The 13th edition of the Trophée Mille International will take place on March 25, 2023,
at the Convention Center of Reims
The Trophée Mille International opens each year its doors to students and apprentices from all over the world, specialized within the trainings and learnings of the catering professions. The objective of this event is to highlight both of the talents and motivations of the dedicated students and apprentices from all countries and cultures, in a international gathering with human valors.
This contest also aims to enhance the education and apprenticeship of the next generations, and to showcase the gastronomic heritage’s wealth of the Grand Est region of France.
Registration for the international final of the 12th edition is open.
This year, the service section is being developed into a full-fledged competition. The school wishing to participate in the “Service-Sommellerie” competition must present a team composed of two candidates, one male and one female, who are enrolled in a “Sommellerie” and/or “Art de la table” section of their school.
THE 4 REQUIRED PRODUCTS OF THE 13TH EDITION
Duck breast
The duck breast comes from a mulard duck raised on the farm, on an outdoor grassy course,
and are free to come in or out during the day. Each duck can feed itself and
drink at will. The food is prepared on the farm, mainly with wheat, peas and rapeseed.
Each duck is then fattened on grain corn for 15 days. A duck stays between 4 and 5 months
in breeding. Then, the ducks are processed on site in the agri-food workshop to standards
European.
Producer: La Ferme de Tilloy
HONEY WITH SAFFRON
For 3 generations, Sandrine's family has been passionate about beekeeping, the 4th taking off with her
17 year old twins. In addition to her family heritage, Sandrine started growing saffron
since 2009. She was the first to reintroduce this spice into the Marne, hence her encounter with the
chef Philippe Mille as well as the creation of an exceptional product linking the history of his grandfather to the
hers with the birth of her honey. Spring honey from the first spring flowers, (trees
fruit trees, dandelion, rapeseed, cherry). This honey comes from the last 2023 harvest, and the refined saffron from
2022. This creamy honey is scraped and abounded by hand.
Producer: Le rucher d’Albert
Assembled chocolate 72%
Assemblage Chocolate 72% cocoa from Emmanuel Briet is a dark couverture chocolate
composed of cocoa from 6 to 7 grands crus of different origins. By this
assembly, the taste obtained will be constant over the years, harvest after harvest... This
marriage of great wines is therefore the chocolate signature of the house and was designed to
please as many people as possible by touching on the widest possible range of aromas.
The balance of bitterness and sweetness is also made to satisfy as many people as possible.
of amateurs.
Producer: Emmanuel Briet
The ratafia Solera 90-16
Domaine Henri Giraud relied on time to develop its ratafia. Patiently, the
the fruitiest juices taken from the best years from 1990 to 2016 were assembled at
the fine champagne and aged in Solera in small oak barrels. The happy alchemy
discovery in the 13th century allows us to taste today the caress of these grape juices
of Champagne magnificently transcended. Her warm, amber dress of pretty
copper, almost red reflections, evoke maturity and elegance. Soft and smooth, we
We are immediately under the influence of its texture.
Producer: Champagne Henri Giraud
selected countries for the previous edition
11 countries have been selected to participate in the 12th edition.
WINNERS OF LAST EDITIONS
PARTNERS & SPONSORS
The Mille & Un ! association, which organizes the Trophée Mille, thanks the companies which help us to promote
our core values through the event : Transmission, Sharing and Excellence