The 14th Edition of the Mille France Trophy: Cooking Up a Storm!
Ah, November 25th! Mark your calendars, folks! The Reims Congress Center is about to transform into a culinary arena worthy of a Michelin star… or at least a good old-fashioned French bistro. This year, it’s the 14th Edition of the Mille France Trophy, a competition that promises to serve up everything from savory delights to mouthwatering desserts, all set against the charming backdrop of the European Social Fund Plus and the Grand Est Region. Who needs a reality show when you have this culinary showdown?
From Apprentice to Culinary Master
Established in 2010 by the esteemed Philippe Mille, who by the way is a Meilleur Ouvrier de France and the man behind the Arbane restaurant in Reims (I mean, he’s practically the Picasso of pâtisserie!), this competition has been honoring the crème de la crème of interprofessional CFA apprentices and hotel school students from across France.
This year, things are heating up with the renowned Olivier Nasti, a double-starred chef at Chambard in Kaysersberg, lending his expertise as the sponsor for the “Cuisine-Pâtisserie” competition. Can you smell the competition? No? That’s probably the smoked salmon! And let’s not forget Denis Courtiade, director of the Plaza Athénée in Paris, who will oversee the “Service-Sommellerie” competition. They’ll be handing out advice like hotcakes, and we can’t wait to see how this all plays out!
Culinary Showdowns and Gastronomic Glory
In the kitchen, 18 eager participants will be racing against the clock, all to prepare a savory dish and a dessert in just three short hours. Talk about high stakes! We’re talking about local treasures here, folks—think brook trout from the Vendresse fish farm. It’s like a seafood love letter right on your plate! There’s also celeriac from Ferme des Bonnevals, Vigean walnut oil that could put a walnut to shame, and even rambour apple from the Warnécourt cider house—because who doesn’t enjoy a touch of apple-flavored drama in their dessert?
Meanwhile, on the service side, 24 candidates will strut their stuff through some pretty demanding technical tests. We’re not just talking food and champagne pairing (though heaven knows that’s a skill worth having), but also flambée creation that might just light up the competition. They’ll be engaging in regional cheese recognition and table setting that would make even the Queen nod in approval. Talk about a royal banquet!
A Jury of Taste Buds and Talent
The stakes are high as a jury composed of starred chefs, MOFs, and local producers will determine who among these talented contenders reign supreme. The best talents will be celebrated in a glittering awards ceremony at 6:30 p.m., but let’s be honest—the real winners here are the audience members who get to sample these creations after all the smoke clears!
Get Involved!
For those wanting to join the fun, the event is open to the public from 9 a.m. to 1 p.m.! There will even be demonstrations and workshops aimed at inspiring around 350 middle school students to dive into the world of hotel and catering. Talk about planting the seeds for the next generation of culinary geniuses!
So whether you’re a budding chef, a seasoned connoisseur, or someone who simply enjoys shoving food into their face, there’s something for everyone at this fabulous culinary event. Don’t miss your chance to witness and partake in a gastronomic adventure where the flavors are bold, the competition is fierce, and the stakes are as high as a soufflé!
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The latest industry news
On November 25, the renowned Reims Congress Center is set to host the highly anticipated 14th edition of the Mille France Trophy, a prestigious cooking and serving competition backed by the European Social Fund Plus and the Grand Est Region. This celebrated event, which was established in 2010 by the esteemed Philippe Mille, who is a Meilleur Ouvrier de France and the acclaimed chef at the Arbane restaurant in Reims, aims to honor the dedication and skills of interprofessional CFA apprentices as well as students from hotel high schools across France.
This year, the competition will feature two esteemed sponsors: Olivier Nasti, the celebrated double-starred chef at Chambard in Kaysersberg and a distinguished MOF of 2007, will lend his expertise to the “Cuisine-Pâtisserie” competition, while Denis Courtiade, the director of the prestigious Plaza Athénée in Paris, will oversee the “Service-Sommellerie” competition.
Inside the kitchen, 18 talented participants will be challenged to create both a savory dish and a dessert within a strict time limit of 3 hours, showcasing beloved local products such as brook trout sourced from the Vendresse fish farm, fresh celeriac from Ferme des Bonnevals, aromatic Vigean walnut oil, and even the renowned rambour apple from the esteemed Warnécourt cider house. In the service sector, 24 candidates will face rigorous technical tests, including food and champagne pairing, thrilling flambée creations, identification of regional cheeses, and artful table setting.
The esteemed jury, composed of celebrated starred chefs, distinguished MOFs, and local producers, will deliberate and nominate the best talents during a grand awards ceremony scheduled for 6:30 p.m. The day’s activities will also include an opportunity for the public to engage and explore from 9 a.m. to 1 p.m., featuring demonstrations and workshops specifically designed for 350 middle school students who have been invited to discover the diverse and rewarding careers available in the hotel and catering industry.
C.R.
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The latest industry news
How does the involvement of renowned chef Olivier Nasti enhance the competition experience for participants in the “Cuisine-Pâtisserie” category?
**Interview with Philippe Mille: Master Chef and Founder of the Mille France Trophy**
*Interviewer:* Thank you for joining us today, Philippe! The 14th edition of the Mille France Trophy is just around the corner. Can you tell us what inspired you to start this prestigious competition back in 2010?
*Philippe Mille:* Thank you for having me! The Mille France Trophy was born out of a desire to celebrate the hard work and dedication of young culinary talents across France. I wanted to create a platform that not only recognizes their skills but also inspires them to pursue excellence in culinary arts. The competition brings together apprentices and students from various backgrounds, allowing them to showcase their creativity and learn from some of the best in the industry.
*Interviewer:* This year’s edition promises to be exciting with renowned chef Olivier Nasti sponsoring the “Cuisine-Pâtisserie” competition. What does his involvement mean for the participants?
*Philippe Mille:* Olivier is an incredible chef with immense talent, and having him on board adds a lot of prestige to the competition. His expertise will certainly elevate the event, and I believe it will inspire competitors to push their boundaries. His presence will also provide valuable insights and mentorship for the young chefs, which is essential for their growth in this competitive field.
*Interviewer:* With 18 participants racing against the clock to prepare both a savory dish and a dessert, how do you see the pressure influencing their performance?
*Philippe Mille:* Pressure is a significant aspect of professional cooking, and this competition simulates those high-stakes conditions. While it can be overwhelming, it also serves as a great learning experience. Many participants may surprise themselves with what they can achieve under such circumstances. The key is to remain focused and channel that pressure into creativity.
*Interviewer:* There’s much buzz around the “Service-Sommellerie” competition as well. What can we expect from the participants in that category?
*Philippe Mille:* The “Service-Sommellerie” competition is just as intense as the cooking segment. Participants will need to demonstrate not only their service skills but also their knowledge of wine and food pairings. Tasks like flambée creation and cheese recognition require a refined palate and an understanding of French culinary traditions. It’s always impressive to see how these young talents handle these challenges.
*Interviewer:* The public is invited to join the fun on November 25th. What do you hope attendees take away from their experience at the event?
*Philippe Mille:* I hope attendees enjoy a memorable culinary experience! The chance to sample innovative dishes and witness the passion of these young chefs is something special. Additionally, we have workshops and demonstrations aimed at inspiring young students, so I hope they leave feeling motivated to explore their own culinary journey. It’s all about nurturing the next generation of culinary geniuses.
*Interviewer:* Lastly, what does it mean to you to see the growth of the Mille France Trophy over the years?
*Philippe Mille:* It’s incredibly rewarding to witness the growth of this competition and the impact it has on participants. Each year, we see more talent and creativity, which reinforces my belief in the power of culinary arts to bring people together. It makes all the hard work worthwhile, knowing that we’re helping to shape the future of our profession.
*Interviewer:* Thank you, Philippe! We can’t wait to see how this year’s Mille France Trophy unfolds.
*Philippe Mille:* Thank you! I’m looking forward to it as well. See you there!