Assiette Diet Competition

Evaluation criteria

The jury evaluates each Diet Plate on 30 points, according to precise criteria:

Gastronomic and sensory criteria

Points

Sight — First impression 3

Composition, visual balance, plating, colours.

Smell — Aromatic signature 3

Aromatic richness, clarity, coherence.

Texture — Contrasts 3

Texture balance, precision, sensations.

Taste — Final expression 3

Balance, gustatory depth, coherence.

Overall coherence 3

Overall harmony, nutrition-gastronomy link.

15/15

Scientific and nutritional criteria

Points

Caloric balance 5

Energy coherence, controlled portion.

Glycemic impact 5

Carbohydrate quality, metabolic control.

Macronutrient balance 5

Protein, fat, carbohydrates, nutritional density.

15/15

Total : 30/30

The jury's decisions are sovereign, final, and without appeal.