The fall 2015 session of Trophée Terroir & Saison by L’Email-Gourmand crowned Francis Scordel, chef of L’Atelier des Saveurs in La Colle-sur-Loup.
The prize-giving ceremony of Trophée Terroir & Saison – Autumn 2015 – created by Gérard and Michelle Bernar from L’Email Gourmand, magazine of gourmande news in the PACA region, was held on November 2, 2015 at Balicco establishments. L’Assiette d’Or was awarded to Francis Scordel, chef at L’Atelier des Saveurs in La Colle-sur-Loup.
The awards ceremony allowed to discover the excellence of Balicco’s products, a distribution company of fresh products (wholesale and semi-wholesale): fruit and vegetables, meat, fish…
The winner of Trophée Terroir & Saison d’Automne
Chef Francis Scordel, from the restaurant L’Atelier des Saveurs, in the heart of the picturesque village of La Colle-Sur-Loup, won the Assiette d’Or with his recipe: Squid White stuffed in spiral, Tempura of Tentacles, Chard Galette and Rock Fish Soup. This delicacy that subtly combines the flavors of the Mediterranean has seduced the jury chaired by Philippe Joannès, MOF, executive chef of the Fairmont Monte Carlo, by its originality and respect of the terroir and the theme of the season.
Other winning chefs
The recipe of Marc de Passorio, L’Esprit de la Violette in Aix-en-Provence (Bouches-du-Rhône), 1 Michelin star: Mr Faure Trout fillet at Châteauroux-les-Alpes, Autumn Vintage 2015, Quince Paste, Chanterelles, Romanesco Cauliflower and Grenadine Molasses, garnered the chef of “cuisine of perfumes” the Assiette d’Argent.
Chef Brice Tomico, Hotel and Restaurant Alain Llorca in La Colle-sur-Loup, won the Bronze Plate with his recipe: Mediterranean Sea bass cooked in the oven, Fish Fumet with Porcini Mushrooms, Jus with Figs “du pays”.
A special jury prize was awarded to Steve Moracchini, La Passagère in Juan-les-Pins, the sole pastry chef who participated in the competition with his recipe: Caramel Lemon Fuseau with Cream and Sorbet of Fennel Seed.
Presentation of the Summer Session Trophies
The ceremony at Balicco establishments also brought together the chefs who won the first edition of the Trophée Terroir & Season in Summer 2015, whose presentation took place at La Place de Mougins.
Eric Rabazzani, chef of La Place de Mougins won the Terroir & Season trophy – Summer 2015 with his recipe: Line-caught Denti confit with Verbena, Zucchini flowers with Nyons Tapenade, Girolles, Peaches and juice of roasted Zucchini.
In second place arrived the recipe of Xavier Mathieu, Le Phebus & Spa Joucas (Vaucluse), MOF and 1 Michelin star: Soupe au Pistou, Vegetables from our gardens with Basil, Olive oil and a hint of Garlic. The podium was completed by Axel Wagner‘s recipe, Château Eza in Eze Village, 1 Michelin star: Lightly snacked Red Mullet Fish fillet, its cocktail of Strawberry, Tomatoes and Pineapples, with Royal Grass.
About Francis Scordel
Francis Scordel, Maitre Cuisinier de France, shares his tailor-made, inventive and sensitive cuisine, in the privacy of his restaurant in the pedestrian street of the picturesque village of La Colle-Sur-Loup.
Champenois of origin, Francis Scordel indulged very young in his passion for cooking. His journey punctuated by prestigious institutions (L’Oustau de Baumanière in Les Baux de Provence, Les Crayères in Reims, René Bérard Hostellerie at La Cadiere d’Azur…) and his “tour de France” of prestigious Relais & Chateaux, made him discover beautiful regions and learn the wealth of their terroir, their traditions and culinary values.
Finalist of the Meilleur Ouvrier de France contest in early 2015, he won many culinary competitions: first prize of Provencal Cuisine Trophy (1998), winner of the Toque d’Or in Lyon (1999), first prize in the International Grand Prix Auguste Escoffier in Monaco (2000). In 2001, he won the first prize in the art competition “pièces en pastillage” at the Fêtes Gourmandes in Villeneuve Loubet, and won a Neptune d’Or in 2008.
Enter the Terroir & Saison contest
Sponsored by Balicco and EBH Arts de la Table, the Trophée Terroir & Saison, initiated by Gérard and Michelle Bernar, from the web site of gastronomic news email-gourmand.com, honors a cuisine based on local and South region of France terroir products – fresh and seasonal products – to promote the excellent expertise of local producers.
Open to all chefs of restaurants in the Provence-Alpes-Côte d’Azur area: Alpes-Maritimes, Alpes de Haute Provence, Hautes-Alpes, Bouches-du-Rhône, Var, Vaucluse and Monaco, it will awarded each season: spring, summer, autumn, winter.
Registration for the competition Trophy Terroir & Season is free and chefs and pastry chefs are invited to submit their original winter recipes by downloading the file on the email-gourmand site. Closing date for applications: Friday, December 18, 2015.
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