The national finals, amateurs, learners and professionals, of the Trophée des Leopards take place on Monday 16 and Tuesday 17 May at the Abbaye aux Dames de Caen. The opportunity to shop directly with Norman producers.
the Leopards Trophy is a cooking competition intended to reward learners, professional chefs and amateurs and to highlight the Normandy products. After the apple in 2021, around cheese Neufchatel, after the apple in 2021, with Normandy oysters and Norman beefthe finalists will compete in front of a jury of prestigious chefs chaired by Pierre Caillet, Meilleur Ouvrier de France. The competition is organized by Marie Sauce Conseil in partnership with the Normandy region.
For the occasion, the Normandy Region is organizing the Leopards Market, real Norman market open to the public. About thirty exhibitors and producers from Normandy will offer the emblematic products of Normandy in the Michel d’Ornano park, opposite the courtyard of the Abbaye aux Dames. the market will be open from 11 a.m. to 7 p.m. Monday 16 and Tuesday 17 May.
For more information: Leopards Trophy
Follow the Leopards Trophy with France Bleu
France Bleu partner of the Leopards Trophy, makes you live the competition and makes you discover the producers present on the market.
Details of special shows:
– 10am-12pm with Sylvain Cottigny on France Bleu Normandie (Calvados-Orne)
– 4-7 p.m. with Eric Vallée in Reodolphe Baudry’s program on France Bleu Normandie (Calvados-Orne)
– 10am-11am with Sylvain Cottigny on France Bleu Cotentin and France Bleu Normandie (Calvados-Orne)
– 11am-12pm with Sylvain Cottigny on France Bleu Normandie (Calvados-Orne)
– 4-7 p.m. with Eric Vallée in Rodolphe Baudry’s program on France Bleu Normandie (Calvados-Orne)
– www.trophee-des-leopards.com
The Leopards Trophy: a prestigious competition
Three events will take place on May 15 and 16, 2022 for the second edition of the Leopards Trophy organized by Marie Sauce Consulting, with the support of Normandy region. Amateurs, learners and professional chefs compete around Norman products. During three hoursthey must make two dishes and a dessert based on imposed Norman products.
Amateur competitions
The amateur competition takes place on Monday under the watchful eye of a jury of exceptional experts around Bernard Leprince, Meilleur Ouvrier de France, President of the Jury: Hervé Morin, President of the Normandy Region, Thierry Desceliers, Toque Française, Michel Bruneau, La Bouride in Caen, former starred chef, Arnaud Viel, La Renaissance* in Argentan, Stéphane Levesque, Entre Terre et Mer in Honfleur, Fabrice Pottier, Toque Française, Ludovic Legendre, FIM Cci Granville, Stéphane Carbone, Restaurant Stéphane Carbone and l’Espérance in Caen and Johan Thyriot, Le 1912* Cures Marines in Trouville.
The 100% Normandy selection took place on March 30, 2022 at the Lycée Agricole du Pays de Bray in Brémontier Merval. After a day of competition and discoveries, Manchois Werner Guérandel selected for the May 16 final. He will face five other amateur candidates from all over France.
Learners and Professional Chefs Competition
On Tuesday May 17 in the morning, the learners compete for the Trophy and in the afternoon, the professional chefs. 27: these are 27 prestigious chefs around Pierre Caillet : one of the Meilleurs Ouvriers de France (MOF), Toque of the Year 2018, Hotel Restaurant le Bec au Cauchois* in Valmont (76), who will have to decide between them.