Congratulations to Beidari Touré Maël, Léa Suty & Marilou Praddaude for their presence at the 2021 Ferrandi Paris grandes écoles competition.

A participation rewarded by the creativity prize 🥇 and the 3rd prize of the competition 🥉

To concretize this result, the team accompanied by Bernard Leprince, and Meilleur Ouvrier de France and Philippe Pouillart, produced a dish based on sweet vegetables (carrot, red beet, butternut, parsnips, squash, onions, brewery grains ...) that they cooked as a savory dish.

Around the central element of the plate, an onion stuffed with small vegetables cut in brunoise and roasted coated with béchamel, our young chefs arranged the other vegetables with crunchy or melting textures.

This year the organizers innovated by gathering a jury presided by the director of AgroParisTech and the Corporate Chef of Nestle, surrounded by a representative of each team.