervé This, AgroParisTech-Inra International Centre for Molecular Gastronomy

Prizes were given in three categories

Category Chefs :

First Prize:
Guillaume Siegler, chef of the Cordon Bleu Tokyo, Japon

Second Prize
Emmanuel Roux-Var, Manager, chef, teacher for sous vide ccooking, Ecole Pralus, France.

Category Amateurs :

First Prize
Eric Olivier Lermusiaux, France

Category Students:

First Prize ex aequo :
Michael Pontif, Chimie ParisTech, France
Sophie Dalton, Dublin Institute of Technology, Dublin, Ireland

Second Prize
Etienne Laborie, Chimie ParisTech, France

Third Prize :
Rohit, Student of the Master Erasmus Mundus Food Innovation and Product Design, India
Alice Payrault, ISIPCA, France

The recipes (with picctures) will be show day after day on the internet site

Thanks to our partners
Mane SA Louis François

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