Le Cordon Bleu Gurugram School and the French Embassy in India toured Kolkata, Bengaluru, Delhi, Mumbai and Puducherry to hunt for talented pastry chefs for the French Patisserie Competition, the finale of which will be held in the capital of India. The grand prize? A trip to Paris to experience the best of confection making
At the residence of Didier Talpain, French consul general in Kolkata, ten participants presented delectable desserts to a jury of chef Thierry Le Baut, academic director of Le Cordon Bleu, Gurugram; the consul general himself, and Vianney Meynier, head of department for India and South Asia, Business France. The challenge was to make desserts that reflect innovation and artistry
‘We are looking for fresh ideas and flavours,’ said chef Thierry Le Baut, speaking to My Kolkata. ‘We are judging on the basis of ingredients used, techniques, flavour profile and plating. The contestants have surprised us with their thoughts and skills. Many have tried to tell a story with their dish. We are looking forward to more’
The desserts came in all shapes, sizes, flavours and colours. Chef Sandeep Sharma, Demi Chef de Partie, JW Marriot, Kolkata brought freshness with his Citrus Berry Cake. Explaining his dish, chef Sandeep said, ‘I have used strawberries and Japanese lemon as my main ingredient. It also contains a mousse of fromage blanc — a French white cheese, along with pistachio crunch and strawberry gel. There is a coconut sponge inside too’
Sumedha Rakshit, third year student of food production at IIHM Kolkata, presented a chocolate dessert named Garden of Dreams. ‘I have used milk chocolate to make a pot that represents an earthen pot. There are many layers inside this entremet pot. The bottom layer is made with pistachio sponge and raspberry mousse. Above that there is Earl Grey tea jelly infused with rose petals. I have used white chocolate ganache and orange and the upper layer is made of seeds and nuts representing new life. I have used honey and jaggery powder to make it a healthier option’
‘This pan-Indian competition is intended to promote French and/or fusion pastries,’ said consul general Didier Talpain, who was amazed by the sweet creations. ‘There were French tastes and flavours, and some contestants have also used local flavours to create the desserts. What we tried from the contestants today was very good!’
Every contestant was given a challenge to use two mandatory ingredients — Président Butter and Paysan Breton Whipped Cream, and were also given the choice of using two ingredients from the list consisting Monin Syrup of choice, Saint-Dalfour Strawberry or Apricot Jam, and Lillet Rosé. Every creation had to have the use of these ingredients. The event held in Kolkata was one of the many knock-off rounds held in various Indian cities and the final round is to be in Delhi on November 17
