International
Trophée Mille
Edition #13

International
Trophée Mille
Edition #11

March 25, 2024 | Reims - France

March 2022 | Reims - France

International
Trophée Mille
Edition #13

International
Trophée Mille
Edition #11

March 25, 2024 | Reims - France

March 21, 2022 | Reims - France

International
Trophée Mille
Edition #13

International
Trophée Mille
Edition #11

March 25, 2024 | Reims - France

March 21, 2022 | Reims - France

Add to calendar 03/18/2019 12:00 03/18/2019 19:00 France/Reims International Trophée Mille 2019 edition 12 Boulevard du Général Leclerc, 51100 Reims

The 13th edition of the Trophée Mille International will take place on March 25, 2024,

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 13th 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

Jury members for edition #13

On 25 March 2024, 21 professionals renowned in their field will be with us:

MENTOR

JURY

selected countries for the previous edition

11 countries have been selected to participate in the 12th edition.

WINNERS OF LAST EDITIONS

2013
2015
2016
2017
2019
2022
2023
2023

2013

FRANCE

Lycée Edouard Herriot
Laurane HUET & Mathieu GRENOT

2015

FRANCE

Lycée Edouard Herriot
Océane HUCHARD & Nathan AMRAN

2016

JAPON

École Hôtelière TSUJI
Hikaru Oishi & Kenji Kawakami

2017

JAPON

École Hôtelière TSUJI
Koharu ISHIDA & Sho YAMAMOTO

2019

ITALIE

Istituto Istruzione Superiore Einstein, NEBBIA
Daniel ORSO & Noemi LUCONI

2022

JAPON

Ecole Hôtelière TSUJI
Sakura ENDO & Taiyo TAKECHI

2023

AUTRICHE

Service & Sommellerie

Ecole de tourisme Badleonfelden
Katharina PACHLER & Florian LUFTENSTEINER

2023

FRANCE

Cuisine & Pâtisserie

CFA Médéric
Sibyle BERTHO & Paul TURCO

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

Institutions

PARTNERS & SPONSORS

Centre des congrès,
Reims

30 candidates

56 partners

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