Chefs au Sommet d’Auron hosted Emmanuel Lehrer, chef at La Table de Pierre restaurant in Relais and Châteaux Le Mas de Pierre in Saint Paul de Vence, and his pastry chef Jean-Luc Kenneally for an haute cuisine dinner inspired by Locavore.
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 in the resort and the Haute Tinée and offer sumptuous gastronomic dinners at the price of 45 € per person to the tourists and inhabitants of the region. Chef Emmanuel Lehrer from the restaurant La Table de Pierre in Relais and Châteaux Le Mas de Pierre in Saint Paul de Vence, and pastry chef Jean-Luc Kenneally, delighted the gastronomes’ palate at restaurant L’Alisier.
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 “pianos” unknown before.
On Wednesday, January 24, 2018, chef Emmanuel Lehrer and pastry chef Jean-Luc Kenneally transposed the delicious culinary experiences of La Table de Pierre restaurant in the sumptuous decor of Auron’s snowy slopes.
Emmanuel Lehrer, a generous and authentic cuisine
Of Alsatian origin, Emmanuel Lehrer studied at the hotel school of Strasbourg. His career started in Switzerland at the restaurant La Cote of Didier Courten in Corin-sur-Sierre. Having integrated the luxury hotel industry, he travels from the Guanahani Hotel, a luxury 4-star hotel in Saint Barthelemy, to the Relais & Châteaux Rosalp in Verbier, before joining Michel Rostang at the Le Méridien group and participating in the opening of the restaurants of the group in Dubai, Vienna & Milan. In 2004, he was chef at the Meridien Beach Plaza gastronomic table in Monte Carlo, before taking over the kitchens of Relais & Châteaux Le Mas de Pierre in 2009, a luxurious setting where the chef practices an enlightened cuisine, based on quality products in the respect of the seasons, combining the flavors of land and sea.
Jean-Luc Kenneally, passion for pastry
Of French-British origin, Jean-Luc Kenneally joined Emmanuel Lehrer as pastry chef at Le Mas de Pierre in 2016. His great-grandfather, a chef with Auguste Escoffier, inspired him with a passion for gastronomy. After his apprenticeship at the Laurentine shop in Saint Laurent du Var, he joined in 2006 the luxury hotel Le Royal Riviera in Saint Jean Cap Ferrat. Passionate for pastry, he gets the same year the title of Master Pastry Chef. In 2008, he became second to Luc Debove (Ice cream World Champion 2010 and M.O.F Glacier 2011) at the Grand Hotel du Cap Ferrat. In 2015, he reaches the final of the M.O.F Glacier contest.
Gourmet getaway on the trails of the country
Emmanuel Lehrer has composed a sumptuous menu based on local products, inspired by the Bio and Locavore values advocated by the 7th edition of Les Chefs au Sommet d’Auron. Jerusalem artichokes and nettles from the Ferme des Bourfiers, organic market gardening in La Penne, in the middle mountain of the Natural Park of the Préalpes d’Azur; trout from the high-altitude lakes of the Mercantour National Park; poultry from the Ferme de la Sauréa in Tourrette-Levens; organic goat’s milk faisselle; small spelt from the organic farm Les Ruchers de Sallagriffon, located in this town of 40 inhabitants. Emmanuel Lehrer’s gastronomy and Jean-Luc Kenneally’s dessert are rooted in the products produced by small passionate producers who are loving their terroir.
Amuse-bouche: Crémeux of Jerusalem artichoke and Cappuccino of Nettles from La Ferme des Bourfiers. A creamy delight with a strong taste of vegetal, greenery and chlorophyll, which excites the taste buds, with the sunny touch of crispy chips.
Starter: Potimarron Velvet, Organic Egg, Smoked and Gravlax of Mercantour Trout. With mouth-watering colors, the elegant and refined sweetness of pumpkin blends with that of organic egg, and contrasts with the fine, strong flavor of the smoked trout.
Main course: Guinea fowl from la Ferme de la Sauréa in two cooking, confit Turnips, grilled Leeks and melting Monalisa Potato. A full-bodied juice gives its full dimension to this tasty and tender guinea fowl, both roasted and in a ballotin with its liver.
Dessert: Cheese Cake with Organic Goat Milk Faisselle, Sablé with Small Spelt Flour from Sallagriffon, roasted Apples and Pine Bud Ice Cream. Every bite of this revisited cheese cake takes us on a tasty journey through the slopes of the Mercantour, to discover the apple roasted, plain or as a compote, the subtle flavor of the pine bud and the sweetness of goat’s milk.
Memorable culinary experiences
With the sumptuous pristine mountains of Mercantour as a backdrop, the Auron Summit Chefs 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
Chefs au Sommet d’Auron, Locavore by Emmanuel Lehrer in pictures
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