An annual Franco-British culinary competition, the L’Entente Cordiale Culinaire which celebrates its 20th anniversary has taken place at Ealing’s University of West London (UWL).
The competition saw four teams of two culinary arts students, each representing a British and a French school demonstrate a modern interpretation of one of French legend Auguste Escoffier’s classics. His great grandson Michel Escoffier was head of the judging jury which consisted of British and French chefs Steve Munkley, Franciane Tartari, Gilles Quillot, Mark Flanagan, Daniel Ayton, and James Golding.
The four teams were asked to make paupiette of lemon sole, sauce mariniere, with fond d’artichaut, pommes de terre a l’anglaise and glazed carrots. Dessert saw the teams creating an afters including a fermented dough element.
Competing from the University of West London was Yun Ming Yee, with teammate Caroline Giannini from Lycée Jeanne et Paul Augier in Nice. Also taking part were Elvis Farrah from Bournemouth and Poole College and Julien Blein from Lycee Francis de Croisset in Grasse, and Alby Pieper from Broadstairs College along with Lea Enargelico from Lycee Francis de Croisset.
The two winners were Sude Hancher from Westminster Kingsway College and her teammate Alexia Provenza from Lycée Jeanne et Paul Augier in Nice.
Ms Hancher said: “It has been a pleasure to be here and have such an amazing experience. We kept to the classic Escoffier style for our lemon sole dish, and I really enjoyed producing it.”
Her teammate Ms Provenza added: “Meeting Sude and working with her in the kitchen has been a real pleasure for me.”
UWL senior lecturer in culinary arts, Michael Coaker said: “We are delighted to have hosted the competition here at UWL in London this year; as always, we have been impressed by the teamwork on display and it has been a great creative and cultural experience for all the students taking part.
Mr Coaker added: “Not only have they made new contacts and friendships, but they also had the honour of attending a special reception at the French Ambassador’s Residence to celebrate the close relationship between our countries, and where they met leading French chefs based in the UK.”
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