Please activate JavaScript!
Please install Adobe Flash Player, click here for download
ePaper created 2013-03-05, 12:59:00 | version 1.24.0
5 The national teams will begin with either the Cold Culinary Art Show or the Hot Food Competition in the Restaurant des Nations, as assigned by the organisers. The precise timetable and team assignment will be an- nounced in good time beforehand. Information on the date of arrival, accommodation, and the preparation and production locations will similarly be announced in advance by the organisers. COLD CULINARY ART SHOW SHOW PROGRAMME Each national team must present the following programme to the international jury of experts on the day of the show. As a matter of principle, all the planned hot exhibits must be presented cold at the Cold Culinary Art Show. Pastry Art Programme • One showpiece incorporating three different techniques, at least 60 cm high, up to a maximum of 100 cm. The base must be a maximum of 40 cm X 60 cm, but the rest can spread out beyond the width of the base. • 4 kinds of different friandises/fancy pastries or pralines for 6 persons (weighing 6–14 g). • 4 desserts (1 chocolate, 1 fruit and 2 own creations). Culinary Art Programme • A cold show platter without stuffing (farce) for 8 persons with 3 main components, 3 garnishes and 2 appropriate sauces. In addition, 1 plate must be presented with all the components arranged on it. • 4 different sorts of finger food (2 hot and 2 cold) for 6 persons, which can be eaten in a single bite (20–25 g max.) • 3 hot hors d‘oeuvres with the main components of fish, seafood and fattening poultry, presented on plates. • A festive 5-course meal with a New Year’s Eve theme. • A 3-course vegetarian meal (ovo-lacto vegetarian).