Océane Lecigne, 19 years old and from Toulouse, recently made a strong impression during the Master Cup Cafés Richard. Her passion for mixology led her to achieve third place in this prestigious competition, thanks to a daring cocktail. Working within the CFA Toulouse Blagnac, she was able to brilliantly showcase her talent, impressing the jury with her creativity and expertise.
During this event that took place on March 19 in Gennevilliers, Océane had to complete two practical tests: a coffee shop drink in the morning, followed by a classic cocktail revisited with coffee in the afternoon. This challenge allowed her to highlight her skills and sense of innovation.
The Brandy Bar, carefully crafted, subtly combines 25 ml of Costa Rica espresso, 20 ml of white cacao liqueur, and 35 ml of VSOP armagnac from Domaine Grand Comté. This blend, enhanced with a tile and a cascara foam, surprised the jury with its unexpected flavors. Océane enthusiastically shares: “I managed to show what I wanted.”
Who is Océane Lecigne and what has her journey been like?
Océane Lecigne is a young woman of 19 years, from Toulouse, who stands out for her talent in the field of mixology. Currently in her second year of professional certificate at CFA Toulouse Blagnac, she has managed to combine passion and training to reach new heights in her field. The 6th edition of the Master Cup Cafés Richard, a reference event for coffee and cocktail enthusiasts, took place in Gennevilliers, and Océane brilliantly secured third place thanks to her daring cocktail named Brandy Bar.
The competition brought together professionals and talents from all over the country, making Océane’s journey a true achievement. Each participant had to demonstrate their practical skills through two tests: creating a coffee-based drink for a coffee shop, as well as a classic cocktail revisited with coffee. This experience allowed her to showcase her creativity and expertise.
What is the secret of the Brandy Bar cocktail?
The cocktail that allowed Océane to rise to the podium, the Brandy Bar, is an audacious composition combining different aromas and textures. To create this drink, she used 25 ml of espresso from Costa Rica, 20 ml of white cacao liqueur, and 35 ml of VSOP armagnac from Domaine Grand Comté. The final touch is provided by a tile and a cascara foam, which elevate the whole experience. This alchemy of flavors not only impressed the jury but also allowed the young mixologist to show her full potential.
Achieving the right balance between each ingredient is fundamental for a successful cocktail. Here are some elements that contributed to the success of the Brandy Bar:
- Choice of ingredients: Océane took care to select quality products.
- Balance of flavors: The harmony between coffee, cocoa, and armagnac is enticing.
- Presentation: The cascara foam and tile add a visual dimension to the cocktail.
How did the competition go for Océane?
The Master Cup Cafés Richard competition is a particularly stimulating event for participants. Océane had to show resilience and meticulous preparation throughout the event. As the tests progressed, she demonstrated not only her technical skills but also her ability to work under pressure. In the first test, she prepared a beverage for the coffee shop, followed by creating the Brandy Bar cocktail in the afternoon.
The tests demand from candidates not only mixology skills but also creativity. It is crucial to be able to continuously renew oneself. Furthermore, the judges carefully evaluate every detail, from the preparation technique to the tasting experience offered. Océane’s ability to excel and impress the jury demonstrates her commitment to her passion for mixology.
What emotions did Océane feel after her victory?
Receiving an award is always an unforgettable moment. For Océane, achieving third place in this prestigious competition was a true source of pride. She expressed her happiness and satisfaction regarding this accomplishment, emphasizing that it was the result of hard work and unwavering determination. Being recognized at the national level often excites young talents, and Océane is no exception.
Many dream of such a moment, and it is natural to feel a range of emotions during such revelations. Here in a few words is what this reward means to her:
- Pride: To be recognized for her talent.
- Validation: An encouragement to pursue her passion.
- Motivation: A factor to continue progressing in her profession.
What challenges has Océane had to overcome in her journey to get here?
The path to success is not always linear. Océane has had to face many challenges to establish herself in the mixology sector. Learning techniques and recipes, developing her own creativity while respecting traditional standards, are crucial steps she had to take. Moreover, the pressure of competitions can be overwhelming, and she had to learn to manage stress while maintaining a high level of performance.
This journey is not without obstacles. The challenges she faced include:
- Competition pressure: Learning to manage stress in competition settings can be a real challenge.
- Limited experience: Gaining confidence and expertise takes time.
- Competition: Facing other talented candidates requires constant self-reflection.
How does Océane envision the future after this success?
After her performance at the Master Cup Cafés Richard, Océane has been able to galvanize her motivation to go even further in her career. By integrating techniques learned during this competition, she aspires to constantly improve. Her goal is to further explore the world of mixology, adding her personal touch and continuing to draw inspiration from emerging trends.
With each new creation, the woman from Toulouse feels the need to renew herself and bring innovations. Here are some of the projects she envisions:
- Creating new cocktails: Experimenting with unexpected ingredients.
- Participating in other competitions: Competing against other talents.
- Developing her professional network: Working alongside other renowned mixologists.
Océane Lecigne, a young barista from Toulouse, captivated the attention of the judges during the 6th edition of the Master Cup Cafés Richard. Representing her school, the CFA Toulouse Blagnac, she demonstrated her exceptional talent by securing third place with her daring cocktail, the Brandy Bar.
Her creation is the result of hard work and a passion for the art of mixology. During this competition, she prepared two drinks, showcasing her skills in restaurant and mixology. Her cocktail, which combines refined ingredients such as espresso from Costa Rica, white cacao liqueur, and VSOP armagnac, surely surprised the jury with its originality.
Océane honored her heritage by incorporating innovative techniques while respecting the classic cocktail codes. She proved that passion and commitment can lead to impressive results in the world of gastronomy. The public can be eager to see her evolve in the field as she continues to enrich her experience and creativity.
