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ePaper created 2013-03-05, 12:59:00 | version 1.24.0
8 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, hotel accommoda- tion, and the premises where the exhibition platters and items are to be produced will similarly be notified to the national teams in advance by the organisers. HOT-FOOD COMPETITION IN THE RESTAURANT DES NATIONS HOT-FOOD PROGRAMME The three-course meal must comprise the following courses: NATIONAL TEAMS Hors d‘oeuvre • A combined cold and hot hors d’oeuvre with sal- mon and crustaceans as the main components. • This should be served with the appropriate accom- paniments and garnishes. Main course • A creation of veal and lamb. At least two different cooking methods must be used. • This should be served with a creative starch side dish and two vegetables. Dessert • A creative dessert with hot, cold and frozen com- ponents. • Incorporating chocolate, almonds and oranges.