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Le Cordon Bleu News, 06/18/2009
And the winner is...Angélique Viroulaud!
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"Jeune Commis Rôtisseur" French National Competition


Ms Angélique Viroulaud, a young 22 year-old commis who works at the Restaurant La Ribaudière located in Bourg Charentes, is the 2009 winner of the French national «Jeune Commis Rôtisseur» competition of the Chaîne des Rôtisseurs. The competition was organized at Le Cordon Bleu Paris, supervised by Executive Chef Patrick Terrien and Chef instructor, Patrick Caals.  This young commis will be competing in the international competition that will take place in New York on October 2nd 2009.

Based on a black box or secret basket where all the ingredients and materials available during the competition are listed, the competitors must submit three recipes: first course, main dish and dessert. They must meet a specific time frame to present four identical plates for each dish.

The menu prepared by Angélique Viroulaud was as follows:

Tomato tart with pan-fried monkfish and a basil coulis
Guinea fowl cooked two ways with spring baby vegetables and a Port sauce
Cherry and pineapple crumble and a lime ice-cream parfait

The jury grades the level of creativity, punctuality in delivering the dishes, menu, presentation, quality, taste and techniques used. The grade also merits organizational skills and cleanliness of the competitor’s work.

The Chaîne des Rôtisseurs, a worldwide gastronomic association founded in Paris in 1950, began in 1248 under the reign of Saint-Louis when the professional corporation des Ayeurs started out as a royal guild of geese roasters. The Chaîne des Rôtisseurs encourages the training of young chefs through the Jeunes Commis Rôtisseurs competitions. These events offer young talent the opportunity of demonstrating their skills. The 25 000 amateurs and professional members are spread widely throughout 70 countries. The Chaîne des Rôtisseurs continues to develop and expand.

Le Cordon Bleu was founded in Paris in 1895 and today is present in 15 countries with 30 schools bringing together each year 20.000 students from more than 70 nationalities. Le Cordon Bleu International has become one of the most important organizations dedicated to the teaching of culinary and pastry techniques as well as tourism and hotel management and thus contributes to the diffusion of the culinary arts and French culture.                                   

Le Cordon Bleu®
8, rue Léon Delhomme
75 015 Paris France
Tel +33 (0)1 53 68 22 50 - Fax +33 (0)1 53 68 22 73 -

Right photo : Angélique and Chef Patrick Terrien; Left photo : Angélique and Mr. André Cointreau, President and CEO of Le Cordon Bleu International

Photos Jeune Commis Rôtisseur
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