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Dream. Two joint catering chefs ready for the “Bon en avant” competition in Paris

A scent of tea fills the kitchens of the Apprenticeship Training Center (CFA) in Livron-sur-Drôme. It is not break time for Ludovic Loubette and Serge Bielsa-Prevot. On the contrary: these two chefs from the Drôme in collective catering – the first at the agricultural school in Saint-Paul-Trois-Châteaux, the second at the nursing home Sainte-Germaine in Valence – are busy preparing and testing their competition recipes. , including the famous parsnips poached in tea, enhanced by a Saint-Marcellin cream and a crunchy pistachio-hazelnut.

Both were selected along with two gardeners from Chatuzange-le-Goubet to represent the Auvergne Rhône-Alpes region. They will do so during a national competition, on Monday 5 December, open to catering professionals…



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