Highly commendable recognition for the competition organised in partnership with Ferrandi Paris.
Chavin was recently highlighted in an article in Le Figaro Étudiant. Published on 26 January 2024, the article highlights our innovative company as a pioneer in alcohol-free wine and highlights our outstanding participation in an alcohol-free dessert-cocktail pairing competition organised by the Ferrandi school.
The article, written by Figaro Étudiant, illustrates how our collaboration with the Ferrandi Paris school gave rise to a unique competition, stimulating the creativity of young talent in the world of gastronomy. Six pairs of students, made up of a ‘bartender’ and a ‘pastry chef’, were given a month to create perfect combinations of desserts and non-alcoholic cocktails. The aim was to marry sweet flavours and non-alcoholic drinks with finesse, all under the watchful eye of a prestigious jury including renowned experts such as Germain Decreton, head pastry chef at the Michelin-starred Le Jules Verne restaurant at the Eiffel Tower.
We are particularly proud to mention that the Chavin duo of Rhéa Bottard, apprentice pastry chef, and Medhi Daouadi, head barman, were unanimous winners. Their innovative creation, a lychee dessert highlighted with blood orange, accompanied by a refined cocktail, was hailed as a “magnificent link between flavour and aesthetics” by Mathilde Boulachin, founder of Chavin alcohol-free wines and a member of the jury.
This recognition in Figaro Étudiant is testament to our ongoing commitment to innovation in the field of alcohol-free wine. At Chavin, we are delighted to see our vision and creativity applauded by this publication.
To find out more about this exciting culinary adventure and discover our award-winning products, explore our website www.pierre-chavin.com. Chavin continues to innovate, surprise and inspire a new era in the world of non-alcoholic drinks.
