Lyon is the capital of gastronomy and is regularly distinguished by its chefs and tastemakers! Here are a few recent examples, which have further contributed to the influence of Lyon and French gastronomy throughout the world... and which are the pride of the people of Lyon!
Christian Têtedoie, Meilleur Ouvrier de France, has just been awarded the title of Solidarity Cook of the Year 2021 by the Gault&Millau guide. This new distinction rewards a chef who trains young cooks by helping them materially to establish themselves.
Davy Tissot, another Meilleur Ouvrier de France, and Head Chef of the Saisons restaurant 1* at Institut Paul Bocuse, is one of the 8 French finalists (he was selected from around a hundred applications) who will represent France at the Bocuse d'Or 2021 competition next June at the Sirha trade fair.
The Jean Rougié 2020 Trophy, which rewards promising young talent, was won last January by Nicolas Adam, a student at Institut Paul Bocuse and his teacher Ahmed Ben Semlali, in Sarlat, for his recipes based on foie gras.
This trophy will not take place in 2021 for the reasons we don’t need to explain and will return in 2022.
Source : https://pro.lyon-france.com/Communication/a-lyon-nos-cuisiniers-ont-du-talent
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