The large family of the disciples of Auguste Escoffier in Madagascar has just enlarged.
8 new members are now added to the 21 active disciples in Madagascar, after their enthronement on March 14 by Yves Bouvier, the president of the Association of Disciples of Auguste Escoffier of the Indian Ocean who is also international vice-president in the Indian Ocean Africa zone. This enthronement ceremony took place during the 41st chapter of the Indian Ocean, a gala evening held at the Novotel Convention & Spa. Two representatives of the fairer sex, in the person of Cheffe Farah Rabekijana, known on social networks thanks to his page ” My culinary roadtrip », And chef Henintsoa Moretti, book author Haka Fy Tsiro, Nominated at the prestigious Cook Book Awards contest by Edouard Cointreau, were handed over the red scarf of food trades professionals, with the no less renowned chiefs Christophe Lebrasse, executive chief within the Accor group in Madagascar and Rivo Andrianarison, chief of the complex, a collective catering company, catering and event services. Suppliers was awarded to Patrick Randriamaro and Dabezies Christophe. Marcellin Andrianarivelo is assigned the blue scarf, which designates the epicurean. Finally, a lie-brown scarf was allocated in the association in Madagascar, for the first time. The Sommelier Loïc Moisan was awarded.“The association of disciples of Escoffier created 70 years ago, brings together 36,000 people committed and motivated to transmit and honor cooking, its culture and its permanent evolution»According to the explanations of President Yves Bouvier. They are distributed in 47 countries. The new inducted enthusiasts are sworn in during the gala evening, to testify to their commitment. After their enthronement, they will be called upon to participate in charitable missions, picnics or gourmet meals. Each year, the association, for example, prepares kings who will be offered to the elderly, to sick children in hospitals …“This enthronement signs a rebirth for Madagascar, in particular”underlines Julien Loray, the administrator of the Escoffier Madagascar association. The latest enthronement, before this recent ceremony, dates from 2015. This ceremony marks the revival of the activities of the association, which recalls, pays tribute to food and catering trades and perpetuates the memory of Auguste Escoffier, an illustrious French cuisine and culinary author who revolutionized culinary uses and the life of restaurants. It is also a question of perpetuating the values of transmission, know-how and interpersonal skills.
Hanitra Andria
