Trade show Strasbourg
The Egast 2010 trade showAlain Ducasse, Honorary President, inaugurated the 13th edition of EGAST, on Sunday, March 14th at 2 pm: “This trade show, about which I hear for several years, took an important place in our hotel and restaurant businesses”.
Organized by Strasbourg Evénements, this major meeting welcomed, on a surface area of 20,000 m2, 264 exhibitors, professionals of catering trade, food-processing industry, services and tourism.
The edition 2010 of EGAST show, marked out by encounters, by innovations and by discoveries, was rich in great moments. Chefs and craftsmen of national and international fame shared their passion and demonstrated their know-how. From their part, the hopes of the profession competed in talent and in ingenuity by confronting during numerous competitions and trophies. For 4 days, all the professions connected to the gastronomy field were celebrated with debates and conferences, original quality stands, high-level trophies and a prestigious “Cook Show” everyday, for the biggest pleasure of 27,877 visitors (15,7 % more than in 2008).
Alain Ducasse
Christophe Felder and Caroline Mignot
Marc Haeberlin and Eckart Witzigmann
On the menu of the 2010 edition, the splendid cooking stage, led by Caroline Mignot, gastronomic journalist, directed daily, behind the stove, plethora of great names of the catering profession : Chefs of international fame, young talented chefs, Best Craftsmen of France and highly skilled professionnals: bakers, pastry cooks, cheesemakers, jam-producers, chemists... for real cook shows: culinary live performance... 32 hours of “haute cuisine” for the Internet users via “Egast TV”. Furthermore, although the manifestation is above all a trade show, the Cook Shows were opened, this year, to 800 nonprofessional persons who had won their invitation on the web site of the event.
The Chefs: Alexis Albrecht, Restaurant Le Vieux Couvent*, in Rhinau – Juan Amador, Restaurant l’Amador***, in Langen - Pascal Barbot, Restaurant L’Astrance***, in Paris - Arlette Cadot, Restaurant Il Campionissimo, in Paris - Hélène Darroze, Restaurant Hélène Darroze*, in Paris - Marc Haeberlin, Restaurant L’Auberge de l’Ill***, in Illhaeusern – Emile Jung - Jean-Georges Klein, Restaurant l’Arnsbourg***, in Baerenthal – Jérémy Kraft – Régis Marcon, Restaurant Régis & Jacques Marcon***, in St-Bonnet-le-Froid – Jean-Luc Nopre, Restaurant La Toque Blanche, in Bénestroff - Michel Roth, Restaurant L’Espadon** Ritz, in Paris - Hervé This, as Guest Star, came to present his new field of exploration: “the cooking note by note” – Jean-Yves Schillinger, Restaurant JY’S*, in Colmar – Gunther Schweinfest and Jean-Philippe Ott, Restaurant Le Colombi*, in Fribourg en Brisgau – Eckart Witzigmann – Jean-Georges Vongerichten, Restaurant Jean-Georges***, in New-York.
Philippe Laruelle, Hôtel-Restaurant Le Val Joli, in Le Valtin – Jacques Lorentz, Hôtel-Restaurant Au Tilleul, in Mittelhausbergen – Philippe Velten, Hôtel-Restaurant Au Lion d’Or, in La Petite-Pierre.
Sébastien Bauer, Chef Pâtissier of the Maison Angelina, in Paris - David Boespflug, Best Butcher of France – Christophe Felder, Master Pâtissier - Christine Ferber, Maison Ferber, in Niedermorschwihr - Pierre Hermé, Maison Pierre Hermé, in Paris – Thierry Mulhaupt, Best International Young Pâtissier and Best Pâtissier of France - Pascal Tepper, Best Baker of France, in Pecquencourt – Daniel Rebert, Chocolatier – Pierre Zimmermann.
Yann Kogut, Best Young Baker of Alsace and Best Young Baker of France 2009 – Deborah Ott, Best Young Baker of France 2008.
Laëtitia Gaborit, the only woman Best Cheesemaker of France (2007) – Jean-Charles Karmann, Prizewinner of the «Young cuisine» contest - Cyrille Lorho, the first Alsatian Best Cheesemaker of France – Bernard Mure-Ravaud, Best Cheesemaker of France et Best Cheesemaker of the World in 2007.
Quality and mastery but also a lot of emotion and many intense moments shared by all.
which pays tribute to the famous Alsatian Chef and combines, for the first time in a competition, 3 fields of the catering business:
the cooking, the sommellerie and the service in restaurant.
Les Lauréats du Trophée Paul Haeberlin (Restaurant Bagatelle).
offered once again to the culinary talents in the feminine, the opportunity to demonstrate their delicacy, their imagination and their matchless decoration skills. Hélène Darroze, unique woman Chef distinguished by two Michelin stars, chaired the jury.
puts in competition bakers coming from the craft bakery, staff from independant chains of the sandwich bars and traditional pastry cooks. The candidates had to realize a set sandwich with white bread and a sandwich where their creativity could express itself quite freely. The jury was chaired by Pascal Tepper, Best Baker of France.
presented nine candidates transcent by the taste of «good and genuine», who do not have any more much to envy their colleagues of the commercial catering. The President of the jury was Jean-Louis Steffen, Master Cook of France.
confronted pupils coming from five CFA (Training centre for Apprentices) of Alsace and Germany, who worked on the key topics of the vocational field: puff paste, white bread, farmhouse bread and artistic piece.
was dedicated to lamb and opened on the national level. It required from participants a confirmed know-how in butchery and caterer works, because the presented piece was cooked and tasted by the jury, chaired by David Boespflug, Best Butcher of France.
chaired by Pierre Hermé and Christine Ferber, revealed very new flavours and dressings.
brought together 18 candidates: Maîtres d’hôtel, Chefs de rang and waiters, who were in confrontation during various tests illustrating perfectly the fundamental disciplines of the profession.
has for object to restart the culture of the beer in Alsace. Tapping a beer is an art and even a liturgy, with its rules and its proscriptions.
Les boulangers du Bas-Rhin
Axelle Gillig gagne le Trophée Femmes et Chefs
Besides wines exposed on various stands distributed in all the exhibition, EGAST welcomes the wine growers and celebrates them by creating "The Rings of the Wine", a new space which honors and groups together various wines: red, white and effervescent.
Several Best Sommeliers of the World and Best Sommeliers of France, the UDSF (Union of French Sommellerie) and the CIVA (Interprofessional Council of Wines of Alsace) came to speak about their passion and to arbitrate competitions.
The 3 Best Sommeliers of the World :
• Markus Del Monego, unique German to have obtained this title, he also owns that of Master in Wine.
• Serge Dubs, Best Sommelier of France in 1983,
he is crowned Best Sommelier of the World 1989. Then follows the Presidency of the UDSF and the Vice-chaimanship for European Continent at the ASI (International Association of Sommeliers).
• Olivier Poussier, Best Sommelier of the World 2000, he is also the author of sevral books on the food and wine matches.
The 2 Best Sommeliers of France:
• Paul Brunet, twice Best Sommelier of France, he is the Master Sommelier of the UDSF.
• Jean-Marie Stoeckel, Best Sommelier of France in 1972.
The Interprofessional Council of Wines of Alsace
Wines of Alsace are active partner of the Haeberlin Trophy.
3e : CFA Württ Bäckerfachschule of Stuttgart (Allemagne)
«Butchery Innovation» TrophyEGAST 2010 ended and it is a success once more, thanks to its legitimacy in a region of gastronomy, its exhaustive offer, its animations and especially its conviviality ! It is enthusiastically and full of confidence that Strasbourg Evénements and the COSE (Committee of the EGAST Exhibition) are preparing the next edition which will take place in March, 2012.
Following Latvian Raimonds Tomsons, it is now his Estonian neighbor who has claimed victory on the European stage.
On November 3, 2024, the prestigious final of the UDSF competition for the Best Sommelier of France 2024...
On September 9, 2024, Bastien Debono (head sommelier at the hotel-restaurant La Maison Bleue by Yoann Conte),