5 bin\u00f4mes compos\u00e9s d\u2019un cuisinier et d\u2019un serveur tentaient de remporter le titre de Meilleur Apprenti du Val-d\u2019Oise le 23 mars dernier \u00e0 l\u2019Institut de l\u2019h\u00f4tellerie et des arts culinaires de Saint-Gratien (groupe Ferrandi).
L\u2019\u00e9v\u00e9nement organis\u00e9 par l\u2019ARIV, la CCI r\u00e9gionale et la Chambre des m\u00e9tiers et de l\u2019artisanat d\u00e9partemental avait pour parrains Denis Courtiade (directeur de salle du restaurant Alain Ducasse au Plaza Ath\u00e9n\u00e9e) et Philippe Faure-Brac (Meilleur Sommelier du Monde 1992).
Les \u00e9preuves avaient cette ann\u00e9e pour th\u00e8mes \u00ab les produits d\u2019Ile-de-France \u00bb en cuisine avec un Carr\u00e9 de porc et sa base de choux milan de Pontoise et Poire Belle-H\u00e9l\u00e8ne, et \u00ab la joie \u00bb en salle (d\u00e9coration florale, d\u00e9coupage du Carr\u00e9 de porc, confection d\u2019un cocktail, dressage de table).
C\u2019est \u00e0 15h que les prix ont \u00e9t\u00e9 remis au bin\u00f4me vainqueur, compos\u00e9 de C\u00e9dric Bailleul du Restaurant Sous le Porche \u00e0 Auvers-sur-Oise (95), apprenti \u00e0 l\u2019INHAC en BAC PRO Cuisine (s\u00e9lectionn\u00e9 pour concourir \u00e0 \u00ab Un des Meilleurs Apprentis de France \u00bb) et Bastien Hericher du Restaurant Vin sur Vin \u00e0 Ermont (95), apprenti \u00e0 l\u2019INHAC en MC Sommellerie.<\/p>\n","protected":false},"excerpt":{"rendered":"
5 bin\u00f4mes compos\u00e9s d\u2019un cuisinier et d\u2019un serveur tentaient de remporter le titre de Meilleur Apprenti du Val-d\u2019Oise le 23 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34],"tags":[],"class_list":["post-4149","post","type-post","status-publish","format-standard","hentry","category-actualites"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-14V","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4149","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4149"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4149\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}