chefs au sommet auron 2018 benoit witz

Chefs au Sommet d’Auron, Benoît Witz At Le White

chefs au sommet auron 2018 benoit witz

Chef Benoît Witz

Chefs au Sommet d’Auron hosted Benoît Witz, Chef of the Michelin-starred restaurant Le Vistamar at the Hôtel Hermitage in Monté Carlo, for a haute gastronomie dinner at the restaurant Le White.

From January 20th to 26th, 2018, Les Chefs au Sommet d’Auron – 7th edition – offered memorable gastronomic experiences at a unique and privileged price. Every evening, the renowned chefs officiate in the restaurants of the resort and in Haute Tinée and offer sumptuous gourmet dinners at a price of 45 € per person to tourists and locals. The starred Chef Benoît Witz from Le Vistamar at Hôtel Hermitage in Monté Carlo delighted the taste buds of the “fins gastronomes” at restaurant Le White.

chefs au sommet auron 2017 la table du chalet

Auron au cœur des Montagnes du Mercantour

Culinary pleasures at the foot of the slopes

For seven years, the Festival of Mountain Gastronomy has been bringing together many talented chefs and pastry chefs from the Côte d’Azur who share an authentic moment of culinary pleasures and conviviality in the heart of the sumptuous Mercantour mountains. During the Festival, the renowned chefs make every night real gastronomic feats by performing dinners on unknown “pianos”.
On Monday, January 22, 2018, Chef Benoît Witz, Executive Chef of Hotel Hermitage and his second, Jean-Philippe Borro, have transposed the sumptuous culinary experiences at the starred restaurant Vistamar into the intimate and authentic, woody and warm decor of the restaurant – wine bar Le White.

chefs au sommet auron 2018 benoit witz

Benoît Witz & Jean-Philippe Borro

Benoît Witz, cooking the essentials

Originally from Alsace, Benoît Witz has been for nearly two years the chef of the Vistamar, the Michelin-starred restaurant of Hôtel Hermitage in Monté Carlo. Since his debut at Paul Bocuse‘s in Lyon in the 80s, this great chef has perfected his talents in fine houses: Le Pré Catelan in Paris, Le Louis XV – Alain Ducasse at the Hotel de Paris alongside Alain Ducasse, la Résidence de La Pinède in Saint-Tropez, Lucien Barrière in Menton. He was Second at the Hostellerie du Vallon de Valrugues in Saint-Rémy de Provence, when Alain Ducasse entrusted him in 1996 the post of Chef of La Bastide de Moustiers. For 15 years, he was the chef of the Abbaye de la Celle in Provence, where he won a Michelin star in 2006. Alain Ducasse said of this exceptional chef: “He excels in the so complicated art to make it simple, to exalt the authentic taste of the products and the soul of a terroir.”

chefs au sommet auron 2018 benoit witz

Isabelle, Isabelle Forêt & Stéphane

Subtle food and wine pairing

To accompany the refined dishes of this exceptional dinner of Chefs au Sommet d’Auron, the journalist and oenologist Isabelle Forêt has imagined for the gourmets some subtle food/wine pairings by offering two wines for each dish: a glass of wine with a rather feminine or rather masculine character.
Back granddaughter of a Bourguignon winemaker, the pioneer of women’s wine in France and around the world shares her passion for wine on television on France 3. Ambassador of our French traditions, Isabelle Foret is the author of Fémivin, the guide of the feminine wine.

chefs au sommet auron 2018 benoit witz

Stéphane & Victor Delpierre

Art of Living by Victor Delpierre

To extend the well-being born from this dinner of Les Chefs au Sommet d’Auron, the guests tasted the digestives proposed by Victor Delpierre, Barista/Cocktails World Champion. The young and talented “creative artist and flavor developer” mixes and handles the shaker with talent to offers delicious colorful cocktails, according to each tastes. At the end of the meal, Victor Delpierre showcased to the gastronomes his Baristéa range. Contraction of Barista, the “sommelier of coffee” and tea, the Baristéa range consists of 8 rums created for starred chefs, arranged with teas, herbal teas and coffee crus.

The sunny cuisine of the region

Benoît Witz composed a gourmet, elegant and refined menu, of Mediterranean inspiration, where, in a spirit of land and sea, the seasonal products of the coast and the hinterland were sublimated by an accurate cooking, with seasonings both precise and eloquent.

chefs au sommet auron 2018 benoit witz

Royale de Foie Gras

As an amuse-bouche: Royale de Foie Gras, fine Velvety Chestnut. A gourmet flan with foie gras, with festive notes, generously bathed in the sweetness of chestnuts. Absolutely divine!
Wine pairing: for the ladies, the cuvée Château Peyrassol blanc Côtes de Provence 2015; for men: cuvée Grand Chardonnay L’Origine 2016 IGP Languedoc.

chefs au sommet auron 2018 benoit witz

Risotto Noisette Courge et Lapereau confit

Starter: creamy Risotto Hazelnut Squash and Lapereau confit. To warm up after a day of riding down the slopes, some flavors between refinement and country tradition, the fondant of the squash meets the crunch of roasted hazelnuts, subtly raised by the full-bodied juices of the tender baby rabbit.
Wine pairing: for the ladies, the cuvée Clos de Madame Château Rasque 2016 rosé Côtes-de-Provence; for men, Domaine de la Roullière Cuvée Grande Réserve Rosé 2016 Côtes-de-Provence.

chefs au sommet auron 2018 benoit witz

Légumes en Pot au Feu, Noix de Saint-Jacques rôties

Main course: In a full-bodied Broth, Pot-au-feu Vegetables, Roasted scallops. The iodized flavors are combined with vegetables from the garden. The sunny vegetables, including Jerusalem artichoke, take us “at the end of the earth, into the land of wonders”, on a sea evoked by a deliciously iodized and lemony broth.
Food pairing: Red Bandol 2012 Domaine de la Bégude.

chefs au sommet auron 2018 benoit witz

Tatin Pomme Coing, Crème glacée

Dessert: Tatin Apple Quince, Ice cream. A light and crisp puff pastry is served with a caramelized, melting, full of character duet apple-quince, to be enjoyed alternately with ice cream with caramel accents.
Food pairing: Provence mulled wine from Domaine Mas de Cadenet. The mulled wine is a specialty of Provence, a Christmas wine served to accompany the 13 desserts. It comes from the slow, uninterrupted cooking of the must resulting from the pressing of the grapes.

chefs au sommet auron 2018 benoit witz

Le White

About the restaurant Le White

Located in Auron central square, the restaurant – wine bar Le White in a traditional chalet style, woody and authentic, friendly and warm, has two terraces, one opening on the central square and the other on the snow-covered alpine peaks during the ski season The patrons, Stéphane and Isabelle, offer a menu of mountain products and home-made specialties (foie gras, lamb’s mice, magret au miel), not to mention desserts made by their chef.

chefs au sommet auron 2018 benoit witz

Memorable culinary experiences

With the sumptuous pristine mountains of Mercantour as a backdrop, the Chefs au Sommet d’Auron is a gastronomic event in Auron, Saint Etienne de Tinée and Saint Dalmas Le Salvage. For seven years, the Mountain Gastronomy Festival has been offering gourmet meals at unique and very affordable price in the restaurants of the resort as well as many culinary activities. A team of talented chefs and pastry chefs from the Côte d’Azur offers an authentic moment of sharing of culinary pleasures and conviviality with holidaymakers.

Les Chefs au Sommet d’Auron
From 20/01/2018 to 26/01/2018
Salle Rovery – Plateau de Chastellarès
Restaurants in Auron, St Etienne de Tinée and St Dalmas-le-Selvage

Information: Auron Tourist Office
+33 (0) 4 93 23 02 66

www.auron.com

www.facebook.com/lewhite.auron

Chefs au Sommet d’Auron, Benoît Witz at Le White in pictures

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Chefs au Sommet d’Auron, Benoît Witz At Le White was last modified: February 8th, 2018 by tamel

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