The 4th Chefs Au Sommet d’Auron, bringing together the major chefs and pastry chefs from the French Riviera, will celebrate gastronomy in snow-covered mountain peaks.
For the 4th consecutive year, from February 7 to 9, 2015, the Festival Chefs Au Sommet d’Auron will serve as a bridge between sea and mountain, providing a festival of emotions, snow and gastronomy in the heart of Auron, an emblematic ski resort in the Mercantour. The restaurants in the resort of Auron and the village of Saint-Étienne de Tinée will offer affordable gastronomic menus concocted by chefs and pastry chefs duos.
Cuisine of the high mountains
Under the Godfather of Honor Joel Garault, chef star of Hotel Hermitage in Monte Carlo, many major names in gastronomy – chefs and pastry chefs – in the French Riviera will be bringing their unique talents at the restaurants of the resort and the village on the theme of the mountain gastronomy, sublimating the local products.
Local market and culinary demonstations
Around the festival highlighting the richness of the mountain gastronomy, a local market will showcase the products of the valley and the nectars of the winemakers in the region.
The chefs will offer demonstrations of dishes with food tasting and the members of the APRECA (Association of pastry chefs in the French Riviera restaurants) will present their expertise in pastries.
For budding chefs and “Cordons Bleus”, the festivities will provide a way to recognition through an amateur cooking competition, open to all volunteers on a topic picked up by the members of the jury and in line with local products.
Dîners de chefs
During the Festival Chefs Au Sommet d’Auron, some 15 restaurants in the resort and the village of Saint-Étienne de Tinée will offer in the evening dinners made by chefs and pastry chefs duos at the summit of their art. A unique opportunity to enjoy some gastronomic menus in an authentic, relaxed and friendly atmosphere for only 40 € (menu including amuse-bouche, entree, main course, dessert).
Some names of famous chefs who have participated in this event: Alain Llorca, Jaques Chibois, Philippe Jego, Sébastien Broda, Hervé Busson, Thomas D’Arcangelo, David Faure, Jacques Rolancy, Axel Wagner, Didier Anies, Patrick Raingeard, Emmanuel Ruz… and many more!
Chefs Au Sommet d’Auron 2015
Joel Garault (Hôtel Hermitage – Monaco and Philippe Brito (Cannes)
Sébastien Broda (Park 45 – Cannes) and Michael Durieux (Majestic Barrière – Cannes)
Gabriel Degenne (Château de la Bégude – Opio) and Freddy Monier (La Réserve de Beaulieu)
Christian Plumail (Chez Plum’Ail – Nice) and Serge Serain (Pâtisserie Serain-Cappa – Nice)
Emmanuel Lehrer and pastry chef Guillaume Sinden (Le Mas de Pierre – St Paul de Vence)
Philippe Joannes – Le Fairmont in Monaco
Geoffrey Poesson (La Badiane – Ste Maxime) with Guillaume Godin (Résidence de la Pinède – Saint Tropez)
Charles Séméria (L’eScentiel – Beaulieu) and Philippe Brito (Pâtisserie Brito – Cannes)
Fabio Merra (Vino e Cucina – Nice) with Jean-François Lefevre (Casino Croisette – Cannes) and David Cherel (consultant)
Thomas Millo (L’Auberge de la Madone – Peillon) and Christophe Canet (Pâtisserie Canet – Nice)
Thomas Millo (L’Auberge de la Madone – Peillon) and Stéphane Saluzzo (L’Epi d’Or – Mouans Sartoux)
Lucie Pichon (Vista Palace – Roquebrune Cap Martin) and Clément Cottard (Pâtisserie Cottard – Antibes)
Sébastien Sanjou (Relais des Moines – Les Arcs) and Jean-François Lefevre
Xavier Burelle (Mas des Herbes Blanches – Joucas & L’Hôtel de Mougins) and Freddy Monier
Eric Brujan (Le Méridien – Nice) and Christophe Canet
Hermance & Quentin Joplet (Le Castellaras – Fayence) and David Cherel
Franck Puccetti – Chef Riviera Traiteur in Grasse and Pascal Picasse (Park 45 – Cannes)
With the truculent participation of Les Toques Brûlées and the pastry chefs from the Union of Artisans Pâtissiers Chocolatiers of the Alpes Maritimes.
Festival Chefs Au Sommet d’Auron
February 7 to 9, 2015
All infos and menus on:
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