Finales internationales du Troph\u00e9e Mille : l\u2019\u00e9quipe Grand Est arrive en 2\u00e8me position ! - La Plaine des Vosges<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Finales internationales du Troph\u00e9e Mille : l\u2019\u00e9quipe Grand Est arrive en 2\u00e8me position ! - La Plaine des Vosges\" \/>\n<meta property=\"og:description\" content=\"Lundi 20 novembre, avaient lieu au Lyc\u00e9e Gustave Eiffel \u00e0 Reims, les finales internationales du Troph\u00e9e Mille. 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$\"Le$ <\/a>

Le jury \u00e9tait compos\u00e9 de quinze chefs renomm\u00e9s dont le pr\u00e9sident \u00e9tait Philippe Mille. (Cr\u00e9dits photographiques Pascal Bodez)<\/p><\/div>\n

Lundi 20 novembre, avaient lieu au Lyc\u00e9e Gustave Eiffel \u00e0 Reims, les finales internationales du Troph\u00e9e Mille. <\/strong>Ce concours gastronomique est soutenu par la R\u00e9gion Grand Est et parrain\u00e9 par le chef \u00e9toil\u00e9 du Domaine des Cray\u00e8res, Philippe Mille, depuis 2010. C\u2019est en pr\u00e9sence de V\u00e9ronique Marchet, Pr\u00e9sidente de la Commission Formation Professionnelle de la R\u00e9gion Grand Est, que les laur\u00e9ats ont \u00e9t\u00e9 r\u00e9compens\u00e9s \u00e0 la Chambre de Commerce et d\u2019Industrie de Reims. Jean Rottner, Pr\u00e9sident de la R\u00e9gion Grand Est, a pr\u00e9sent\u00e9 ses plus vives f\u00e9licitations aux deux laur\u00e9ats du Grand Est pour avoir remport\u00e9 le 2\u00e8me Prix de cette finale internationale.<\/strong>
\nLe Troph\u00e9e Mille est ouvert \u00e0 tous les apprentis des CFA interprofessionnels, aux \u00e9l\u00e8ves des lyc\u00e9es h\u00f4teliers de la R\u00e9gion Grand-Est et aux lyc\u00e9es h\u00f4teliers \u00e9trangers dans la version internationale.
\nLes participants du Grand Est \u00e9taient L\u00e9o Daull et Emma Obergfell du CEFPPA de Illkirch-Graffenstaden (67). Ils repr\u00e9sentaient la France et ont affront\u00e9 dix pays concurrents : la Belgique, l\u2019Italie, l\u2019Allemagne, la R\u00e9publique Tch\u00e8que, la Slovaquie, le Maroc, Taiwan, le Japon, la Gr\u00e8ce et le Br\u00e9sil.<\/p>\n

Apr\u00e8s 3h30 d\u2019\u00e9preuve, les candidats ont d\u00fb pr\u00e9senter chacun un plat sal\u00e9 et un plat sucr\u00e9 au jury. La contrainte cette ann\u00e9e \u00e9tait d\u2019utiliser quatre produits du terroir : la pomme, le champagne, la pintade et l\u2019oignon rouge.<\/p>\n

Le jury \u00e9tait compos\u00e9 de quinze chefs renomm\u00e9s dont le pr\u00e9sident \u00e9tait Philippe Mille.
\nLe jury en d\u00e9gustation sal\u00e9e \u00e9tait compos\u00e9 de : Fr\u00e9d\u00e9ric Anton (MOF Cuisine 2000), G\u00e9rard Boyer (Chef 3 \u00e9toiles), Jean-Fran\u00e7ois Deport (MOF Charcutier 1979), Jean-Jacques Mass\u00e9 (MOF Cuisine 1997) et Bernard Vaussion (ancien Chef ex\u00e9cutif du Palais de l\u2019Elys\u00e9e).<\/p>\n

Le jury en d\u00e9gustation sucr\u00e9e \u00e9tait compos\u00e9 de : Oph\u00e9lie Bar\u00e8s (Cheffe p\u00e2tissi\u00e8re \u00e9lue Chef p\u00e2tissier de l\u2019ann\u00e9e
\n2014), Jean-Paul Bostoen (MOF Cuisine 2011), Pascal Caffet (MOF P\u00e2tissier 1989), Yazid Ichemrahen (Champion
\ndu monde p\u00e2tissier 2014) et Jacques Pourcel (Chef du Restaurant au terminal Pourcel).
\nLe jury cuisine \u00e9tait compos\u00e9e de : Jean-Fran\u00e7ois Girardin (MOF Cuisine 1993), Denis Rippa (Chef des cuisines \u00e0
\nl\u2019H\u00f4tel Matignon), Christophe Quentin (Chef des cuisines au restaurant le Maho), Lionel Veillet (Sous-chef des
\ncuisines \u00e0 la Pr\u00e9sidence de la R\u00e9publique) et Cl\u00e9ment Vidalon (Chef des cuisines au restaurant Le Bouchon et
\nl\u2019Assiette).<\/p>\n

$\"Troph\u00e9e_Mille_01\"$ <\/a>
\nPour la 2\u00e8me ann\u00e9e cons\u00e9cutive, les grands vainqueurs du Troph\u00e9e Mille International sont les Japonais :<\/strong> Koharu Ishida et Sho Yamamoto de l\u2019\u00e9cole Tsuji.<\/strong><\/p>\n

$\"Troph\u00e9e_Mille\"$ <\/a><\/p>\n

L\u2019\u00e9quipe fran\u00e7aise a remport\u00e9 le 2\u00e8me Prix : L\u00e9o Daull et Emma Obergfell du CEFPPA de Illkirch-Graffenstaden<\/strong> (67).<\/strong><\/p>\n

De gauche \u00e0 droite : Philippe Mille, L\u00e9o Daull et Emma Obergfell, laur\u00e9ats du 2\u00e8me Prix, Vincent Klein, formateur
\ncuisine, et V\u00e9ronique Marchet, Pr\u00e9sidente de la Commission Formation Professionnelle de la R\u00e9gion Grand Est.
\nLe troisi\u00e8me prix est revenu au Br\u00e9sil. Trois prix sp\u00e9ciaux ont \u00e9galement \u00e9t\u00e9 d\u00e9cern\u00e9s : le sal\u00e9 a \u00e9t\u00e9 remport\u00e9 par
\nl\u2019Allemagne, le sucr\u00e9 par Ta\u00efwan et l\u2019esprit d\u2019\u00e9quipe par la Slovaquie.<\/p>\n","protected":false},"excerpt":{"rendered":"