Chefs de Tahiti met the culinary experts who came to French Polynesia for the first Trophy Table Art event.
As a reminder, Trophy Table Art is the first itinerant competition for excellence in tableware, service and gastronomy in overseas France. The “concours d’excellence” makes a stopover in each of the French overseas territories, and French Polynesia is the fifth. Read more (hyperlink to previous article)
A number of leading figures from the world of French and overseas gastronomy made the trip to Fenua to discover Polynesian gastronomy and the talent it harbors. During the cooking trials, the delegation invited a number of Tahitian chefs, such as Tereva Galopin from Le Sully, and Heiarii Hoiore from Hei Restaurant, to sit on the jury.
At the end of the day’s competition, Chef Heiarii and Chef Cédric Robin welcomed the entire delegation to their table. On this occasion, Chefs de Tahiti was able to capture the feelings of a few members of this exceptional delegation:
➜ Béatrice Fabignon, founder of Trophy Table Art and chef specializing in Creole and overseas specialties
➜ Davy Tissot, Trophy Table Art jury member, meilleur ouvrier de France and Bocuse d’or 2021
➜Guillaume Gomez, personal representative of the President of the Republic, French ambassador for gastronomy and food. MOF and former chef at the Elysée Palace.