The crème de la crème of premium cuisine competed in a culinary competition worthy of “Top Chef” last week in Vitznau (LU). Ten candidates from Switzerland, Belgium and Luxembourg crossed swords in the regional San Pellegrino Young Chef competition.
If the Luxembourger Theo Kopp won, a French-speaking candidate stood out with his Neirivue trout with garden leaves, tarragon zabaglione and parsley brioche. This is the Fribourgeoise Clémentine Perradin, from La Pinte des Mossettes. Another Romand took part in the competition. Genevan Davide Rauco, from L’Aparté, offered a BBQ salad flavored with oriental flavors, apricots, leeks, roots and salmon roe.
In front of an audience of 120 hand-picked guests, including influencers and specialist journalists, the candidates had to convince a jury which had nothing to envy of Philippe Etchebest, made up of Swiss starred chefs Franck Giovannini and Silvia Manser, accompanied of rising star Christian Nickel. Like what is done among top athletes, they judged the creativity and technical excellence of the young chefs. The Grand Final will take place in Milan next year.
Related News :