A new line has just been inscribed on Jade Franceschino’s business card. A former student of the Raymond-Mondon hotel school, winner of the 2017 Mirabelle d’Or trophy, the Messina of Thionville origin has just qualified for the final of the French dessert championship. A look back at the regional event organized last June 3 in Bazeilles (Ardennes), facing a jury chaired by Sébastien Leproux, pastry chef of a two-starred Champagne restaurant.
“Such a competition represents a lot of work upstream”, blows the pastry chef registered in the professional category. Since last November, she has been able to count on the good advice of her former teacher Christophe Epp and the Metz ambassador of the French championship, Benoît Leichtnam. Preparation synonymous with pressure. Until D-Day when, alone in front of her stoves, Jade was able to forget the stress to concentrate on her dessert made from pears comice and abate, shiso (Japanese basil) and voatsiperifery (pepper from Madagascar). “I called it Fusions, because I never knew how to make a choice between cooking and baking,” Jade smiles, describing a cooked dessert that she managed to present on ten identical plates.
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“An incredible highlight”
Holder of a BTS in cooking with additional mention in pastry, Jade Franceschino happily tastes the pleasure of competition. So here she is in contention for the final scheduled for next October in Rouen. “This championship has the same impact as in football. If I win, it will be an incredible highlight for the rest of my career, ”concludes the 24-year-old young woman who has already worked in major houses. From Saint-Laurent by Georges Blanc in Mâcon to the Auberge de la Klauss in Montenach, via the Villa René Lalique in Wingen-sur-Moder, La Maison Bleue by Yoan Conte in Annecy or even the Château Lafaurie in the Bordeaux region ” where I helped the chef to prepare for the competition for Meilleur Ouvrier de France. ” Nothing less.
