The results of the 2014 Lebey de la gastronomie awards were revealed on March 31 during a prestigious evening at the Pavillon Gabriel. Tasting workshops, a dinner imagined by chefs Alain Passard, Jean-François Piège and Guy Savoy, the screening of films presenting the 5 best creations and the prize-giving ceremony punctuated this1st edition of the Lebey de la gastronomie.
Parisian restaurateurs voted for the 5 best culinary creations of the year from a shortlist of 15 dishes compiled by the Lebey Restaurant Guide 2014 surveyors, and in different categories: starter, fish, meat/poultry, dessert and coffee accompaniment.
Lebey for best entry 2014
Cucumber gazpacho, curried coconut milk, blue lobster, fromage frais and Aron Valley caviar
Jose Manuel Miguel, restaurant Goust, Paris II
.
Lebey for best fish 2014
Steamed cod, cockle-porcini-citrus broth
William Ledeuil, restaurant Ze Kitchen Galerie, Paris VI
.
Lebey for Best Meat 2014
Pan-fried Iberian pork chop with savory, Breton artichoke fondue and meat jus, parmesan tuile
Tomohiro Uido, restaurant Le Village, Marly-le-Roi
.
Lebey for best dessert 2014
Five-leaf vanilla, smooth cream
Yann Couvreur, restaurant La Scène / Hôtel Prince de Galles, Paris VIII
.
Lebey des meilleures mignardises 2014
Coffret de mignardises
Laurent Jeannin, restaurant Épicure / Hôtel Bristol, Paris VIII
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