Valentine Payan
Lycée Technique Hôtelier Bonneveine in Marseille
Valentine works on her favourite fruit: peach!
Valentine in the kitchen
under the attentive and demanding eye of Franck Magaud, juror in the lab.
Red mullet and marine calisson
Valentine's recipe seduced the jury


I like travelling and I wanted to take part in a competition this year. So when Mr Jean-Louis Ivaldi, the Practical Works Supervisor at the Lycée Technique Hôtelier Bonneveine of Marseille spoke to me about the Boiron Frères Young Talent Trophy I jumped at the opportunity. When younger my sister and I made the patisseries for Christmas. This was the starting point for my passion for the restaurant professions. I have 6 brothers and sisters. My father is a doctor, my mother an auxiliary nurse, my sisters are also in the health professions, and my brothers rather in construction and the army. I’m the youngest and the only one in cooking! I learnt everything at the Lycée which I joined after my third year and where I did a technological European Section Bac. Essentially, I was interested in pastry making but after my 1st year course at the gourmet restaurant La Villa Borghèse at Gréoux Les Bains I chose cooking.

To learn English I went to live for a month with a family in Ireland when I was 14, I also went to Spain to a holiday camp, to Egypt with my parents, and to Germany with my school.

This competition enables you to challenge yourself across the whole range of the BTS* – Option B. And if I pulled it off it is thanks to my Chef Olivier Lemagner and my comrades. During the training I was never left alone behind the ovens: three or four of them always stayed with me until midnight. What’s more, the Chef and my friends gave me the surprise of being there for me when I came back late in the evening after the final. To all of them I dedicate my success!

The Boiron Frères Young Talent Trophy means I can achieve two of my goals, which are to travel, discover new cultures, and work alongside famous Chefs.

I’m 19 years old and I am just very, very happy 🙂

*BTS – Brevet de Technicien Supérieur – advanced technician’s certificate
Photos: Eric d’Herouville

Red mullet and marine calisson





Red mullet and Cuttlefish sheet


Trim, scale and gut the red mullet. Fillet the mullet, keeping the tail and the two fillets attached. Place on an oiled plate and season (skin side up). Cook for 2 minutes under a salamander on each side.
Make 3 litres of fish stock with the fish bones and an aromatic garnish.

Blend the raw flesh. When the paste is smooth and even, add one egg white. Pass it through a sieve. Spread between two Silpats®. Bake in the oven for 6 minutes at 70°C. Cool in a cooling unit, cut into diamond shapes. Keep in the refrigerator.

Ingredients Quantities
5 red mullets 200 g/pc
Carrots 50 g
Onions 50 g
Shallots 20 g
Garlic 10 g
Butter 50 g
Water 2 L
Turbot bones 500 g
Frozen cuttlefish whites 250 g
Egg white 1
Salt QS


Potimarron calisson and puree


Ingredients Quantities
Fresh potimarron 400 g
Butter 50 g
Fish stock 0.250 L
Salt QS
Sugar QS
Les vergers Boiron Concentrated orange preparation  0.250 L
Les vergers Boiron Pumpkin puree 300 g
Butter 100 g
Sugar 5 g
Potimarron offcuts QS

Cut the potimarron into diamond shapes. Ice with a little fish stock and orange juice. Season with salt and sugar.

Cook the potimarron offcuts added to the pumpkin puree, add butter gradually while mixing. Finalise the puree. Season and dry out the puree. Present in a comma shape on the dish with a spoon.


Black olive shortbread


Crumble the butter, flour, Parmesan cheese together and add the olives. Then add the cream and eggs. Roll the dough to 3 mm thick. Place another piece of baking parchment and a baking tray on top. Bake in the oven at 200°C for 22 minutes. Leave to stand then cut into diamond shapes.

Ingredients Quantities
Flour 125 g
Butter 60 g
Parmesan 10 g
Black olive paste 40 g
Cream 0.040 L
Egg yolks 2



Ink sauce and minced black olives


Ingredients Quantities
Ink sauce
Red mullet stock 0.500 L
Noilly Prat® 0.020 L
Ink 2 g
Cornflour QS
Minced black olives
Tapenade 100 g
Chives 1/4 bunch
Orange 1
Lemon 1

Heat the fish stock, reduce it and flavour it with Noilly Prat®, colour it with cuttlefish ink and bind if necessary.

Flavour the black tapenade with lemon and orange peel, and chopped chives. Add the offcuts of the cuttlefish sheets.


Orange gastrique and decoration


Add reduced orange to the cooking juices of the pumpkins. Then pour into a light caramel.

Decorate the pumpkin comma with flower petals and chervil.

Ingredients Quantities
Orange gastrique
Les vergers Boiron Concentrated orange preparation 0.500 L
Sugar 20 g
Pansy flower QS
Borage flower  QS
Chervil QS

Last update: 24 February 2016