The fifth qualifying phase of the 15th edition of the Young Talents Competition was held on Monday, October 13 in Nice, in the kitchens of the Jeanne and Paul Augier hospitality school. Six young chefs competed around a common theme: zero waste. At the end of the event, Yoan Toesca, from the Pic** restaurant at the Beau-Rivage Palace in Lausanne, qualified for the national final in Caen.
On Monday, Nice hosted the fifth qualifying phase of the Young Talents Competition 2025, an event now well established in the French gastronomy calendar. The Jeanne and Paul Augier hospitality school, a renowned institution for culinary training, provided the backdrop for this day focused on creativity and environmental commitment.
The imposed theme, “Red mullet, peasant bacon, and artichoke,” was in line with a sustainable cooking approach. Each candidate had to create a dish for four people in two and a half hours, emphasizing product value and minimizing waste.
Six young talents participated in the event:
- Gabriel Brancotte (Terroirs de Cuisine Restaurant, Lavilledieu),
- Chloé Gornes (Paul Augier School, Nice),
- Nael Khoury (Les Agitateurs*, Nice),
- Pablo Loza Araya (Elsa Marcel Ravin* Restaurant, Monaco),
- Tom Verney (Le Petit Meunier Restaurant, Messimy),
- and Yoan Toesca (Pic** Restaurant, Beau-Rivage Palace, Lausanne).
After deliberations, the jury named Yoan Toesca as the finalist. He will represent this Nice phase during the national final, scheduled for November 24 at the Abbaye aux Dames in Caen.
The other candidates were not discouraged. Chef Julia Sedefdjian, the event’s sponsor, “warmly congratulated and encouraged them to persevere.” Originally from Nice, the Michelin-starred chef embodies the spirit of this competition, which supports young professionals on their journey.
A Nice jury focused on excellence
The competition brought together a jury made up of recognized figures from the gastronomy and hospitality sectors, including several local representatives. The tasting jury notably included Noël Ajoury, president of UMIH Nice Côte d’Azur, Philippe Garcia from CCI Nice, and Selim M’nasri, chef at L’Epicentre restaurant in Nice.
The jury was completed by Dominique Lory (Hôtel de Paris Monte-Carlo), Julien Parrinello (Les Halles Métro Nice), Christophe Moreau (Paul Augier School), Baptiste Robelin (Novlaw Company), and Julien Roucheteau (La Réserve de Beaulieu, Hotel & Spa).
On the kitchen side, technical supervision was provided by Jérôme Clavel (Le 44 Restaurant in Antibes), Théo Mansi, the event commissioner, and Yoric Tièche, chef at the Grand-Hôtel du Cap-Ferrat.
For the Jeanne and Paul Augier school, this day was also an opportunity to showcase its students and facilities, regularly involved in large-scale competitions. The Nice institution thus confirms its role in the transmission and promotion of culinary skills on the Côte d’Azur.
Next step: the national final on November 24 in Caen. Finalists from different qualifying phases will create a dish and dessert for four people in four and a half hours. Yoan Toesca will represent the Nice selection, after a stage marked by creativity, respect for the product, and commitment to responsible cooking.
