Sunday, June 26 at the Royal Decameron hotel, the Association St Barts Taste and Flavour and Investa Group with the support of the Embassy of France, ended the grand final of the Franco-Haitian culinary competition, opposing 6 candidates finalists Chief .

The jury composed of professional Chief including Olivier Perigault, Chief of the Embassy of France in Haiti, have designated Judelène Joseph (grand laureate) for its delicious Guinea fowl fricassé with a guava sauce with Grand Marnier and mashed peas. Two other winners Ricki Mérisier and Adelyne Prévil ave been respectively second and third laureate of this prestigious competition.

Besides the many rewards offered by sponsors to winners, the first laureate and the other two laureates will depart on spring 2017 for a three-month internship in gourmet kitchen with Chief Jean-Luc Grabowski (President of St. Barth Association Taste and Flavors) in the most luxurious hotels of French cities, all fees included.

Recall that about 250 candidates from cooking schools, restaurants and hotels have submitted their files and that only 30have made the semifinals.

Congratulations to the winners and bravo to all !

SL/ iciHaïti