Le 9 juin dernier, le Pr\u00e9sident de l\u2019Acad\u00e9mie Internationale de la Gastronomie (AIG) Jacques Mallard, entour\u00e9 du Pr\u00e9sident d\u2019Honneur Georges Husni, du Secr\u00e9taire G\u00e9n\u00e9ral G\u00e9rald Heim de Balsac et du Pr\u00e9sident de l\u2019Acad\u00e9mie Suisse des Gourmets Pierre Mirabaud, a remis le Grand Prix AIG 2015 de l\u2019Art de la Cuisine au chef du Restaurant de l\u2019H\u00f4tel de Ville \u00e0 Crissier en Suisse Beno\u00eet Violier. Form\u00e9 par Didier Stephan, Jo\u00ebl Robuchon et Fr\u00e9d\u00e9ric Anton, ce MOF 2000 a fait ses classes en Suisse aupr\u00e8s de Fredy Girardet puis Philippe Rochat, avant de lui succ\u00e9der en 2012.
Ce grand Prix de l\u2019Art de la Cuisine de l\u2019AIG, attribu\u00e9 tous les ans \u00e0 un artiste de la cuisine, r\u00e9pond \u00e0 une rigoureuse s\u00e9lection faite de nombreuses nominations \u00e9tudi\u00e9es par le Bureau Ex\u00e9cutif de l\u2019AIG, puis soumises au Conseil d\u2019Administration. La d\u00e9cision finale est vot\u00e9e par l\u2019Assembl\u00e9e G\u00e9n\u00e9rale de l\u2019AIG.
Une belle distinction pour Beno\u00eet Violier, attach\u00e9 aux m\u00eames valeurs que l\u2019AIG \u00e0 savoir le respect du terroir et des produits, et la mise en valeur d\u2019une cr\u00e9ativit\u00e9 qui lui est propre.<\/p>\n","protected":false},"excerpt":{"rendered":"
Le 9 juin dernier, le Pr\u00e9sident de l\u2019Acad\u00e9mie Internationale de la Gastronomie (AIG) Jacques Mallard, entour\u00e9 du Pr\u00e9sident d\u2019Honneur Georges […]<\/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-4517","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-1aR","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4517","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=4517"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4517\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}