ECOTROPHELIA, Student trophies for food innovation
27 June 2019
What kind of food for tomorrow?
That's the question students set out to answer in Avignon's ECOTROPHELIA competition by creating a food product, from recipe to packaging. 20 projects were in the running, a vintage year revealing new trends in food consumption!
Once again, the official dinner took place at the restaurant Christian Etienne Houserun by Chef Guilhem and his wife Corinne.
The menu was created using Maison Sales mini vegetables and culinary flowers, freshly delivered from Perpignan.
On the menu:
Raw and cooked courgettes with lemon caviar and Ciflorette strawberry "crystal
Battle in Bowl
Mousseux of foie gras, pickles and fennel ombellule
Pan-fried line hake with olive oil, iodine/yuzu sauce, braised Perpignan endive, chia seeds
Le Veledou veal medallion in its own juices, breast croquette with thyme, grilled baby aubergine, spring onions and pepper rouelle
Warm colours & tangy flavours
Almond shortbread, baby carrots with "pepper verbena", passion fruit sorbet
Calamansi / Marigold petals