At 19 years old, the young Sarthois Louis Foucault-Plaçais won 1st prize in the Foie Gras Challenge for Young Culinary Creators 2024. He studied at the Sainte-Catherine high school in Le Mans (Sarthe).
close
-
In the kitchens of the Paris Hotel School, Louis Foucault-Plaçais accompanied by chef Guy Legay, ex-chef of the Ritz and Meilleur Ouvrier de France (Mof). | DR
Louis Foucault-Plaçais won the 1is prize, out of one hundred participants, of the Foie Gras Challenge of Young Culinary Creators 2024. A national competition orchestrated by the Circle of lovers of this local product from the southwest. This young chef, who has just graduated from a BTS in hotel and catering, works at the two-star restaurant “La Côte Saint-Jacques”, in Joigny (Yonne), alongside chef Alexandre Bondoux.
Foie gras and duck breast
Initially, the young boy imagined going into pastry making, but it was in cooking training that he finally enrolled after his 3rd year.e. It was her desire to learn all aspects of cooking that led her to obtain a professional baccalaureate at the Sainte-Catherine careers campus in Le Mans (Sarthe). He then continued his studies in Paris, at the Ferrandi school, with a BTS on a work-study basis.
His signature dish? “Autumn Pithiviers, duck breast, foie gras and porcini mushrooms”.
Related News :