On May 22 and 23, 2024, the 3rd edition of Campus Cook took place in Montpellier. This event brought together around a hundred catering professionals and suppliers. Four Crous catering chefs competed against each other in a competition. Jean-Jacques Nany, pastry chef from Crous de La Réunion and Mayotte won first prize.
Four Crous catering chefs competed against each other and revealed all the know-how of the catering teams of the 26 Crous de France. Jean-Jacques Nany, cafeteria manager and pastry chef at Crous de La Réunion and Mayotte won first prize with his “Crous'tillant” proposition.
After demonstrating his skills during a culinary show, facing three promising colleagues from the Crous d'Aix-Marseille-Avignon, Lorraine and Poitiers, Mr. Nany was awarded first prize in the competition by the National Center for University and School Works (Cnous).
A proposal with exotic tastes from Reunion Island
« The CROUS'TILLANT is a prestigious pastry in the shape of a dome, composed of a crispy spoon biscuit soaked in a light passion fruit syrup which brings an exotic and tangy side to this dessert.
A banana pear insert lightly caramelized with ginger adds sweetness and fragrance. I opted for an unsweetened chocolate whipped cream which goes well with the banana pear flavors, in order to balance the sugar content already present in the selected fruits. A little note of bourbon vanilla rum takes you on a journey through Reunion Island.
To finish, a fine icing, dark chocolate and kaffir lime zest brings shine and an original note to the dessert. A fine tile is placed at the top of the dome which brings relief to this pastry and the splendor it deserves. », explains Jean-Jacques Nany.
France
