It pays tribute to the famous Maître d’Hôtel and Tour d’Argent owner in the middle of the XIXth century Frédéric Delair. He is the one who created and codified the ceremony around the cutting of the duck with the end of a fork tines, without touching the plate and in front of the guests. This savoir-faire is still offered and realized in the Tour d’Argent restaurant. An incomparable maître d’hôtel, Frédéric Delair gave a new breath to restaurant service excellence.
For the fifth edition, the Delair Trophy has an exceptional godfather: François-Xavier Demaison. Passionate about gastronomy, he will be beside the professional jury and candidates on the 7th of April for the great finale in Paris.
There were more than 40 candidates this year, and their high level of qualification pushed the Frédéric Delair organization, presided by the Tour d’Argent owner André Terrail, to select 8 duets instead of the usual 6.
Juliette Grell & Christopher Blondel
Lycée Polyvalent Jessé de Forest
Katherine Veres & Antoine Hureau
Institut Paul Bocuse
Elisa Tardy & Richard Franceschini
Ecole d’Hôtellerie et de Tourisme Lesdiguières
Lou Vection & Rémi Chal
Campus de Groisy
Jean-Baptiste Domange & Raphaël Michaut
Lycée des Métiers de l’Hôtellerie et de la Restauration Raymond Mondon
Jérémie Letzelter & Nicolas Letzelter
Ferrandi Paris
Hinenao Curieux-Teikitohe & Maïlys Mesnil
Lycée Hôtelier et du Tourisme de Tahiti
Marie Michel & Clément Martin
Lycée des Métiers Sainte-Anne
Be there on the 7th of April 2022 at the CFA Médéric in Paris during the great finale of the Delair Trophy, to discover our talents of tomorrow and the future representatives of the savoir-faire & French art of living.
