Roussillon Wines Dessert Trophy - finalists announced

By Emma Eversham

- Last updated on GMT

Related tags Tom aikens restaurant Chef

Roussillon Wines Dessert Trophy - finalists announced
Sommeliers and pastry chefs from Maze, Le Manoir aux Quat’Saisons, Tom Aikens Restaurant and the Compass Group have made the final of this year’s Wines of Roussillon Dessert Trophy.

Judges selected the four finalists - Neil Rankin and Simone Sylvestre from Compass Group, Anne Coquelin and Thibaut Panas from Le Manoir, Adrian Crabb and Erica Laler from Maze and STverine Ferrari and Nicolas Arthuis from Tom Aikens Restaurant - from 44 entries to go through to the final cook off in London on October 20.

Teams were set the challenge of creating the perfect chocolate-based dessert and Roussillon Vin Doux Naturel (VDN) combination, choosing from AOC Banyuls, Banyuls Grand Cru, Maury, Muscat de Rivesaltes and Rivesaltes.

The finalists will have to prepare their desserts and chosen wines and present them to the judging panel, which includes Sommelier of the Year, Gearoid Devaney and the Ritz’s Head Pastry Chef Regis Beauregard, at the final at the Arts Club in Dover Street, London.†

The winning chef will attend a four-day course in Perpignan at Olivier Bajard’s cole Internationale de PatSsserie and the winning sommelier will be invited on a four-day visit to producers of Roussillon’s finest wines. They will also be put through to the European final for the chance of winning the European title.†

The Finalists:†

Compass Group – Restaurant Associates
​Pastry Chef: Neil Rankin
Sommelier/Catering Manager: Simone Sylvestre
Chocolate dessert: Textures of Chocolate, Orange and Caramel
Wine match: Rivesaltes AmbrT, Domaine des Ch?nes, 2002

Le Manoir aux Quat’Saisons, Oxford
​1st Commis Pastry: Anne Coquelin
Assistant Chef Sommelier: Thibaut Panas
Chocolate dessert: Manjari Chocolate ‘Sable Breton’ with Black Provencal Fig
Wine match: Rivesaltes, Domaine GTrard Gauby, Caricia, 2005

Maze Restaurant, London
​Head Pastry Chef: Adrian Crabb
Sommelier: Erica Laler
Chocolate dessert: Smoked Chocolate Moelleux
Wine match: Banyuls Tr?s Vieux Rancio ‘Al Tragou’,Bernard Saperas, 1985

Tom Aikens Restaurant, London
​Junior Sous Chef Pastry: STverine Ferrari
Sommelier: Nicolas Arthuis
Chocolate dessert: Milk Chocolate Cream with White Chocolate Mousse, Maury Jelly, Pear Compote and SautTed Pear
Wine match: Maury blanc vintage, Domaine Mas Amiel, 2006

Wine and chocolate matching competition launched

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