The St-Barth Goût et Saveurs association and Investa group concluded, on Sunday June 26, the long Franco-Haitian culinary competition at the Royal Decameron hotel, with the full support of the French Embassy. Judelène Joseph, the first winner as well as the two other winners, Ricki Kervins Merisier and Adeline Previl will leave in spring 2017 for a three-month internship in gastronomic cuisine in the most luxurious hotels in French cities.
The objective of this competition is clear according to the words of chef Jean-Luc Grabrowski, president of the association St-Barth Goût et Saveurs: to train young future chefs for the Haitian cuisine of tomorrow, with more rigor, flavor, presentation, health. About 250 candidates from cooking schools, restaurants and hotels submitted their applications of which only thirty were shortlisted for the semi-final. This stage took place during the gastronomy fair on May XNUMXst where six competitors are shown in the final, having before them a month and a half of preparation.
In the early hours of Sunday, Adeline Previl, Valdo Beau Brun, Kesnel Jose, Judelène Joseph, Ricki Kervins Merisier and Jean-René Mezil are already present, after a short but tiring trip from the capital to Royal Decameron. Here, on the Côte-des-Arcadins, the freshness is free, the setting is attractive, the atmosphere is relaxed, but the challenge is daunting: cook a Haitian Creole guinea fowl in 30 minutes, presented with rice as a garnish, accompanied by the Grand Marnier, the legendary French liqueur which offers the competition a Franco-Haitian interbreeding mastered in its proper sense. Applicants will be evaluated on cooking techniques, creativity and taste by a panel of jury composed of professional chefs including Olivier Perigault, chef de cuisine of the French Embassy in Haiti._AF
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