Léa ROUGIER
pure seed of excellence
The «Best apprentice in France» contributes to make our territory famous
Work always ends up paying! However, it took courage, willpower and a good dose of obstinacy to achieve her goals. Touching the Holy Grail of the very complex discipline of the service and table arts sector: obtaining a more than honorary title of «Meilleur apprentie de France», a distinction that has made French gastronomy famous all around the world …
Jean-Michel LORAIN as her master of apprenticeship…
Eighteen years old. The best age to make a name and establish a reputation. Pure product of the CIFA de l’Yonne (a vocational training centre favouring alternance through the fibre of excellence), Léa ROUGIER’s reputation is well established.
The young girl has just reached the summits; those reserved to all young people who take charge of their destiny by launching themselves with pugnacity in the beautiful adventure of professional competitions.
Crowned “Meilleur apprentie de France” in one of the most difficult specialties of the food trade – the service and the arts of the table – Queen Léa was immediately congratulated by her employer who provided support for her training at the CIFA. Jean-Michel LORAIN, the starred toque of La Côte Saint-Jacques in Joigny.
A final disputed at the “MEURICE”…
Following a marketing and catering services training to get a professional certification, alternating within the CIFA of Yonne, the young lady did not steal her success, preparing for a long time this very high level challenge.
Disuputed in the «the holy of saints» of French gastronomy, the temple of cuisine represented by the hotel MEURICE in Paris held by the no less famous Alain DUCASSE, the national final of the famous competition allowed the young girl from Yonne to distinguish herself. She had won hands down the place of this national selection last spring after winning the regional challenge.
A winner made in Yonne…
For its part, the CIFA, directed by Marcel FONTBONNE, had sent one of its teachers, Mme CHATELAIN, to prepare the girl as best as possible. Giving plenty of advice and recommendations to tackle on D-Day!
With the victory of this winner made in Yonne, it is all the actors of the food industry who were moved by this success, hard to conquer in front of a ruthless jury.
Thierry BRET
Jean-Michel Lorain
The specificity of my know-how is to be the result of the work of 3 generations who worked to create the restaurant Côte Saint-Jacques and make it a unique house nestled on the banks of Yonne river
Pontigny on the way to get its luster back
He undoubtedly masters art and orality, the head of the foundation that today bears his surname. Or even repartee, not devoid of a touch of humour, when he is asked to give his definition of contemporary art, answering a shifted question from the audience!