The awards ceremony for the terrines competition carried out by hunters and hunters took place this Friday, November 5. The bell-ringers of the Ouche valley made their horns resound around the Table of Lucullus, the subject of much debate.
The day devoted to venison is one of the main highlights of the Dijon International and Gastronomic Fair. It is organized by the Federation of Hunters of Côte-d’Or.
This Friday, November 5, 2021, Pascal Sécula, president of the regional federation, and Jean Battault, president of Dijon Congrexpo, announced the names of the winners of the terrines competition while the Rallye trompe de l’Ouche held their horns.
A downside marked the party: the digital version of the Table of Lucullus is unanimously against it in the ranks of the hunters. The president of Dijon Congrexpo giving his agreement for the venison table for the 2022 edition to be done “in another form”.
The game terrines competition
“It is important to highlight the venison, its transformation thanks to the chefs”, declares Jean Battault in the preamble of the ceremony. “Hunting, venison, gastronomy, all of that is closely linked,” continues Pascal Sécula.
A jury of five people blind tasted thirteen terrines made by hunters. Points are awarded based on appearance, cut resistance and taste.
The podium :
– first: Yves Marey who will receive a national diploma from the Institute of French Gastronomy
– second: Damien Gaulier
– tied for third: Jean-Pierre Servelle and Jean-Pierre Gray
The only recipient present, Aurélie Dugeai, received the prize on behalf of her spouse Jean-Pierre Servelle. A deserved honor since she confides “having participated a lot in the hare terrine with caramelized apple and walnuts”.
The couple huntress and hunter reside in Auxonne. Jean-Pierre Servelle has a young license while Aurélie Dugeai has been hunting for sixteen years with a predilection for “big game”: deer, wild boar …
“Inform hunters about the adventures of hunting”
President of the Rallye trompe de l’Ouche, Yves Barbier indicated that the association has existed since 1990 and has fifteen members, from eleven to seventy-five.
“The bell ringers are ringing the hunt. It is the instrument which enables hunters to be informed about the adventures of hunting “, explains Yves Barbier,” Each hunting action has a particular ringtone “.
Of course, the bell-ringers participate in the conviviality at the end of the hunt as well as in the liturgy – during Saint-Hubert masses or weddings for example – and, more and more, are mobilized to accompany ceremonies in connection with the traditions.
“La Marche de vénerie”, “Le Moulin de la Vierge” and “Le Grand Retour de chasse” were on the program for this awards ceremony which was punctuated by the ringing of honors.
Tastings and demonstrations on the Stage of the Chefs
On the sidelines of the award ceremony, Bernard Dugied, from the Amicale des Cuisiniers de la Côte-d’Or, inducted Dominique Rigaud, president of the departmental federation, into the association.
During the day, chefs Thomas Collomb (Rôtisserie du Chambertin) and Takashi Kinoshita (Château de Courban) offered dishes based on hare and wood pigeon respectively for tasting, while the Association of Sommeliers de Bourgogne suggested some food pairings. and wines.
For its part, the Dijon caterer Mitanchey produced a “tutorial” on the Chef’s Stage, explaining from A to Z the preparation of a terrine, from cutting the animal to cooking.