{"id":15434,"date":"2025-07-28T14:54:38","date_gmt":"2025-07-28T12:54:38","guid":{"rendered":"https:\/\/ethic-ocean.org\/?p=15434"},"modified":"2025-07-29T11:04:39","modified_gmt":"2025-07-29T09:04:39","slug":"presentation-du-concours-2024","status":"publish","type":"post","link":"https:\/\/ethic-ocean.org\/index.php\/2025\/07\/28\/presentation-du-concours-2024\/","title":{"rendered":"Pr\u00e9sentation du concours 2024"},"content":{"rendered":"\n

PALMAR\u00c8S 2024<\/strong><\/h2>\n\n\n\n
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Cat\u00e9gorie \u00ab Cuisiniers \u00bb \u00c9tudiants d\u2019Europe du Nord et de l\u2019Ouest<\/strong>
<\/strong>Lyc\u00e9e h\u00f4telier de Dinard, 10 avril 2024<\/strong><\/h3>\n\n\n\n

1<\/strong>er<\/sup><\/strong> prix<\/strong> : Xinnong MAN<\/strong>, Lyc\u00e9e h\u00f4telier Yvon Bourges, Dinard, France<\/p>\n\n\n\n

2<\/strong>\u00e8me<\/sup><\/strong> prix<\/strong> : Cl\u00e9ment ASSEZAT<\/strong>, Ensemble scolaire Sacr\u00e9e Coeur, Saint Ch\u00e9ly d\u2019Apcher, France<\/p>\n\n\n\n

3<\/strong>\u00e8me<\/sup><\/strong> prix<\/strong> : Armance COUTEL<\/strong>, Campus du Lac, Ferrandi Bordeaux, France<\/p>\n\n\n\n

Coup de c\u0153ur du jury assiette gastronomique<\/strong> : David GIRALDO VILLADA, Lyc\u00e9e des m\u00e9tiers de la gastronomie durable Belliard, Paris, France
Coup de c\u0153ur du jury argumentaire oral<\/strong> : Aida CURIC, Ryssby Gymnasiet, Ryssby, Su\u00e8de<\/p>\n

 <\/p><\/p>\n\n\n\n

CANDIDATS<\/strong><\/h3>\n\n\n\n
    \n\n
  • Cl\u00e9ment ASSEZAT, Ensemble scolaire Sacr\u00e9e Coeur, Saint Ch\u00e9ly d\u2019Apcher, France<\/li>\n\n\n
  • Charlie BOURGEON, Ferrandi Paris, France<\/li>\n\n\n
  • Armance COUTEL, Campus du Lac, Ferrandi Bordeaux, France<\/li>\n\n\n
  • Aida Curic, Ryssby Gymnasiet, Ryssby, Su\u00e8de<\/li>\n\n\n
  • Mathis GALLIEZ, Institut LYFE, Ecully, France<\/li>\n\n\n
  • David GIRALDO VILLADA, Lyc\u00e9e des m\u00e9tiers de la gastronomie durable, Belliard, Paris, France\u00a0<\/li>\n\n\n
  • Eunick IGBINOKE, Edinburgh College, \u00c9cosse<\/li>\n\n\n
  • Megan KIELA, Albeda, De Vloot, Pays-Bas<\/li>\n\n\n
  • Morgane LEFLOND, CMA du Tarn, Cunac, France<\/li>\n\n\n
  • Maxime LE SECQ, Lyc\u00e9e Jean Drouant, Paris, FranceXinnong MAN, Lyc\u00e9e h\u00f4telier Yvon Bourges, Dinard, France<\/li>\n\n\n
  • Aline MINGOT, Lyc\u00e9e Jean Delanoue, Cholet, France<\/li>\n\n\n
  • Eva SANTIAGO GARCIA, Ferrandi Paris, France<\/li>\n\n\n
  • Mateus WILCZEWSKI, Vives University of applied sciences, Brugges, Belgique<\/li>\n\n<\/ul>\n

    \u00a0<\/p>\n\n\n\n

    Cat\u00e9gorie \u00ab Acteurs de la salle \u00bb \u00c9tudiants d\u2019Europe <\/strong>
    <\/strong>Lyc\u00e9e h\u00f4telier de Dinard, 10 avril 2024<\/strong><\/h3>\n\n\n\n

    1er prix :<\/strong> Maxime BICHINDARITZ, Lyc\u00e9e h\u00f4telier Savoie Leman, Thonon-Les-Bains, France<\/p>\n\n\n\n

    2\u00e8me prix :<\/strong> Ang\u00e8le HEULIN, Lyc\u00e9e Jeanne Delanoue, Cholet, France <\/p>\n\n\n\n

    3\u00e8me prix :<\/strong> Shania BOUMAN, Albeda, De Vloot Pays-Bas<\/p>\n

     <\/p><\/p>\n\n\n\n

    CANDIDATS<\/strong><\/h3>\n\n\n\n
      \n
    • Maxime BICHINDARITZ, Lyc\u00e9e h\u00f4telier Savoie Leman, Thonon-Les-Bains, France<\/li>\n\n\n\n
    • Shania BOUMAN, Albeda, De Vloot Pays-Bas<\/li>\n\n\n\n
    • Ang\u00e8le HEULIN, Lyc\u00e9e Jeanne Delanoue, Cholet, France<\/li>\n\n\n\n
    • Delphine KAZANGA, Lyc\u00e9e des m\u00e9tiers de la gastronomie durable de Belliard, Paris, France<\/li>\n\n\n\n
    • Gabriel MEDEIROS, Escola de Forma\u00e7\u00e3o Tur\u00edstica dos A\u00e7ores, Portugal <\/li>\n\n\n\n
    • Rapha\u00ebl MORETTE-LENAIN, EHTL, Diekirch, Luxembourg <\/li>\n\n\n\n
    • Tom\u00e1s MOURAO, Escola de Forma\u00e7\u00e3o Tur\u00edstica dos A\u00e7ores, Portugal<\/li>\n<\/ul>\n\n\n\n

       <\/p>\n\n\n\n

      Cat\u00e9gorie \u00ab\u00a0Cuisiniers\u00a0\u00bb \u00c9tudiants d\u2019Europe du Sud et de l\u2019Est<\/strong>
      <\/strong>Institut LE MONDE Ath\u00e8nes, 30 avril 2024<\/strong><\/h3>\n

      1<\/b>er<\/b> prix\u00a0: <\/b>Vasileios MALTEZOS<\/b>, Institut Le Monde, Ath\u00e8nes, Gr\u00e8ce<\/p>\n

      2<\/b>\u00e8me<\/b> prix\u00a0: Anastasios MAMAS<\/b>, Institut Le Monde, Ath\u00e8nes, Gr\u00e8ce<\/p>\n

      3<\/b>\u00e8me<\/b> prix\u00a0ex-aequo : Andr\u00e9 PACHECO<\/b>, Escola de Forma\u00e7\u00e3o Turistica dos A\u00e7ores, Ponta Delgada, Portugal & Rafail Yerolimatos, KES College, Nicosie, Chypre<\/p>\n

      Coup de c\u0153ur du jury\u00a0: Enric MACIA<\/b>, CETT, Barcelone, Espagne<\/p>\n

      \u00a0<\/h3>\n

      CANDIDATS<\/b><\/h3>\n
        \n
      • Afonso CARVALHO, Escola de Forma\u00e7\u00e3o Turistica dos A\u00e7ores, Punta Delgada, Portugal<\/li>\n
      • Weronika DAWIDOWSKA, Powiatowy Zespol Szk\u00f3l, Somonino, Pologne<\/li>\n
      • Kamila Grzenia, Somonino, Powiatowy Zespol Szk\u00f3l, Somonino, Pologne<\/li>\n
      • Enric Macia, CETT, Barcelone, Espagne<\/li>\n
      • Vasileios Maltezos, Institut Le Monde, Ath\u00e8nes, Gr\u00e8ce<\/li>\n
      • Anastasios Mamas, Institut Le Monde, Ath\u00e8nes, Gr\u00e8ce<\/li>\n
      • Andr\u00e9 Pacheco, Escola de Forma\u00e7ao Turistica dos A\u00e7ores, Punta Delgada, Portugal<\/li>\n
      • Albjona Tanka, Institut Le Monde, Ath\u00e8nes, Gr\u00e8ce<\/li>\n
      • Botond Vegh, Budapest Business University, Budapest, Hongrie<\/li>\n
      • Rafail Yerolimatos, KES College, Nicosie, Chypre<\/li>\n<\/ul>\n

        \u00a0<\/p>\n\n\n\n

        Cat\u00e9gorie \u00ab Cuisiniers \u00bb Professionnels d\u2019Europe<\/b>
        <\/b>FERRANDI Paris, le 14 mai 2024<\/b><\/h3>\n

        1<\/b>er<\/b> prix : <\/b>Augustin AULANIER<\/b>, Voici venue le temps, Orl\u00e9ans<\/p>\n

        2<\/b>\u00e8me<\/b> prix : <\/b>Ga\u00ebtan PAUVERT<\/b>, Ritz, Paris<\/p>\n

        3<\/b>\u00e8me<\/b> prix : <\/b>Th\u00e9o NOVELLI<\/b>, Soci\u00e9t\u00e9 de Gestion de l\u2019Automobile Club de France, Paris<\/p>\n

         <\/h3>\n

        CANDIDATS<\/b><\/h3>\n
          \n
        • Augustin AULANIER, Voici venue le temps, Orl\u00e9ans<\/li>\n
        • Aur\u00e9lien CERDEIRA, Restaurant Christopher Coutanceau, La Rochelle<\/li>\n
        • Matthias GARNIER, La Grande Marche, Javen\u00e9<\/li>\n
        • Valentin LEPILLIER, La Place de Mougins, Mougins<\/li>\n
        • Laurina MAILLOT, Anona, Paris<\/li>\n
        • Th\u00e9o NOVELLI, Soci\u00e9t\u00e9 de Gestion de l\u2019Automobile Club de France, Paris<\/li>\n
        • Ga\u00ebtan PAUVERT, Ritz, Paris<\/li>\n
        • L\u00e9a RODRIGUES, O Plaisir Gourmand, M\u00e9rignac<\/li>\n
        • Ga\u00ebtan THOMAS, Lait Thym Sel, Angers<\/li>\n
        • Ilie Nicolae URSULEAN MARTIN, La Ferme des Lloses, Font-Romeu-Odeillo-Via<\/li>\n<\/ul><\/p>\n","protected":false},"excerpt":{"rendered":"

          PALMAR\u00c8S 2024 Cat\u00e9gorie \u00ab Cuisiniers \u00bb \u00c9tudiants d\u2019Europe du Nord et de l\u2019OuestLyc\u00e9e h\u00f4telier de Dinard, 10 avril 2024 1er prix : Xinnong MAN, Lyc\u00e9e h\u00f4telier Yvon Bourges, Dinard, France 2\u00e8me prix : Cl\u00e9ment ASSEZAT, Ensemble scolaire Sacr\u00e9e Coeur, Saint Ch\u00e9ly d\u2019Apcher, France 3\u00e8me prix : Armance COUTEL, Campus du Lac, Ferrandi Bordeaux, France Coup de c\u0153ur du jury assiette […]<\/p>\n","protected":false},"author":2,"featured_media":15441,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-15434","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classe"],"_links":{"self":[{"href":"https:\/\/ethic-ocean.org\/index.php\/wp-json\/wp\/v2\/posts\/15434","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ethic-ocean.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ethic-ocean.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ethic-ocean.org\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ethic-ocean.org\/index.php\/wp-json\/wp\/v2\/comments?post=15434"}],"version-history":[{"count":0,"href":"https:\/\/ethic-ocean.org\/index.php\/wp-json\/wp\/v2\/posts\/15434\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ethic-ocean.org\/index.php\/wp-json\/wp\/v2\/media\/15441"}],"wp:attachment":[{"href":"https:\/\/ethic-ocean.org\/index.php\/wp-json\/wp\/v2\/media?parent=15434"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ethic-ocean.org\/index.php\/wp-json\/wp\/v2\/categories?post=15434"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ethic-ocean.org\/index.php\/wp-json\/wp\/v2\/tags?post=15434"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}