On October 14, 2024, the final of the 7th edition of the Marcel Le Servot Trophy was held at Ferrandi Paris School, under the supervision of a jury composed exclusively of Meilleurs Ouvriers de France.
This contest, organized by the French Cooks, aimed at young cooks (Baccalaureate pro level at BTS) under 23.
The six finalists had 4h30 to make two imposed dishes: a guinea pie Sylvestre in two textures and a dessert mont blanc.
The objective of this competition is to: promoting training and excellence in catering, while offering participants a springboard for their future career.
The awards were presented at the Ministry of Europe and Foreign Affairs, in the presence of Guillaume Gomez, Ambassador of Gastronomy, and the co-presidents of the event, Thierry Charrier and Romain Besseron, chefs of the kitchens of the highest state institutions.
This event, which takes place every two years in alternation with the Culinary Challenge of the President of the Republic, was marked by moments of sharing between the candidates, their teachers, the jury and the members of the association.
