Le 1er juillet dernier se tenait au Pavillon Cambon Capucines Potel & Chabot (75001) la grande Soir\u00e9e Blanche des Disciples d\u2019Auguste Escoffier Paris.
Plus de 1 200 personnes enti\u00e8rement v\u00eatues de blanc \u00e9taient pr\u00e9sentes lors de cette soir\u00e9e \u00ab Transat \u00bb, lors de laquelle une grande tombola \u00e9tait organis\u00e9e au profit de l\u2019association des POIC (Pseudo Obstructions Intestinales Chroniques), r\u00e9coltant 13 400\u20ac.
Enfin, c\u2019est sous le parrainage d\u2019Akrame Benallal que pas moins de 34 nouveaux disciples ont \u00e9t\u00e9 intronis\u00e9s, adoub\u00e9s par la cuill\u00e8re de bois g\u00e9ante de Jean-Pierre Biffi.
\n Les nouveaux intronis\u00e9s :
\n – Hermes Agboton, P\u00e2tissier au Palais de Tokyo
– Juan Arbelaez, Chef de cuisine \u00e0 l\u2019h\u00f4tel Marignan \u2013 Paris
– Sarah Baraudon, Chef de cuisine au restaurant Aux verres de contact \u2013 Paris
– Arnaud Belaem, Second chez Potel et Chabot \u2013 Paris
– Akrame Benallal, Chef propri\u00e9taire des Ateliers Vivanda et Akrame – Paris
– Mathieu Bourgois, Photographe culture et gastronomie – Paris
– Xavier Bouriot, Chef de cuisine \u00e0 l\u2019\u00e9cole Ritz Escoffier \u2013 Paris
– Yves Camdeborde, Chef propri\u00e9taire du Comptoir du Relais Saint-Germain – Paris
– Alexia Charraire, Directrice g\u00e9n\u00e9rale des Vergers de Saint-Eustache, Primeur \u00e0 Paris
– Romain Cotillon, Second de cuisine au restaurant le Saint-Julien \u2013 M\u00e9doc
– Guillaume Delage, Chef de cuisine au restaurant Aux verres de contact \u2013 Paris
– Sylvain Erhardt, producteur d\u2019asperges \u2013 Bouches du Rh\u00f4ne
– Lucas Felzine, Chef Cuisinier au restaurant UMA – Paris
– Olivier Gourmelon, Directeur consultant en Marketing
– Cyril Horcholle, Chef consultant chez Coup de P\u00e2te
– Denny Imbroisi, Chef cuisinier du restaurant Ida \u2013 Paris
– J\u00e9r\u00f4me Joubert, Chef du restaurant le Rive Gauche \u2013 Joigny (Bourgogne)
– Sandrine Kauffer, restauratrice et journaliste pour le journal de Julien Binz – Alsace
– Jean Lapoujade, boulanger
– Nicolas Ledean, Chef de cuisine chez Dassault Aviation \u2013 Paris
– Olivier Lesage, Professeur de cuisine en CFA \u2013 Saint-Germain-Laval
– Rosette Loko, Second de cuisine chez Potel & Chabot \u2013 Paris
– Carlos Marsal, Chef de cuisine \u00e0 la Pr\u00e9fecture de Police \u2013 Paris
– Romain Meder, Chef de cuisine au Plaza Ath\u00e9n\u00e9e \u2013 Paris
– Toyomitsu Nakayama, Chef propri\u00e9taire du restaurant Toyo – Paris
– Toshitaka Omiya, Chef co-propri\u00e9taire du restaurant Alliance \u2013 Paris
– Lionel Passe-Coutrin, Chef de cuisine en collectivit\u00e9 \u2013 Paris\/ \u00eele de France
– Jean Baptiste Picquart, boulanger \u00e0 la Grande Epicerie \u2013 Paris
– Fabrice Prochasson, Chef responsable des licences Len\u00f4tre, Pr\u00e9sident de l\u2019acad\u00e9mie culinaire – Paris
– Emilien Rouable, Chef de cuisine au Carr\u00e9 gourmand de l\u2019h\u00f4tel Clarion Suite S\u00e9nart \u2013 Paris
– Christian Tribot, Directeur de R\u00e9gie \u2013 Groupe Lagard\u00e8re
– J\u00e9r\u00e9mie Valdes, Chef de cuisine \u00e0 la Grande Epicerie \u2013 Paris
– Emilien Windels, Chef de Cuisine \u00e0 la Grande Epicerie – Paris
– Cyril Zesker, Photographe culinaire \u00e0 Paris<\/p>\n","protected":false},"excerpt":{"rendered":"
Le 1er juillet dernier se tenait au Pavillon Cambon Capucines Potel & Chabot (75001) la grande Soir\u00e9e Blanche des Disciples […]<\/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_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_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},"jetpack_post_was_ever_published":false},"categories":[185,190],"tags":[],"class_list":["post-7032","post","type-post","status-publish","format-standard","hentry","category-au-quotidien-lechef","category-evenements-newsletter"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-1Pq","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/7032","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=7032"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/7032\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=7032"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=7032"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=7032"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}