{"id":27336,"date":"2024-04-12T09:17:43","date_gmt":"2024-04-12T07:17:43","guid":{"rendered":"https:\/\/www.linvosges-hotellerie.com\/international-final-trophee-mille-2024\/"},"modified":"2024-04-12T09:43:32","modified_gmt":"2024-04-12T07:43:32","slug":"international-final-trophee-mille-2024","status":"publish","type":"post","link":"https:\/\/www.linvosges-hotellerie.com\/en\/international-final-trophee-mille-2024\/","title":{"rendered":"International Final – Troph\u00e9e Mille 2024"},"content":{"rendered":"

On Monday March 25<\/strong>, the international final of the Troph\u00e9e Mille<\/strong> took place at the Centre des Congr\u00e8s in Reims<\/strong>. This prestigious competition, initiated by renowned chef Philippe MILLE<\/strong>, head of the Arbane<\/strong> restaurant, is divided into two categories<\/strong>: Cuisine-P\u00e2tisserie<\/strong> and Service-Sommellerie<\/strong>.<\/p>\n

\t\thttps:\/\/www.linvosges-hotellerie.com\/wp-content\/uploads\/2024\/04\/JURY-TROPHEE-MILLE-INTERNATIONAL-2024.mov<\/p>\n

A jury composed of 26 professionals<\/strong> recognized in the the hotel and catering industry<\/strong>, including Pascal Obrecht, meilleur ouvrier de France<\/strong> Ma\u00eetre d’h\u00f4tel, Ma\u00eetre du service et des arts de la table, Clara Perignon<\/strong> Best Apprentice of France 2023 – Art of the table and service, <\/strong>Jean Fran\u00e7ois Girardin, President of the Soci\u00e9t\u00e9 nationale des Meilleurs Ouvriers de France <\/strong>, and sponsored by Arnaud Lallement<\/strong>, three-star chef at theAssiette Champenoise<\/strong><\/p>\n

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In the Cuisine-P\u00e2tisserie<\/strong> category, candidates were challenged to create a dish and dessert using four imposed ingredients<\/strong>: duck breast<\/strong>, saffron honey<\/strong>, 72% blended chocolate<\/strong> and 90-16 ratafia solera<\/strong>. The Japanese duo of Riho TAKAYAMA<\/strong> and Yuki IRIE<\/strong> from theTsuji Hotel School<\/strong> took first prize<\/strong> in this category, with dishes worthy of the finest establishments.<\/p>\n

\t\t\t\t\t\t\t\t\t\t\t\t\t\"EQUIPE
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In addition, as in the national competition, an Art of the Table event<\/strong> was organized. We contributed our expertise in dressage<\/strong>, supplying tablecloths and napkins<\/strong> for student training and on the day of the competition. In this event, candidates had to take on the role of a ma\u00eetre d’h\u00f4tel<\/strong> in a gourmet restaurant, with the ambition of presenting the most beautiful table in line with the theme of the 4 elements<\/strong>. Evaluation criteria focused on the organization of the work<\/strong>, respect for the imposed theme<\/strong>, knowledge of tableware<\/strong>, and theharmony and elegance of the table<\/strong>.<\/p>\n

\t\t\t\t\t\t\t\t\t\t\t\t\t\"EPREUVE
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Various tests followed, such as order taking<\/strong>, wine decanting<\/strong>, meat cutting<\/strong> and cheese recognition<\/strong>. Finally, the Austrian duo of Sophie ROITHER<\/strong> and Lukas PETER NEUM\u00dcLLER<\/strong> fromHLT Bad Leonfelden<\/strong> took first place<\/strong> in the Service-Sommellerie<\/strong> category. Well done to all participants! <\/p>\n

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\"VAINQUEURS\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n

\u00a9\ufe0f Michel Laurent<\/p>\n","protected":false},"excerpt":{"rendered":"

On Monday March 25, the international final of the Troph\u00e9e Mille took place at the Centre des Congr\u00e8s in Reims. This prestigious competition, initiated by renowned chef Philippe MILLE, head of the Arbane restaurant, is divided into two categories: Cuisine-P\u00e2tisserie and Service-Sommellerie. https:\/\/www.linvosges-hotellerie.com\/wp-content\/uploads\/2024\/04\/JURY-TROPHEE-MILLE-INTERNATIONAL-2024.mov A jury composed of 26 professionals recognized in the the hotel and […]<\/p>\n","protected":false},"author":31,"featured_media":27280,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1008,1024],"tags":[],"class_list":["post-27336","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\/27336","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=27336"}],"version-history":[{"count":0,"href":"https:\/\/www.linvosges-hotellerie.com\/en\/wp-json\/wp\/v2\/posts\/27336\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.linvosges-hotellerie.com\/en\/wp-json\/wp\/v2\/media\/27280"}],"wp:attachment":[{"href":"https:\/\/www.linvosges-hotellerie.com\/en\/wp-json\/wp\/v2\/media?parent=27336"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.linvosges-hotellerie.com\/en\/wp-json\/wp\/v2\/categories?post=27336"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.linvosges-hotellerie.com\/en\/wp-json\/wp\/v2\/tags?post=27336"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}