Competition of Lebey Gastronomie 2018 at FERRANDI Paris

    Date de publication - 14/02/2018
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    This 2018 edition, held in the training kitchens and application restaurant “Le 28” at FERRANDI Paris, had seven categories: the best starter, the best fish or crustacean, the best poultry, the best meat, the best dessert, the best chocolate dessert and the best coffee dessert.
    A tasting committee composed of great names in gastronomy tasted and rated the dishes at FERRANDI Paris. The prize list will be revealed on March 25th 2018 during the Lebey 2018 ceremony at the Vendôme - Potel & Chabot pavilion.

    The nominees for the 2018 list are :

    • Lebey LAURENT PERRIER Award for best entry 
      • Smoked foie gras, mango, veal stock reduction and balsamic vinegar
        Keita Kimura, restaurant ERH
         
      • Transparency of langoustines with scents of shiso leaf, cream with essential oil
        Julien Roucheteau, La Scène Thélème restaurant

         

    • Lebey KAVIARI Award for the best fish or crustacean
      • The woodcock of the sea at the royal
        David Bizet, restaurant L'Orangerie / Four Seasons George V
         
      • Poached lobster with sweet butter, parsnips, beets, red onions marmalade, port sauce
        Noam Gedalof, restaurant Comice

     

    • CRISTEL Lebey Award for Best Poultry
      • Title of the dish waiting
        Christophe Moret, restaurant L'Abeille / Shangri La Paris
         
      • Title of the dish waiting
        William Ledeuil, restaurant kitchen Ter (re)
         
    • Lebey AHDB price of the best meat
      • Sweetbread veal, Jerusalem artichoke mousse, broccoli and romanesco cabbage, smoked eel and Perigueux sauce
        Takashi Nakagawa, Hiramatsu Restaurant
         
      • Suckling pig of burgos, soufflé, mango and fermented cabbage
        Jérôme Banctel, restaurant Gabriel / La Réserve Paris
         
    • Lebey PROVA award for the best dessert
      • Vacherin flower
        Maxime Frederic, Four Seasons George V
         
      • Crispy with sesame confit and cream of lemon, lemon limoncello granita, green shiso sorbet
        Anthony Chenoz, restaurant Saint James Paris
         
    • Lebey VALRHONA award for the best chocolate dessert
      • Macaé chocolate, cocoa meringue, creamy, crispy leaves, ice cream
        Pascal Hainigue
        Restaurant Le Baudelaire / Le Burgundy Hotel
         
      • The chocolate mint
        François Perret, L'Espadon / Ritz Paris restaurant
         
    • Lebey CAFÉS RICHARD award for the best coffee dessert
      • Title of the dish to come
        Benoit Nourrit, Alliance restaurant
         
      • Rosewood coffee
        Jean Lachenal, restaurant Lasserre