Third place out of seven teams, dishes praised by professional chefs, and a fine demonstration of the skills acquired at UniLaSalle: four agri-food & health engineering students shone at the 2025 edition of the Toqu'Edhec culinary competition.
Rhubarb as the common thread, passion as the driving force
This new edition of Toqu'Edhec was all about an ingredient as original as it is demanding - rhubarb. For Yoann, Anaëlle, Sokhna and Habibatou, all students at UniLaSalle Beauvais, it was a major challenge... and one they met with flying colors Their team took third place with an inventive, balanced and delicious duo of dishes.
On the menu: a tartare of fresh and cooked vegetables, enhanced by poached rhubarb, accompanied by a slice of duck breast marinated in garlic and chili, all bound together with a homemade mango vinaigrette.
For dessert: a light pavlova with lime mascarpone, rhubarb compote and fresh fruit salad, a blend of sweet and sour.
A rich experience, in and out of the kitchen
For Anaëlle, this third participation in Toqu'Edhec has a special flavor: “This competition is much more than cooking. It's a human adventure, stress management, pleasure, creation.”
Yoann also remembers a special moment: “Seeing experienced chefs tell us that our dish had a place in a restaurant was magical.”
And on the technical side: “The cutting! I learned to brunoise a large quantity of vegetables... It's a real challenge.”
Both emphasize the importance of the support of chef Antoine Gesson, whose advice and kindness made all the difference throughout the competition.
UniLaSalle education on a plate
It is the wealth of training as an agri-food & health engineer that is reflected in this performance. Combining scientific rigour, culinary creativity, a sense of community and awareness of health issues, the students mobilise the cross-disciplinary skills developed throughout their studies.
“I have learned to combine food innovation, technical rigour and gustatory pleasure. It is this alliance that makes the difference,“ says Anaëlle.
Yoann adds: ”I have always loved cooking, it is even the reason why I came to agri-food: to make my job something meaningful."
And after that?
The team has no intention of stopping there: Yoann is already preparing for another culinary competition in May, and Anaëlle is continuing her work-study training in the field of food research and innovation, while dreaming of one day launching her own brand that combines pleasure, health and indulgence.
