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Team France has barely just won the Bocuse d'Or 2021, and the world food competition is already resuming, with national selections. On Tuesday 23 November, six new candidates will compete in Reims to try to represent the next Bocuse d'Or France team and fly the country's colours until the next big world final.
This French final will take place over 4 hours, instead of the usual five, during which each candidate will have to imagine an appetiser.
The Candidates:
Boris Algarra: Originally from Provence, Algarra decided to focus on his passion, cooking, aged 15. After various apprenticeship courses, he moved to Paris in 2013 and worked at Shangri-La Paris, then at Fouquet's, before joining Thierry Marx at the Mandarin Oriental.
Paul Cabayé: A native of the village of Avaux in the Ardennes, Cabayé was the winner of major competitions in 2021 such as Cook of Gold and the 5th culinary challenge of the President of the Republic. He is now chef de cuisine at the restaurant Les jardins d´Anaïs (1 * Michelin) in Luxembourg.
Julien Guénée: A true competitor from Île-de-France, Guénée has already taken part in numerous competitions: Jean Delaveyne Trophy, Bocuse d'Or France 2015, and Trophy of the Presidency of the Republic 2019. Passing through the kitchens of Shangri-La Paris and the Peninsula Paris, he is now executive chef of the Automobile Club de France.
Noémie Honiat: Passionate about cooking and especially pastry making, this former Top Chef candidate (season 5), born in Versailles, is a competitor who imposes upon herself one competition per year. She has already won numerous prizes such as the gold medal at the Toques d´Or or the silver medal in the Golden Spoon competition in cooking and pastry making.
Naïs Pirollet: A native of Auvergne-Rhône-Alpes and a graduate of the Institut Paul Bocuse, Pirollet joined Team France in 2020 in the race for the Bocuse d'Or 2021. She supported the great winner Davy Tissot in the development recipes that led him to the first step of the podium.
Jerome Schilling: Originally from Alsace, Schilling made his debut in a restaurant near his home and rose through the ranks. In 2015, he joined Villa René Lalique (2 * Michelin) as executive chef, then in 2017 the Hôtel-Restaurant Lalique - Château Lafaurie-Peyraguey as chef, where he won a Michelin star in the space of six months.