Équinoxe Cévennes, the dessert of a student from Saint-Chély-d'Apcher in the final of the French championship

Gwendal Coatanhay is a student at the Sacré-Cœur hotel high school, in Saint-Chély-d'Apcher (Lozère). DR – DR

Équinoxe cévenol, le dessert sélection de Gwendal Coatanhay. DR – DR

Gwendal Coatanhay, élève du lycée privé hôtelier de Sacré-Cœur de Saint-Chély-d'Apcher, est sélectionné pour la finale du championnat de France du dessert.

A student from the Sacré-Cœur private hotel high school in Saint-Chély-d'Apcher won the South-East final of the 50th edition of the French dessert championship, in the junior category. This is Gwendal Coatanhay.

The regional final took place on January 11, 2024 at the Purple Campus Marguerittes, in Gard. The candidates had to distinguish themselves by an original creation combining deliciousness, creativity, technique, aesthetics, but also respect for the seasonality of the products.

National final in April

At the end of the three hours of competition for juniors and professionals alike, the three Work juries and the six Tasting juries, chaired by Nicolas Fontaine, chef de cuisine of the Duende restaurant (two stars, Nîmes), have delivered their verdict.

Gwendal Coatanhay, from the Sacré-Cœur private hotel high school (Saint-Chély-d’Apcher, Lozère), category
juniors, and Taira Kawamura, from the restaurant la Pyramide (two stars, Vienne, Isère), professional category,  will represent the South-East region at the national final of the French dessert championship, on 3 and 4& ;nbsp;next April at the Christian-Bourquin comprehensive high school in Argelès-sur-Mer (Pyrénées-Orientales).

The competitors will have 4h50 to make two desserts this time: the basket dessert which combines four major difficulties: a theme, a list of ingredients, a technique and a ;nbsp;or several imposed containers. All of this, revealed at the start of the test.

A very Cévennes dessert

And the dessert selection, namely, for Gwendal Coatanhay, Équinoxe Cévennes. Celebrating the producers of its land of origin, it combines local products touched by the spring equinox. Ardèche buckwheat tile, hazelnut shortbread, Vigan apple brunoise, chestnut honey, yogurt mousse and sheep's white cheese are contrasted by a sweet onion ice cream and a caramel with vinegar and local cider.