On Monday, February 3, Agecotel offered an extensive menu, featuring several competitions, including the famous Neptune d’Or.
Agecotel was inaugurated by Mayor of Nice Christian Estrosi and Honorary President chef Joël Robuchon, in the presence of many chefs who responded to the invitation of Paul Obadia, Director General of Expo Nice: Babette Rozières, Michel Roth, Stéphane Raimbault… A few names out of a long and impressive list: Babeth de Rozières (La Case de Babeth, in Maule, near Paris), Jean Denis Rieubland (Hotel Le Negresco in Nice), Michel Roth (Le Ritz in Paris and Président Wilson in Genève), Guillaume Gomez (Palais de L’Elysée), Philippe Joannès (Hotel Fairmont in Monte Carlo), François Adamski (Le Gabriel in Bordeaux), Fabrice Prochasson (Lenôtre), Simon Ganache (Hotel Fairmont Monte Carlo), Gérard Baud (from Téléshopping TF1 TV show).
Neptune d’Or contest
Agecotel second day offered a substantial agenda with several competitions, including the famous Neptune d’Or, which took place in the early afternoon. Renowned chefs participated under the leadership of Marcel Lesoille, seafood consultant and advisor. The competition aims at the respect and promotion of seafood. Professional chefs have been working on a recipe that had to include black scallops from Quibron Bay, red-legged crayfish and Breton pollack.
The 2014 edition was won by Stéphane Coco, assisted by Justine Bonnet, from Hotel Metropole in Monaco with the dish: Crayfish Bisque, Black Scallops turban, Breton Pollack with Miso.
At the awards ceremony, the winners received 3,000 euros, two airline tickets for two to Tokyo, San Francisco, Los Angeles or New York on the A380 operated by Air France. Nicexpo offered 3 hotel nights at any place in the world.
On the second and third steps of the podium: Tetsu Yoshida, assisted by Miyuki Fukuyoshi, Les Deux Canailles in Nice and Christophe Chiavola, assisted by Bastien Boussalmi, Hôtel de l’Image in St-Remy-de-Provence.
Then, it was time for the “Risottomania” competition organized by Gérard Bernar from the E-mail Gourmand and Agecotel in collaboration with Riso Gallo. A trendy dish, the Risotto is perfectly suited to countless culinary combinations thanks to the creations of chefs in the kitchens. The contest was completed by a match between France and Italy (4 French, 4 Italians chefs).
The 8 competitors had to use some imagination to realize the most creative risotto. At the end of the test, an individual classification was made to decide the winner. Then, depending on the ranking of each, a second ranking occurred, and it was ultimately France who won the first Franco-Italian challenge.
The winner of the 2014 Risottomania competition was Sébastien Gaillard, from the restaurant La Truffe in Aups. A seconde session of Risottomania, that took place on Feb. 5 saw the triumph of Sébastien Moursia.
For both competitions, the jury consisted of chefs and gastronomy journalists.
Best Beer Tapper competition
The contest for the Best Beer Tapper began by a demonstration by the President of the Union Patronale des Cafetiers et Restaurateurs (Café owners and Restaurateurs Union), Hubert Boivin. He distilled his advices as an undisputed master of the event: “Lean your glass, pull the handle open full, make some foam, raise gently!” and continuing: “a good fresh blonde is to be served according to the rules of the art.”
The candidate had to be in professional attire. He must pass the glass to the shower to cool it, serve the beer and present it with coasters. And don’t forget the “coup de cachemire”, Hubert Boivin insisted. In turn, fifteen bartenders and curious competed, each pulling in a row, one after another, some beautiful blondes. The compulsory figure was “demi-crémant”, a 25 cl glass with the regulatory two fingers of foam. The winner of the 2014 edition was Leo Meloni from El Mercado in Nice. At the end of the event, he was presented with a check for € 150.
The Agecotel tradeshow also hosted the annual Euro-Toques conference. Euro-Toques International is a European organization bringing together 2,000 cuisiniers and chefs in Europe and around the world boasting the credo: “Artisans Cuisiniers in the service of a healthy nutrition.”
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