France
Beef cheeks marinated and slowly braised in red wine and veal stock until meltingly tender, served with a rich reduced sauce and a golden potato gratin baked with aged Camembert.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Ripe Camembert baked until molten, flambéed tableside with Calvados and served with butter-fried apple wedges and toasted country bread — pure Normandy on a board.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
A traditional recipe of French gastronomy — the historic cheese of Normandy folded into a classic soufflé for a hot appetizer of remarkable lightness and elegance.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
A silky French velouté where the natural sweetness of slowly cooked cauliflower meets the rich, creamy character of roasted Normandy Camembert.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
A refined creation of contemporary French gastronomy — delicate roasted cod served with a Camembert-enriched Beurre Blanc, spinach and Grenaille potatoes.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Escoffier's timeless dessert: peaches poached in vanilla syrup, served with vanilla ice cream and a fresh raspberry coulis — elegance through simplicity.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
An emblematic sweet of Provence, inseparably linked to Aix-en-Provence — almond-shaped, delicately sweet and finished with a smooth pale glaze.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
The iconic salad of Lyon — crisp greens, softened onions, aromatic herbs and a tender egg with a creamy yolk that enriches the whole plate.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France
Poached eggs served over a slowly reduced Beaujolais red wine sauce, finished with cold butter for a glossy, velvety texture.
Presented by
Eric Devert
National President of France · Master Butcher-Charcutier · Executive Chef
President · France
France