“Football in Clairefontaine, rugby in Marcoussis: from now on, gastronomy will have its training center in Auvergne Rhône-Alpes”, confirmed Laurent Wauquiez, president of the Region, Thursday February 10. If he chose
Paul Bocuse Institute (Ecully) to announce it, it is no coincidence: the future center of excellence for gastronomy and food trades will be divided into two sites, that of the Institute and that of the
Groisy CFA (Haute-Savoie).
Compete with foreign training centers
The idea was born last September around a discussion between Laurent Wauquiez and Davy Tissot, who had just won the Bocuse d’Or. France was not the favourite, because the foreign competitors had an advantage over ours: a dedicated training centre. “I measured how our country had not equipped itself with training conditions up to what these competitions are, recognized the President of the Region. We had not given the means to those who embody its excellence, our brand image in the world of food and gastronomy. »
Davy Tissot, who had trained in a small structure financed by the Region and Megève, the Refuge, insisted on the importance of having a permanent site to continue to shine in international competitions. “As it was in Lyon that French gastronomy was born, we had to create a global campus on our territory,” replied Laurent Wauquiez.
Two sites open to excellence, but not elitist
The first site, at the Institut Bocuse, will be dedicated to gastronomy, pastry and sommellerie. This flagship of 2,000 m2 will offer accommodation and the best kitchen equipment made in France. The second pole, in Groisy, will benefit from a significant budget to renovate its buildings and equip itself with training facilities. Two years of work are planned, for a budget of 25 million euros.
Davy Tissot set one condition: “Given my background, I wanted this center not to be elitist, but to be open to everyone”. The Bocuse d’Or 2021 then hopes that “all the trades in the hotel industry, catering, craftsmanship, will join this project to exchange our knowledge. We have one of the most beautiful gastronomy in the world, so let’s not be ashamed, let’s move on”, he declared before appointing Naïs Pirollet, in the running for the Bocuse d’Or 2022: “The future, that will go through the young people, so if I can help them, it’s with pleasure. »
Many starred chefs, such as Marc Veyrat, Régis Marcon and Tabata Mey, but also representatives of food trade federations have come to support this center which will treat “our cooks, our bakers, our pork butchers as very high level athletes. level, promises Laurent Wauquiez. They will have the best conditions, because they carry the flag of France”. Like in football, like in rugby, no victory without team spirit.