From July 19 to 21, the birthplace of the great chef Auguste Escoffier is at it again for a 21th edition of Fêtes Gourmandes celebrated under the sign of Flowers and Gastronomy. For twenty-one years, the Fêtes Gourmandes bring together thousands of visitors to promote Gastronomy and terroir produces. The greatest chefs have been loyal to it for twenty-one years and share their secrets with a friendly audience.
Twenty-one years that the memory of master Auguste Escoffier, a native of the village, is so honored. The theme of these Fêtes Gourmandes edition is “Flowers and Gastronomie.” The gourmet market will offer typical products of Provence but also products of high gastronomy: wine, champagne, honey, nougat, fine spices, olive oil, meats, cheeses, gourmet baskets, sweets and other surprises will delight the taste buds of young and old.
Many disciples of Escoffier chefs will offer cooking demonstrations to honor Auguste Escoffier all weekend. A festive aperitif will be cooked on late Sunday afternoon and served by the association of Toques Brûlées which will boasts their original, funny and destructured creations.
At the heart of the village a true Italian village will be established, Piazza Forlimpopoli, dedicated to the twin city of Forlimpopoli and its native Pellegrino Artusi with culinary events and a market of Romagna products. A space will be dedicated to children with games, animations around the taste and tableware.
At the occasion of the Fêtes Gourmandes, Villeneuve Loubet town hall is organizing a competition of culinary pictures entitled “Flowers and Food.” In addition, photographer Aline Gérard ‘Cook and Shoot), a passionate of Culinary Art, realized a playful course at Musée Escoffier of Culinary Art, full of well-seasonned pixels with an exhibition for children from 6 until October 31 “Ah-Musée-Vous illustrationg French expressions like “Les Carotte sont cuites!”
On the occasion of the presentation of the Fêtes Gourmandes, pastry chef Christian Cottard, from Pâtisserie Cottard in Antibes, founder of Apreca (pastry chefs association), realized live the authentic recepe of the Pêche Melba. The Pêche Melba is a creation of Auguste Escoffier who created this world-famous dessert at Hotel Savoy in London in 1879 in honor of diva Nelly Melba who had invited him to attend one of her concerts. Auguste Escoffier travellled the world, always promoting French gastronomy, placing French chefs in the kitchens he worked in, and used French products.
Recepe: cover the bottom of a crystal cup with a bed of vanilla ice-cream, put on it some white peach poached in a light vanilla syrup, cover with raspberry coulis and -if possible- with a light spun sugar veil.
Free admission – July 19, 20 and 21 at the Village
Friday:15h – midnight and Saturday and Sunday 11am-midnight
Auguste Escoffier’s Pêche Melba by pastry chef Christian Cottard
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- Pochéed peach on vanilla ice-cream with raspberry coulis
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- Preparation of the caramel veil
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- The caramel veil is set on top
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- Christian Cottard and Pêche Melba
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- Pêche Melba
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- Pêche melba
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