The Escoffier Museum of Culinary Art is a partner of the 20th edition of the Parcours du Goût, open to the public, which will take place this weekend at the Cagnes-sur-Mer racecourse.
Nearly 250 young people are participating in this national gastronomic competition organized by the Youth Judicial Protection (PJJ).
For the duration of a weekend, young people supported by the PJJ come together to honor Azur gastronomy as part of a culinary competition. Each team, hailing from the national territory, will offer you tastings of regional specialties.
This gastronomic contest brings together young people in difficulty or who have committed an act of delinquency, around the theme “between sea and mountain: culinary journey in the land of flowers and fragrances.”
The teams must surprise the jury by reinterpreting the great classics of Azur gastronomy. The recipes will be made using local products: sun vegetables, Menton lemon, garlic, olive oil, Provence herbs, which will delight the jury’s sense of smell and taste!
The teams will compete during this eventful weekend under professional conditions: time limits, coaching, technical advice, and a demanding jury.
The event is sponsored by Jacques Chibois, artisan cook, committed chef, two Michelin stars, and four Gault & Millau toques in 2010.
The jury is presided over by Michel Escoffier, President of the Escoffier Foundation, which notably manages the only Culinary Art Museum in France.
Alongside the competition, the young people will introduce you to their respective regions with tastings of regional specialties. Indeed, during these two days, they will host a true culinary fair decorated in the theme colors of this 20th edition.
At these regional stands, the young participants will offer savory and colorful cuisine. Moreover, the Green Azur Horticultural High School of Antibes will present a sustainable food path “from producer to plate,” using products grown according to agro-ecological methods taught in the high schools under the Ministry of Agriculture and Food.
This event aims to highlight the skills and dedication of these adolescents, who work all year in training restaurants or on educational projects related to cooking. It also allows young people to work on health and dietary balance issues and supports them towards sustainable social and professional integration.
