At the beginning of this month of November 2017, the #3 winners did their first changeover. Margaux Bréhier moved from Belgium to Germany, Marie Fourmont from Germany to Norway and Damien Rousset from Norway to Belgium. Here is a short recap of the first few months within the Boiron Frères Young Talents Trophy.
And we finish with some news from past winners!

 

“I’m sure Germany will remain my best memory. I know it!”, claims Marie. Germany maybe, but the Talblick restaurant owned by chef Claus Weitbrecht, Bocuse de Bronze winner in 2003, and his family, without the shadow of a doubt! This restaurant for the people who work there is a rare place where respect and kindness are not empty words. “We are not considered as commis but as apprentice chefs, that makes all the difference. They care about our well-being. The key values here are work, family and tradition, obviously culinary. The Chef taught me everything that I describe in my blog posts“. A hard-working, emotional cook, Marie quickly felt at home at Claus Weitbrecht’s restaurant.

 

 

Marie learns traditional German specialties
Marie learns traditional German specialties

 

For Margaux, some of the days of this first rotation were quite difficult, with the frustration, for this great communicator, of not being able to participate in all the conversations… it takes time to become fluent in Flemish! But in the kitchen, with Ferdy Debecker, the Bocuse de Bronze 1999 and his wife, Ann Debecker, everything worked out perfectly. “Some of the products I worked with were completely new to me like eel or manioc and I loved working on seasonality with game, vegetables – the squash family for example – and even seasonal fruit like cranberries. Margaux also discovered the cultural and heritage assets of Belgium, a country that has a lot to give“.

 

Margaux reveals the new menu of Eyckerhof
Margaux reveals the new menu of Eyckerhof
Margaux reveals the new menu of Eyckerhof

 

 

Damien, who left young and was unsure of his English, blended seamlessly into the team of Chef Ørjan Johannessen, Bocuse d’Or 2015. He likes his refreshing, French-inspired, simplified cuisine, prepared with great, perfectly respected produce. “I learned a lot about combining flavours”, he says, delighted with his experience. “And about the Norwegian mindset, which is much more open and collective than ours”. Very inquisitive, he did not hesitate to take trains, even without knowing their destination, to distant villages, always amazed to discover the people and landscapes that he describes here.

 

The train trip
Damien discovers deep Norway by train
Damien discovers deep Norway by train

 

Now in Belgium, he will join up with Félix who is spending 3 weeks at Eyckerhof before moving onto new adventures in 2018. Floriane has settled (for the time being) in Australia. Mélina remains true to Stockholm and Cyndie to Norway until January. Valentine’s return to her training has been disturbed by some health issues. We hope they will soon be just a bad memory. And, finally, Pablo is brilliantly continuing his training in Strasbourg, at the 1741 gourmet restaurant, which has one star in the Michelin guide, with Chefs Olivier Nasti and Guillaume Scheer.
The Boiron Frères Young Talents Trophy undoubtedly offers exceptional international and culinary experiences that will give a whole new dimension to its winners’ careers!

 

Date de dernière mise à jour: 11 December 2017