Zimmer takes second place for Britain in Prix Pierre Taittinger
5 Dec 2002

The British representative in this year's Prix Pierre Taittinger (PPT), Eyck Zimmer, was pipped at the post for one of the most prestigious prizes on the international competition circuit.

Zimmer, senior sous chef at Claridge's, in London, was placed second in a hotly contested grand final of the Champagne house's annual culinary event, which took place in Paris on 19 November.

Along with the eight other chefs in the competition - including representatives from Japan, Switzerland, Belgium and France - Zimmer had five hours in which to cook a main dish centred on Poulet de Bresse along with three accompanying garnishes.
Although he knew that poultry was the cook-off theme two weeks prior to competition, it was not until the night before the final (the 36th staging of the PPT) that Zimmer - and his rivals - learned of the specific produce he had to work with.
Apart from the main ingredient of chicken, contestants were given a surprise basket of larder ingredients such as celeriac, cS¹pes, foie gras, truffles, pumpkin, potatoes, apples and prunes.

"John Williams [chef des cuisines at Claridge's] and I had predicted that either duck or Poulet de Bresse would turn up and had developed a little repertoire of dishes beforehand," Zimmer said. "Because it was poultry of some sort, I always knew we would have leg to confit. And the chance of not getting potatoes was remote, so I based a garnish on that. Actually, I was very happy and confident that all the ingredients were things I liked to cook."
Zimmer opted to make a charlotte with the confit leg, topped with creamy mashed potato and caramelised chestnuts which he served with a suprˆme sauce and truffle jus, and cauliflower velouté. His three garnishes were: celery chartreuse - comprising celeriac purée, a centre of roasted pumpkin and a truffle medallion; apple fondant with foie gras and prune stuffing; and the chicken breasts served with a slice of foie gras and mousselline made with trimmings from the bird

The competition was won by French chef Stephan Buron from Chabichou restaurant in Courcheval.

Zimmer's is the best result for a British representative for some years - Emmanuel Renaut gained third place for Great Britain in 1997. The competition has been won only once in the past by a chef representing Britain - Michel Nicoleau in 1971.

Zimmer, 32, now has just under two months to gear up for his next big test - representing the UK in the 2003 Bocuse d'Or World Culinary Contest in Lyons, France at the end of January.Subscribe to Caterer & Hotelkeeper and save 25%