3d Mediterranean meeting for Muscat
ROUSSILLON DESSERT TROPHY
Zoom ROUSSILLON DESSERT TROPHY
Zoom ROUSSILLON DESSERT TROPHY
Zoom ROUSSILLON DESSERT TROPHY
ROUSSILLON DESSERT TROPHY
ROUSSILLON DESSERT TROPHY
This competition, also developed in Germany, Belgium, Danemark and United Kingdom, associates a pastry cook and a cellar man. Its purpose is to improve the offer of "Vins Doux Naurels of Roussillon" Wines in a gastronomic context, making a perfect combination between a dessert and a Vins Doux Naturels.
Today the Roussillon Dessert Trophy knows a strong infatuation. It is also a way to show how original it is to associate desserts with Natural Sweet Wines, to encourage the chefs creativity and the collaboration between chefs and cellar men, and finally to confirm the position of Vins Dux Naturels as dessert wines, intensifying ends of meals with any dessert or Vins Doux Naturels you choose.
In 2007, for the 2nd Mediterranean Meeting For Muscat, winner teams had chance to compete, for the 1st European Roussillon Dessert Trophy, in the prestigious International Pastry School of Olivier Bajard.
Thanks to very strict statutes, the CIVR wish to impose these European finals at the nivel of the most famous world competitions.
For this 1st edition, the jury, composed by the best pastry cooks and chefs of France, could appreciate the technique, the research and the originality of our European neighbours, as in the choice of dessert than in the combination with wines.
The 2nd European finale of the Roussillon Dessert Trophy will take place on Monday 2nd of February 2009, still in Olivier Bajard International Pastry School.
Here are the finale teams:
This year again, each of them is excellent, what do they have in store for this new European finale… ?
- Germany: Graugans restaurant (16/20 at the Gault-Millau et restaurant of the year 2008). « Chocolat en trois textures avec figues au Banyuls », associated to Banyuls Domaine du Mas Blanc La Coume 2003.
- Belgium: Restaurants Pacific Eiland and In de Wulf. « Tuile de gingembre, orange avec sorbet fromage blanc, mousse brûlée italienne, soufflé Gianduja et cappuccino de chocolat amer », associated to a Rivesaltes Hors d’Age Château de Pena.
- Danemark: Restaurants MRand Geranium (each with 1 star at the Guide Michelin). « Sous Bois », associated to a Banyuls Grand Cru Cave de l’Abbé Rous 1998.
- France : Restaurant Le Metropolitan, Toulouse (1 star at the Guide Michelin). «Barre crousti-fondante au chocolat « Alto el Sol » Millésime 2007, sorbet au citron jaune rafraîchi au gingembre », associated to a Rivesaltes Hors d’Age Domaine Boucabeille.
- Holland : Restaurant Wolfslaar (1 star at the Guide Michelin). « Dessert au chocolat léger et croquant avec glace au caramel mou », associated to a Banyuls Grand Cru Domaine Vial-Magnères 1996.
- United Kingdom : Restaurant Le Manoir aux Quat’Saisons (2 stars at the Guide Michelin). « Chocolat Manjari, Sablé breton, avec des figues noires », associated to a Rivesaltes Domaine Gauby Caricia 2005.
*Alcohol abuse is dangerous to health. Drink Responsibly.
Conseil Interprofessionnel des vins du Roussillon - 19, avenue de Grande Bretagne - BP 649 - 66006 Perpignan cedex FRANCE
Tel. +33 (0)4 68 51 21 22 / Fax. +33 (0)4 68 34 88 88
