Category: Gastronomy

In his 2014  report, the Michelin Guide awarded one star to the Paloma restaurant and its chef Nicolas Decherchi. This talented young chef, highlighting a menu around the “homemade” and fresh and seasonal products, seduces gastronomes with his southern dishes combining tradition and creativity.

 The gastronomic restaurant Paloma opened its doors in June 2013 in Mougins, capital of gastronomy and Art of Living. A sublime opening night was held with spendors on July 26 in the presence of many VIPs and guests such as the France’s favourite chef Cyril Lignac, one Michelin star, who presided over this great event alongside Paloma’s young chef Nicolas Decherchi.

Bars and buffets were installed on the different stepped terraces of the old neo-Provencal style villa of the sixties. A music and and a relaxation area were installed under a canopy composed mostly of Mediterranean species. The guests could wander at their leisure in a setting of ocher and gray-beige with a harmoniously blending with its surroundings.
The  restaurant Paloma has the advantage of benefiting on top of its estate of a stone cottage rehabilitated and turnerd into a restaurant, highlighted by an olive trees. The whole reflects the inspiration of bucolic Provencal farmhouses. At the foot of the citadel, the layout of the interior space allows to accommodate a dozen cars and a beautiful garden with fountains, a lounge area and a terrace with stunning views over the bay of Cannes and the Lérins Islands and also the Alps mountains. Conceived by designer Monika Babišová, the inside of the property is divided into three rooms plus an outdoor terrace welcoming forty persons in a contemporary baroque universe.
Crystal chandeliers illuminate the ceilings and their moldings, while the works of artist Pierre Chazelat plunge us into a dreamlike world where onirism mingles with photographs prospects of Renaissance. Mixture of styles, smoked glass wine bars, chairs and banquettes in the dining room but also cigar’s room with Chesterfield sofas, give the place a cozy and warm atmosphere where the art of the table is enhanced.
The reception and care provided to service ensure comfort and well-being of guests who can indulge in the pleasure of taste buds through the fusion of expertise and originality of Chef Nicolas Decherchi and Pastry Chef Yohan Jara. Paloma reveals a menu with Mediterranean flavors influenced by the seasons, boasting throughout the meal a magical balance between authenticity and originality.
Rigorous and precise in the selection and research of flavors, and always in accordance with the product, restaurant Paloma’s chef Nicolas Decherchi gives greater importance to “homemade” and revisits the Mediterranean classics with dishes such as South West Foie Gras with Scent of a Pina Colada, the Gamberoni of the Riviera with purple artichokes of Provence, South West veal shank, or the great macaroon with raspberry and basil. All dishes invite to discovery, highlighted by sommelier Alexandra Neyret’s advices, who selected a wine list of over 120 references.

Originating from the Var, Nicolas Decherchi made his first steps in the world of gastronomy at the age of 16 with renowned Michelin-starred chef Bruno in Lorgues where he was between 1997 and 1999. With this experience, Nicolas Decherchi perfected his technique and honed his skills in renowned institutions with other chefs: La Villa des Lys, 1 * restaurant of the Hotel Majestic in Cannes, the Louis XV in Monaco 3 *, La Chèvre d’Or in Eze 2 *, the Hotel Le Bristol in Paris 3 *, where he was Deputy Chief Executive and got the third star alongside Eric Fréchon from 2007 to 2009. For the sake of excellence, Nicolas Decherchi was inspired by and worked with chefs such as Georges Blanc from 2002 to 2003 and Bruno Oger from 2010 to 2012.
In parallel, he diversified his practice of cooking as chef consultant and creator of recipes with famous chef Cyril Lignac in “Top Chef” and “An Almost Perfect Dinner” shows. Their collaboration extends well beyond television sets as Nicolas Decherchi assisted Cyril Lignac in his restaurants, Le “15ème” and “Le Chardennaux” as chief executive.
On leaving the hotel school at 18, Yohan Jara began his career alongside pastry chef Pascal Hairston in the kitchens of the Hotel Vista Palace in Monaco, then by working for Parisian caterer Potel et Chabot from 1997 to 2001. He then attended renowned institutions: the Relais Gourmand, Le Clos de la Violette, the Parisian brasserie “Au Père Fouettard” in 2004, and he worked in Château d’Esclimont in 2005, and then with Jean-Georges Klein in the 3 * restaurant  “L’Arnsbourg ” from 2006 to 2008. Motivated by the desire to improve his technique, he trained his talents with major chefs such as Pierre Hermé and Yves Thuries. With this experience, Yohan Jara created in 2001 the restaurant and tearoom “Gourmandise” in Punta Del Este in Uruguay.

www.restaurant-paloma-mougins.com

Mr. Thierry Naidu, CEO of Château de la Chèvre d’Or, had mobilized the entire team of the legendary five star Relais & Chateaux on July 26, 2013 to offer guests an unforgettable evening: “La Chèvre d’Or Over Time”, celebrating 60 years of the establishment with an open air art exhibition under the patronage of owner Mr. Mohamad Harajchi, an exhibition presented by Alberti Arts, FG Art and Incontri d’Arte.

On the hill of Eze, between sea and sky, rise the terraces of Château de la Chèvre d’Or, a cluster of charming ancient Provencal stone houses in the heart of the medival village of Eze, offering stunning views of the Mediterranean emerald waters, bays and rocky rugged coastline. This legendary Relais & Château counts numerous grassed terraces, corners and cubbyholes, out of which private terraces of suites, offering balconies, gazebos and solariums or pools. Splendid sculptures dot the terraces, creating a permanent open-air gallery, their admiration offering an alternative to the fascinating sea view. In 1954, Marcel Tilloy, father of Relais & Chateaux, falling in love with this peerless house, included it as one of the six stages of his “Road to Happiness”.
Guests of the 60th anniversary gala of the Chèvre d’Or spread  over the terraces, captivated by the charm of the place. Welcomed to music by an orchestra, they walked along the terraces to admire the beautiful sculptures of the exhibition “La Chèvre d’Or Over Time.” Meanwhile, they were proposed sumptuous buffets to enjoy specialties prepared by Ronan Kervarrec, chef of the Chèvre d’Or, Emile Sevaskiev, chef La Vague de Saint Paul and Akhara Chay, chef of the Mas des Herbes Blanches, all prestigious establishments belonging to the Phoenix Hotels Collection.
The highlight of the evening was the haute couture fashion show on the Solarium terrace by Cannes designer Denis Durand, famous worldwide. Beautiful models have highlighted his gorgeous creations, some evening gowns with soft and voluptuous draperies, sumptuously coloured satins, silks, laces. Denis Dirand has chosen to settle in Cannes as his works is inspired by cinema.
After Mr. Thierry Naidu’speech in front of the giant birthday cake, the evening continued late into the night with music at Café du Jardin, where guests enjoyed delicious desserts by Julien Dugourd, La Chèvre d’Or pastry chef.

 

The open air exhibition “La Chèvre d’Or Over Time” showcases sculptures and paintings by Yasmine Arman, Blake, Jean François Bollié, Gibelli, Nicolas Lavarenne, Landraud, Menhp, Monika Meunier, Jen Miller, Milthon, Osvaldo Moi, Mornar, Mr OneTeas, Serge Van De Put, Sevek, Sosno, Steph Cop, Sevek Zivo/Nimah, Sylvia Bertini.
The exceptional exhibition realized with the participation of Alberti Arts, FG Art and the gallery Incontri d’Arte, will last until September 1st, 2013.

www.chevredor.com

 

For the Fêtes Gourmandes, from July 19 to 21, prestigious chefs from major establishments of the French Riviera presented recipes they created on the theme “Flowers and Gastronomy” and gave the audience their tips and unveiled some of their secrets, teaching the public right techniques from cooking to plate presentation.

On the Saturday, the Fêtes Gourmandes menu was the Chef Eric Siroka (Eric Siroka Events) and his “Pomme d’Amour with Foie Gras and Floral Bouillon, edible flowers and steamed hazelnut lemon. Jacques Chibois offered a demonstration of his recipe “Wonderful Big Roasted Squid on Fennel Puree with emulsion of Agastache and the Menton Lemon with Petals of Begonias.” The public followed every step of the development of the Provencal and tasty dish, noting his expert advices and “petits plus du chef”. At the end of the demonstration, everyone was able to taste this dish, accompanied by a wine selected by the organizers. On the sweet side, to end the evening in style, Pastry Chef Christian Cottard from Antibes made the “Flower in Cigarette Paste and its White Chocolate Mousseux on an Infusion on Verbena.” A real treat for taste buds and eyes.
On Sunday, chef Olivier Muller from Novotel Cap 3000 occupied the Fêtes Gourmandes stage with his “Bourride of Monkfish Medallions with Pistils of Saffron, saffroned Fane Carrot and Potato”, accompanied by a Château Crémat 2010 white wine. Then came the turn of the talented and young Sébastien Broda from the Park 45 in Mougins to elaborate its ” Lobster Tiramisu, Seaweed Confit and Purée of Yusu”.
The choice of wines to accompany the dishes was entrusted to Jean Pierre Rous, Chef Sommelier and President of Slow Food Monaco Riviera Côte d’Azur.
Then came the great closing show with Toques Brulées association and their giant aperitif, led by David Faure, owner of Restaurant Aphrodite in Nice.
 Through their multiple demonstrations and tastings, they offered to the public a whole range of varied and multicolored verrines, based on classical or modern products, in a warm and festive atmosphere.

www.villeneuve-gourmand.com

Many young and older gourmets had an appointment at the home of Escoffier in Villeneuve Loubet Village from July 19 to 21, during the Fêtes Gourmandes, dedicated to gastronomy and culture in honor of Auguste Escoffier, the world famous “King of Cuisinier and Cuisinier of Kings”, a native of the city.

In a relaxed and festive atmosphere, visitors took advantage of this beautiful French Riviera summer to walk the aisles lined up with stands of typical products from our beautiful Provencal land and feast on delicious zucchini flower fritters, socca or pan bagnats. But also taste wines, cheeses and Basque meats smelling the French terroir, canapés with candied aromatics or nougats, drink pressed citrus juice, sniff the scent of products based on olive oil or relax with a Peach Melba or a cup of coffee roasted by Cafés du Monde.
In front of the Town Hall, an Italian village, Piazza Forlimpopoli, was settled in honor of the twinning with the town of Forlimpopoli and a tribute to a native of the city, Pellegrino Artusi, great propagator of Italian gastronomy. The producers from Italian provinces offered tasting to preesent their gastronomic delights including products of Emilia Romagna region: honey, wine, meats, oil, cheeses, confectionery. For the curious, the Mariettes association organized a live production workshop of pasta to the delight of all. A restoration area of Italian product was installed on the small plot to treat the hungriest.
In the evening, some Italian musical notes came to complete this pretty picture of flavors “Farfalle de la Note” and “Raphael Gio Quintet”.
Many workshops were available to children, such as tastes introductory workshops and games on the subject of food, snacks around chocolate, games in the footsteps of the small Escoffier, the floral creation, introduction to carving fruits and vegetables, sensory and creative workshops or the one of the small budding pastry and animations around bread (Place des Délices, with Michel Lefèvre and Christian Vinciguerra).
For art lovers, Fêtes Gourmandes proposed an exhibition that was held at the Escoffier Museum including that of Véronique Champollion and her Tables Gourmandes, set out in the courtyard of the museum and a treasure hunt where curious cooks could find the fun characters of Ratatouille among the museum objects as well as an exhibition entitled ” Les Carottes sont Cuites ” (Carrots Are Cooked), a visual and interactive tour featuring the expressions related to food.
Place des Délices (Place of Delights), in a musical and street entertainment atmosphere, everyone could relax, drink and dine at leisure to different bars installed on the square, sitting around tables and benches placed at their disposal.
On Sunday afternoon took place the awards ceremony of the Fêtes Gourmandes culinary photo contest entitled “Flower and Gastronomy”, organized by the city of Villeneuve-Loubet in collaboration with photographer Aline Gérard (Cook and Shoot), very present on this beautiful event with a workshop initiation to photography and the exhibition at Augutes Escoffier Art Culinaire  Museum “Ah Musée Vous”.
 Meanwhile, parents could enroll in the chocolate shop or attend cooking demonstrations by chefs from major institutions of the French Riviera on the theme “Flowers and Gastronomy.”

www.villeneuve-gourmand.com

The Petit Futé Côte d’Azur and Cannes City-Guide began their existence by two prestigious launches: the first at A’Trego restaurant at the foot of the Rock of Monaco in Cap d’Ail and the second at La Vague de Saint Paul. Many professionals of tourism, gastronomy and leaders of major institutions attended these feasts of good addresses for travelers.

The Petit Futé managing team around editor Isabelle Drezen treated their guests at  A’Trego, a fancy restaurant decorated by Philippe Starck, and La Vague de Saint Paul, Hotel, Restaurant and Spa resort. The guests were welcomed by Le Marki and his Creatures and could savor local products, Provence wines, pastries such as macaroons by Jean-Luc Pelé and breads Petitfour, creator of a gluten-free bread. To relax, guests have enjoyed the masseurs’ expert hands from the Bertrand Poncet school.
The Petit Futé is born of the initiative taken in 1976 by two students from HEC Nancy, Dominique Auzias and Jean-Paul Labourdette. Their idea was to publish a collection of the best addresses in the city, the guide being sponsored by local advertisers. A successful bet beyond all their hopes, since the Petit Futé, the guide of good addresses around the world – has become over the years a leading independent publishing company in France with over 726 titles in its catalog out of which more than 100 exclusive destinations. As soon as  1982, the Petit Futé  City-Guides are leaders on the French market. After creating the “French Department” collection, the Petit Futé is being launched internationally with a first implementation in Belgium in 1989, then in Canada in 1995, in Russia in 1996 and China in 1999. The Petit Futé has continued its expansion by increasing its collections after city, region and themes and destinations with the World City-Guides collection.
Since 2011, the Petit Futé can be consulted online through the Powerfox tool and the first applications for iPhone and iPad. Currently, the Petit Futé website is accessible in foreign languages, providing a free access to 500,000 “point of interest” while mobile applications continue to grow for  6 OS and the Petit Futé is available in E-book. To be released soon: a guide of Rosé wines.
Going out, entertainment, shopping, sports, leisure and recreation, wellness and even finding services, all the good addresses are selected by the Petit Futé, available in print edition or digital version.

www.petitfute.com

Finally, there it is, the guide Amateur de Rosé, the new baby of Petit Futé edition, a small book you slip into the travel bag or in the car, on hand for a great holiday. A good idea and a great opportunity for all lovers of this beverage to get to better know this summer fellow with beautiful pink dress and fruity aromas.

The rosé wine, synonymous with freshness, sun, friendliness, evokes long tables on the terrace, impromptu barbecues with friends, easy moments of relaxation and pleasure. A wine with unexpected delicacy, which also offers rich and subtle flavors, rosé is an easy going wine that perfectly fits with simple meals and can support all light and fresh dishes, from starter through to dessert but goes particularly well with the delicious cuisine of our terroir.
Provence is a land of choice for this divine beverage, both elegant and feminine, of very ancient origin, as Provence wines have a very ancient origin. Specialists even agree that rosé would be the first wine in history and ancient representations show the standard practice of rosé vinification, whether in Egypt, Greece and Rome. Rosé wines like Coteaux d’Aix, Bandol, Cassis, or Côtes de Provence therefore have a long history behind them.
Long considered a secondary wine, he now lives its revival with many consumers. And even if for a long time rosé resembled the colors of our beautiful region, thanks to this little Amateur de Rosé guide, you can, on your leisure trip, discover the winemakers of the Languedoc, Roussillon, Bordeaux, Rhone Valley, Valley Loire, Corsica and the South West.
During your gastronomic tours, the Amateur de Rosé rather will refer you to a light pink wine, Provence or Anjou, who will be a perfect complement to appetizers, entrées, veal or fish with sauce. A sweet and fruity rosé from Cabernet Franc, Cabernet Sauvignon or Merlot, will be ideal as an aperitif, with baked fish, meats, or roasted white meats. Fresh goat cheese is perfect with this rosé! A nice nod to this exceptional wine and a good idea of successful holidays with the Amateur de Rosé guide, to keep with you at all times.

Since January 2012 until 31 December 2013, for the purchase of a Petit Futé Guide, a digital version is available as a free download for smarphone, tablet, PC or Mac. A smart offer to best prepare for one’s stay and travel light while staying informed.

www.petitfute.fr

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

www.villeneuve-gourmand.com

Auguste Escoffier’s Pêche Melba by pastry chef Christian Cottard

Introduced 2,600 years ago, the vineyard in Provence is said to be the birthplace of French vineyards. At Restaurant Castellaras in Fayence, on Tuesday, June 25, 2013, La Route Des Eléonores was officially opened, leading lovers of Wine, Gastronomy and Arts of the Table towards vineyards where passionate women defend the Art of Living in Provence.

The Eléonores de Provence, women of wine and character


The Eléonores de Provence is an association of lady winemakers, ambassadors of a subtle and refined Provençal lifestyle. Eleanor of Provence was one of the first ambassadors abroad of the lifestyle of our beautiful region when she married Henry III of England in 1236. As a reference to this pioneer, some lady winemakers, fervent defenders of traditions, gathered to defend the heritage and traditions of Provence around wine, food and arts of the table.
The Route des Eléonores was opened at Restaurant Le Castellaras in Fayence, the day of the Saint Eléonore, an unusual saint … During her address, President Valerie Rousselle (Château Roubine) told her strong character: with a strong personality, frankly independent and emancipated, Eléonore does not accept the submission. Woman of character and power, she is a leader who loves to order and impose her rules. Confident, determined and assertive, she is a go-getter and a fighter who will be diplomatic and open-minded to get what she wants. Characteristics that perfectly apply to the Eléonores de Provence!

The principles of the Association


The defense of the tradition and heritage of Provence; the transmission of know-how by educating our children, current and future clients, our French and foreign guests in Provence; the respect for the quality of products and the environment; mutual aid and solidarity among members, but also to the outside, through charitable activities in order to each year raise funds and provide financial support for a humanitarian cause. On the occasion of the opening of the Route des Eléonores de Provence, the lady winemakers tried out their brand new Eléonores pink apron.

A wide range of emotions

The Eléonores are women who pass the regional culinary heritage by working local products while integrating modernity necessary to changing tastes. In that sense, the Eléonores printed their Route on an original and typically feminine communication support: a fan-shaped map, with a circulation of 50,000 copies, to demonstrate the range of choices they offer and provide a “refreshing image” of their rosé wines. The fan has a Qr-code that redirects readers to the Eléonores’ blog. The Eléonores also have a Facebook page.
The lady winemakers make discover and showcase the wine appellations of the region (Bandol, Bellet, Les Baux de Provence, Cassis, Cote de Provence, Coteaux Varois en Provence, Aix en Provence Coteau, Palette) in France and abroad. From Nice to the Durance, from the Verdon to the Mediterranean, each during his peregrinations will meet passionate women, unusual sites and quality products of our beautiful Provence.

www.leseleonoresdeprovence.blog4ever.com

www.facebook.com/pages/Les-Eléonores-de-Provence

In recent weeks, at 65 avenue du Maréchal Juin in Cannes, Magali and David Végéga, already in the restaurant business for 21 years, opened their first restaurant, Le Californie.

Le Californie Cannes café-restaurant was inaugurated on June 8, 2013, in the presence of the first Deputy to Mayor of Cannes David Lisnard and many already regular customers, all keen of this discreet but good to remember address.
This happy young couple deserves that one makes a small detour to discover their cuisine. The opportunity to spend a good time around simple and traditional meals. No showing off, no fuss, a warm welcome, fair prices with a plat du jour at € 9.50, a duo entrée and dish or dish and dessert at 11.50 euros or a full menu at 13.50 euros. The coffee at 1 euro can be sipped on the terrace. The appropriateness of fresh products from the market and the know-how in their development, homemade desserts, make this address a must in the Cannoise city. Attention all food lovers!
Open every day from Monday to Wednesday from 06:00 am to 18:00 pm, and Thursday through Saturday from 06:00 am to 10:00 pm.

Le Californie – 65 avenue du Maréchal Juin in Cannes – Tel. 33 (0) 4 93 43 09 96

On June 3, at Terre Blanche Golf Resort Spa Hotel in Tourrettes (Var) took place the second of three launches of the Guide Gantié celebrating in 2013 its 22nd anniversary. A reference book, the Guide Gantié promotes the talent, professionalism and imagination of gastronomy professionals and denounces neglectful welcome, indecent additions, inconsistent and out of ideas tables.

Gourmet adresses at best price
The Guide Gantié is a selection of gourmet adresses, at best price, carefully selected since more than 20 years by Jacques Gantié and his team: restaurants and local producers, farmers or small artisans from the terroir. It also offers a range of guest rooms, attractive hotels and even Provencal cuisine recipes. Across the Alpes de Haute Provence, Alpes Maritimes, Bouches du Rhone, Var and Vaucluse, with an an opening on the Liguria and Piedmont, the Guide Gantié is listing more than 800 restaurants, charming hotels and guest houses, regional products specialists through 180 cities: chocolate, fish and shellfish, organic products, biscuits, pastries, cheeses, gingerbreads, nougats and markets. Jacques Gantié is gastronomic critic, author of the weekly chronicle “Saveurs,” and a collaborator on several culinary magazines in France.

Gastronomic products and buffets
Five hundred guests, Var chefs, hotel and restaurant managers, local winegrowers, producers and professionals of high gastronomy gathered around Jacques Gantié for a friendly and gourmet evening in the Fayence meeting room around buffets by chefs Franck Ferigutti, Thierry Thiercelin, Sébastien Sanjou, Eric Maïo and Benjamin Collombat. Local producers, suppliers and winemakers were displaying their products or expertise in front of an amateur crowd, including Château Font du Broc or Château Roubine or Château de Berne, Champagne laurent perrier and Royal Deutz who were presenting delicious wines to taste, Thador – The Lobster House, which was presenting blue lobster to be savored, and the Pain Petifour – Bread For Chefs which was letting people sample an incredible array of breads in all shapes and tastes for prestigious restaurants. The Pain Petifour were presenting their new gluten-free bread, developed to meet the chefs increasing demand.

 

 

Terre Blanche, an exceptional estate
Nested in the hills of Provence, close to the glamorous French Riviera and Saint Tropez, the five-star Terre Blanche Hotel Spa Golf Resort in Tourettes, Var, is a member of the prestigious group of independent hotels ‘The Leading Hotels of the World’, combining Provencal charm and authenticity with the fancy French Riviera. The golf resort, originally founded more than 30 years ago by actor Sean Connery, combines on more than 250 hectares two championship golf courses, an exclusive luxurious hotel and spa with splendid views of mountains and medieval villages, in preserved natural settings surrounded by tamed yet wild forests. One of the charms of the place is the exceptional collection of many modern art works, paintings and sculptures, very often of huge dimensions, all over the premices and outside.

 

www.guidegantie.com

www.terre-blanche.com

The Guide Hubert is the guide of happiness in a great region to live. Its selection of 2,000 tables and 1,200 wines from the South half of France is dedicated to help gourmets finding the best place where well-being and pleasure will take travellers or amateurs to euphoria. To celebrates the 35th edition of the Guide Hubert, Jean-Pierre Hubert, creator of the Guide Hubert and Bernard Van de Kerckove, Provence Alpes Cote d’Azur correspondent, have chosen one of the most gorgeous and prestigious establishment in the French Riviera: world-famous Chateau de la Chèvre d’Or in Eze.

Elegant with its glossy paper, trimmed with beautiful color photographs, the Guide Hubert references 2,000 restaurants and 1,200 wines, tested, classified, annotated and scored. With the entrance of French Gastronomy into the Unesco World heritage, it was of utmost importance to offers readers a guide highlighting the establishments and good local products of the “azuréen” terroir. Smiling, Jean-Pierre Hubert, editor and creator of this guide, a glass of rosé in hand, explained that the Guide Hubert distinguishes from others as it is the only two to be two guides in one, because it brings together good restaurants and good wines, listed by expert “fin gourmets” correspondents working on the field. With the collaboration of Chief Editor Christophe Andrieu, Pierre Casamayor and Hélène Durand, the guide also highlights the best restaurants in seven southern regions and 42 departments, stating the value for money plus a wine guide. A clear and easy to read guide with these acronyms “Malin, Plates and Pots”, list the traditional and terroir institutions in order. The guide Hubert argues for the refusal to the proliferation of restaurants without cuisine, with the operation “restaurateurs, ambassador of regions of France culinary heritage” label. This essential guide for all those who love to crisscross our beautiful roads in the South are already on sale in bookstores at a price of 20 euros.

Gastronomy reaches to the sky

The 35 years milestone has been celebrated with high gastronomy. Very high, as the famous Chèvre d’Or sits at the top of the Eze village hill, overlooking the emerald waters of the Mediteranean. The prestigious five-star Relais et Châteaux, celebrating its 60th anniversary, rests on the natural gradient of the “restanques”, on which are displayed many different sculptures, turning the restanques in an open air modern art gallery. The meal served for the 35th anniversary of the Guide Hubert was concocted by the new chef of the the place, Ronan Kervarrec, chef des cuisines who arrived in the Chevre d’Or’s kitchen last year. The lunch was partly composed of the “Chèvre d’Or 60th Anniversary” meal, an anniversary meal that is served in the evening and includes dishes created by the famous chefs that succeded in the restaurants kitchen. After a welcome around the Olive (olive oil to taste with with home-cooked bread), the chef let us savor “La pêche d’Eric Rinaldi” (the fisherman providing fresh fishes) Red Tuna in sashimi of grilled crabs, granny smith apple and avocado, ginger jelly. This delicious entrée was followed by the Red Mullet with gourmandise of a shellfish bouillabaisse and the Lamb from the Adret (sunny side of a mountain), its saddle stuffed and rolled in a kidney farce, condiment of parsley; its coast rosé snacked, petits farcis Niçois and Dauphinois pomme saveur. Wines were provided by Château Maïme from Les Arcs in Le Var. Pastry chef Julien Dugourd enchanted eyes and palates with his outstanding creation/recreation of a Menton lemon pie in a coloured white chocolate coating dotted with three meringues. Finally, the Chèvre d’Or medieval bar hosted coffee and mignardises before guests visited some amazingly luxurious suites to conclude the launch of an execeptional Guide Hubert in an exceptional location.

www.guide-hubert.fr
www.chevredor.com

From April 30, the renovation of the restaurant just completed, the Chef Mickaël Féval officiates in the kitchens of the restaurant of 5-star Hotel Le Pigonnet in Aix-en-Provence.

Mickaël Féval arrived at Hotel Le Pigonnet from Paris, where as chef of the restaurant Antoine, he won a Michelin star in 2011. Winner of the Champagne Jacquart Rising Star of Gastronomy Prize in 2010, this young talent improved his skills with the greatest masters: Pierre-Dominique Cécillon at the Prince de Galles Hotel in Paris; Eric Briffard, two-starred chef at Plaza Athénée in Paris; Bernard Loiseau, who taught him to enhance a product without altering it, allowing him to slowly sketch the outlines of his own culinary charter; Bruno Oger, two-starred chef at the Majestic in Cannes; Antoine Westermann, finally, at three-star restaurant Buerehiesel in Strasbourg.

On taking Le Pigonnet’s gastronomic restaurant cuisines, Mickaël Féval said: “I am delighted to take on such an exciting challenge, in a house that has a history, a wonderful project and a legitimate ambition to move upscale. I practice a products and season oriented cuisine, with character, which has strong tastes but at the same time is feminine, visual, authentic and makes guests travel. And I appreciate the terroir of such an inspiring region that allows me, with the help of all the staff of the hotel, to highlight the finest products passing into the hands of enthusiasts like me.”

To share with the Chef his passion of gastronomy and the pleasures of his table, you will discover the new restaurant in sleek style, bright and welcoming, open onto a shaded terrace overlooking the beautiful park of the Hotel, housed under the canopy of chestnut trees. The recent 5-Club Lounge, integrated into the garden, features original cocktails, a selection of Champagnes and tapas in an exclusive and unique musical atmosphere. To the delight of customers, the bar is redesigned and an area in the spirit of a bistro will also be developped in a cozy and intimate atmosphere in the heart of the hotel.

The rooms in the historic building of the Hotel Le Pigonnet have been completely renovated, combining elegance and contemporary style. The Renaissance is fully expressed with the creation of two junior suites and a sumptuous presidential suite, opening onto a large terrace with spectacular views of the Provence park and the Mount Sainte Victoire that Paul Cézanne liked to paint from here.

www.hotelpigonnet.com

 

Just steps away from the agitation and splendor of the Croisette in Cannes, the Hotel de Mougins **** is offering a enchanting, unspoilt and exclusive stop-over.

Established in an old country house of the eighteenth century, at ease in a Mediterranean garden, amid cypress, lavender, ash trees and centuries-old olive trees. Celebrating its 20th anniversary, the Hotel de Mougins put since last February the young promising chef Gregory Mirer in the kitchens of its restaurant “Le Jardin“. The table of this former student of Joel Robuchon and Mauro Colagreco is nursing genuine gastronomic ambitions.

The Hotel de Mougins: an elegant paradise nestled in its green setting
Ranking among the most beautiful medieval villages of France, the village of Mougins, historically the most starred in France, has nearly thirty restaurants with cooking schools and has become a major destination for the quality of its gastronomy. Ideally located in the heart of the French Riviera, surrounded by prestigious golf courses, albeit at a stone’s throw from the coast, the Hotel de Mougins perpetuates the spirit of houses of yesteryear. It offers a different experience, combining both luxury and simplicity. The understated elegance and attentive service plunges the guests in a cozy, friendly and family atmosphere, which gives them the feeling of being home. Nestled in a 6,000 sqm Provencal garden, the bastide of the Hotel de Mougins boasts 51 rooms and suites.

 

Casual chic and flavors “nature”
The restaurant “Le Jardin” today is inhabited by one of the rising stars in the region, Gregory Mirer, a young chef teeming with ideas, forged in the strict school of Joel Robuchon. He offers a contemporary approach to cooking with surprising mixture of flavors and textures and a “natural” touch with flowers and herbs collected from the surrounding woods.
Originating from Paris, a graduate of the Ecole Ferrandi, Gregory Mirer was hired as half-Chef de Partie at the Astor Restaurant (2 Michelin stars) under the guidance of Eric Le Cerf. He follows the latter in the brigade that launched the Atelier de Joel Robuchon (2 Michelin stars) and then joined the Hôtel Métropole in Monte-Carlo (2 Michelin stars) as first deputy Chef des Cuisines alongside Christophe Cussac. From 2006 to 2010, he joined Mauro Colagreco as second chef at the Restaurant Le Mirazur (2 Michelin stars). The opportunity for him to refine the secrets of the Argentine chef’s “ignored cuisine” and the use of herbs and flowers from his garden  Impatient of becoming Head Chef, he finally gets his precious sesame at the Château de Curzay, a Relais et Château in Poirou-Charentes, where his predecessor was awarded a star. In the kitchen of the restaurant Cédraie from January 2011 to March 2012, he managed to maintain the precious star.

An inventive cuisineGregory Mirer seeks to respect as much as possible the product while mixing flavors. He practices a modern cuisine that keeps its traditions, such as sweetbreads, fondant potatoes with rosemary, artichokes, peanuts emulsion. And to be inspired by the nature surrounding the hotel, he dips into the products from the garden of herbs being created. For now, he runs through the hills in search of borage, oxalys, wild asparagus and these violets hiding under the pines. He adds: “With the help of my second, Kevin Le Maguer, I’m following a Mediterranean trend but I like as well insights into fusion cuisine, especially with exotic incursions of Japanese seaweed such as the sautéed sea bass with beets candy, cauliflower, hazelnuts, wakame emulsion. I also love the flavors that can surprise, such as those of Jerusalem artichoke sorbet or chestnuts velouté with oysters.”
For Grégory Mirer, the criterion of success in cuisine is: “Respect at the same time acidity, crisp and creamy, well-defined flavors that awaken the palate, clean it and open it to other nuances.”

At the Jardin, the Chef proposes a cuisine all in lightness and freshness through two concepts: 
- A bistronomic at lunch, for fast service around quality products, with a formula at 22 €.
– A gastronomic in the evening, with selected products declined after tastes of the moment, leaving the seasons guide the chef’s creations, à la carte or with a “discovery” menu at 65 €.

www.hotel-de-mougins.com

Here are pictures of the Discovery Menu on April 24th (click to enlarge). Wines were Bourgogne white, Auxey-Duresses by Agnès Paquet – 2010 and Bordeau red Pomerol, Baronne Guichard “L’enchanteur” de Vray Croix de Gay – 2009

Patrick Raingeard is the only new chef to be granted a Michelin Star in 2013 in the Alpes-Maritimes. Good news for the Cap Estel, exceptional five-star establishment whose restaurant, La Table de Patrick Raingeard, is named after its brilliant chef who already has been awarded three Toques at Gault et Millaut.

This happiness and this star, he has wanted to share over a cocktail and lunch especially prepared for his friends and customers during a beautiful reception in the tropical paradise of Hotel Cap Estel in the presence of Mayor of Eze Stéphane Cherki, CEO Eric Paulus and Service Director General Elisabeth Moraglio, his family and many colleagues chefs and pastry chefs. Indeed, for this great event, prestigious chefs were present to taste champagne such as Denis Fétisson, Sébastien Broda, Stéphane Raimbault, Michel Devillers, Joêl Garault, Jean Claude Brugel, Charles Séméria, Luc Debove, Jean Marc Delacourt, Christian Garcia, Lyès Abidi, Jean-Claude Guillon, Richard Vacher… Patrick Raingeard has been congratulated by Mayor of Eze Stéphane Cherki who remembered that Eze was the most starred city in France.

After having acquired experience and refined his knack with some of the greatest contemporary chefs like Alain Passard, Jacques Maximin or La Mère Poulard and Ladurée, this passionate Breton has been awarded after only one year of presence a Michelin star for La Table de Patrick Raingeard. Already starred in Monaco, this intuitive, generous, rigorous chef practices an instinct and contemporary cuisine; his dishes are prepared with rigor and he has this knack that gives his cuisine a special flavor, combining modernism and generosity following his credo: “Transcending the simplicity is a form of elegance”. Patrick Raingeard is a lover of Mediterranean products and forgotten vegetables; the local terroir is also honored with the lamb from Puget Théniers, lemons from Menton and tangerines from La Turbie.
In awarding this chef the only “macaron” of its 2013 vintage in the Alpes-Maritimes, the red guide offers its readers not only to live an unforgettable culinary experience, but also a true taste of eternity parenthesis in a mythical setting. The Michelin star will give a new boost to the creativity of this “piano” virtuoso.

Cap Estel is a private two acres estate, nestled between sea and mountain, in the town of Eze, on a dream peninsula embedded in a lush banana trees, date palms, carob, orange and lemon trees, bordered to the east by the prestigious Monaco and to the west by the town of Beaulieu sur Mer, named for its exotic white sand beaches and idyllic coves.
The Cap Estel breathtaking beauty has nevertheless long remained confidential and now opens its high gates to customers from around the world to discover this delicious culinary experience and to continue it in a descendant Spa cascading to the Mediterranean or around Sunday brunch with champagne served in a magnificent park overlooking the waves. After a day of relaxation customers can stroll in the magnificent garden of the park and discover the vegetable garden with the Chef’s plantation.
The fitness area dedicated to well-being, cocooning and coaching offers a luminous architecture, generous volumes with large openings lapped by the Mediterranean, the spa with an indoor heated freshwater pool, a highly equipped fitness room facilitated by a coach, treatment rooms complemented by elegant sauna, hammam and relaxation room. It combines technological boldness and traditional knowledge: ultra complete equipment, avant-garde and energetic for care based on the law of the five elements of Chinese medicine, in harmony with the energetic quality of the seasons. Tribute to nature and its elements, this sanctuary of well-being also comes outdoors in season in the spectacular infinity pool or on the private beach.

www.capestel.com

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For its description, the Cap Estel in Eze calls the most lyrical words and the comparison with a patch of paradise comes at once to mind. Nestling in a lush, exceptional green setting, feet lapped by the Mediterranean and head caressed by pines, the Cap Estel was born in 1900 thanks to a visionary, Frank Harris, author and journalist friend of Oscar Wilde. Over the decades, this luxurious vacation home for wealthy clients became a legendary place by hosting the most famous people in this world.  Specifically dedicated to pampering, the Cap Estel, recently half-opened its mythic gate on its stunning five-acre park, peppered with ponds, fountains and terraced gardens with Mediterranean species, to let the public discover its restaurant La Table de Patrick Raingeard and its well-being area near the Spa and pool. In 2012, La Table de Patrick Raingeard had already been awarded three “Toques” by Gault and Millaut and by awarding Patrick Raingeard the only “macaron” of his vintage 2013 in the Alpes-Maritimes, the Guide Michelin offered its readers not only to live an unforgettable culinary experience, but also a true taste of eternity parenthesis in a mythical setting.

Patrick Raingeard served his culinar apprenticeship and perfected his skills with some of the greatest contemporary chefs – Alain Passard (***Michelin), Jacques Maximin at Ledoyen (**) The Elysée Lenôtre (**), La Mère Poulard at Mont Saint-Michel and Ladurée Paris with Pierre Hermé and Patrice Hardy. This passionate Breton conquered his first Michelin star in the Principality of Monaco, sticking to his credo: “Transcending the simplicity is a form of elegance.” Intuitive, generous, rigorous, he practices an instinctive, contemporary cuisine, loving to put himself at risk at each new seasonal carte, served by a rigorous, flawless execution. A passionate, whose cuisine combines modernism and generosity. A lover of Mediterranean products and heritage vegetables that he already has planned to grow in the garden at the heart of the magnificent park, Patrick Raingeard offers affordable gastronomy, in line with the positioning of the Cap Estel.

The menu “en toute simplicité” is presented at 39 €. The opportunity to discover, the famous Foie Gras lPllipop with Port stripes and cinnamon spéculos, the Cupidon of Pigeon with candied kumquats or its Coquilles Saint Jacques (scallops) à la plancha, tangy mango juice, Panets light foam with verbena. The local terroir is also honored with the lamb from Puget-Théniers, the lemon from Menton and tangerines from La Turbie. The Michelin star will give a new boost to the creativity of this “piano” virtuoso, to discover from Monday March 4, when La Table de Patrick Raingeard et L’Hôtel du Cap Estel reopen. A tasty experience to continue in a spa cascading down to the Mediterranean or around the Sunday brunch with champagne served in the magnificent park overlooking the sea.

www.capestel.com

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At Cagnes sur Mer, the idyllic setting of the Hippodrome de la Côte d’Azur, nestled between mountains and sea, on February 16, 2013, hosted the Fegentri day (International Federation of Gentlemen- Riders and Cavalières) featuring two races in the afternoon, bringing together 10 nations: the Prix Hotel JW Marriott Cannes (Cavalières) and the Prix JW Marriott Cote d’Azur (Gentlemen Riders). On this occasion, starred chef Jacques Chibois, one of the two chefs of the Hippodrome de la Côte d’Azur Gastronomy Week, delighted the guests invited to the event.

The tender-hearted artist, this discreet and maestro with elegant and tasty cuisine, has developed as an alchemist a light symphony of recepes composed with produces of land or sea, fruits and vegetables from the hinterland gardens. It is with extraordinary skill that this creator won his bet, with an entrée subtly mixing sun and ocean: “The royale of oyster cream and lettuce with tears of Saint Jacques”. His second dish: “The tender roasted duck breast, served with a tomato mashed potatoes and basil, bitter orange juice” enthused our senses as the delicacy of this duck meat, melting in the mouth, revived by the juice of bitter orange. Then was the apotheosis with the dessert: “The fine smooth milk chocolate, garnished with a stick of passion fruit sorbet and cherry coulis”. Our eyes lit with sparks of gourmandise when seeing the white finely drawn shell, headed with a square of dark chocolate, in a rare finesse worthy of an artist. We enjoyed it gently, with delight, to prolong the pleasure of the senses as long as possible.

Jacques Chibois, a passionate man for a passionate cooking, here are the real values that he wanted to share with his friend Fabrice Lavergne, caterer Groupe Pavillion’s SEO, for the occasion and both passionate about horses. Jacques Chibois has the project to create and fund in collaboration with perfumers of the region and the Ministry of Finance, a taste school dedicated to producers from hinterland Mediterranean countries.

www.jacques-chibois.com

On February 15, 2013, the Mayor of Villeneuve-Loubet, Mr. Richard Camou and Mrs. Thérèse Dartois, Deputy to Culture, had the press discover the new and majestic Pôle Culturel Auguste Escoffier (Auguste Escoffier Cultural Centre), dressed in exotic wood, bearing the huge words “Spectacle and Médiathèque” on the frontispiece. This achievement, mid-community (the CASA is the contracting authority for the library part) mid-communal represents a total investment of € 8.5 M.

The designers of this key equipment in Villeneuve-Loubet favored the use of wood, omnipresent noble and ecological material: floor, walls and acoustic panels in the theater and ceiling and interior wall decoration in the hall and the library. Natural light also plays an important role, led by an atrium. The visit began with the future Mediathèque accessible to residents of the CASA (Urban Community of Sophia-Antipolis), the space for cooking classes with 6 adjustable cooking stands, adjoining a room where participants can follow the development recipes on screens.
The Mayor presented the beautiful brand-new auditorium, fully equipped with cutting-edge technology, also covered with good-smelling wood, whose bleachers are filled with red armchairs. This theater has a capacity of 450 seats, and bleachers are retractable, enabling to leave room for a space that can be resituated with each act, and the 170 sqm stage has an opening at the back to the outside for open-air shows.
Mr. Richard Camou and Mrs. Thérèse Dartois commented the launch program of the Auguste Escoffier Cultural Centre, taking place throughout the month of March. Richard Camou said: “The inauguration will take place over a month to share it with the greatest number of people.” This exceptional month of March offer viewers a very attractive program with the best theater companies in the region, traditional concerts with world music, and new horizons around the classical music and choral singing, cinema every Wednesday with three sessions and films for all audiences. Performances by dance schools…. entertainment for young audiences, but also an outstanding “Ladies Cabaret” dinner show at 25 € ! and other surprises. March promises to be electric! There will be something for everyone.
But people will however have to wait a few more weeks to take advantage of this new cultural facility in all its dimension with the opening of the community library in May. Actually, few spaces for public welcome and installation of various collections, including the largest – dedicated to gastronomy and arts of the table – remains to be completed. Gastronomy is the flagship of the establishment, which, with its kitchen space, can accommodate cooking classes for children and adults, amateurs or professionals, demonstrations by chefs, gourmandes signing sessions in partnership with the Escoffier Foundation. At Villeneuve Loubet, Culture is also delicious… at the table!

villeneuveloubet.fr

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On January 7, 2013, at the restaurant A’Trégo in Cap d’Ail, took place the launch of the new APCIG 2013 directory, (professional association of gastronomy and wine writers and informants) which includes more than 360 active members and 125 associate members in France.

For the presentation of this new guide, many journalists as well as starred chefs from large establishments on the Côte d’Azur, hotel managers, local producers, made the trip to this unusual three-level place fully arranged and decorated by the famous designer Philippe Starck. This luxury property on the harbor is anchored away from the towers of the Principality of Monaco, but 300 meters away from the helipad, on the place of an old fisherman’s hut that belonged to the legendary “Père Trego” (hence the name).
In a refined and friendly setting, between gray wood and mahogany paneling, inhabited by vintage antique objects hunted around the world by Philippe Starck, APCIG’s president Jean Claude Mariani, who came specially from Paris for the event, presented the guide surrounded by Patrick Fletcher and Gerard Berar, regional officials. He then thanked the director of A’Trégo, Fabrice Régianni and chef Patrice Lafon and service and kitchen teams for the organization and success of this evening and made an appointment at the meeting in 2014, to celebrate the 60th anniversary of the association. Then it was the turn of the traditional souvenir photo taken in a relaxed and joyful atmosphere. Guests could finally taste during the delicious cocktail Normandy oysters, foie gras toast by Rougié, Thador crab verrines or delicious breads Pains de Petitfour – Groupe Midipain, accompanied by champagne and Buzet wine.

www.apcig.fr

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