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Top-level awards for the BOW: what a start to the year!

Top-level awards for the BOW: what a start to the year!

Yannick Alléno, Fabrice Desvignes

Yannick Alléno, Bocuse d’argent 1999, was awarded 3 stars by the Guide Michelin at the Pavillon Ledoyen. This is what the guide says about it: Taken over by Yannick Alléno, this Parisian institution - in an elegant Second Empire pavilion in the Jardins des Champs Elysées - is embarking on a new chapter in its history. The chef has produced a tour de force, immediately stamping his hallmark on the dishes. He manages with all his mastery to put a new spin on haute cuisine, magnifying for example jus and sauces through clever extractions. Prepare to be impressed

Fabrice Desvignes won the coveted title of Meilleur Ouvrier de France Cuisine, a diploma with trials organised every four years.

They started out as 431 chefs at the outset in May 2014, selected on the basis of a one-hour written test and a practical test lasting 15 minutes to show their technical mastery of a subject they were not informed of in advance. 215 made it through to the next round and had to get over a new hurdle in different regional centres. At this stage, candidates all had to make the same two dishes. Tough selection: only 32 made it through to the end… and only 8 won the title this year, including our own Fabrice: bravo!

The exercise consisted in making “guinea fowl salmis with stuffed cabbage and salsify bundles” and “tarte tatin made with quinces, ginger-flavoured, with reduced red port butter”. They also had to succeed in a partially “free” test highlighting the originality and personalisation of each chef. A very dangerous exercise: making a vegetable soufflé at short notice on day 1, and a savoury soufflé pancake on day 2.