They are in the starting blocks: on Wednesday, the young candidates of the Toque en fête culinary competition benefited from the advice of the starred chef of Pont d'Alleyras, Clément Brun, at the restaurant Le Haut-Allier.
The latter not only sponsors the competition, but will also be a member of the jury alongside Florence Bonthoux, of the restaurant Les Délices de Lavoûte and Anne-Gaëlle Mazel, vice-president of the regional bank of Crédit Agricole.
This year, the theme is “wild and edible”. Clément Brun detailed in particular the points imposed for appetizers such as the use of a maximum of local products, the promotion of wild or cultivated herbs, flowers and plants and the preparation of an edible platter. The competition includes several categories: the team cohesion prize, the artistic platter prize, the picker prize, the savory appetizer taste prize, the sweet appetizer taste prize and the platter taste prize . The candidates will represent ESAT Les Horizons, IME CASIA La Chaise Dieu, IME Maison Mallet (Valence), ESAT de Ceyran (Puy-de-Dôme). The IME Les Cevennes provides technical support. They will compete in teams of two, accompanied by a technical supervisor and a CFAS apprentice who will act as clerk. Each team will have to produce a sweet and savory buffet (15 pieces of each).
Promote skills and integration
This will be the third edition of the competition, the aim of which is to promote the skills of people with disabilities supported within ESATs and IMPros in catering.
Toque en fête is organized by the Aurore association and the IFP43 of Bains. The latter was born in the 1980s; it brings together all the establishments of Adapei 43 and the establishments of Meymac. Affiliated with the French Adapted Sports Federation, it has also taken a cultural turn, all with the aim of promoting social bonds and integration into the ordinary world of people with disabilities.
Nathalie Courtial
