The Louis Le Duff Endowment Fund and the national society of Meilleurs Ouvriers de France (Best craftsmen in France) announce the book launch of RECETTES & TRANSMISSION by Les Meilleurs Ouvriers de France. The publication is the fruit of an exceptional partnership dedicated to French gastronomy.
This new recipe book conveys a true passion for the world of gastronomy and features 57 recipes from 12 professions. These encompass a wide array of culinary disciplines, ranging from pastry and baking to fish, meat, charcuterie, cheese-making, confectionery, chocolate, and wine, along with expertise in table setting and service etiquette.
As transmission is a core value for both the Le DUFF Group and the Meilleurs Ouvriers de France, for the first time, 13 Meilleurs Apprentis de France (Best Apprentices in France) joined the MOFs to prepare some exceptional recipes.
In addition, these 13 gourmet creations can also be viewed in video format by simply scanning the QR codes. This is an unprecedented opportunity to see the MOFs and MAFs at work.
🎬🎬Link to the MOF MAF “4-Hand” Recipes video playlist🎬
RECETTES & TRANSMISSION by the “Meilleurs Ouvriers de France”
AWARDED BEST COOKBOOK IN THE WORLD
AT THE “GOURMANDS AWARDS 2023”
At the 29th “Gourmand World Cookbook Awards”, held in Riyadh on 27 and 28 November, the Louis Le Duff Endowment Fund and the National Society of Meilleurs Ouvriers de France received the award for the world’s best book of recipes by chefs.
Founded in 1995 by Edouard Cointreau, the Gourmand World Cookbook Awards is an exclusive international cookbook competition which receives entries from around 205 countries.
This prestigious prize was presented to Guillaume Gomez, the personal representative of the President of the French Republic and French Ambassador for Gastronomy, in the presence of his Excellency the French Ambassador to Saudi Arabia, Ludovic Pouille, before heading to Rennes, the home of the Le Duff Group head office, in the following days. (photo below right)
I am particularly proud of this award, which acknowledges all the values that we strive to uphold every day within our Group, those of tradition, quality and apprenticeship. In this latest edition, we shine the spotlight on 13 of France’s Top Apprentices spanning several fields of expertise. These are France’s future culinary stars. They are trained by their elders, the Meilleurs Ouvriers de France who embody French excellence. We chose to dedicate the work of the Louis Le Duff Endowment Fund to the training, transmission and promotion of nutritional food to young people.
Maryvonne Guillou – Le Duff
CEO of LE DUFF Group and
President of the Louis Le Duff Endowment Fund
Since the LE DUFF Group was founded, people have been central to everything we do. We have consistently encouraged our employees to develop their skills throughout their careers and to subsequently pass on the experience of their predecessors to younger generations.
In this latest edition, we shine the spotlight on 13 of France’s Top Apprentices spanning several fields of expertise. These talents are destined to be France’s future culinary stars. They are trained by their elders, the Meilleurs Ouvriers de France who embody French excellence.
In addition, you can discover 12 superb pieces designed by MOFs from other artistic worlds that illustrate each chapter (including wicker baskets, burr ash and walnut trays for charcuterie, slate trays, and more).
Like the LE DUFF Group, the MOFs are dedicated to passing on knowledge and training the next generation of recruits to our sector. We have a shared mission of promoting the expertise of generations of culinary experts throughout the world.
Jean-François Girardin
President of the national society of Meilleurs Ouvriers de France
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