{"id":19854,"date":"2023-12-05T13:53:34","date_gmt":"2023-12-05T12:53:34","guid":{"rendered":"https:\/\/www.linvosges-hotellerie.fr\/trophee-mille-finale-nationale-2023\/"},"modified":"2024-04-10T14:42:16","modified_gmt":"2024-04-10T12:42:16","slug":"national-final-trophee-mille-2023","status":"publish","type":"post","link":"https:\/\/www.linvosges-hotellerie.com\/en\/national-final-trophee-mille-2023\/","title":{"rendered":"National final Troph\u00e9e Mille 2023"},"content":{"rendered":"<h2>The 13th edition of the Troph\u00e9e Mille France took place on Monday November 27 at the Centre des Congr\u00e8s in Reims, in a friendly atmosphere for the juries and the unfailing motivation of the candidates from 15 high schools and hotel management schools from the four corners of France.<\/h2>\n<\/p>\n<p><a href=\"https:\/\/www.linvosges-hotellerie.com\/wp-content\/uploads\/2023\/12\/5.png\" style=\"background-color: rgb(255, 255, 255);\"><img decoding=\"async\" src=\"https:\/\/www.linvosges-hotellerie.com\/wp-content\/uploads\/2023\/12\/5-1024x1024.png\" alt=\"\"><\/a><\/p>\n<\/p>\n<p>The candidates&#8217; creativity proved equal to the exceptional regional products required for the Cuisine &#8211; P\u00e2tisserie competition: duck breast, saffron honey, 72% blended chocolate and 90-16 ratafia solera.<\/p>\n<\/p>\n<figure><a href=\"https:\/\/www.linvosges-hotellerie.com\/wp-content\/uploads\/2023\/12\/4.png\"><img decoding=\"async\" src=\"https:\/\/www.linvosges-hotellerie.com\/wp-content\/uploads\/2023\/12\/4-1024x1024.png\" alt=\"\"><\/a><\/figure>\n<\/p>\n<p>Jury members note ever-higher standards and quality of execution worthy of <strong>Michelin-starred restaurants<\/strong><\/p>\n<\/p>\n<figure><a href=\"https:\/\/www.linvosges-hotellerie.com\/wp-content\/uploads\/2023\/12\/3.png\"><img decoding=\"async\" src=\"https:\/\/www.linvosges-hotellerie.com\/wp-content\/uploads\/2023\/12\/3-1024x1024.png\" alt=\"\"><\/a><\/p>\n<figcaption>On the sommelier side, the new &#8220;Art de la Table&#8221; test, which puts the spotlight on culinary professions, enabled students to express themselves fully around the theme of the 4 elements.<\/figcaption><\/figure>\n<\/p>\n<figure><a href=\"https:\/\/www.linvosges-hotellerie.com\/wp-content\/uploads\/2023\/12\/1.png\"><img decoding=\"async\" src=\"https:\/\/www.linvosges-hotellerie.com\/wp-content\/uploads\/2023\/12\/1-1024x1024.png\" alt=\"\"><\/a><\/figure>\n<\/p>\n<p>Each team chose and brought their own tableware and ornaments to set a table for 2, highlighting the tablecloth supplied by us.<\/p>\n<\/p>\n<figure><a href=\"https:\/\/www.linvosges-hotellerie.com\/wp-content\/uploads\/2023\/12\/2.png\"><img decoding=\"async\" src=\"https:\/\/www.linvosges-hotellerie.com\/wp-content\/uploads\/2023\/12\/2-1024x1024.png\" alt=\"\"><\/a><\/figure>\n<\/p>\n<p>Congratulations to the competition winners  <strong>Service &#8211; Sommellerie: Juliette MAISONNEUVE and Ryan SERRES<\/strong> from the <strong>Lyc\u00e9e H\u00f4telier Val\u00e9ry Giscard d&#8217;Estaing in Chamali\u00e8res<\/strong>, and <strong>Laurine MULLER and Benjamin ROYER<\/strong> from <strong>CEFPPA Adrien Zeller in Illkirch-Graffenstaden<\/strong>, winners of the <strong>Cuisine &#8211; P\u00e2tisserie<\/strong> competition: who will defend their title next spring at the International Final!<\/p>\n<\/p>\n<p>Also read the exclusive interview with the Service -Sommelerie winners<\/p>\n<p>\t\t\t<a href=\"#\"><br \/>\n\t\t\t\t\t\tRead the article<br \/>\n\t\t\t\t\t<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The 13th edition of the Troph\u00e9e Mille France took place on Monday November 27 at the Centre des Congr\u00e8s in Reims, in a friendly atmosphere for the juries and the unfailing motivation of the candidates from 15 high schools and hotel management schools from the four corners of France. The candidates&#8217; creativity proved equal to [&hellip;]<\/p>\n","protected":false},"author":31,"featured_media":19553,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1008,1024],"tags":[],"class_list":["post-19854","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-actualites-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.linvosges-hotellerie.com\/en\/wp-json\/wp\/v2\/posts\/19854","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.linvosges-hotellerie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.linvosges-hotellerie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.linvosges-hotellerie.com\/en\/wp-json\/wp\/v2\/users\/31"}],"replies":[{"embeddable":true,"href":"https:\/\/www.linvosges-hotellerie.com\/en\/wp-json\/wp\/v2\/comments?post=19854"}],"version-history":[{"count":0,"href":"https:\/\/www.linvosges-hotellerie.com\/en\/wp-json\/wp\/v2\/posts\/19854\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.linvosges-hotellerie.com\/en\/wp-json\/wp\/v2\/media\/19553"}],"wp:attachment":[{"href":"https:\/\/www.linvosges-hotellerie.com\/en\/wp-json\/wp\/v2\/media?parent=19854"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.linvosges-hotellerie.com\/en\/wp-json\/wp\/v2\/categories?post=19854"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.linvosges-hotellerie.com\/en\/wp-json\/wp\/v2\/tags?post=19854"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}