Theme: The Pigeon Viennoise & The Soufflé Arlequin

2022 competitors must propose two original recipes, using seasonal products, for eight people, in keeping with the theme of “the Pigeon Viennoise”. The Pigeons must be boneless, only the breast will be served it can be stuffed or not. The Pigeon will be served with a sauce Salmis separately. The dish will be accompanied by three garnishes, individually presented: one based on braised spring lettuce, one as a free choice and a Charlotte pf polenta and shiitake.

Finally, candidates were asked to present a dessert on the plate, for eight people, on the theme of ” The Souffle Arlequin”, accompanied by a coulis or a sauce of their choice.