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Le Cordon Bleu News, 03/28/2014
Jerémy Cannesan – Winner of the National “Jeune Chef Rôtisseur” competition 2014
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On March 22, 2014 at Le Cordon Bleu Paris

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Jerémy Cannesan, winner of the National “Jeune Chef Rôtisseur” competition

Jerémy Cannesan, a young chef from the Meert restaurant, is the winner of the French national «Jeune Chef Rôtisseur 2014» competition organized by the Chaîne des Rôtisseurs France. The competition took place at Le Cordon Bleu Paris on March 22, 2014 and was supervised by Chef Jacques Henrio, ‘Meilleur Ouvrier de France’ and Culinary Advisor to La Chaîne des Rôtisseurs, by Le Cordon Bleu Chefs Instructors Chef Franck Poupard and Chef Jean-Jacques Tranchant, and by Patrick Subreville, ‘Meilleur Ouvrier de France Métallier’ in charge of Chaîne des Rôtisseurs competitions.

For this competition, Jérémy Cannesan has been trained by Chef Maxime Schelstraete from Meert Restaurant, opened since 1761 in Lille.

This year, five finalists, from 4 Chaîne des Rôtisseurs divisions (Alsace, Champagne, Nord and Paris) participated in the competition.

The three winners in descending order are:

  1. Jérémy Cannesan, restaurant Meert (Nord)
  2. Davy Chauvin, FL Restaurant (Paris)
  3. Aurélien Paget, La Palette (Alsace)

Within four hours, they had to prepare their menu (starter/main course/dessert) based on ingredients from a mystery box. Each menu has been examined by a jury, composed of numerous personalities from the world of gastronomy, including  Marie Sauce, France "bailli"  and President of the “Corporation des Rôtisseurs”.

Jérémy Cannesan, the winner, presented the following menu:

Starter: Warm mackerel, carrot ceviche, toasted carrot and szechuan pepper mousseline, citrus reduction Main course: Free-range guinea fowl cooked in two styles, jumbo shrimp and celery condiment, celeriac and leeks Dessert: Pineapple prepared 3 ways: poached, carpaccio style, in a rum flavored foam and almond crisps
Jerémy Cannesan starter Jerémy Cannesan main course Jerémy Cannesan dessert

 

Jerémy Cannesan will participate in the international final of the “Jeune Chef Rôtisseur” that will take place in Durban, South Africa, on September 2014.

The “Corporation des Rôtisseurs” was founded in 1248 under the reign of Saint-Louis.  The rôtisseurs were very privileged in that they were allowed to roast geese.  In 1950 the “Corporation des Rôtisseurs” was restructured and became “La Confrérie de La Chaîne de Rôtisseurs ». The Chaîne des Rôtisseurs has continued to expand and today counts more than 30 000 members throughout the world. 

 
 

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  Website www.lcbparis.com
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75015 Paris

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