Trophée Mille France
14th edition
November 25, 2024

| Reims - France

The 14th edition of the Trophée France will take place on Monday 25 november 2024, at the Convention Center of Reims 

The Trophée Mille is opened to students and apprentices from all regions of France, specialized within the trainings and learnings of the hotel and catering professions, with scholar levels. The objective of this event is to highlight both of the talents and motivations of the dedicated students and apprentices, and to showcase the gastronomic heritage’s wealth of the Grand Est region of France.  

This contest also aims to enhance the education and apprenticeship of the next generations.

You are a foreign school and you wish to join us on this adventure ? Check out our Trophée Mille International contest in order to participate and to have a chance to represent your country !

Registration for the 14th edition of the Trophée Mille France is open.

JURY MEMBERS OF EDITION #13

On November 27, 2023, 26 chefs, MOFs, MAFs and professionals
professionals in their field:

Sponsors

Jury

THE 4 REQUIRED PRODUCTS OF THE 14TH EDITION

Brook trout

Sandra and Jacky took over the fish farm 13 years ago. 20 tonnes of trout are produced every year. Their family fish farm is supplied with spring water. Brook trout, also known as brook salmon, need between 24 and 36 months to reach adult size, weighing between 250 and 300 grams.

Producer: Pisciculture de Vendresse

CELERY ROOT

Stanislas and his wife grow more than 50 varieties of seasonal vegetables, both in the open field and in greenhouses, to ensure the widest possible range throughout the year. All their vegetables are sold direct from the farm, at AMAPs and at markets.

Producer: Ferme des Bonnevals

WALNUT OIL

Walnut oil is produced in the same way as gourmet oils: the fruit is crushed using a stone grinder and cooked in a cauldron. It is characterised by its very fine aroma and balanced flavour.

Producer: Charbonneaux-Brabant

RAMBOUR APPLE

Rambour apple This old variety can be eaten raw, in juice or cooked. Weighing between 200 and 800 grams, it is highly aromatic, fruity, acidic and slightly sweet, with a fine balance of flavours.

Producer: Cidrerie de Warnécourt

WINNERS OF PREVIOUS EDITIONS

2010
2011
2012
2013
2014
2015
2016
2017
2018
2019
2021
2022
2O22
2023
2023

2010

CFA Interprofessionnel de l’Aube

Pont-Sainte-Marie
Stéphanie DUMAS & Guillaume PILLAVOINE

2011

CFA Interprofessionnel de l’Aube

Pont-Sainte-Marie
Marine LABROUSSE & Killian LEFORT

2012

CFA Interprofessionnel de l’Aube

Pont-Sainte-Marie
Mathilde PARIS & Adrien LECURU

2013

Lycée Edouard Herriot

Sainte Savine
Laurane HUET & Matthieu GRENOT

2014

Lycée Saint-Exupéry

Saint-Dizier
Sandra PETIOT & Maxime SMITH

2015

Lycée Edouard Herriot

Sainte Savine
Océane Huchard, Odessa Damour & Nathan Amran

2016

Lycée Edouard Herriot

Sainte Savine
Raphaël Eppe, Anaëlle Kévérian & Camille Schoonbaert

2017

CEFPPA Adrien Zeller

Illkirch – Graffenstaden
Eva Schmitt-Reichart, Léo Daull & Pauline Hetzer

2018

ALMEA 51

Châlons-en-Champagne
Dylan FOLLET, Bénédicte GARNIER & Florianne STOCKER

2019

Lycée hôtelier Saint-Martin

Amiens
Thibaut CHARTIER, Mélanie WARGNIER & Emmanuelle ADAM

2021

Lycée des métiers Le Corbusier

Soissons
Mélissa LIMAGE, Baptiste PRIEUR & Denis MERLO.

2022

Cuisine-Pâtisserie

CFA Médéric – Paris

Sibyle BERTHO & Paul TURCO

2O22

Service-Sommellerie

Lycée hôtelier Lesdiguières – Grenoble

Adèle VITROU & Gianni MARTIN MONTALDO

2023

Cuisine-Pâtisserie

CEFPPA Adrien Zeller – Illkirch-Graffenstaden

Laurine MULLER & Benjamin ROYER

2023

Service-Sommellerie

Lycée Hôtelier Valéry Giscard d’Estaing – Chamalières

Juliette MAISONNEUVE & Ryan SERRES

Vidéos

Photos

PARTNERS & SPONSORS

The Mille & Un ! association, which organizes the Trophée Mille, thanks the companies which help us to promote
our core values through the event : Transmission, Sharing and Excellence

Institutions

PARTNERS AND SPONSORS

Centre des congrès,
Reims

282 candidates

62 partners

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