For the 3rd edition of our Christmas Contest, all participants had to do to enter was create an amazing Christmas Entremets giving them the chance to be one of the 5 finalists in our live competition final at TheTasteLab by Classic Fine Foods on the 1st November.
The participants had to design their Christmas Entremets using some of our partner’s products. This has to include at least one Valrhona Chocolate, one Capfruit fruit purée and one PCB item of their choice.
The competition was fierce and 28 exceedingly good candidates entered the contest. The judges then had the nearly impossible task of drawing up a shortlist of the 5 lucky finalists. Each participant received a score made of 2 different ratings. 60% of the score was given by the professional panel of judges composed of Maxime Michelot (Jury President and Winner of Classic Fine Foods Contest 2015, Luke Frost (Valrhona Pastry Chef UK) and Denis Dramé MCA (Pastry Chef for TheTasteLab).
The remaining 40% was awarded based on votes for each anonymous recipe visual submitted on the Classic Fine Foods website.
After this process the 5 finalists of our 2016 Christmas Entremets Contest were invited to recreate their entremets during a live competition in TheTasteLab.
The 5 finalists: Jeremy Lesongeur from Harrods; Francois-Xavier Cocherel from Rhubarb; Cecile Thierry from 5 Hertford Street; Lyece Major from The Langham Hotel and Jessica Huang from The Berkeley Hotel
During this live competition, the 5 finalists had three hours to recreate two examples of their entremets and the judges, led by last year's winner Maxime Michelot (now Demi Chef de Partie for the Shangri-La Hotel at The Shard), awarded marks out of 5 for both visual appearance and taste. Technique was also taken into account.
Jeremy Lesongeur, Harrods
The Christmas orange
with Valrhona Guanaja dark chocolate 70%, Capfruit blood orange puree and pear puree
Francois-Xavier Cocherel, Rhubarb
The Christmas crown
with Valrhona Illanka dark chocolate 63% and Capfruit raspberry puree
Cecile Thierry, 5 Hertford street
The Christmas tree forest
with Valrhona Ivoire white chocolate 35%, Capfruit raspberry puree and blackcurrant puree
Lyece Major, The Langham hotel
The Santa Claus’s sleigh
with Valrhona Jivara milk chocolate 40%, Guanaja dark chocolate 70%, Ivoire white chocolate 35%, Capfruit mango puree and kalamansi puree
Jessica Huang, The Berkeley hotel
The Christmas wreath
with Valrhona Dulcey blond chocolate 32%, Capfruit orange puree and almond puree
At the end of the day the name of the winner was revealed during an award ceremony with a fantastic buffet featuring the creations of our 5 finalists.
We were very glad to welcome the 5 finalists for this live competition final at TheTasteLab by Classic Fine Foods UK and to celebrate the winner of this 3rd edition, Cecile Thiery with her Christmas Forest Trees Entremets. Her Entremets was made with Valrhona Ivoire white chocolate 35%, Capfruit’s Raspberry and Blackcurrant purées and she used PCB Creation Mould yule log ‘Elliptique’ as well as PCB Creation Natural red colouring, Gold shiny powder and Silver shiny powder.
Cécile Thiery has won flights and accommodation to attend a two-day Valrhona chocolate training course at their new chocolate school in Brooklyn, New York.
Lyece Major from The Langham Hotel came second and received a three-day hands-on course at the Classic Fine Foods’ TheTasteLab.
Jeremy Lesongeur from Harrods was third and won a dinner for 2 in a Michelin-starred restaurant.