Challenge des Mains d'Or

THONON-LES-BAINS

Description

The Professional Chamber of Pastry Chefs and Ice Cream Makers of Haute-Savoie and the City of Thonon-les-Bains are organizing the Challenge des Mains d’Or competition as part of the Toques en Chablais International Gastronomy Festival.

SATURDAY, OCTOBER 11
- Chocolatiers’ Challenge – Noël Thevenod
Candidates will have 4 hours to assemble on-site a chocolate piece measuring 90 cm high by 30 cm wide and deep maximum. This piece will serve as a display base for 5 chocolates made from sustainable or organic cultivation, brought by the participants.
Limited to 6 candidates.
To register, contact Mathieu Lerenard at: m.lerenard@icloud.com

- Apprentice Pastry Chefs Challenge
Participants must create 10 seasonal millefeuilles in 2h30: 5 for tasting and 5 presented on a nougatine support.
Limited to 6 candidates.
Register with Thierry Froissard: contact@a-la-jaysinia.com

SUNDAY, OCTOBER 12
- BTM Croquembouche Challenge
This challenge takes place in pairs. Teams will have 2h30 to create a croquembouche of 60 to 80 choux. Choux pastry, nougatine, and uncolored pastillage will be provided and assembled on-site.
The first team member starts the sugar work for 60 minutes, then passes the relay to their partner, who has another 60 minutes to continue, including sugar art. The last 30 minutes are dedicated to final assembly together.
6 team places available.
Register with Pierrick Challamel: Pierrickchallamel@hotmail.fr

- Paul Collet Challenge – Artistic Sugar Piece
Candidates must bring an artistic sugar structure and complete it live in front of the audience, using three different sugar art techniques of their choice.
Duration: 4 hours.
6 places available.
Register with Julien Boutonnet: Julien.BOUTONNET@ehl.ch

- Ice Sculptors Challenge
Participants will have 2 hours to create an ice sculpture serving as a support for an ice cream cone designed for 10-year-old children. Each cone must include a flavor, accompanied by a coulis or sauce, and a crunchy element. In total, 5 cones must be prepared: one for presentation and four for tasting.
6 places available.
Register with Ludovic Mercier: ludo.chef@gmail.com