Every two years the ICC takes place at Sirha, the professional catering trade show in Lyon. The French national confederation of caterers crowns the best professionals coming from the entire world following three days of challenges.
In the sixth edition, Luxembourg’s team was led by Damien Grandclaude, the head pâtissier of Cercle Munster. The team placed third behind France and Singapore.
The twelve teams competing this year had to prepare a four-course menu with different themes. The starter menu required duck and foie gras alongside a tasting plate with two cold and two warm starters.
This was followed by cooked fish, which was trout served with a sauce. The main dish was stuffed pork loin and a Cromesqui (a type of croquette) with a sauce and garnish.
Finally, desert focused on chocolate and mango served as an entremets and a soufflé.
