Wir stellen Ihnen alle 24 Kandidaten des wichtigsten Kochwettbewerb der Welt, dem Bocuse d’or (23.-24. Januar 2007) vor. Hier der Kandidat Frakreich, Fabrice Desvignes. (englisch
Kitchens of la Présidence du Sénat, Paris
1993-1995: commis – George Blanc in Vonnas (01)
1995-1996: cook – service of the Etat Major – Ministry for Defence in Paris
1996-1997: assistant chef de partie – R. Cressac – Hôtel Beau Rivage in
Geneva (Switzerland)
1998: chef de partie for fish- Bernard Ravet at Vufflens-the-Chateau
(Switzerland)
1998: chef de partie – La Tour du Roy in Vervins (02)
Since 1999: assistant chef – Présidence du Sénat in Paris
First steps in cooking
Fabrice Desvignes was born on 29 November 1973 into a family
of cooks. Before him, his parents and his grandmother owned
reputed restaurants. His childhood years were spent behind the
scenes, where he acquired the fundamentals of traditional
French cuisine, which serve him even today. This was excellent
training for him, which he pursued at the most reputed establishments,
before joining the kitchens of the Présidence du Sénat, in
Paris in 1999.
Training for the Bocuse d’Or
Selected for the Bocuse d’Or on 30 March 2006 in Paris, Fabrice Desvignes said,
“Since that date, I live only for the competition in Lyons”. Fortunately, the French
candidate is accompanied in his training by highly qualified chefs: Gilles
Poyac, Pascal Grière, and Jerome Le Mining, with whom he has worked with
on a daily basis for seven years, and who hold the title of Meilleurs Ouvriers of
France.
However, culinary technique is not the only criterion of success for the Bocuse
d’Or. A few months into the contest preparations, Fabrice Desvignes compares
– in emotional terms – the prestigious competition with the birth of his first child!
He associates his technical preparation to a physical and psychological workout,
in order to overcome his anxiety in time for the big day. However, if the
contest takes up a lot of his attention, he still manages to find time to be with
his wife and two daughters.
Outside the kitchen
In addition to cooking and the stress that goes hand in hand with the event,
the French candidate for the Bocuse d’Or rounds up his supporters. T-shirts have already been printed and
all the staff of the Présidence du Sénat has been invited to the contest.
Between us…
The candidate speaks
French, English, and has
a splattering of Spanish
What does his mother
think of his cooking:
“She says -what I prepare
at the house is good.
But she has never tasted
my cooking at the restaurant.”
If he were a product,
it would be…
“Foie gras, because it is
a fine dish, which one
can combine in a thousand
different ways.”
His commis
Antoine Michelson, has been an apprentice with the kitchens of the Présidence du Sénat for one and half
years. He wishes to participate in the contest because he “likes working under pressure” and thinks that the
Bocuse d’Or will enable him “to improve his self confidence, thanks to the responsibilities that Fabrice
Desvignes has entrusted him with.”
Fabrice Desvignes works with CHROMA HAIKU knives.