Chef Award Winner Guillaume Götschi's "Voluptuous - Volupto"
Designing an exceptional sensory experience
On 18 June, Nespresso France announced the winners of the first-ever “Café Gourmand” culinary competition. The theme ”Variations on a Grand Cru” invited chefs, apprentices, coffee lovers and Club Members to design an exceptional sensory experience. Each entrant created a recipe for a unique beverage made with a Nespresso Grand Cru—along with petite, harmonious indulgences.
“We are delighted by the interest generated among both professionals and the general public around the first edition of our “Café Gourmand” culinary competition. The popularity amongst coffee lovers is in itself a testimonial to the success of the initiative. A perfect blend between a beverage and dessert, a “café gourmand” is the ideal way to conclude a meal,” commented Arnaud Deschamps, Market Director of Nespresso France. “Much as the jury, we salute the high quality, originality in recipes as well as the expertise and passion demonstrated by each of the candidates. With this first edition, Nespresso strengthens its commitment to gastronomy and reinforces its desire to encourage talent and creativity. We are already planning a second edition.”
And the winners are....
Chef Award Winner: Guillaume Götschi, section head at the hotel Le Bristol in Paris for "Voluptuous - Volupto"
Guillaume Götschi was inspired by the Grand Cru Volluto to envision a platter of original and delicious creations. Iced cappuccino with spicy caramel, crispy-fondant Volluto, Grand Cru Volluto and its cloud of Lemongrass, a slide of cardamom flavoured coffee flat cake along with the iconic Nespresso capsule dawned an impressive dish. Mr Götschi has certainly mastered the art of gourmet coffee: one swirl, one bite, such pleasure!
"Mexico pure Arabica, Grand Cru Nespresso, cardamom
flavour" by Martin Le Boulc'h, Apprentice Award Winner
Apprentice Award Winner: Martin Le Boulc'h, apprentice in the Lycée Louis Guilloux of Rennes for "Mexico pure Arabica, Grand Cru Nespresso, cardamom flavour"
A perfect osmosis that brought out the subtle aromas of the coffee helped Martin Le Boulc'h create an extremely smooth delicacy. Captive aromas, milk foam overwhelmed by caviar, coffee cream filling, pasty praline and marshmallow fudge… This concentrate of flavours and textures, together with its charming aesthetics has everything to delight the finest gourmets.
People’s Choice Award Winner: Léa Marchal for "A not so polar coffee…" »
Subtle union of exotic flavours and polar aesthetics. The creation by Léa Marchal is immediately noticed for its purity and originality. White cabbage in coconut and lime, orange and chocolate gratin, white chocolate ice cream and orange flower foam perfectly unite with the strength of the Ristretto. A sweet sin rather than a classical dessert.
People's Choice Award Winner Léa Marchal
for "A not so polar coffee..."
More than 250 competitors entered Café Gourmand, but just 24 were chosen to participate in the 18 June final. Michel Roth, a two-star chef and Guillaume Gomez, “Meilleur Ouvrier de France,” President of “Les Cuisiniers de la République Française” co-chaired the contest’s prestigious jury.
Innovation, emotion, gourmandise and aesthetics took centre stage during the final, which was held at the Ferrandi gastronomy school in Paris. Chefs had four hours to prepare their recipes, apprentices had three and a half and the general public had three before the jury selected one winner per category.
Nespresso awarded chef winners the Nespresso B2B Aguila coffee machine; winners in the apprentice and coffee lover categories received either the Maestria, Pixie or Lattissima+ machine. Trips and grants for the apprentices complete the rewards.
Innovation, creativity and passion for perfection
“Café Gourmand exemplifies the continuous innovation, creative thirst and passion for perfection, which enables Nespresso to deliver highest quality coffee worldwide,” said Marco Zancolo, Head of the B2B Channel at Nestlé Nespresso SA. “Nespresso is proud to be the coffee partner of choice for high gastronomy. And we are delighted to collaborate with several leading culinary organisations to encourage talent and creativity via Café Gourmand.”
Nespresso developed Café Gourmand in partnership with the Ferrandi culinary school, the Club de la Table Française, the Euro-Toques, the French Association of Maîtres Restaurateurs, and the Ferrandi gastronomy school.
Continued commitment to haute cuisine
Over the years, Nespresso has demonstrated its continued commitment to haute cuisine through links with prestigious culinary institutions. The company also participates in key international events such as Bocuse d’Or, Madrid Fusion and Cook it Raw. In addition, Nespresso shares its passion for the perfect coffee with professionals via various tools and platforms for exchanging expertise. For example, the Nespresso Coffee Codex is an exclusive methodology for tasting coffee, especially Nespresso Grand Crus.
A revolutionary methodology by professionals for professionals, the Nespresso Coffee Codex approaches coffee like wine
Nespresso partners with the Bocuse d’Or to crown Europe’s best chefs
Nespresso partners with Cook It Raw for fourth consecutive year