{"id":16266,"date":"2026-08-04T16:13:22","date_gmt":"2026-08-04T14:13:22","guid":{"rendered":"https:\/\/ethic-ocean.org\/?p=16266"},"modified":"2026-08-06T11:19:23","modified_gmt":"2026-08-06T09:19:23","slug":"presentation-du-concours-2025","status":"publish","type":"post","link":"https:\/\/ethic-ocean.org\/index.php\/2026\/08\/04\/presentation-du-concours-2025\/","title":{"rendered":"EDITION 2025"},"content":{"rendered":"<style>.elementor-16266 .elementor-element.elementor-element-13d6a283{--display:flex;}.elementor-widget-text-editor{font-family:var( --e-global-typography-text-font-family ), Sans-serif;font-size:var( --e-global-typography-text-font-size );font-weight:var( --e-global-typography-text-font-weight );line-height:var( --e-global-typography-text-line-height );}@media(max-width:1024px){.elementor-widget-text-editor{font-size:var( --e-global-typography-text-font-size );line-height:var( --e-global-typography-text-line-height );}}@media(max-width:767px){.elementor-widget-text-editor{font-size:var( --e-global-typography-text-font-size );line-height:var( --e-global-typography-text-line-height );}}<\/style>\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"16266\" class=\"elementor elementor-16266\">\n\t\t\t\t<div class=\"elementor-element elementor-element-13d6a283 e-flex e-con-boxed e-con e-parent\" data-id=\"13d6a283\" data-element_type=\"container\" data-settings=\"{&quot;profecient_background_motion_effects_toggle&quot;:0,&quot;profecient_custom_cursor_toggle&quot;:false,&quot;profecient_parallax_effects_toggle&quot;:0,&quot;profecient_mouse_effects_toggle&quot;:0}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-34c569be elementor-widget elementor-widget-text-editor\" data-id=\"34c569be\" data-element_type=\"widget\" data-settings=\"{&quot;profecient_custom_cursor_toggle&quot;:false,&quot;profecient_parallax_effects_toggle&quot;:0,&quot;profecient_mouse_effects_toggle&quot;:0}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\n<h2 class=\"wp-block-heading\"><strong>PALMAR\u00c8S 2024<\/strong><\/h2>\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"447\" data-id=\"15438\" class=\"wp-image-15438\" src=\"https:\/\/ethic-ocean.org\/wp-content\/uploads\/2025\/07\/10042024-REMISE-PRIX-DINARD-091-1024x447.jpg\" alt=\"\" srcset=\"https:\/\/ethic-ocean.org\/wp-content\/uploads\/2025\/07\/10042024-REMISE-PRIX-DINARD-091-1024x447.jpg 1024w, https:\/\/ethic-ocean.org\/wp-content\/uploads\/2025\/07\/10042024-REMISE-PRIX-DINARD-091-300x131.jpg 300w, https:\/\/ethic-ocean.org\/wp-content\/uploads\/2025\/07\/10042024-REMISE-PRIX-DINARD-091-768x336.jpg 768w, https:\/\/ethic-ocean.org\/wp-content\/uploads\/2025\/07\/10042024-REMISE-PRIX-DINARD-091-1536x671.jpg 1536w, https:\/\/ethic-ocean.org\/wp-content\/uploads\/2025\/07\/10042024-REMISE-PRIX-DINARD-091-2048x895.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/figure>\n\n<h3 class=\"wp-block-heading\"><strong>Cat\u00e9gorie \u00ab\u00a0Cuisiniers\u00a0\u00bb \u00c9tudiants d\u2019Europe du Nord et de l\u2019Ouest<\/strong><strong><br \/><\/strong><strong>Lyc\u00e9e h\u00f4telier de Dinard, 10 avril 2024<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\"><strong>1<\/strong><strong><sup>er<\/sup><\/strong><strong> prix<\/strong>\u00a0: <strong>Xinnong MAN<\/strong>, Lyc\u00e9e h\u00f4telier Yvon Bourges, Dinard, France<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>2<\/strong><strong><sup>\u00e8me<\/sup><\/strong><strong> prix<\/strong>\u00a0: <strong>Cl\u00e9ment ASSEZAT<\/strong>, Ensemble scolaire Sacr\u00e9e Coeur, Saint Ch\u00e9ly d\u2019Apcher, France<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>3<\/strong><strong><sup>\u00e8me<\/sup><\/strong><strong> prix<\/strong>\u00a0: <strong>Armance COUTEL<\/strong>, Campus du Lac, Ferrandi Bordeaux, France<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Coup de c\u0153ur du jury assiette gastronomique<\/strong> : David GIRALDO VILLADA, Lyc\u00e9e des m\u00e9tiers de la gastronomie durable Belliard, Paris, France<br \/><strong>Coup de c\u0153ur du jury argumentaire oral<\/strong> : Aida CURIC, Ryssby Gymnasiet, Ryssby, Su\u00e8de<\/p>\n<p>\u00a0<\/p>\n\n<h3 class=\"wp-block-heading\"><strong>CANDIDATS<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Cl\u00e9ment ASSEZAT, Ensemble scolaire Sacr\u00e9e Coeur, Saint Ch\u00e9ly d\u2019Apcher, France<\/li>\n\n<li>Charlie BOURGEON, Ferrandi Paris, France<\/li>\n\n<li>Armance COUTEL, Campus du Lac, Ferrandi Bordeaux, France<\/li>\n\n<li>Aida Curic, Ryssby Gymnasiet, Ryssby, Su\u00e8de<\/li>\n\n<li>Mathis GALLIEZ, Institut LYFE, Ecully, France<\/li>\n\n<li>David GIRALDO VILLADA, Lyc\u00e9e des m\u00e9tiers de la gastronomie durable, Belliard, Paris, France\u00a0<\/li>\n\n<li>Eunick IGBINOKE, Edinburgh College, \u00c9cosse<\/li>\n\n<li>Megan KIELA, Albeda, De Vloot, Pays-Bas<\/li>\n\n<li>Morgane LEFLOND, CMA du Tarn, Cunac, France<\/li>\n\n<li>Maxime LE SECQ, Lyc\u00e9e Jean Drouant, Paris, FranceXinnong MAN, Lyc\u00e9e h\u00f4telier Yvon Bourges, Dinard, France<\/li>\n\n<li>Aline MINGOT, Lyc\u00e9e Jean Delanoue, Cholet, France<\/li>\n\n<li>Eva SANTIAGO GARCIA, Ferrandi Paris, France<\/li>\n\n<li>Mateus WILCZEWSKI, Vives University of applied sciences, Brugges, Belgique<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Cat\u00e9gorie \u00ab\u00a0Acteurs de la salle\u00a0\u00bb \u00c9tudiants d\u2019Europe <\/strong><strong><br \/><\/strong><strong>Lyc\u00e9e h\u00f4telier de Dinard, 10 avril 2024<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\"><strong>1er prix\u00a0:<\/strong> Maxime BICHINDARITZ, Lyc\u00e9e h\u00f4telier Savoie Leman, Thonon-Les-Bains, France<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>2\u00e8me prix\u00a0:<\/strong> Ang\u00e8le HEULIN, Lyc\u00e9e Jeanne Delanoue, Cholet, France\u00a0<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>3\u00e8me prix\u00a0:<\/strong> Shania BOUMAN, Albeda, De Vloot\u00a0Pays-Bas<\/p>\n<p>\u00a0<\/p>\n\n<h3 class=\"wp-block-heading\"><strong>CANDIDATS<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Maxime BICHINDARITZ, Lyc\u00e9e h\u00f4telier Savoie Leman, Thonon-Les-Bains, France<\/li>\n\n<li>Shania BOUMAN, Albeda, De Vloot\u00a0Pays-Bas<\/li>\n\n<li>Ang\u00e8le HEULIN, Lyc\u00e9e Jeanne Delanoue, Cholet, France<\/li>\n\n<li>Delphine KAZANGA, Lyc\u00e9e des m\u00e9tiers de la gastronomie durable de Belliard, Paris, France<\/li>\n\n<li>Gabriel MEDEIROS, Escola de Forma\u00e7\u00e3o Tur\u00edstica dos A\u00e7ores, Portugal\u00a0<\/li>\n\n<li>Rapha\u00ebl MORETTE-LENAIN, EHTL, Diekirch, Luxembourg\u00a0<\/li>\n\n<li>Tom\u00e1s MOURAO, Escola de Forma\u00e7\u00e3o Tur\u00edstica dos A\u00e7ores, Portugal<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">\u00a0<\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Cat\u00e9gorie \u00ab\u00a0Cuisiniers\u00a0\u00bb \u00c9tudiants d\u2019Europe du Sud et de l\u2019Est<\/strong><strong><br \/><\/strong><strong>Institut LE MONDE Ath\u00e8nes, 30 avril 2024<\/strong><\/h3>\n<p><b>1<\/b><b>er<\/b><b> prix\u00a0: <\/b><b>Vasileios MALTEZOS<\/b><span style=\"font-weight: 400;\">, Institut Le Monde, Ath\u00e8nes, Gr\u00e8ce<\/span><\/p>\n<p><b>2<\/b><b>\u00e8me<\/b><b> prix\u00a0: Anastasios MAMAS<\/b><span style=\"font-weight: 400;\">, <\/span><span style=\"font-weight: 400;\">Institut Le Monde, Ath\u00e8nes, Gr\u00e8ce<\/span><\/p>\n<p><b>3<\/b><b>\u00e8me<\/b><b> prix\u00a0ex-aequo : Andr\u00e9 PACHECO<\/b><span style=\"font-weight: 400;\">, <\/span><span style=\"font-weight: 400;\">Escola de Forma\u00e7\u00e3o Turistica dos A\u00e7ores, Ponta Delgada, Portugal &amp; Rafail Yerolimatos, KES College, Nicosie, Chypre<\/span><\/p>\n<p><b>Coup de c\u0153ur du jury\u00a0: Enric MACIA<\/b><span style=\"font-weight: 400;\">, CETT, Barcelone, Espagne<\/span><\/p>\n<h3>\u00a0<\/h3>\n<h3><b>CANDIDATS<\/b><\/h3>\n<ul>\n<li><span style=\"font-weight: 400;\">Afonso CARVALHO, Escola de Forma\u00e7\u00e3o Turistica dos A\u00e7ores, Punta Delgada, Portugal<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Weronika DAWIDOWSKA, <\/span><span style=\"font-weight: 400;\">Powiatowy Zespol Szk\u00f3l,<\/span><span style=\"font-weight: 400;\"> Somonino, Pologne<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Kamila Grzenia, Somonino, <\/span><span style=\"font-weight: 400;\">Powiatowy Zespol Szk\u00f3l,<\/span><span style=\"font-weight: 400;\"> Somonino, Pologne<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Enric Macia, CETT, Barcelone, Espagne<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Vasileios Maltezos, Institut Le Monde, Ath\u00e8nes, Gr\u00e8ce<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Anastasios Mamas, Institut Le Monde, Ath\u00e8nes, Gr\u00e8ce<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Andr\u00e9 Pacheco, Escola de Forma\u00e7ao Turistica dos A\u00e7ores, Punta Delgada, Portugal<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Albjona Tanka, Institut Le Monde, Ath\u00e8nes, Gr\u00e8ce<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Botond Vegh, Budapest Business University, Budapest, Hongrie<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Rafail Yerolimatos, KES College, Nicosie, Chypre<\/span><\/li>\n<\/ul>\n<p>\u00a0<\/p>\n\n<h3><b>Cat\u00e9gorie \u00ab\u00a0Cuisiniers\u00a0\u00bb Professionnels d\u2019Europe<\/b><b><br \/><\/b><b>FERRANDI Paris, le 14 mai 2024<\/b><\/h3>\n<p class=\"wp-block-paragraph\"><b>1<\/b><b>er<\/b><b> prix\u00a0: <\/b><b>Augustin AULANIER<\/b><span style=\"font-weight: 400;\">, Voici venue le temps, Orl\u00e9ans<\/span><\/p>\n<p><b>2<\/b><b>\u00e8me<\/b><b> prix\u00a0: <\/b><b>Ga\u00ebtan PAUVERT<\/b><span style=\"font-weight: 400;\">, Ritz, Paris<\/span><\/p>\n<p><b>3<\/b><b>\u00e8me<\/b><b> prix\u00a0: <\/b><b>Th\u00e9o NOVELLI<\/b><span style=\"font-weight: 400;\">, Soci\u00e9t\u00e9 de Gestion de l\u2019Automobile Club de France, Paris<\/span><\/p>\n<h3>\u00a0<\/h3>\n<h3><b>CANDIDATS<\/b><\/h3>\n<ul>\n<li><span style=\"font-weight: 400;\">Augustin AULANIER, Voici venue le temps, Orl\u00e9ans<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Aur\u00e9lien CERDEIRA, Restaurant Christopher Coutanceau, La Rochelle<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Matthias GARNIER, La Grande Marche, Javen\u00e9<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Valentin LEPILLIER, La Place de Mougins, Mougins<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Laurina MAILLOT, Anona, Paris<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Th\u00e9o NOVELLI, Soci\u00e9t\u00e9 de Gestion de l\u2019Automobile Club de France, Paris<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Ga\u00ebtan PAUVERT, Ritz, Paris<\/span><\/li>\n<li><span style=\"font-weight: 400;\">L\u00e9a RODRIGUES, O Plaisir Gourmand, M\u00e9rignac<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Ga\u00ebtan THOMAS, Lait Thym Sel, Angers<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Ilie Nicolae URSULEAN MARTIN, La Ferme des Lloses, Font-Romeu-Odeillo-Via<\/span><\/li>\n<\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>PALMAR\u00c8S 2025 Cat\u00e9gorie \u00ab&nbsp;Cuisiniers&nbsp;\u00bb \u00c9tudiants d\u2019Europe du Nord et de l\u2019OuestLyc\u00e9e h\u00f4telier de Dinard, 10 avril 2024 1er prix&nbsp;: Xinnong MAN, Lyc\u00e9e h\u00f4telier Yvon Bourges, Dinard, France 2\u00e8me prix&nbsp;: Cl\u00e9ment ASSEZAT, Ensemble scolaire Sacr\u00e9e Coeur, Saint Ch\u00e9ly d\u2019Apcher, France 3\u00e8me prix&nbsp;: Armance COUTEL, Campus du Lac, Ferrandi Bordeaux, France Coup de c\u0153ur du jury assiette [&hellip;]<\/p>\n","protected":false},"author":12,"featured_media":15441,"comment_status":"open","ping_status":"open","sticky":false,"template":"elementor_theme","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-16266","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\/16266","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\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/ethic-ocean.org\/index.php\/wp-json\/wp\/v2\/comments?post=16266"}],"version-history":[{"count":1,"href":"https:\/\/ethic-ocean.org\/index.php\/wp-json\/wp\/v2\/posts\/16266\/revisions"}],"predecessor-version":[{"id":16267,"href":"https:\/\/ethic-ocean.org\/index.php\/wp-json\/wp\/v2\/posts\/16266\/revisions\/16267"}],"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=16266"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ethic-ocean.org\/index.php\/wp-json\/wp\/v2\/categories?post=16266"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ethic-ocean.org\/index.php\/wp-json\/wp\/v2\/tags?post=16266"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}