Contest Strasbourg
L’équipe du Monte Carlo Bay
After a first selection realized by written application, six teams of three candidates (a cook, a sommelier and a Maître d’hôtel), aged 25 at least and 40 at most, representing establishments among the most prestigious of Europe, were in confrontation during tests of cooking, sommellerie and service.
L'équipe de l'Auberge du Pont de Collonges
• Team of the restaurant Apicius in Paris (75).
– Chef: Vincent Dautry – Maître d’hôtel: Jérôme Manesse
– Sommelier: Caroline Furstoss
• Team of the Arnsbourg in Baerenthal (57).
Chef: Cédric Deckert – Maître d’hôtel: Patrick Meyer
– Sommelier: Yoshiko Takayama
• Team of the Auberge du Pont de Collonges
– Paul Bocuse in Lyon (69).• Team of the restaurant Bagatelle in Oslo (Norvège).
– Chef: Jocelyn Deumie – Maître d’hôtel: Magdalena Rosenblad
– Sommelier: Robert Lie
• Team of the Monte Carlo Bay in Monaco (98).
– Chef: Christophe Nannoni – Maître d’hôtel: Jerôme Breton
– Sommelier: Emilie Kuentz
• Team of the restaurant La Verte Vallée in Munster (68).
– Chef: Thierry Mannheim
– Maître d’hôtel : David Delmas
– Sommelier : Romain Iltis
• Cooking
The test was imagined by Marc, Paul Haeberlin’s son and successor, who chose a speciality of the inn to estimate the candidates: the Salmon soufflé. It consisted in cooking a whole 2,5 to 3 kg salmon, preserving head, tail and fish bones. Three side dishes with eel, with frog, and with crayfishes necessarily had to accompany the fish. A fourth one, left to the choice of the candidates, allowed them to express completely their creativity.
• Sommellerie
The candidates had to find errors on a wine list, make a proposition matching food and wine, taste various wines and spirits and provide the service of the wine on the dish cooked by the Chef.
• Service
The Maîtres d’hôtel had to realize the lay out of a table as well as a floral arrangement. They made the service of the dish, having proposed a sales talk to present it.
The candidates have been assessed by the stared Chefs Eckart Witzigmann (International Consultant in High Gastronomy) and Jean-Georges Vongerichten (Restaurant Jean-Georges***, New York) for the cooking part; by Olivier Poussier (Best Sommelier of the World 2000), Markus Del Monego (Best Sommelier of the World 1998) and Yvelise Sciard (CIVA) for the sommellerie part and by Monique Jung (Restaurant Au Crocodile**, Strasbourg), Annie Paul (Restaurant Le Cygne** à Gundershoffen) and Antoine Woerlé (Best French Craftsman in Service) for the service part.
The victorious team received, from the Haeberlin family and the President of the Jury, the Trophy, which it will keep up to the next EGAST show in 2012, a 15.000 € check and an individual trophy for each of its members.
1st : Restaurant Bagatelle in Oslo (Norway)
• Chef: Jocelyn DEUMIE
• Maître d’Hôtel: Magdalena ROSENBLAD
• Sommellier: Robert LIE
2nd : Restaurant Apicius in Paris (France)
• Chef: Vincent DAUTRY
• Maître d’Hôtel: Jérôme MANESSE
• Sommellier: Caroline FURSTOSS
3rd : Restaurant La Verte Vallée in Munster (France)
• Chef: Thierry MANNHEIM
• Maître d’Hôtel: David DELMAS
• Sommellier: Romain ILTIS
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