Les Chefs au Sommet d’Auron hosted Arnaud Tabarec, the chef star of Hell’s Kitchen, the cooking TV show currently airing on NT1.
Les Chefs au Sommet d’Auron have been offering for five years gastronomic dinners by starred and reputed chefs at a single and privileged price to vacationers of the Auron ski resort and in Saint Etienne de Tinée and St Dalmas le Salvage, in the heart of the Mercantour sumptuous mountains.
A gourmet dinner orchestrated by Arnaud Tabarec, starred Chef of the Sea Sens in Cannes, has thrilled the gastronomes’ taste buds on Sunday, January 17, 2016.
The chef star of the French version of Hell’s Kitchen, the TV show on NT 1 which reveals the what the work of cuisinier is like and the requirements of this profession of passion, has concocted a refined menu at Restaurant Le Gratousier, at the feet of Auron’s slopes.
A harmonious symphony of dishes
The dinner was held in the intimate and warm wooden decor of the restaurant Le Gratousier, which took the name of the “cheese graters” adorning the walls of the Alpine establishment. Arnaud Tabarec, assisted by Stéphan Paroche, La Magnanerie in Sisteron, in duo with Olivier Roth, pastry chef at Le Mas Candille in Mougins, helped by Cécile Veyrat, Pastry chef of La Magnanerie, performed an elegant and refined menu.
Like the calm and serenity of the Alpine mountains of Mercantour, the menu, without being ostentatious, offered harmonious and elegant flavors, composing a symphony of dishes that have delighted the many customers this gourmet dinner of Chefs au Sommet d’Auron.
The combination of the sublime and simplicity
In chef’s surprise: Terrine of Oxtail and Pickles Vegetables, Beetroot coulis
The dish appears as a beautiful sculpture capped with pickles with eye-catching colors: tree-like cabbage and carrot and beet strips. The creamy and powerful terrine melts in your mouth, the notes of freshness of the pickles vegetables thrill the taste buds in counterpoint to the sweet taste of beets!
Egg “signature”: organic Chicken Egg cooked at 63 °, just seized Shimejis and Patrick Duler’s Bacon.
Nestled in a large round plate, haloed with its delicate milky foam, the Chef’s “signature” egg rests on a bed of mashed button mushrooms, in a nest of crunchy Japanese mushrooms (shimejis) singing a soft music in the palate. The combination of different flavors, the blend of exoticism and terroir, gives a noble truffle flavor to this divine dish where the egg-king, crowned with its strip of bacon, is eaten with a spoon.
The seduction of the sea
Line caught Seabass in Pralin crust, Sweet Potato, Hazelnut and Kaffir Lemongrass broth
The Seabass is swimming in the company of small shrimps in a broth with a tantalizing rust color, accented with the orange of sweet potato balls. The seduction of the sea let us engage into a dialog between the Pralin crust and the firm and delicious flesh of the fish that marries with the exotic and refined flavor of the broth perfumed with kaffir lemongrass. We are swimming in the felicity!
Dessert in high note
Praliné Coriander and Jivara milky Mousse with Orange
The Praliné is sculpted in thin bars of chocolate, the work of a goldsmith welded by a delicious cream on a background of nougatine, decorated with petals of Pansy. A Chocolate dessert full of finesse and balance, whose lightness is enhanced by the delicate touch of coriander which expresses itself in the finish.
The exceptional mastery of chefs and pastry chefs have given this gourmet evening in the mountain of Chefs au Sommet d’Auron the character of a rare, tasty and memorable dining experience.
On Monday, January 18, the chefs participants at Chefs au Sommet d’Auron and the partners of the Mountain Gastronomy Festival gathered at Espace Robery in Auron to celebrate the great success of the five years anniversary edition.
Together with Colette Fabron, Mayor of Auron, Michel Guillot, Municipal Councillor, Delegate for Tourism and Trade, surrounded by the organizing team, thanked the many partners of the event.
Indeed, the success of the Chefs au Sommet d’Auron attracts loyal partners, whose great help is most valuable and warm thanks were sent to: Balicco, Pains Petifour, Metro Premium, Châteaux Hôtels Collection, La Cambuse, Les Toques Brûlées, L’Union des Artisans Pâtissiers, Chocolatiers, Glaciers des Alpes Maritimes, Domori, Mic Mac Macaron, Agrimontana, La Poissonnerie Deloye, Casa Dalmasso, Cook and Shoot, Clement Design, Shop Dans les Cimes. The event was supported by the Mercantour’s authorities, the Chambre des Métiers et de l’Artisanat, the Offices de Tourisme of France, of Auron and of Saint Etienne de Tinée…
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