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EXECUTIVE CHEF The Patterson Club, Connecticut
EXECUTIVE CHEF Sycamore, Maryland
EXECUTIVE CHEF Jersey City, New Jersey
SOUS CHEF Yale Club, New York, New York
EXECUTIVE CHEF Restaurant Pastel , Montreal
EXECUTIVE CHEF San Ho Won, San Francisco
EXECUTIVE CHEF Manhattan, New York
EXECUTIVE CHEF, Marriott City Center, Charlotte, North Carolina
For this edition, candidates are invited to prepare a refined main course for eight guests on the theme “Le Pigeon en Viennoise” (Squab Viennoise). The four pigeons must be fully deboned, with only the fillets presented on the platter, whether stuffed or not according to the candidate’s interpretation. The dish is to be accompanied by a traditional salmis sauce served on the side. Two individual garnishes must complement the presentation: the first, consisting of eight pieces based on braised spring lettuce, and the second, a seasonal garnish of the candidate’s choice, also prepared in eight individual portions. In addition, a principal garnish of eight pieces must be created in the form of an individual charlotte of polenta with shiitake mushrooms, served on the platter. To complete the menu, candidates must present an individual plated dessert for eight guests on the theme “Arlequin soufflé”, accompanied by a coulis or sauce of their choice and enhanced with sautéed or seasonal fruits. Presentation and decorative elements are left to the creativity and artistic expression of each candidate.
The success of the Jean-Jacques Dietrich Culinary Trophy is due to its partners, who have enabled the Académie Culinaire de France Delegation - US & Canada to reward participants according to their achievements, welcome them and support them in the best conditions.
