THE University of West London’s Pillars restaurant in Ealing hosted the latest Franco-British Entente Cordiale culinary competition in its 20th anniversary year.
Founded by the late chef Michel Bourdin, who was for many years head chef of London’s Connaught Hotel, in collaboration with the Escoffier Foundation, it celebrates the culinary expertise of students on both sides of the Channel.
Four teams of two, each representing a British and a French school, were tasked with making paupiette of lemon sole, sauce marinière, with fond d’artichaut, pommes de terre à l’anglaise and glazed carrots.
For dessert, the teams had the brief of creating a dessert including a fermented dough element.
This year’s competition laureates are both women – with Sude Hancher from Westminster Kingsway College and her teammate Alexia Provenza, from Lycée Jeanne et Paul Augier in Nice, taking the title.
Competing for UWL was Yun Ming Yee, with teammate Caroline Giannini from Lycée Jeanne et Paul Augier in Nice.
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