La 16\u00e8me \u00e9dition de la Coupe des Ma\u00eetres de Service du Japon, organis\u00e9e par l\u2019Association des Ma\u00eetres de Service Japonais, parrain\u00e9e par l\u2019association de la Coupe Georges Baptiste et r\u00e9compensant le meilleur ma\u00eetre d\u2019h\u00f4tel du Japon, se tenait le 18 novembre dernier \u00e0 Tokyo.
Le<\/p>\n
Royal Park H\u00f4tel accueillait pour l\u2019occasion une d\u00e9l\u00e9gation de la Coupe Georges Baptiste de France, repr\u00e9sent\u00e9e par le MOF Fr\u00e9d\u00e9ric Kaiser (Epicure au Bristol \u00e0 Paris), pr\u00e9sident du jury fran\u00e7ais ; Michael Bouvier (La Pyramide \u00e0 Vienne) et Andr\u00e9 Soler, ancien professeur \u00e0 Tecomah et initiateur de ce concours avec le FFCC de Tokyo aux c\u00f4t\u00e9s d\u2019Harumi Osawa.
Comme en France, les cat\u00e9gories El\u00e8ves et Professionnels \u00e9taient repr\u00e9sent\u00e9es lors du concours, pour des \u00e9preuves telles que la prise de commande, le filetage d\u2019une sole, la d\u00e9coupe d\u2019un canard, le flambage d\u2019une pomme, la d\u00e9gustation de vins et autres r\u00e9alisations de commentaires.
Et c\u2019est finalement Kouki Shigeyama de l\u2019Ecole Tsuji Culinary Unstitute of Advanced Studies qui remporte la comp\u00e9tition dans la cat\u00e9gorie El\u00e8ves, et Junichi Hasegawa de Oreno c, Ltd est le grand gagnant de la cat\u00e9gorie Professionnels.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
La 16\u00e8me \u00e9dition de la Coupe des Ma\u00eetres de Service du Japon, organis\u00e9e par l\u2019Association des Ma\u00eetres de Service Japonais, […]<\/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":[185],"tags":[],"class_list":["post-6422","post","type-post","status-publish","format-standard","hentry","category-au-quotidien-lechef"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-1FA","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/6422","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=6422"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/6422\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=6422"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=6422"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=6422"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}