Eric Rabazzani, executive chef of Denis Fétisson’s restaurant La Place de Mougins, won the first “Terroir & Saison – Summer 2015” trophy, created by the email-gourmand.com
The trophy Terroir & Saison – Summer 2015, created by Gerard and Michelle Bernar, from the gastronomic news website Email-Gourmand.com, was presented on July 28, 2015 to its first recipient, Eric Rabazzani, Executive Chef of famous chef Denis Fétisson‘s restaurant La Place de Mougins. The Terroir & Saison contest, sponsored by Balicco and EBH Arts de la table, is intended to promote a cuisine based local and regional, fresh and seasonal products and promote the excellence of local producers’ work.
On the theme of terroir and season
The jury, chaired by Philippe Joannès, MOF, executive chef of the Fairmont Monte Carlo, was sensitive to the respect of the theme of the terroir and season as well as the originality of the dishes.
Eric Rabazzani won the first trophy Terroir & Season – Summer 2015 with his recipe of Line-caught Denti confit with Verbena, Zucchini flowers with Nyons Tapenade, Girolles, Peaches and juice of roasted Zucchini.
You can savor this delicious award-winning dish at La Place de Mougins, as all the recipes of the contest must be featured on the restaurants menus.
The second place went to Xavier Mathieu, Le Phebus & Spa in Joucas (Vaucluse), MOF and 1 Michelin star, with his recipe of Soupe au Pistou, Vegetables from our gardens with Basil, Olive oil and a hint of Garlic.
The podium is completed by the recipe of talented Axel Wagner, chef of Chateau Eza gastronomic restaurant in Eze village, one Michelin star: Lightly snacked Red Mullet fish fillet, its cocktail of Strawberry, Tomatoes and Pineapples with Royal Grass.
About Eric Rabazzani
Eric Rabazzani notably fine-tuned his talents with chef Philippe Labbé at Château de la Chèvre d’Or in Eze, two Michelin-star gastronomic restaurant and with Christian Ernst at Le Moment in Marseille, before becoming in 2012 executive chef at La Place de Mougins, owned by famous chef Denis Fétisson, from l’Amandier de Mougins, whose talent, creativity and reputation is beyond Michelin Stars.
At the entrance to La Place de Mougins, we can read this quote to meditate: “Isn’t the memory of our traditions our greatest inheritance?”
Enter the contest Terroir & Saison
The trophy Terroir & Season, initiated by Gerard and Michelle Bernar, is organized by the gastronomic news website email-gourmand.com, in collaboration with the companies Balicco (distribution of fresh products) and EBH – Arts de la table.
This quarterly contest is designed to promote a cuisine prepared on the basis of fresh and seasonal products from local and regional terroirs. It will be awarded each seasons: spring, summer, autumn, winter. It is open to all chefs from the restaurants located in the region Provence-Alpes-Côte d’Azur: Alpes-Maritimes, Alpes de Haute-Provence, Hautes-Alpes, Bouches-du-Rhône, Var, Vaucluse and Principality of Monaco.
Registration for the Terroir & Saison competition is free and chefs and pastry chefs are already invited to propose their original autumn recipes by downloading the file on the email-gourmand site – closing date for applications: Friday, September 18, 2015.
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