Restaurant Preparation and Carving Workshop

Caramelised Pear – Camembert d’Isigny – Pisco

• Prepare and serve a dish for two guests in the restaurant, following the recipe and step-by-step instructions below.

• Questions from the jury relating to the workshop.

• Duration: 20 minutes.

• Candidates are not permitted to communicate during the carving and preparation procedures.

Ingredients (for 2 people)

• 2 thick, round slices of brioche toast

• Camembert d’Isigny

• 10 g butter

• 20 g honey

• 2 small, firm pears

• 1 cinnamon stick

• 1 star anise

• A small amount of ginger

• 1 lemon

• 30 g chopped, caramelised walnuts

• 1 bottle of fortified Muscat wine

• 5 cl brown Pisco

Mise en Place

• Cut off the bottom part of each pear.

• Remove the core using a Parisienne scoop.

• Poach the pears in the Muscat wine with the cinnamon stick, star anise, two lemon slices and ginger.

• Prepare round brioche toasts, which will be topped with the cheese in the restaurant.

Preparation Procedure

• Place the two plates on the plate warmer.

• Arrange the toast with Brie on the plates so that it warms slightly. (Note: the ingredient list specifies Camembert d’Isigny.)

• Carve the Camembert d’Isigny according to the rules of the art and arrange it on the toast.

• Peel the pear in front of the guest.

• Melt the butter together with the honey.

• Caramelise the pear in the butter and honey mixture.

• Flambé the pear with Pisco.

• Deglaze with the pear-poaching liquid.

• Reduce until the sauce reaches the desired consistency.

• Cut the pear on the carving board.

• Arrange the pear in a fan shape on top of the cheese-covered toast.

• Spoon the sauce over the pear and sprinkle with the chopped, caramelised walnuts.

Bar Workshop

• Serve two guests according to the bar menu below.

• Duration: 20 minutes.

• Questions from the jury relating to the workshop.

• Candidates are not permitted to communicate during preparation or any of the procedures carried out at the bar.

Bar Menu

Aperitifs

• Martini (White/Red)

• Port (White/Red)

• Sherry (Medium/Dry)

• Pineau des Charentes

• Campari

• Ricard

Cocktails

• White Lady

• Old Fashioned

• Margarita

• Negroni

• Daiquiri

Soft Drinks

• Bru

• Cola / Cola Zero

• Fanta / Sprite

• Freshly squeezed orange juice

Beers

• Campus Pils

• Delirium Tremens

• Carlsberg 0.0

• Westmalle Tripel

• Westmalle Dubbel

• Floris Kriek

• Averbode

Sommellerie Workshop

• Decant a bottle of red wine according to the procedure described below. Duration: 7 minutes.

• Answer questions about wines, service, and wine and food pairings, based on the wine list. Duration: 10 minutes.

• Candidates are not permitted to communicate during the decanting procedure or any of the actions performed at the service table.

Decanting Procedure

1. Place the bottle horizontally in the wine basket.

2. Check that the glasses are clean and serve them to the guests according to the order of precedence, always approaching from the right.

3. Assemble the mise en place on the tray: three glasses, a slender decanter, the wine basket containing the bottle, three small plates, a corkscrew and napkins. Set up the service table in as few movements as possible.

4. Spread a napkin on the service table.

5. Present the wine correctly to the host in the basket.

• Always mention the country, region, appellation and name of the wine (château, domaine, etc.).

• If clearly indicated on the label, also mention the grape variety, vintage, cuvée and sweetness or taste designation.

Ask the guests for permission to check the wine for faults.

6. Place the wine basket on an inverted bread plate on the service table.

7. Cut the foil cleanly in one movement below the neck ring and place it on the small plate or in your jacket pocket.

8. Clean the top of the bottle with a napkin.

9. Uncork the bottle in two movements. Do not pierce the cork completely and avoid spilling wine onto the napkin.

10. Check the cork for aroma while it is still on the corkscrew.

11. Remove the cork from the corkscrew using a napkin.

12. Clean the top of the bottle again with a napkin, wiping from the inside outwards.

13. If the guests agree, check the wine for faults by smelling it. Taste it only if in doubt, and always use a spittoon. Keep the bottle in the basket and pour a very small amount into a glass, holding a napkin in your other hand.

14. Present the cork to the right of the host, saying: “Please, the cork for your inspection.”

15. Light the candle and extinguish the match without producing smoke.

16. Remove the bottle horizontally from the basket. Do not place the bottle upright.

17. Decant the wine carefully, without making noise, spilling wine or allowing the bottle to touch the decanter.

18. Check the decanter above the candle for sediment, then place it on a small plate.

19. Place the wine bottle on a small plate beside the decanter.

20. Extinguish the candle without producing smoke. Do not blow it out.

21. Invite the host to taste the wine, saying: “May I invite you to taste the wine, please?”

22. Serve the host from the right, pouring only a small amount.

23. Serve the remaining guests according to the order of precedence, then top up the host's glass.

24. Remove the small plate holding the cork from the guests' table and place the cork beside the bottle. Ask the guests whether they would like the decanter and bottle to remain on the table.

25. Clear the service table, leaving the bottle with its cork and the decanter in place.

26. Throughout the entire service, maintain a neat appearance, an upright posture, smooth movements and a professional demeanour.

Wine List

Sparkling Wines

• DO Cava – Freixenet “Cordón Negro” Brut

• Champagne Premier Cru – Didier Michel “Blanc de Blancs”

White Wines

• AOP Pouilly-Fumé – Domaine de Ladoucette – 2022

• AOP Pessac-Léognan – Château Pape Clément – 2020

• AOP Bourgogne – Coche-Dury – 2020

• AOP Condrieu – Domaine Guigal – 2023

Red Wines

• AOP Fleurie – Château des Jacques – 2020

• AOP Bourgueil – Domaine de la Butte “Mi-Pente” – 2024

• AOP Fixin Premier Cru “Clos de la Perrière” Monopole – Albert Bichot – 2019

• AOP Margaux Grand Cru Classé – Château Giscours – 2020

• AOP Pomerol – Château Trotanoy – 2005

• AOP Châteauneuf-du-Pape – Domaine du Vieux Télégraphe – 2024

Sweet Wines

• AOP Sauternes Premier Grand Cru – Château Rieussec – 2010

• AOP Alsace Vendange Tardive Gewürztraminer – Trimbach – 2017

Back to Basics Workshop

• Workshop covering fundamental service techniques.

• Possible tasks include:

  • Carrying dishes from the kitchen to the restaurant table.

  • Serving and clearing dishes.

  • Identifying mistakes in a correctly or incorrectly laid table.

  • Setting a classic table according to a predetermined menu.

• Duration: 20 minutes.