restos du coeur 2014 pins penches

Big-harted Chefs For Restos du Coeur

restos du coeur 2014 pins penches

A part of the Chefs

On Thursday, December 4, 2014 will take place the second edition of the Dinner of Chefs Châteaux & Hôtels Collection for the benefit of the Restos du Coeur.

The dinner by Chefs of establishments members of Châteaux & Hôtels Collection in the Provence-Alpes-Cote d’Azur region at restaurant Les Pins Penchés in Toulon will bring together 15 big-hearted chefs who will put their talents to work for Restos du Coeur on December 4, 2014.

Alain Ducasse seduced

Stéphane Lelièvre, chef and owner of Les Pins Penchés in Toulon initiated the operation in 2009. Every year, the chefs of the Var get together at Les Pins Penchés to offer a gala dinner to the benefit of the Restos du Coeur. In 2013, 20 chefs participated and collected € 25,430.
The success of this charity operation seduced Alain Ducasse, President of Châteaux & Hôtels Collection, who took over the concept and signed a national agreement with Les Restos du Coeur last year. To date, this is the only existing national agreement with Restaurants du Coeur, except Les Enfoirés concept.
On the occasion of the dinner on December 4, 2014, a tribute will be paid to the Var chefs dedication.

A national operation

Four dinners, bringing together 40 chefs, will take place simultaneously in different French regions: Toulon (83), Dijon (21), Valence (26) and Bordeaux (33).
All the revenues will be donated to the Restaurants du Coeur, at the opening of the 30th collecting campaign of the association. The Restos du Coeur help the people in need; they get a fair amount of gift in material and food, but desperately need cash to operate and the chefs’ dinner is a providential source of funds.

15 chefs mobilized in région PACA

–    Stéphane Lelièvre, Les Pins Penchés, Toulon (83)
–    Benoit Witz, L’Abbaye de La Celle (83)
–    Christophe Martin, La Bastide de Moustiers (04)
–    Stéphanie Aimé, La Table de Fanette, Fox-Amphoux (83)
–    Stephan Paroche, La Magnanerie, Aubignosc (04)
–    Denis Fétisson & Didier Chouteau, L’Amandier de Mougins (06)
–    Jean-François Bérard, L’Hostellerie Bérard (83)
–    Ludovic Turac, Une Table au Sud, Marseille (13)
–    Marc de Passorio, L’Esprit de la Violette, Aix-en-Provence (13)
–    Guillaume Sourrieu, L’Epuisette, Marseille (13)
–    Robert Lalleman, L’Auberge de Noves, Noves (13)
–    Christian Morisset, Le Figuier-Saint-Esprit, Antibes (06)
–    Noël Mantel, Le Restaurant Mantel, Cannes (06)
–    Marc Crendal, Bastide de Calalou, Aups (83)
–    Sébastien Richard, La Table de Sébastien, Istres (13)
–    Mathias Dandine,  Le Saint-Estève, Aix-en-Provence (13)

A several-hand gastronomic menu

Champagnes and régalades
Marbré of Volaille with foie gras, pear confit with hibiscus flowers
Back of salmon «label rouge» marinated with organic café, comme une ratatouille de Chateaurenard, cromesquis of pieds et paquets
Veal shoulder cooked a long time, carots and agrumes, meat juice au pain brûlé
Surprise sweet around the chocolate
Café and mignardises

Pain des Chefs with sunflower, olive oil and black olives

Bookings

Price: 90 € / person
Bookings will open on Wednesday, October 22, 2014 at 9:00 am. Reservations at the restaurant Les Pins Penchés: 33 (0) 4 94 27 98 98
Payment only by check payable to the Restos du Cœur to send to Les Pins Penchés, avenue de la Résistance, Château de la Clapière, 83000 Toulon.

www.lespinspenches.com

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Big-harted Chefs For Restos du Coeur was last modified: October 16th, 2014 by tamel

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