Recently, Loyola College hosted an exciting French baking competition, "Le Meilleur Pâtissier" allowing senior French students to showcase their culinary skills and French language proficiency under the guidance of Chef Pâtissier Arnaud.

The event consisted of two main challenges:

La pièce de résistance - "Showstopper"

Students were tasked with researching and preparing a cake or patisserie item at home. They then presented their creations to Chef Arnaud, explaining in French:

• What it is: The name and type of their bake.
• Why they chose it: The reasons behind their selection.
• How they prepared it: The steps and techniques used.
• How they think it went: Their reflections on the outcome.

L'épreuve Mercotte - "Technical Challenge"

On the day of the competition, students worked in pairs to complete a technical baking challenge (Crepes Suzette) under timed conditions. The recipe and instructions were provided in French, and students were required to communicate exclusively in French with their partners and the chef.

Objectives and Outcomes

The competition aimed to enhance students' understanding of French gastronomy and improve their language skills in a practical, engaging setting. Prizes were awarded for both challenges, with special recognition for the team that consistently used French throughout the event. One overall winner was crowned "Le Meilleur Patissier."

The event was a resounding success, showcasing the students' dedication, creativity, and linguistic abilities. It provided a unique opportunity for them to immerse themselves in French culture and culinary arts.

NB Le Meilleur Pâtissier is the French adaptation of the hit show “The Great British Bake Off”. French is available for study by students at Loyola College from Year 7 through to Year 12.