On April 18, 2025, Chavin proudly co-hosted the second edition of the Non-alcoholic Food & Wine Pairing Competition in collaboration with Ferrandi Paris, one of France’s most prestigious culinary institutions. The event brought together five teams of students from the Professional Baccalaureate programs in Cuisine and Restaurant Service, who showcased their talent and creativity through food and wine pairings designed around the Chavin Zéro Vin De France dealcoholized range. This educational and values-driven competition aimed to demonstrate that culinary excellence and sophistication can thrive without alcohol, while empowering the next generation of hospitality professionals to explore a new dimension of gastronomy.
A Jury of Experts Committed to Transmission
The students presented their pairings before a distinguished panel of experts, including:
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Fabrice Sommier, Meilleur Ouvrier de France Sommelier
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Bérangère Boucher, Restaurant NOMIKAI
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Félix Bogniard, Sommelier, Restaurant TRACÉ
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Madhi Provost, Head Mixologist, InWood Hotels Group
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Michel Pasquet, Honorary Vice President of the Maîtres Cuisiniers de France
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Denis Badetz, Culinary Professor at Ferrandi Paris
The jury unanimously praised the students for the technical quality, coherence of pairings, and depth of engagement demonstrated throughout the competition.
A Meaningful and Forward-Thinking Initiative
Through this initiative, Chavin reaffirms its commitment to supporting emerging talent, integrating alcohol-free innovation into fine dining, and encouraging a more conscious and inclusive approach to consumption.
Congratulations to the winners and all the participants for their dedication and remarkable creativity!
