Students in culinary arts revisited a classic dessert using faisselle, an emblematic product of French dairy tradition, without altering its essence. The quality, originality, and precision of the finalists’ creations were remarkable, showcasing the creative potential of faisselle. They brilliantly demonstrated its versatility and presentation possibilities.
Congratulations to all the finalists, and especially to the winners!
🥇 Xinyu Pan for his creation ‘Edelweiss-style Faisselle from Mont Blanc’
🥈 Mathieu Boiché for ‘Faisselle from Agotasse on the plate’
🥉 Viktoriia Loboda for ‘Faisselle-style Strawberry Cake from the spring garden’
