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The Restaurant Dessert is a new test in the competition! It replaces the Dessert on a Plate of the previous editions.
Restaurant Desserts must be presented on a plate chosen by the candidates and prepared on site on the fly , like in a restaurant. These ephemeral desserts are tasted immediately after they are finished, allowing for more delicate textures and temperatures than what is possible in a pastry shop. The desserts can be hot, cold, frozen or a mix of different temperatures and must not be available in pastry shops.
The restaurant desserts must be sent in a spirit of serving fluidity , as they would in a restaurant. Serving will be at the time set for each team, and the plates will all be sent together. The teams may add a serving option interacting with the judges.
FOCUS ON THE RESTAURANT DESSERT
+ 4 DESSERTS TO SHARE, INCLUDING 1 MOCK DESSERT MADE USING VALRHONA PURE ORIGINE CHOCOLATES
«This year, the chocolate dessert is replaced by the Dessert to share. A major challenge for the teams! We expect to see more manual skills, a fresh cake, with no use of freezing. Chocolate remains the main product with a selection of Valrhona Grands crus Pure Origine chocolates, in line with the eco-responsibility values of the contest.
FRÉDÉRIC CASSEL, VICE-PRESIDENT
+ 4 FROZEN DESSERTS, INCLUDING 1 MOCK DESSERT MADE WITH CAPFRUIT FRUITS
A fresh fruit dessert, with straightforward flavours that speak to everyone, and at least three different textures, with a touch of crunchiness to finish, that s what I would like to see! Obviously, the balance of the recipes remains essential and the harmony of texture between the different components will also be important.
MARC RIVIÈRE, CHAMPION 2017
+ NEW! 10 RESTAURANT DESSERTS PREPARED ENTIRELY ON THE SPOT, BY THE MINUTE
«Cooked and prepared as in a gastronomic restaurant, the Restaurant Dessert must include several elements, different textures, and temperatures... All of which must be one and the same when the spoon is dipped into it.»
JÉRÔME DE OLIVEIRA, CHAMPION 2009
2 ARTISTIC CREATIONS
+ 1 SUGAR ART PIECE
Creation of a vegetal piece (ribbon, foliage, realistic or abstract flower) Height: 165 cm maximum including base
+ 1 CHOCOLATE ART PIECE
Including the Valrhona block sculpture Height: 165 cm maximum, including base
«The test consists of creating two pieces, one made of chocolate and the other of sugar, in accordance with the theme You must use ancestral techniques but also bring originality, innovation and personality. The biggest difficulty is to link the two pieces in a harmonious and natural way at the presentation table.
JÉRÔME DE OLIVEIRA, CHAMPION 2009
They are 4 among the most promising professionals in their country: a team president who participates in the tasting events and three candidates who work tirelessly for 10 hours to create:
A HUMAN COLLECTIVE ROAD