They are smiling and still can’t believe it, Sébastien Legendre and his sister Sonia Rousselet, owners of the Jules bakery, located at 113, rue du Pont-de-Mayenne, in Laval (Mayenne).
Indeed, thanks to their sandwiches, they won second place in the regional competition for the best sandwich which took place on Friday April 19 in La Roche-sur-Yon (Vendée). “ We finished second. But the first one not being able to go to Paris to participate in the first national competition which will take place in May, it is us who will go.. The competition will take place on Thursday, May 16, at the initiative of the National Confederation of French Bakery and Bakery-Pâtisserie and its partner Sysco France.
The ingredients used
While the departmental competition required only one sandwich, this regional competition set three: meat, fish and vegetarian sandwiches. And this ” with three different breads ». If visual appearance is a selection criterion, taste and balance counted for the final score.
“ We made a traditional sandwich based on an olive oil and mustard sauce, cured ham, Entrammes cheese, radishes, red onions and candied tomatoes.explain Sébastien Legendre and Sonia Rousselet. The fish one was made with sandwich bread made from charcoal and paprika and garnished with shrimp, soy, arugula, feta and mango. And for the vegetarian, we made it with pretzel bread, green salad, red cabbage, carrot, avocado, asparagus and brie.”
