Number of candidates: 12 in each town (84 candidates), selected by the Chefs of L'atelier des Chefs after studying the recipe files.

Test: Making a dish for 4 people based on Norwegian Salmon (each plate has to be dressed).

Time: 1h maximum - preparation, cooking and dressing included.

Ingredients and kitchenware:

• L’atelier des Chefs put all the ingredients you need at your disposal, as well as a 800g Norwegian Salmon fillet with skin (scailed).
• Each selected candidate can come with its own small kitchenware.
• The recipe has to be dressed in the plates selected by our partner Luminarc.

Number of selected candidates: 4 in each town.

Number of candidates: 4 in each town (28 candidates).

Test: Making a dish for 4 people (each plate has to be served), based on this ingredient basket:

• Boucherie : 1 carré d’agneau à 8 cotes paré et manchonné, de la crépine de porc, 4 tranches de lard fumé et 1 filet de volaille.
• Crémerie : 4 œufs, 50cl de crème liquide, 50 cl de lait, 200 g de beurre et 100 g de parmesan en bloc.
• Légumes : 1 kg Pomme de terre charlotte moyenne, 1 kg de pomme de terre rate du Touquet, 1 kg de pomme de terre grenaille de Charlotte, 500 g de panais, 500 de courge, 500 g de champignon de saison, 400 g d’haricots vert, 1 oignon , 2 oignons nouveaux, 8 pièces de carotte fane, 1 boule de céleri rave , 2 échalotes, ½ botte de cerfeuil, ½ botte d’estragon, ½ botte de basilic,1 tête d’ail, 200 g de tomate confite à l’huile, thym et laurier.
• Economat : 400 g de farine, 1 kilo de gros sel , 100 g de poudre d’amande, 50 g de fécule, poivre noir, poivre blanc, curry doux, 2 tranches de Pain d’épice, fleur de sel, 200 g de polenta, 50 g de pignon de pin, 20 cl d’huile d’olive, 20 cl d’huile d’arachide, 100 g de miel, 30 g de Graine de moutarde et 10 capsules de cardamome.
• Cave : ½ litre de vin blanc sec, ½ litre de vin rouge type Bordeaux et 4 cl de Cognac.

Time: 1h30 maximum - preparation, cooking and dressing included.

Ingredients and kitchenware:

• L’atelier des chefs gives exactly the same ingredient basket to each candidate.
• Each candidate can bring 1 ingredient which is not on the list.
• Each candidate can come with its own small kitchenware if he wants to.
• The recipe has to be dressed in the plates selected by our partner Luminarc.

Number of qualified candidates: 1 in each town.

Number of candidates: The 7 candidates selected during the local selections + 1 candidate chosen by the Chefs of L'atelier des Chefs.

Test:
Making a recipe for 4 people about Norwegian scallop (each plate has to be served).

Time: 1h maximum (preparation, cooking and dressing included)

Ingredients and kitchenware:

• L’atelier des Chefs put all the ingredients you need at your disposal, as well as 16 Norwegian scallops (with or without shell).
• Each candidate can come with its own small kitchenware if he wants to.
• The recipe has to be dressed in the plates selected by our partner Luminarc.

Number of qualified candidates: 4.

Number of candidates: the 4 finalists

Test: Making a main dish AND a desert with an ingredient basket given 1h before the beginning of the test.

Time: 2h maximum (preparation, cooking and dressing included). From 1h20 the main dish must be ready. From 2h, the desert must be ready.

Ingredients and kitchenware:

li>L’atelier des chefs gives exactly the same ingredient basket to each candidate.
• Each candidate can come with its own small kitchenware if he wants to.
• The recipe has to be dressed in the plates selected by our partner Luminarc.