They were eight to compete this Saturday at the cultural center of Sarlat, it is finally the young cook Felix Lagrot, a student at the Paul Bocuse Institute in Ecully (Rhône) who won the 12th edition of the Jean Rougié trophy. Accompanied by his teacher Florian Pansin, he was rated by a jury of 12 chefs chaired by Thierry Marx.
A cold test, a hot test
Coming from all over France, the eight candidates, aged 18 to 25 and supported by a teacher, competed in two tests: a cold test, as well as a hot test.
This morning, they had to carry out the cold test in 2h30: a rabbit boned and filled with a stuffing made from truffles and liver, accompanied by a vegetable garnish and a cold sauce.
This afternoon, they received, each in turn, the regulations for the hot event. “On a pastry base (provided), make a pastry preparation of your choice stuffed with a garnish composed of foie gras, truffle and artichoke. This garnish should be visible when serving the 8 plates. 2 sauces will accompany this recipe. The visual highlighting of truffles and foie gras will be sought.” They then had exactly 1h15 to prepare and develop their dishes. Their teachers could help them, guide them and give them advice, but they were alone in making their dish. Felix Lagrot thus came in first place, followed by Paul Mehu, also from the Paul Bocuse Institute, and charlotte caron, from the hotel school in Le Touquet. Félix Lagrot wins a week of incubation in the restaurant “Le Sur Mesure” by Thierry Marx. And all three, a replica of the Jean Rougié trophy, a goose made entirely of silver spoons, created by the artist Gérard Bouvier.