A trio of flavors and third place for students at the Toqu'Edhec competition

Third place out of seven teams entered, dishes praised by professional chefs, and a fine demonstration of the skills acquired at UniLaSalle: four Alim & Santé engineering students shone in the 2025 edition of the Toqu'Edhec culinary competition.

Rhubarb as the common thread, passion as the driving force

This latest edition ofToqu'Edhec was based around an ingredient as original as it was demanding - rhubarb. For the four students, the challenge was enormous... and they met it with flying colors!Their team took 3rd place thanks to an inventive, balanced and gourmet duo of dishes.

On the menu: a tartare of fresh, cooked vegetables, enhanced by poached rhubarb, accompanied by a slice of duck breast marinated in garlic and chili, all tied together with a homemade mango vinaigrette.
For dessert: a light pavlova with lime mascarpone, rhubarb compote and fresh fruit salad, between sweetness and acidity.

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