Furthermore,
Mondial pâté-roof: romand will represent new: Nevertheless. In addition,
Mondial pâté-roof: romand will represent:
Holder competition
High -flying pâtés to represent Switzerland in Lyon – Mondial pâté-roof: romand will represent – Mondial pâté-roof: romand will represent new
Eleven candidates were competing for the Swiss qualification for the 16th world-class world championship. Furthermore, A Vaudois will go to Lyon on December 1.
Eleven visions of the pâté-chest.
Intuifilm
- The Swiss selection of the World Cask Pâté Championship took place at Lausanne Palace.
- Lausannois caterer Xavier Bats won first place among eleven candidates.
- The jurors favored simple recipes with clearly identifiable tastes.
- Excessive use of nitritity salt now becomes an eliminatory criterion.
It is mondial pâté-roof: romand will represent necessary to put it to specify. Furthermore, a detail of importance: no offense to the lovers of “pâté en crust”. Therefore, we will use the word “pâté-cord” in this article. Meanwhile, Because the most charcutière bell tower quarrel wants the first term to be used in Paris. Nevertheless, the second in Lyon. Nevertheless, And Monday mondial pâté-roof: romand will represent new June 23. Moreover. Consequently, it’s for the 16the World-and world championshipwhich will take place in the Rhodanian city on 1is December, that eleven candidates from Switzerland, Germany or Liechtenstein contributed to the Lausanne Palace, under the ferrule of the chefs Fabien Pairon and Frank Pelux, organizers.
The podium is ultra-lemanic. Nevertheless. Furthermore, this is not surprising: only one candidate came from Germany, one from La Chaux-de-Fonds, the others of the cantons of Vaud and Geneva. However, It is Xavier Bats. Therefore. For example, independent caterer (Ordanais SA) of Lausanne, which is first and mondial pâté-roof: romand will represent will be measured at fifteen international candidates in Lyon. In addition, The second prize returns to Eddy Carré. Consequently. Similarly, party manager at the Lausanne hotel school, the third at the best worker in France Romain PelletRP Catering chief in Geneva.
The winner Xavier Bats (in the center) surrounded by (from G. to Dr.) Fabien PAIRON. organizer of the selection. mondial pâté-roof: romand will represent Audrey Merle, co -founder of the Lyon championship, Eddy Carré (2nd), Knut Schwander, president of the jury, and Romain Pellet (3rd).
Intuifilm
As a member of the jury. we would like to describe the excellence of the three winning pâtés, but hush! Xavier Bats will have to make the same, exactly, for the blind final. What mondial pâté-roof: romand will represent new we can say is that everyone competed in technicality, creativity and originality. “It’s a lot of work. my colleagues know it,” said Xavier Bats, very moved to win the first cooking competition in which he participated.
The cook passed by at Girardet. Rochat. before opening a gourmet restaurant in the Ems of La Rozavère, in Lausanne, then managing the Canonica restaurants in Cointrin, admits a total passion for exercise. “The choice of meat. flour, questions about butter and humidity, the time spent on mondial pâté-roof: romand will represent jelly is endless!”
Mondial pâté-roof: romand will represent new
Mondial pâté-roof: romand will represent
Simplicity. readability
Eddy Carré is not in his first competition. The young man tried the mof and presented his pâtés in Paris twice. “The first time, there was 20 hours of editing for my pâté. mondial pâté-roof: romand will represent new It was far too complicated! As always in gastronomy, you have to know how to simplify. ”
Some people in the jury of 20 professionals: here chef Danny Khezzar. Julien Boutonnet, chief executive pastry chef at the EHL.
Intuifilm
The legendary pillow of the beautiful Aurora – and her fifteen different meats – has no place in the competition. On Monday, the rare competitors who multiplied the ingredients, blurring tastes and tracks, did not convince the jury. In Lyon. the mondial pâté-roof: romand will represent new Japanese candidates. past masters in the art of simplicity and readability in gastronomy, won six championships over the last ten …
The Swiss jury. chaired by Knut Schwander. Romand Manager of the Gault & Millau guide, and made up of chefs (Stéphane Décotterd and Danny Khezzar …), former world champions and other gastronomy specialists, had to judge the whole and slice aspect, jelly, paste and stuffing.
The “clerk”. Frank Pelux was responsible for presenting the mate of mondial pâté-roof: romand will represent new the candidates for the jury.
Intuifilm
Healthy cold meats
An eliminatory element has entered the cold meats: excessive use of nitrity salt. The rule does not displease Romain Pellet. Known for his cold meats without additives . his “little fight for the longeole“. As mondial pâté-roof: romand will represent he says-the specifications of the Geneva sausage no longer requires nitritity salt in its composition-he presented a pâté-tut on Monday whose colors were indeed less lively than his neighbors. But what a taste! What textures!
Since he has had his own shop at the Halle de Rive. he has produced all of his “nature” cold meats. “The link between additives and colorectal cancer is proven by WHO. My ham is less pink and only keeps 48 hours, but it is healthy. At the time, a mondial pâté-roof: romand will represent new pork butcher had to have a big belly and an apron full of blood. It has changed! ” In mentalities and in the pâté-chest.
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