The 39th Culinary Competition of the “Grand Cordon d’Or of French Cuisine” will take place today, Wednesday, March 20th at the Lycée Technique and Hotelier of Monaco. It allows students of Terminale des Ecoles Hôtelières to put into practice their academic and professional achievements, to confront each other and develop their imagination and sense of taste.

Invitations are sent to European hotel schools to encourage students to participate in a cooking competition consisting of two dishes imposed.

This year, the choice fell on:

  • The stuffed wolf, three fillings, one of which is mold-based (obligatory) and two free. An emulsified sauce.
  • Tatin tart, made in a traditional way.

Six students were selected to represent the Hotel Schools:

Mauritius, Mexico, Marseille, Bastia, Saint Chely Apchet and Monaco.

Each student, who will have previously sent to the Technical and Hospitality College of Monaco the list of ingredients and data sheets useful for the making of his recipe, will benefit from four hours to make both dishes.

It will be judged by two juries, one composed of “technical” chefs and who will have attended the preparation of dishes in the kitchen. The other “tasting” where we will find gastronomes and professionals of gastronomy, and whose task will be to appreciate the presentation and taste. Criteria such as budget management, hygiene, organisation, methodology and respect for culinary techniques will also be taken into account.

This year, Didier ANIES, Meilleur Ouvrier de France 2000, Executive Chef of Kitchens at the Fairmont Hotel in Monaco, has accepted to be the sponsor of this promotion 2019. It is with his immense kindness that he will share his great professionalism and all his experience with the candidates of this 39th edition of the Culinary Competition of the Grand Cordon d’Or of French Cuisine.

The award ceremony will take place from 18:30 at the Lycée Technique et Hôtelier de Monaco. Gastronomic dinner served by the students and their teachers at 19:30.