French Riviera luxury lifestyle and glamorous events.
Category: Gastronomy
The French Riviera boasts a high concentration of starred chefs. Its diverse, sundrenched “terroirs” provides fresh and tasty products inspiring chefs to vie in creativity and offer an authentic and inventive cuisine.
The Chefs au Sommet d’Auron thanked the prestigious culinary partners of the Festival of Mountain Gastronomy in the snows of Mercantour during a festive reception on the tracks at the restaurant Le Farban.
The Chefs au Sommet d’Auron celebrated from 19 to 25 January 2019 the haute gastronomie with summits of tastes, mountains of flavors, peaks of taste emotions in the heart of the iconic Mercantour ski resort. Talented chefs and pastry chefs from the French Riviera have shared moments of authenticity and gastronomic delights in a convivial atmosphere with the tourists and the inhabitants of Haute Tinée. As every year, prestigious and faithful culinary partners contributed to the success of the 8th edition of the Festival of Mountain Gastronomy.
With the sumptuous summits of the Mercantour as a backdrop, Chefs au Sommet d’Auron have been celebrating Haute Gastronomy for eight years through events of culinary happiness sharing. For the first time, a godmother, Virginie Basselot, executive chef of the Hotel Negresco in Nice, honored the gastronomic event with her two Michelin stars, her availability and kindness. The Festival of Mountain Gastronomy proposed a week of cooking demonstrations, playful workshops and gourmand 5 to 7 around the ice rink. During the Festival, renowned Cheffes and Chefs performed culinary feats every evening by cooking gastronomic dinners on unknown “pianos”.
Every evening, the restaurants of the Auron resort, Saint Dalmas-le-Selvage and Saint-Étienne de Tinée hosted in their kitchens renowned chefs and pastry chefs from the region who made sumptuous gourmet dinners at a unique and privileged price of 45 euros per person. These exceptional dinners are enjoyed by the fire, in the relaxed and warm atmosphere of dining rooms decorated with woodwork of mountain restaurants. These high altitude dinners and festival events are made in partnership with prestigious wine and culinary partners.
Many chefs and actors of the Festival of Mountain Gastronomy gathered around the partners of the Chefs au Sommet d’Auron 2019 during a presentation of the know-how and a tasting of their products at the restaurant Le Farban on the slopes of Auron on Monday 21st of January. The guests were able, amongst other things, to discover and enjoy the nectars from the Domaine de Rimauresq, Cru Classé Côtes de Provence in Pignans in the Var, the Philipponnat Champagnes, the candles Ice Candle from Cannes and the Pavoni professional kitchen utensils. Guests were treated to Sandrine Events‘ tasty beef burgers, Laurence Duperthuy‘s organic peasant soups, Notes de Cuisine in La Colle-sur-Loup, and a rich buffet concocted by the restaurant Le Farban. Victor Delpierre, Barista/Cocktails World Champion showcased liqueurs from Elixir Combier and Andros juices, as well as Chartreuse, which many chefs enjoyed at the bottleneck.
The Festival of Mountain Gastronomy was born from the initiative of members of the association of the Traders of Auron and Saint Etienne de Tinée, who, passionate about gastronomy, have forged links of friendship with numerous starred chefs in the region. They created the festival in February 2012 under the aegis of Michel Guillot, President of La Tinée Tourist Offices. Many chefs and partners have joined the cause of this gastronomic event that has become a must. The Chefs au Sommet d’Auron is organized by the Association of Traders and Craftsmen of Auron and Saint Etienne de Tinée with the support of the municipality of Saint Etienne de Tinée, the Tourist Office, the SEM of the Cimes of Mercantour and the Chamber of Trades of Alpes-Maritimes and Artisans Arts and Delights.
Guillaume Sanchez, Maxime Launo, Geoffrey Poesson, Manon Poesson & Philippe Brito
The Chefs au Sommet d’Auron welcomed Geoffrey Poesson, chef of La Badiane in Sainte-Maxime and Philippe Brito, Philippe Brito Pastry in Cannes, for a gourmet dinner at the Régalivou in Saint Étienne de Tinée.
From January 19 to 25, 2019, Les Chefs au Sommet d’Auron – 8th Edition – offered memorable gastronomic experiences at a unique and privileged price. In addition to chefs’ shows cooking at the ice rink, every evening, renowned chefs officiate in the restaurants of the resort of Haute Tinée and offer sumptuous gourmet four hands dinners at the price of 45 per person to tourists and locals in the region. Geoffrey Poesson, chef-owner of La Badiane restaurant in Sainte-Maxime and pastry chef Philippe Brito, Pâtisserie Philippe Brito in Cannes, delighted the gourmets’ taste buds at the restaurant Le Régalivou.
Auron au cœur des Montagnes du Mercantour
High gastronomy at the foot of the tracks
For eight years, the Mountain Gastronomy Festival has been bringing together many talented chefs and pastry chefs from the Côte d ‘Azur who share an authentic moment of culinary pleasure and conviviality in the heart of the sumptuous Mercantour mountains. During the Festival, the renowned chefs perform every night real gastronomic feats by performing dinners on “pianos” unknown before. On Sunday, January 20, 2019, chef Geoffrey Poesson and pastry chef Philippe Brito transposed the delicious culinary experiences of La Badiane and Patisserie Philippe Brito in the wooded, warm and mountain setting of the Régalivou in Saint Etienne de Tinée.
Installed for 11 years in Sainte-Maxime, Geoffrey Poesson is the chef owner of La Badiane restaurant. Originally from Meaux, he trained as a pastry chef, then worked as a pastry chef in the United States and Monaco. Back in France, he opens his own restaurant on the Cote d’Azur, La Badiane where his creativity sublimates the products cleverly chosen from his chosen terroir in a gastronomy centered around vegetables. Elected “Grand de Demain” by the Gault & Millau guide in 2009, his subtle associations combining culinary techniques and imagination, earned him in 2010 his first Michelin star, which he keep until 2016, and the Trophée de la Cuisine de la Mer then the Culinary Innovation Award in 2017. In addition to his restaurant work, Geoffrey Poesson is a culinary advisor and trainer, and is part of the Escoffier international family of disciples, with his passion for sharing, the transmission knowledge and good humor.
Passionate about chocolate, Philippe Brito likes to share his love of the profession, his experience and his singularity as a pastry artist. Before opening the Pâtisserie chocolaterie Philippe Brito in Cannes in March 2011, Philippe took his first steps at the Olcina house in Cannes and perfected his talent in prestigious establishments such as the former Noga Hilton in Cannes, Alain Ducasse’s Bar & Beef and the Monte-Carlo Bay Hotel in Monaco. His cakes and sweets are at the image of his career and personality: traditional in taste and original in their forms and design. Renewing his menu according to the seasons to give the best to his customers, Philippe Brito puts a point of honor to privilege the flavors, the originality in his creations. As for the chocolates of Philippe Brito, they have already distinguished themselves from other chocolates thanks to their cubic appearance which earned him the nickname of “pastry chef with square chocolates”.
Geoffrey Poesson’s gastronomy draws its roots from the products developed by small producers who are passionate and in love with their terroir. A way to honor the flavors of the season, combining tradition and contemporary spirit, the dishes showcased the noble products of the local terroir, inspired by the Bio and Locavore values advocated by the Chefs au Sommet d’Auron. From the appetizer to the main course, each dish is a discovery: authenticity and quality are at the rendezvous in plates colorful and full of freshness where vegetables and aromatic herbs make up a vitamin basket. Philippe Brito has composed a virtuoso dessert using several facets of the Praliné to exalt sugar, hazelnuts, vanilla, cocoa. A superb surprise dessert made with coques of macaroons satisfied the most gourmand.
The tasted dishes
Appetizer: Tomme d’Isola Mousse, Young Sprouts, Finger of Coppa as a Croque-monsieur. The mountain terroir is omnipresent in this taste of Geoffrey Poesson’s talent of who knows that a good cheese goes along so well with good charcuterie! Young shoots and petals bloom this delicate dish, exhaling their fresh flavors.
Entrée: Mousseux of Parsnips, Melting Pears, Candied Salsify, Pavé of Trout in Herbs Crust. Winter vegetables accompany the trout dressed in a high in savor crust. The mixture of textures, between the parsnip mousse with its sweet aroma, in counterpoint with the crunchy salsify and the pear exalts the fondant of the trout.
Plat: Slow Cooked Farm Pig Tenderloin, Clementine Condiment, Juice Lacquered Chest, Stuffed Little Cabbage. A superb declination of fine and tasty pig from the farms of our mountains. Our taste buds juggle between the tenderness of the pig cooked at low temperature, the melting chest and the cabbage stuffed with the fine texture spiced up by a full-bodied juice that gives the dish its full dimension.
Dessert: The Praliné in all its forms. Covered with an appetizing milk chocolate, two praline cubes placed on a melting chocolate shortbread, are decorated with praline cream. The pretty quadrature was surmounted by a chocolate wheel reminiscent of the great workings of ski lifts of the station.
Dessert surprise
Le Régalivou, conviviality and fair prices
Located at the entrance to St Etienne de Tinée, the Hotel Restaurant Le Régalivou is a pleasant place with a dining room beautifully decorated in a mountain atmosphere. Chef Eric Grosso offers a gourmet and hearty cuisine of mountain specialties or pizzas and grilled meats, to enjoy in a warm atmosphere, as much on the terrace on sunny days or by the fireplace after a day of skiing. Also popular with hikers and bikers, the place is friendly and the prices fair.
Le Régalivou
Memorable culinary experiences
With the sumptuous pristine mountains of the Mercantour as a backdrop, the Chefs au Sommet d’Auron is a gastronomic event in Auron, Saint Etienne de Tinée and Saint Dalmas Le Salvage. For eight years, the Mountain Gastronomy Festival has been offering gourmet meals at unique and affordable prices in the restaurants of the resort as well as numerous culinary activities. A team of talented chefs and pastry chefs from the Côte d’Azur offers an authentic moment of sharing culinary pleasures and conviviality with holidaymakers.
Les Chefs au Sommet d’Auron
From 19 to 25/01/2018
Restaurants in Auron, St Etienne de Tinée et St Dalmas-le-Selvage
Information: Office de Tourisme d’Auron
+33 (0)4 93 23 02 66
The Chefs au Sommet d’Auron 2019 have donned the Toques Brûlées outfit to offer tourists a demonstration of their culinary skills while treating them to the best delicacies and mountain specialties.
Under the flamboyant outfit of Toques Brûlées, happily animated by chef David Faure from SensÔriel in Nice, the Chefs au Sommet d’Auron offered more than three hours of gourmand happiness to the skiers and skaters, tourists and inhabitants of Auron, by animating with their giant barbecues a Culinary Art show of rare intensity. Tastings of recipes “faites minute”, specialties simmered with the warmth of embers of friendship and generosity, were endlessly distributed to an enchanted audience. The three-time world champion of ice sculpture Mario Amégée broke the ice by sculpting crystal shapes to immortalize the moment.
Gastronomy leaves extraordinary memories! So, the time spent tasting the many specialties prepared by the generous chefs of the truculent Toques Brûlées will have left a memorable taste imprint to mark the 2019 Festival of Mountain Gastronomy, the inevitable Chefs au Sommet d’Auron. Under a radiant sun, the Locavore of Toques Brûlées, lovingly cooked by the joyous and spectacular brigade and their “chef” David Faure delighted visitors and their families. Each cheffe or chef proposed their finest and refined recipe, elaborated at the foot of the snow front and slopes.
So many delicate specialties: Organic mountain vegetable pot-cooked soup from Agnés Babone by Nöelle Faure; Laurence Dupertuy: Tombée of Kale Cabbage, Daurade Curry Thyme lemon; Nicolas Leclair: Squash from Nice with cezame oil and herb pistou; David Faure: Asian-style pickled chicken fillet and barbecue roast lamb; David Graziani: Head of Squid with Curry, Onion and Roasted Squash; Déborah Georges: Brochettes of half-baked Sea Bream with flattened Cabbage; Toques Brûlées: marinated Game in barbecue, Grilled deer, Spare Ribs lacquered with Soya, Grilled Fawn, Polenta; Redouane Mansouri: Sariole of 8 kg in barbecue, Thyme lemon and Fennel Oil; Julien Matteo: Squash Ice cream with beer and Squid with marine pistou.
The Toques Brûlées’ refined dishes were accompanied by country breads from artisan bakers such as the Boulangerie Centrale in Saint Etienne de Tinée, the Maison Yalex in Isola Village, the Pains de Flo in Auron and Rolfo Créations in Saint Laurent du Var. Sweets delighted the taste buds of a public whose appetite was whetted by the fragrant fumes floating around, eager to enjoy the wonders offered by the Chefs au Sommet d’Auron. Many reasons to stay in front of the buffets rather than go down the slopes! For sweets, Bruno Laffargue from Micmac Macarons had installed a chocolate fountain for a Pineapple and Banana Fondue. As for drinks, Victor Delpierre, World Champion of Barista/Cocktails, had elaborated a delicious Red Fruit and Violet cocktail.
The Toques Brûlées brings together in its association renowned chefs regularly performing on the Côte d’Azur – like at the Etoiles de Mougins gastronomic festival – in breathtaking culinary shows that are true gourmet adventures. In their modernity and prodigality, the truculent chefs preach creativity, quality, friendliness and friendship. They like to revisit traditional or local cuisine in a modern and evolving kitchen. The Toques Brûlées was created in 2007 by their current president, the dazzling chef David Faure.
With the snowfields in the sumptuous, pristine peaks of the Mercantour as a backdrop, the Chefs au Sommet d’Auron is a highly mountainous and gustatory event in Auron, Saint Etienne de Tinée and Saint Dalmas Le Salvage. For eight years, the Festival of Mountain Gastronomy has been offering gourmet menus at unique and moderate price (45 €) in the restaurants of the resort and its surroundings. Many culinary demonstrations led by renowned chefs also enliven the gourmets’ afternoon. This very “toquée” team, surrounded by pastry chefs of the Côte d’Azur, offers a moment of authenticity, sharing, culinary pleasures and conviviality with the many holidaymakers frequenting the Auron resort.
The inauguration of the eighth edition of the Chefs au Sommet d’Auron, with the godmother Virginie Basselot, ended with a high gastronomy diner with six MOF chefs.
An inauguration of the Chefs au Sommet d’Auron 2019 under the sign of the chefs MOF! Representing the excellence of the profession of cook, five Meilleur Ouvrier de France have prepared a dinner of exceptional quality at the restaurant Les Pivotes in Auron, in the presence of the godmother, the chef MOF Virginie Basselot, executive chef of the Hotel Négresco in Nice.
With the sumptuous pristine mountains of the Mercantour as a backdrop, the Chefs au Sommet d’Auron is a gastronomic event in Auron, Saint Etienne de Tinée and Saint Dalmas Le Salvage. From January 19 to 25, 2019, the Festival of Mountain Gastronomy – 8th edition – proposes gastronomic meals at the unique and privileged price of 45€ in the restaurants of the station with numerous culinary animations and chefs’ show cooking at the rink. During the festival, prestigious chefs perform every evening real gastronomic feats by performing dinners on “pianos” that were previously unknown to them. A team of talented chefs and pastry chefs from the Côte d’Azur offers an authentic moment of sharing culinary pleasures and conviviality with the inhabitants of Haute Tinée and holidaymakers.
Bringing together a bunch of five MOF chefs to concoct a dinner in the iconic Mercantour resort is a feat, an exceptional challenge accomplished by Michel Guillot, President of the Tourist Office of the Tinée Resorts and organizer of the Chefs au Sommet d’Auron! Indeed, after having feasted the taste buds of the public at the inauguration of the gastronomy festival on the central square, the MOFs found themselves in the kitchen of the hotel restaurant L’Ecureuil, Les Pivotes, for the inauguration dinner. In the presence of Colette Fabron, Mayor of Saint Etienne de Tinée-Auron and the godmother of the culinary event, the chef MOF Virginie Basselot, the five exceptional chefs delighted the gourmets’ palate by composing a menu of masterpieces of creativity, with flavors from the terroir, combining simplicity and modernity in finely composed plates.
Didier Anies (Le Fairmont, Monaco): Sea Bream Marinade with Spirulina and Grapefruit
Luc Gamel (L’Hermitage, Monaco): Velouté and Salpicon of Lobster with Truffle, Creamy Diablotin
Jacques Rolancy (Le Rolancy’s): grilled Fillet of Trout from La Siagne, Beignets flavored wit Hay, Génépi and smoked Alpine Milk, Parsley juice
Jean-Marc Delacourt (JMD Conseils): Lamb Gourmandise with Southern Flavors, Barigoule Artichokes, Fennel Fondant, Small Capers and Olives in a Short Jus
Eric Finon (Maison Lenôtre): Chocolate, Chestnut, Pear like a slalom
The MOF chefs’ dinner has included prestigious partners in the field of wines and spirits. The tasting of the wines was done with the advice of Victor Delpierre, World Champion Barista/Cocktails, creator of the official cocktail of Auron: Le Riounet, tasted as an aperitif with Philipponnat Champagnes. The nectars of Domaine de Gabriel Meffre accompanied the dishes: Côtes du Rhône Blanc Domaine de Longue Toque 2017, Gigondas Domaine de Longue Toque 2014, Châteauneuf Laurus 2009 Domaine de Gabriel Meffre. The guest had their appetite revived by a Granite of Brandy of Nero Makes Spirit . With the dessert was served a remarkable Whiskey, the Nectar Grove from Kingsbarns distilleries. On the tables enthroned, haloed by a warm light, the candle version of the cocktail Le Riounet, created by Victor Delpierre in association with Arnaud Belly from Ice Candle, rechargeable candles for life.
Less than an hour and a half from the Côte d’Azur, at the gateway to the Mercantour National Park, the Auron resort at 1,600 m altitude, offers a ski area of 135 km on 4 sectors: Las Donnas, Sauma Long, Demandols and Lieuson, with 43 tracks, including 9 black, 15 red, 16 blue and 3 green. For a holiday that harmoniously combines skiing, conviviality, relaxation, authenticity and activities, Auron’s Les Chefs au Sommet festival is bringing a gastronomic touch highlighting the winter, the summits and local products.
Hôtel L’Écureuil – Les Pivottes
The Hotel L’Écureuil, hazelnuts of charm and gourmandise
In the heart of the popular resort of Auron, Princess Stephanie of Monaco‘s adoptive city, the three-star mountain hotel L’Écureuil has a warm chalet atmosphere, offering a friendly and attentive welcome all year round to savor a green mountain in summer and white one in winter. Every evening, the restaurant Les Pivotes comes alive around its wood stove (during winter evenings) and offers semi-gastronomic seasonal “à l’ardoise”cuisine, offering the great classics of mountain specialties but also the revisited dishes of our childhood. The hotel restaurant L’Ecureuil is directed by Michel Guillot, President of the Tourist Office of the Stations of the Tinée and organizer of the Chefs au Sommet d’Auron.
Auron au cœur des Montagnes du Mercantour
Les Chefs au Sommet d’Auron
Du 19 au 26/01/2019
Restaurants in Auron, St Etienne de Tinée et St Dalmas-le-Selvage
Information: Office de Tourisme d’Auron
+33 (0)4 93 23 02 66
The Chefs au Sommet d’Auron – eighth edition – turn the iconic ski resort of Mercantour into the Capital of Mountain Gastronomy from 19 to 25 January 2019 with chef Virginia Basselot as godmother.
The Chefs au Sommet d’Auron 2019 were inaugurated on Saturday, January 19th by an exceptional keypad of five MOFs (Meilleur Ouvrier de France) who demonstrated their culinary skills. A Barista /Cocktails World Champion and a MOF Potter completed this tasty and festive gathering, placed under the sign of friendliness and friendship.
For a week, under the honorary presidency for the first time of a female chef MOF, Virginie Basselot, executive chef of the Hotel Négresco in Nice, the Chefs au Sommet d’Auron will deploy their talents through the many restaurants of the Mercantour and Vallée de la Tinée stations and cooking classes and tastings around the Auron ice rink. The chefs and cheffes will highlight the Bio and the Locavore to honor the gastronomic riches and quality products from the mountains, valleys and coastline of the High Country where they abound.
The products from our mountains come from the Association Montagnes Paysannes, a collective of producers from Puget-Théniers. These noble products, from short circuits and organic culture, raised or cultivated with the love of our terroir, are sublimated by renowned chefs and pastry chefs and offered to gourmets at a very affordable price of 45 € for a gastronomic meal including appetizer, starter, main course and dessert (Reservations with restaurateurs).
The job of a chef or pastry chef is a job based on love, passion and sharing. The generous chefs demonstrated this during the inauguration of the Chefs au Sommet d’Auron in the central square in the presence of Colette Fabron, Mayor of Saint-Etienne-de-Tinée Auron, Eric Barale, Deputy Mayor of Auron and Michel Guillot, President of the Tourist Office of the Mercantour Stations, organizer of the Festival of Mountain Gastronomy. The chefs shared their exceptional know-how and passion for the profession, sprinkled with grains of snow and friendship for the greatest pleasure of skiers and tourists who enjoy high mountains and good gastronomy.
The chefs’ week of generosity and sharing of began with a tasting of refined dishes concocted by the MOFs. Jean-Marc Delacourt, JMD Conseils, surprised and delighted the gourmets with a Natural of Saint Jacques and Green Apples, Carpaccio de Bœuf. Eric Finon, from Maison Lenôtre, has delighted gourmet papillae with Lemon Sablé and Diamond Chocolate, Crémeux Praline and candied Lemons and Oranges. Denis Ferault, from the Regional College Hotelier and Tourism Paul Ogier in Nice, cooked flambe Crepes Suzette in front of a crowd of skiers hungry for scented sweetness. Stéphane Monalto, Meilleur Ouvrier de France Ceramist Potter, proposed to the public to immortalize their passage at Chefs au Sommet d’Auron by taking the imprint of their hand on a plate of clay. Art lovers were also able to discover the tantalizing photos of culinary photographer Aline Gérard.
The talented and endearing Victor Delpierre, Barista/Cocktails World Champion (named after a mountain facing Auron), has imagined at the Chefs au Sommet d’Auron 2018 the Riounet, a cocktail that has become the official cocktail of the station. This harmonious beverage from the summits can be sip cold after a beautiful summer walk in the mountains, or be tasted as grog or mulled wine to comfort after a day on the snowy slopes. This same cocktail, completed to 50% with a bubble, Champagne, Crémant or Prosecco, becomes a great aperitif cocktail that will accompany your nicest festive moments. The Riounet is composed of Triple Sec, created in 1834 by Jean-Baptiste Combier, artisan chocolatier confectioner, in stills set up by Gustave Eiffel, a Distillation of Chocolate, Cream of Cocoa, to mix with Juices of squeezed Lemon and Orange. To magnify the station’s flagship cocktail, Victor Delpierre has transposed the Riounet flavors in the form of fragrances into the official candle of the station, in association with Arnaud Belloy from Ice Candle, to perfume the house.
In addition to four-handed dinners – a chef and a pastry chef – every night, Chefs au Sommet d’Auron offer a rich program of gourmet After Ski, workshops and conferences from 19 to 25 January 2019, every day.. From 4 pm around the Auron skating rink, many activities await the locals and tourists who are fond of gastronomy: salty/sweet workshops for children and adults, conferences, culinary demonstrations with Chefs, signing sessions… by the chefs and pastry chefs.
Everyday, Victor Delpierre will showcase his creations to taste around animations on the central square.
The Chefs au Sommet d’Auron invite you to six days of gourmet celebration to enjoy without moderation, around a recipe based on flavors from our mountains, snow, sun, relaxation, plus a touch of madness and good mood for a real cure of flavors and well-being at the top of the Mediterranean Alps.
Les Chefs au Sommet d’Auron
From 19 to 26/01/2019 Restaurants in Auron, St Etienne de Tinée & St Dalmas-le-Selvage
Information: Auron Tourist Office
+33 (0)4 93 23 02 66
The 23rd Truffle Market at Le Rouret and the truffled meals by Michelin-starred chef Daniel Ettlinger at Le Clos Saint Pierre and Bistro du Clos have highlighted the Black Diamond of Provence
The Truffle Market, organized by the Syndicat des Trufficulteurs des Alpes-Maritimes, takes place every year in January at Le Rouret. Over time, this rendezvous has become the must event for all truffle lovers. On Sunday, January 14th 2019, many truffle farmers and gourmets gathered on the place of the Provençal market to honor the Black Truffle and its by-products.
The Black Truffle, the rabasse or Tuber Melanosporum, this mushroom from the Provençal terroir with its beautiful black robe and captivating scents, so much appreciated by gourmets, is a mushroom fed by mysteries that grows underground and is harvested in winter. Its culture at the foot of noble trees like oak or hazel favors secret exchanges with the prodigality of Mother Nature. Through the landscapes that its culture is shaping and the varied and succulent gastronomy it inspires, the truffle offers a magnificent theme of winter tourism. If natural “truffières” are threatened by drought in summer, the terroir of Provence offers ideal areas for the cultivation of truffles. This year, the rains that fell on the Mediterranean rim and in particular in Provence were favorable to the sexuality and the development of the Black Diamond, contributing to a good harvest.
Located about twenty kilometers from Nice and Cannes and ten minutes from Grasse, Le Rouret is a gorgeous Provencal village overlooking the Mediterranean. This friendly village where it feels good to live hides unsuspected treasures. Indeed, every year in January, it is the site of strange speculations. Men and women dressed in capes, black hats, red scarves tied around their necks, accompanied by dogs, invest early in the morning the traditional Provencal market: they are truffle farmers. As soon as they arrive, a gourmande crowd masses in front of their stands to be the first to buy this black gold so coveted by gourmets. In their wicker baskets, clasped against each other, the little uniform balls in earth color, with the scents of undergrowth, are offered to the gourmand eyes of the visitors.
This 23rd edition of the Truffle Market, steeped in tradition and full of fragrant taste emotions, has kept all its promises. On sunday, under a radiant sun, to the sound of a typically Provençal orchestra, the baskets of visitors were filling up with Corsican clementines, local vegetables, honeys, olive oils, jams, deli meats or foie gras. Among the crowd of visitors, many chefs from famous gastronomic establishments had come to bathe in the radiant and festive atmosphere of the Provençal market.
Transcend by the scent of the fresh truffle flooding the market aisles, everyone observed, smelled, negotiated the black diamond that was a priced at 80 euros per 100 grams. All the truffles had been controlled by the Syndicat des Trufficulteurs before their sale, in order to guarantee the customers their origin and quality. Sorted, brushed, calibrated, the truffles with firm consistency, rounded form, well-chiselled grain and shell, were the object of rapid transactions.
Inductions to the Brotherhood of Rabassiers of Le Rouret
The fresh truffles exhibited on the stands all came from the Haut Var region but also from the Alpes-Maritimes, such as those of Thomas Bouskri or Jean-Philippe Gréco, new County President des Trufficulteurs in the Alpes Maritimes, both truffle farmers in the Haut Pays of Grasse. After having supplied themselves with truffles, visitors had the opportunity to attend demonstrations of truffle dogs or take one of the free shuttle buses provided by the town of Le Rouret to visit the truffle parcels located above the village. They also had the opportunity to attend an induction. Indeed, it is customary for the rabassiers of Le Rouret to enthrone new members during the truffle market. The protocol suggests it be a truffle grower and a chef. This year, the Grand Chamberlain, Gérald Lombardo, Mayor of Le Rouret, enthroned the Japanese chef of Le Clos Saint Pierre Daiju Furuta and truffle farmer Thomas Bouskri. According to the ancestral ritual, they pledged allegiance to the brotherhood.
Truffled lunch at Le Clos Saint Pierre and Bistro du Clos
The Truffle Market was the opportunity for Daniel Ettlinger, starred chef of Le Clos Saint Pierre and Bistro du Clos, to concoct a delicious truffle menu. At lunchtime, between the village square and the House of Associations, truffle lovers had a gastronomic break to taste the truffle in all its forms. Loaded with bags full of truffles and by-products, everyone tried with eagerness to find a table at the Bistro du Clos, in a room already crowded with people. For those who, by chance, had reserved their place at the starred restaurant Le Clos Saint Pierre, the obstacle course was much simpler.
In the kitchen, Chef Daniel Ettlinger, originally from Northern Alsace, is a true food enthusiast. A passion transmitted his father who was a real “cordon bleu”. After having passed by the most beautiful gastronomic houses in Belgium like Relais& Châteaux Barbizon, La Cravache d’Or, La Truffe Noire in Belgium, he goes to Italy at Gualtiero Marchesi, 3 Michelin stars, considered as the most famous Italian Chef in the World, founder of the “new Italian cuisine”. He then crosses the road of Guy Savoie, opens the Noga Hilton in Cannes and finally praticed his art at the Diamant Rose near Saint-Paul-de-Vence. In the 2000s, he decided with his wife Catherine to put his suitcases in the charming village of Le Rouret. He will then open the gastronomic restaurant Le Clos Saint Pierre and Le Bistro du Clos three years later. The same year, Le Clos Saint Pierre is rewarded with a star in the Michelin Guide.
Daniel Ettlinger is also a member of the Maîtres Restaurateurs and the Collège Culinaire de France. As for the Bistro du Clos located a few steps away, it was honored in 2017 by a Bib Gourmand. Chef Daniel Ettlinger loves truffles and he likes to share this love for the Black Diamond with his customers. The dishes he concocts are based on fresh products he buys from local producers. The truffle that perfumes each of his dishes does not escape the rule. He likes to put it on the front of the stage in his generous plates
Tasted menu at Le Bistro du Clos:
Truffled Gizzard Salad
Truffled Beef Cut
Homemade Blanquette of Veal
Chocolate Fudge
Le Clos Saint-Pierre à l’Hôtel du Clos
5, Place de l’Eglise
06650 Le Le Rouret
Tél. +33 (0)4 93 77 39 18
At Clos Saint Pierre
Le Bistro du Clos
9, Route d’Opio
06650 Le Le Rouret
Tél: +33 (0)4 97 05 08 34
The restaurant La Terrasse du Gray in Cannes celebrated the Sales and the City fashion event by inviting students from the Lycée des Coteaux to parade with their latest couture creations.
Sales and the City in Cannes: on the occasion of the 2019 winter sales, the time of a weekend dedicated to fashion and art of living, the Capital of Cinema has donned its most beautiful finery to welcome its customers and visitors in a warm and festive atmosphere. For two days, from January 11 to 13, 2019, many events, shows, fashion shows and other surprises have been tooking place in the heart of the Cité des Festivals. On January 12th, the Hotel Barrière Le Gray d’Albion combined fashion and culinary creativity in its restaurant La Terrasse du Gray.
La Terrasse du Gray, red carpet to young designers
As part of Sales and the City, the famous Rue d’Antibes, the center of shopping in the French Riviera, frequented by visitors from around the world, was pedestrianized on January 12 and 13 to facilitate the circulation of shopping aficionados of all kinds. The parkings in the city center also promoted the event by offering a fixed price of 5 euros for 12 hours of parking. In Cannes Golden Square, the restaurant La Terrasse du Gray at Hotel Barrière Le Gray d’Albion also played the game by rolling out its red carpet to twenty fashion designers, students from the Lycée des Coteaux in Cannes.
For one evening, the students had the privilege of presenting their creations and their know-how acquired within this school of excellence. Under the leadership of Claudie Bonischot, Executive Director of the Fashion and Entertainment Training, the artistic parade accompanied the gourmet delights of chef Fabrice Gautier. A delightfully way to fulfill pupils and taste buds!
For the occasion, the young creators and designers have endorsed the various hats of stylists, cutters, costume designers, dressmakers, embroiderers, retouchers… Since December 2018, when they knew they would make a parade at La Terrace du Gray, all worked tirelessly to give the best of themselves to their creations and bring to this fashion show an image of prestige equal to that of the palace that would welcome them.
La Terrasse du Gray is on the first floor of the Hotel Gray d’Albion. Through its refined furniture harmonies of soft colors, oscillating between green almond and beige, the students evolved majestically along a sinuous course, between table and guests. In the warm, subdued light of the stunning Art Deco wrought iron chandelier, the fashion models and fins gourmets have literally plunged the gastronomic space into a friendly atmosphere and guests have had a sense of well-being, conducive to fashion and relaxation. The background of lounge music and delicious gastronomy brought the final note to this fashion-filled evening.
To celebrate Sales and the City, Fabrice Gautier, chef of La Terrasse du Gray, has masterfully practiced his art to the delight of our gourmet taste buds. At the image of the venue, the sublimated products, carefully selected from the best producers in the region, have highlighted the authentic and fragrant flavors of the Provençal terroir. As an appetizer, a fragrant and very original Velouté of Carrot with Curry, Fennel, Cream with Chive gave us a delicious taste of what we were going to enjoy throughout the evening. The fresh and delicate Scallop Carpaccios, Cauliflower Purée flavored with Truffle, Carrot Emulsion bathed us immediately and with freshness in the land and sea wedding rings. The pan-fried Foie Gras, toasted Bread combined with the surprising and slightly acidic flavors of Mango and Pineapple Chutney exalted our senses.
Flavors sea and earth on a background of exoticism
The roasted Pigeon Breast, on a declination of Red Cabbage with Dates, Pastilla of Legs and full bodied Jus was a happy discovery for our delicate palate. The Cod, this sea fish with fine white flesh, accompanied by the deep flavors from the earth like the sliced marinated Aubergine, Chickpea, Herb Juice was one of the best scores conducted by the chef Fabrice Gautier.
To end this gourmet parenthesis, the flavors from here and elsewhere like the Guanaja Warmchocolate or the selection of Pastries from the Hotel Majestic like the sublime Mille-feuilles, the crispy Vanilla Apple Tartlet made us travel in the world of childhood without moving from our chair. To complete this king’s feast, a homemade bread accompanied by its Fig and Hazelnut Butter and the delicious red wine Côte de Provence Domaine des Aspras, Les Trois Frères – 2016.
The professional Lycée des Coteaux, labeled high school for professional trades of fashion and costumes is located in an old building that is actually a resplendent style “grand siècle” manor. A light bridge connects it to a modern building, of a radiant white under the sun of the Côte d’Azur. The garden, embellished with works of art, makes you want to explore this temple dedicated to fashion where works of art are omnipresent inside as in the corners and nooks and even suspended from the ceiling, giving the feeling that art is king in here.
The professional high Lycée des Coteaux is organising specialized trainings in the field of sewing, the creation of personalized clothing, the techniques of clothing and stage costume. The training at school is completed by a training in business at couturiers, fashion designers or during live shows. The degrees offered range from the certificate of vocational studies to the prestigious diploma of costume crafts, but also to the fashion industry of tomorrow.
The fashion and luxury industries, which are very demanding, require a high level of knowledge and artistic know-how. Students also face the demands of a professional world that transcends national boundaries. The tradition of excellence must include the mobility of teachers and students: everyone understands and learns what the other person is doing through exchanges with others, regularly organized international schools.
This school of excellence has the merit of providing employment opportunities to students. The skills acquired through the knowledge taught at Lycée des Coteaux are now recognized as a reference in fashion. The future of some 250 students studying in Cannes seems on track. But the other courses are also the heyday of this place full of talent, such as the diploma of performing arts technician and diploma in crafts that provide 100% exam success and 100% opportunities. In other words, the 15 students in each section find a job after graduation. This is particularly true for crafts, as the Lycée des Coteaux is one of the five institutions in France to offer this training.
Mise en bouche: Velouté of Carrot with Curry and Fennel, Cream with Chives
Scallop Carpaccios, Cauliflower Purée flavored with Truffle, Carrot Emulsion
Pan-fried Foie Gras, Mango and Pineapple Chutney, toasted Bread
Roasted Pigeon Chest, Sour Red Cabbage and Dates, Pastilla of candied Legs and Jus
Cod Fish Fillet, Marinated thick sliced Eggplant, Chickpeas and Herbs Jus
Warmchocolate Guanaja
Selection of pastries at the Majestic Hotel: Mille-feuilles
Apple Vanilla Tartlet
Homemade bread with Fig and Hazelnut butter
Parade on different themes
As part of Sales and the City, the Lycée des Coteaux was asked by the City of Cannes to join this event highlighting fashion and shopping in Cannes. The students of the school, enthusiastic about this project which would highlight the know-how of their school, responded by participating in the dressings of the fashion show which took place in the afternoon of January 12 in the gallery of Gray d’Albion and also to a more intimate evening. The Hotel Barrière Gray d’Albion proposed them to animate the gastronomic evening at La Terrasse du Gray. For this fashion show, the students used several themes including the travel, sari, works, princesses and nature dresses. A total of 40 models were worn by 18 models.
Among them, 15 students graduated from the entertainment trades have managed the dressing of the mannequins. The sewing work was carried out by all the students from the Lycée des Coteaux, from the CAP to the Bac Pro level and the DTAS classes and the DMA classes, the first level of study at the Bac + 2. Since the beginning of December, all participated in the development of the outfits, and choice of the models. Every year, the students in the first or final year make workshops on themes chosen by the teachers, such as the one on the African fabric. For three weeks, the students work as in a sewing workshop, designing with an Applied Art teacher, choosing fabrics, colors and patterns.
The 23rd Truffle Market and the Truffle Lunch at Jacques Chibois’ La Bastide Saint Antoine in Grasse have honored the Black Diamond of Provence.
The 23rd Truffle Market at La Bastide Saint Antoine in Grasse, Relais & Châteaux Hotels of the famous starred chef Jacques Chibois was held on January 5, 2019. The Black Truffle, rabasse or Tuber Melanosporum, this mushroom from the Provençal terroir with a beautiful black dress and captivating scents, so popular with gourmets, is a mushroom steeped in mysteries that grows underground and is harvested in winter.
Its culture at the foot of noble trees like oak or hazel is favoring secret exchanges with the prodigality of Mother Nature. Through the landscapes that its culture shapes and the varied and succulent gastronomy it inspires, the truffle offers a magnificent theme of winter tourism. If natural truffles are threatened by drought in summer, the terroir of Provence offers ideal areas for the cultivation of truffles. This year, the rains that fell on the Mediterranean rim and in particular in Provence, were favorable to the sexuality and the development of the Black Diamond and contributed to a good harvest.
The Annual Truffle Market opens up in a gourmand and friendly way the season of events dedicated to the Truffle Melanosporum in Grasse. All the fins gourmets and, among them, some chefs from renowned gastronomic establishments, came from all over the region to bathe in the intimate, silent and authentic atmosphere that reigned in the alleys of the market at La Bastide. This first day spent meeting the rabassiers, observing, smelling and negotiating the truffles, all checked before they were put on sale by the Syndicat des Trufficulteurs, was full of fragrant tasty emotions. Sorted, brushed and calibrated, the truffles, firm in consistency, rounded in shape, well-chiselled, were the subject of rapid transactions. The highlight of the day was the exhibition of the huge truffle of 660 grams discovered by a rabassiers from the department.
The stands installed in the gardens of La Bastide Saint Antoine have offered the many becs fins some fresh truffles from the Alpes-Maritimes but also the Haut Var as those exhibited on the stand of the Maison De Santis from the famous Domaine de Majastre or Adrien Maeght, truffle farmer in the Haut Pays de Grasse. Many regional and artisanal products around the Black Diamond have inflated the bags and made the palates salivate of the gourmands lovers of this precious black mushroom and its by-products. Canned truffles, truffled foie gras, olive oils flavored with truffles and other delicacies such as honey, jams, canned snails, spices, country olives, delicatessen and various truffle dishes, including duck ravioli, were highlighted on the stalls of the exhibitors.
Provencal wines such as the delicious wines from the Collines de Bellet (Domaine La Source), Coteaux Varois wines (Château La Calisse, Domaine Gavoty, Domaine Clos de l’Ours), Pierre Trichet Champagnes, Alsace nectars (Pinot du Vigneron Valentin Zusselin, Riesling, Clos Liebenberg from Château Zusslin) were also represented. As for the gastronomes, they were able to stave off a little hunger by tasting the sweet and scented delicacies concocted by Jacques Chibois’ brigade such as the Tarte Tatin of truffled apples, the Saint-Honoré hazelnut cream with truffle, The Big chocolate truffle almond, the rum Ali-Baba truffle, Rice with Truffle Milk, Milk Jam with truffle or the Mendiant with truffle pralines.
Initiated by Michel Santinelli, President of the Regional Federation of Trufficulteurs Provence Alpes Côte d’Azur, and Jacques Chibois, chef and owner of the Relais & Châteaux La Bastide Saint Antoine in Grasse, the Truffle Market was visited and inaugurated by Jérôme Viaud, Mayor of Grasse, in the presence of many personalities and elected officials from the region. The inauguration then gave way to a delicious lunch signed by the chefs of La Bastide Saint Antoine: Jacques Chibois and Laurent Barberot and pastry chef Thomas Trichet for dessert. This Truffle-themed menu has been a celebration of this mushroom with its captivating and carnal scents, whose unique finesse and flavor has sublimated the refined and high-class dishes full of tastes by these exceptional chefs.
At the inauguration, Michel Santinelli introduced Jean-Philippe Greco, the new President of Trufficulture and also announced with joy that at Le Rouret, the second plot of the test field planted with truffle oaks had begun to produce. He greeted Adrien Maeght, Chairman of the Maeght Foundation and passionate truffle farmer in Grasse, who proposes at each edition a renowned artist to illustrate the celebration of the truffle. This year, Eduardo Arroyo, Spanish painter sculptor, writer and theater designer realised the poster of this 23rd edition. Eduardo Arroyo has signed here one of his last works. This famous figure of French-Spanish arts that used to mix realism and sarcasm, died on October 14th. The kilo of truffles owed to him in exchange for his work was given to his widow at the end of the ceremony.
Michel Santinelli was delighted with the 350 hectares planted in the Alpes-Maritimes with the help of the department and welcomed Philippe De Santis, President of the Var truffle farmers. He recalled the proposals for actions to support truffle growers over five years on the model of Spain which is now at the forefront of truffle farming. The 350 hectares planted in the region and agronomic research is not enough to compete with our Iberian friends. At the national level, markets are multiplying and a label has been created to guarantee the quality of the truffles presented, checked under the microscope, before they are sold.
How not to melt with gourmandise when Maître Jacques explains to us, with his sparkling eyes and smile full of kindness and generosity, the recipe of the Sauce Périgord which accompanies so deliciously The Quail Roasted in Tournedos on its Mashed Beans Coco with the Truffle. Périgord sauce is made with a strong duck juice. After having reduced the cooking juices of poultry and added cognac and port, the juice is reduced to almost “à sec” (dry) to give it a mirror effect. This juice is then poured into the casserole. After having whipped the sauce with butter, we add at the last moment the superb truffles.
The sumptuous and tasty Velouté of Porcini with Potimarrons, Shrimps and Lobster, a velvety truffle-flavored emulsion for the menu, represents for him the gustatory sense of his native Limousin and a tasty nod to his Perigordian roots. A dish inspired by his mother who loved to use the products from her terroir like chestnuts or cepes in its culinary preparations. His creative genius is also found in The Wonderful Loubine Cooked with Vegetable in Papillote with Truffle on its Risotto of Spelled Truffle, Caviarde Sauce with the combination of truffle and caviar. This subtle combination of the flavors from the soil, the truffles tied to the delicate flesh of the sea’s undine, are a real delight for our gourmet taste buds and gives all these letters of nobility to this dish of king. Thank you Mr. Chibois!
In the Capital of Perfumes, Jacques Chibois invited the Provence to LaBastide Saint Antoine, five stars Relais & Châteaux, a residence of the eighteenth century, in the heart of a five-hectare olive grove. His spirit bubbling of ideas, the starred chef offers a cuisine of great elegance, very creative, while respecting the values of the terroir. Born in Limoges, his exemplary career led him to Jean Delaveyne, Roger Vergé, Louis Outhier and Michel Gerard from Club Regine’s in Paris, New York, London to the Royal Gray at Hotel Gray d’Albion, Cannes’ first restaurant to win two stars. His immense talent has earned him many awards and distinctions. In 1996, he opened his own establishment La Bastide Saint Antoine in Grasse, where from its superb terrace one can see the sea.
Chef Laurent Barberot, originating from Franche Conté, graduated at the age of 19 from a cuisine bachelor’s degree at Luxeuil Les Bains. He continued his training with Michelin-starred chefs including Thierry Tercelin, at Villa Bellerose in southern France, Bernard Loiseau, Relais Bernard Loiseau***** in Saulieu, Marc Haeberlin at Auberge de III*** in IIIhaeusern in Alsace. At Alain Ducasse‘s Plazza Athénée in Paris, he obtained a place of deputy chef. At the Clos des Sens in Annecy, he won his first place as executive chef. He will stay there for two years. He then goes back to Alain Ducasse to take care of videos on his website called L’Atelier du Goût. At the end of this new experience, he decided to take a place of chef. He entered Jacques Chibois’ kitchens in 2016. Laurent Barberot excels in the art of cooking sauces: they are simply delicious, accompanying meat or fish.
The pastry chef Thomas Trichet began his career at 15 years old. After a stay at a pastry school in Paris that he will leave after a year, he did his apprenticeship with the chefs Michel Michalak, Jean-Marie Haiblot and Jérôme de Oliveira at the Plazza Athénée in Paris. He then went to Switzerland, where he practised his art at the Grand Ambassadeur in Crans Montana and at the Majestic in Montreux. Back in France, he choosed the sumptuous Paul Ricard islands (Les Embiez and Bendor) in the Var and integrates the kitchens of Chefs Christophe Pachecco, Julien Richard et Nicolas Dagouze. Since December, he is Jacques Chibois’ pastry chef at La Bastide Saint Antoine. His signature dish: the Green Apple Delight with Buckwheat Honey, White Chocolate Shell and Cider Mousse in Honeycomb.
The Chefs au Sommet d’Auron 2019 unveiled at the Hotel Negresco in Nice its delicious gastronomic program, sunny and locavore, to take gourmets to the heights of taste.
Chefs au Sommet d’Auron is a culinary event celebrating gastronomic delights in Auron, Saint-Damas-le-Selvage and Saint-Étienne de Tinée. For a week, the Festival of Mountain Gastronomy will honor under the patronage of Virginie Basselot, chef of Le Chantecler, the Haute Gastronomy on the slopes of Auron and the resorts of Haute Tinée. From 19th to 25th January 2019, skiing, sun and gastronomy take you on the snowy slopes of alpine delights! An event of sharing and culinary happiness to urgently add to your winter holidays!
For the 8th edition of the Chefs au Sommet d’Auron and for the first time, a young woman, Virginie Basselot, executive chef of the Michelin-starred restaurant Le Chantecler, La Rotonde Brasserie and the banquets of the Hôtel Negresco in Nice, will sponsor the culinary event. The chef is emboduing one of the leading figures of the younger generation in the French gastronomic landscape.
Building on the success of the previous editions, the Festival of Mountain Gastronomy, organized by the Auron Tourist Office, supported by Auron, Saint-Étienne de Tinée, the SEM des Cimes du Mercantour, the Chamber of Trades Alpes-Maritimes and Artisans Arts and Delights, will honor Locavore and Bio products.
The Chefs au Sommet d’Auron, the high-altitude culinary event in the sumptuous snow-capped peaks of Mercantour in the Southern Alps, will be celebrating mountain gastronomy with the greatest chefs from the coast from Saturday to Thursday. The restaurants in Auron, Saint-Damas-le-Selvage and Saint-Étienne de Tinée will welcome renowned Chefs and Pastry Chefs from the region into their kitchens.
Every evening, three different chefs will officiate in three restaurants and will perform an exceptional dinner. In a warm and authentic atmosphere, holidaymakers and inhabitants of the valley will have the opportunity to taste real gastronomic menus at a special and unique price of 45 euros. Composed of an amuse-bouche, an entrée, a main course and a dessert, the menus will surely delight the gourmets’ taste buds.
The Chefs will let the gourmets discover the French culinary art with the best products of the Mercantour, sublimated and honored during this delicious event on the theme of Locavore and Bio, some products from short circuits, expressing the love of the terroir. This festive program will also give a spotlight on the mountain products largely provided by the Association Montagnes Paysannes, a group of producers from Puget-théniers. Cuisine of Haute Tinée and old recipes revisited will be the spearhead of this beautiful gourmand event.
Michel Guillot, President of the Tourist Office of the Mercantour Stations, unveiled the enticing program of the Chefs au Sommet d’Auron on November 30, 2018 in the salons of the Hotel Negresco in Nice, in the presence of the chefs, partners and actors who will animate the Festival of Mountain Gastronomy. Victor Delpierre, Cocktail & Barista World Champion, will enliven the restaurants with After-Ski Demos and Cocktails Parties and will share with all the skiers, his official cocktail specially created for the Auron station: Le Riounet. Throughout the weekend, ice sculpture artists will show their talent in the heart of the Auron resort.
The inevitable Chaudron Soup over a wood fire and gourmet ballads on the slopes, were very successful last year, will be repeated for the pleasure of amateurs who want to taste the thrills and the pleasure of hiking with their mouths full and a happy heart.
The Chefs au Sommet d’Auron will begin with a weekend of gastronomic events. To whet appetites of litlle gourmands and big gourmets, the festivities will begin on Saturday, January 19, 2019 with the inauguration of the Chefs au Sommet d’Auron in the presence of the godmother Virginie Basselot. On Sunday, gastronomes will have the choice between a Show Cooking with tasting of grilled food at the foot of the slopes, made by the Toques Brûlées, driven by the effervescent David Faure. The high gear chefs will ignite the snow front with their giant barbecue. The most athletic may participate in gastronomic games on the ski area.
While the parents will be in the kitchen of the workshops, their little devils will be able, according to their mood, to play the apprentices cooks like mom and dad by realizing one of their favorite dish or to attend cooking demonstrations and playful workshops.
Every evening, a gourmand five-to-seven around the ice rink will propose a market of local products, workshops and demonstrations of pastry organized by the Union of Artisan Pastry Chocolatiers of Alpes-Maritimes, but also introductions to oenology, dietetics, Locavore, organic products… many fun and very slippery animations will entertain without moderation children of any age.
Eugénie Beziat (La Flibuste – Villeneuve-Loubet), Alain Llorca et Jean-Michel Llorca (Alain Llorca – La Colle sur Loup), Benoît Witz et Luc Gamel (Hôtel L’Hermitage – Monaco), Karine Skuteri (Le K – Saint Paul de Vence), Lucie Pichon (La Cigale Vista Beach – Roquebrune Cap Martin), Linda Pace et Gabriel Degenne (Château de la Begude – Valbonne), Willy et Camille Carton (Vegan Gorilla – Nice), Hermance et Quentin Joplet (Le Castellaras – Fayence), Geoffrey Poesson (La Badiane – Sainte Maxime), Rédouane Mansouri (Blue Pearl – Cagnes sur Mer), Akhara Chay (La Vague de Saint Paul – Saint Paul de Vence), Christophe Billau (La Quintessence – Roubion), Aurélien Nourry (Le Millésime – Nice).
Bruno Laffargue (Mic-Mac Macaron – Cagnes sur Mer), Philippe Brito (Philippe Brito – Cannes), Pascal Picasse (Le Park 45 – Cannes), Steve Moracchini (Hôtel Belles Rives – Juan Les Pins – élu Chef Pâtissier de l’Année Gault&Millau en 2016), Fabrice Didier (Hôtel Negresco), Julien Matteo (Novotel – Sophia Antipolis), Yohan Gouverneur (Premier Catering – Villeneuve-Loubet), Christophe Canet (Patisserie Canet – Nice), Maxime Simenot (Bessem Restaurant – Mandelieu), Jean-Luc Keneally (Hôtel Le Mas de Pierre – Saint Paul de Vence).
The partners of the 2019 edition of Chefs au Sommet d’Auron
Balicco, Deloye Marée, Naturdis, Valrhona, Ecotel, PainPetitfour, Marius Auda, SNDA, Mic Mac Macaron, Capfruit, Panier des Chefs, Montagnes Paysannes, Frima. Clément Design, Philipponnat, Le Clos, Romauresq, Les Toques Brûlées, Malongo, Fiers d’être Artisans, Foricher Les Moulins, Ice Candle, Les Disciples d’Escoffier, MOF Côte d’Azur, CCI Nice Côte d’Azur, Le Negresco, Cook and Shoot, Victor Delpierre.
Partenaires Médias: Azur TV, YesICannes.com, Le Blog de Gilles Pudlowski et les Nouvelles Gastronomiques.
Les Chefs au Sommet d’Auron
From 19th to 25th January 2019
Salle Rovery – Plateau de Chastellarés
Restaurants in Auron, Saint Étienne de Tinée et Saint Dalmas-le-Selvage
The 23rd Truffle Market at Jacques Chibois’ La Bastide Saint Antoine in Grasse on January 5th, 2019 and January 14th at Le Rouret will celebrate the Tuber Melanosporum, a Provençal mushroom with an enchanting fragrance, a gourmets’ favorite.
The Truffle Market at Jacques Chibois‘ La Bastide Saint Antoine in Grasse will be celebrating on January 5, 2019 – as every year for 23 years – the truffle melanosporum, a miracle of nature with an embracing and fleshy fragrance, a winter witness to the region’s gastronomy, Art de Vivre, terroir, culture and landscapes. The Truffle Market will continue the following weekend, on January 14, 2019, in the village of Le Rouret. These high in taste and color events are launching the truffle season in a dozen cities in the Alpes Maritimes, with markets where consumers will now be guaranteed to buy “the good truffles”.
Learn more about this mysterious mushroom that grows under our feet, learn how it will sublimate your dishes, and why not, consider one’s own production as an amateur or farmer, are as many opportunities offered by the Truffle Markets, Provencal markets that also highlight the tasty produce from the local terroir with appetizing scents. The Truffle Market at La Bastide Saint Antoine inaugurates in a gourmand and friendly way the season of these events dedicated to the Tuber Melanosporum on the Grasse land. An adventure that has become a tradition on the initiative of Michel Santinelli, President of the Regional Federation of Trufficulteurs in Provence Alpes Côte d’Azur and Jacques Chibois, chef and owner of the Relais & Châteaux La Bastide Saint Antoine in Grasse.
The Truffle Market is today the showcase for truffle growing in the Alpes Maritimes, a department whose truffle surfaces are increasing each year. Since June 2015, the truffle has become an “agricultural product” and can thus receive aid from the County Council, France and Europe. Provence is the largest truffle region in France, with more than half of the national production. The 7,700 hectares (including 300 in the Alpes Maritimes) produced 2,310 kg last season. About 80 truffle growers strive to enhance the areas suitable for plantations in the Alpes-Maritimes. By the quality of its soil and its climate, this department offers a strong potential for development and aims at 1,000 hectares of plantation. A way to answer to the competition from Spain, but also from New Zealand, Australia, Chile, Argentina where the culture of the Tuber Melanosporum is expanding.
The abundant rains in the Mediterranean rim in Provence this spring, and then, the quite regular showers this summer, have promoted the sexuality and development of the Tuber Melanosporum, the Queen of Truffles. To date, the upcoming harvest promises to be exciting. The truffle growers and their truffle dogs are eager to start the season at the end of November. Despite increasingly long periods of drought and the damage caused by wild boars, the truffle farmers’ union is trying to maintain affordable prices; it also ensures that the truffles sold are inspected by professionals, which allows the customer to buy quality truffles.
In wholesale truffle markets, only knowledgeable professionals are buying truffles. Because of their profession, they know how to differentiate between truffles that can be in the same batch and then perform the required sorting. On the other hand, the consumers who buy on the retail market must have the guarantee of buying quality truffles. The French Federation of Trufficulteurs has published a charter to label the events that respect it. Controllers, equipped with a microscope connected to a screen, will analyze the truffles to remove any doubt to guarantee the gastronomes to take away the “good truffle”, the fresh Melanosporum. To this end, the federation pointed out that truffle oils do not contain any natural aroma, but only synthetic ones… The Syndicat des Trufficulteurs des Alpes Maritimes issued a Book La Truffe in which Chefs and “rabassiers” unveil secrets and recipes.
Promise of gastronomic feasts, the truffle is becoming popular with the general public, who, with this Black Diamond of Provence, wishes to acquire a share of happiness of the senses. The landscapes that this mysterious mushroom is modeling by its culture at the foot of the oaks and the high gastronomy that it inspires are the themes of a true gourmet and cultural winter tourism. The 23rd Truffle Market will continue during the week with gastronomic events in the villages of Grasse and, throughout the winter, with Truffle Festivals in various cities of the Côte d’Azur. The development of truffle tourism is at the origin of the creation of a label: La Provence de la Truffe, which each partner of a future Truffle Route can display. Through the truffle, it is therefore the Provençal terroir that is valued.
Michel Santinelli, President of the Syndicat des Trufficulteurs des Alpes Maritimes, and Michelin-starred chef Jacques Chibois presented at La Bastide Saint Antoine the program of the 23rd Truffle Market to be held in Grasse and then at Le Rouret. The Truffle Market poster, made this year by Eduardo Arroyo, painter-sculptor, writer and Spanish theater designer, was unveiled in the presence of Jérôme Viaud, Mayor of Grasse and Jean-Philippe Gréco, new County President of truffle farmers. With the poster of the 23rd Market of the Truffle, Eduardo Arroyo signed one of his last works. This famous figure of French-Spanish arts that mixed realism and sarcasm, indeed passed away on October 14th. The Maeght Foundation in Vence had exhibited his works during the summer of 2017.
The dynamic Mayor of Grasse Jérôme Viaud has highlighted the strong potential of truffle oaks pantation Alpes Maritimes where the truffle likes to grow. Solicited by Michel Santinelli, Jérôme Viaud initiated on November 5, 2009, a contract plan called Truffle 1000. With 320 hectares and 3,000 oak trees planted, the goal is already tripled! This fall, 350 new seedlings went to populate the soil favorable to truffle farming in the Alpes Maritimes thanks to aids for farmers and individuals. Jérôme Viaud concluded his address by thanking “Maître Jacques” with these words: “Jacques Chibois is a beacon for the truffle!”
Program of January 5, 2019 – Grasse – Bastide Saint Antoine:
Market of truffles and regional agricultural products. Demonstration of truffle dogs. Tasting workshop on the market place. Manifestation under the patronage of the artist Eduardo Arroyo. All day, on the stand of the Trufficulteurs Union, information and advice on truffle farming.
9h30: Opening to the public and opening of the market. Sale of truffles and local agricultural products.
10h30, 11h, 11h30, 12h, 15h: demonstrations of truffle dogs.
12h: tasting truffle dishes on the market square.
12:15 pm: Apéritif d’honneur.
Gastronomic meal by Michelin-starred chef Jacques Chibois
17h00: Draw of the big competition organized during the day. To win: a basket packed with all products on the market with 250 g of tuber melanosporum truffle.
New this year: relay parking at the roundabout of the Alambic, with free shuttles.
The Truffle Market will continue on January 14 at Le Rouret near Grasse with a large Provençal Market from 10am to 4pm. To discover the culture of the truffle in situ, the Mayor of Rouret Gérald Lombardo invites the public to visit from 9am to 12pm the experimental truffle field of the town. All morning, bus shuttles will be available to the public from the Town Hall.
At 15h, a conference on the truffle and its culture will reveal the potential of production in the Alpes Maritimes. At 4.30 pm, Chef Daniel Ettlinger, from Le Clos Saint Pierre, will demonstrate a dish with truffle to the public.
Every Friday, a truffle market will be held in the square.
Prelude to the gastronomic pleasures of the Truffle Market
The presentation of the 23rd Truffle Market at the Bastide Saint Antoine ended with a delicious meal which displayed all the talent and crativity of chef Jacques Chibois and Executive Chef Laurent Barberot, all with truffles of the season, the Truffle of Burgundy (Tuber uncinatum). Photos YesICannes.com
Mousseux of Mushrooms with Chestnuts, Truffles Foam
Raw and cooked scallops in their shells, Condiment of Celéri and Horseradish, Cream of Salsify with Mousseux of Beurre Noisette
White Asparagus from Le Perthuis with Season Truffle
Roasted Quail Chicken with Sliced Vegetables
Garden Figs poached with Spices, Pistachio Crémeux, Biscuit with Almonds, Juice of Fig Leaves
Coffee and Mignardises
23rd Truffle Market
Bastide Saint Antoine January 5, 2019 and January 14 at Le Rouret
Informations: Grasse: +33 (0)4 93 36 66 66 – Le Rouret: +33 (0)4 93 77 20 02
Gastronomic lunch – Reservations
La Bastide Saint Antoine – Jacques Chibois
48, avenue Henri Dunant
06130 Grasse
+33 (0)4 93 70 94 94
La Terrasse du Gray restaurant at Hôtel Barrière Le Gray d’Albion in Cannes, is enriching its gastronomic offerings by featuring its new formula “Menu Express”.
La Terrasse du Gray restaurant at Hotel Gray D’Albion****, one of the jewels of the Barrière Group, is adding another feather to its cap by offering to all lovers of vegan or Mediterranean cuisine an express lunch to take on the go between two business meetings. At a time when the stomach cries famine and a little gastronomic break is needed, make a detour by the elegant Terrasse du Gray, a green setting nestled on the first floor of the Cannes palace, far from the bustle of the Cité des Festivals. Pierrick Cizeron, Executive Chef of Cannes Barrière Hotels, will take you to new culinary horizons. His dishes, associating flavors and health, the Terroir du Sud and without gluten or vegan specialties, will thrill your taste buds with unequaled vegetable happiness.
La Terrasse du Gray restaurant is located a stone’s throw from La Croisette and Rue d’Antibes. Nestled on the first floor of the Hotel Gray d’Albion, the gastronomic place displays at first its lush garden and amazes by its calm and serenity. While outside, the noisy and hectic atmosphere extends its tentacles to the neighboring streets, the contrast is here striking. This islet scented with Mediterranean essences distinguished itself at first and foremost by its chic and refined decoration, its cozy and vegetal atmosphere, its harmonies of soft colors, oscillating between almond green and light gray. The warm and comfortable sofas, the beautiful tables in light wood, the large white umbrellas, the service, both discreet and dynamic, reflect with happiness the Art of Living of the French Riviera.
Wellness and taste pleasures
In this Garden of Eden, the gourmets’ taste buds are delighted and the senses are exalted. At the stoves, the virtuoso and chef d’orchestre Pierrick Cizeron, a former student of the Institut Paul Bocuse, trained by two Meilleurs Ouvriers de France (Alain Le Cossec and Alain Berne, pastry chef), is performing his art in a masterful way. At the image of the venue, his score is marked by excellence and generosity. His dishes are sublimating the products he chooses with care from the best producers in the region. His sunny, colorful and creative cuisine is highlighting the best Provençal products and, over the course of the seasons, is keeping up with the seasons in a menu with authentic and fragrant flavors.
A beautiful gastronomic interlude
The formula Déjeuner Express at la carte of the La Terrasse du Gray by Pierrick Cizeron is simple, is to be effective and matching all desires. It includes a soup of the day (according to the chef’s inspiration, the season and products on the market), a dish (salads, sandwiches, quiches or hot dishes), a carafe of water and a hot drink (coffee, tea…) at the attractive price of 18 €.
For vegan food lovers, a fraîcheur de légumes in salad, quinoa and pomegranate seeds, sweet citrus vinaigrette; an émincé de volaille with satay, shredded white cabbage and soy, spinach and fisc sauce will meet desires of freshness. From the 20th of October, the menu will be enriched with new dishes such as Tomato Pineapple Passion, pois cassés, organic quinoa, salicornes, avocado, wacamé algaes and roasted seeds, or Grilled Organic Salmon, raw and cooked spinach, light tartar sauce, Fennel salad with shells that you can match with a delicious Burgundy wine from the cavist Pierre Laurent – Vigneron – Hautes Côtes de Nuits – 2017.
Nicolas Maugard’s gourmand desserts
With the summer playing extensions and inviting to relaxation, do not hesitate to bring a gourmand touch to your meal. The creations of pastry chef Nicolas Maugard invite you to discover his new delicacies flavors from here and elsewhere like the Raspberry Cheesecake, Guanaja Sweet Chocolate Moelleux with Basil, compote of red peppers and raspberry or the Creamy Mango and pearls from Japan with coconut milk and lemongrass (5 €).
All these sweet and savory delights are to be enjoyed on the sunny terrace which gives its name and soul to the address.
With the Express Menu to be savored on the go, the chef of La Terrasse du Gray, Pierrick Cizeron and his brigade, elegantly signs one of the most beautiful vegan scores of the autumn season in Cannes.
Tasted dishes
Velouté Potimarron aux Épices
Soupe de Poissons Toma-té
Salade Fraîcheur
Filet de Caille Sauce Aigre-douce, Écrasé de Pomme de Terre
Pierrick Cizeron, Executive Chef of Cannes Barrière Hotels
Graduate of the School of Arts Culinaires et Hôtellerie (Paul Bocuse Institute), in which he obtained a professional cooking baccalauréat, Pierrick Cizeron made his classes with Alain Breton, chef of the Metropole Palace in Monaco. He then went to the Café Chic in Dubai (Méridien) to assist the Michelin-starred chef Michel Rostang. The Meridien hotel chain then entrusted him with the orders of his two new gastronomic addresses: the M’s Beef Bistrot steak house and the Spanish restaurant La Bodega.
Back in France he overtakes the Orénoc, the “world cuisine” table of the Méridien Étoile Paris. He then returns to the Meridian Dubai where he is appointed Executive Chef of a huge “liner” of 17 restaurants and 250 cooks. In 2016, after ten years of loyal service, he left the chain for the Roda Hotel Group, one of the most dynamic hotel groups in the Emirate. At the beginning of 2018, Pierrick Cizeron returned to France to take the reins of the two Barrière Resort restaurants in Cannes: the Majestic Barrière and La Terrasse du Gray.
Creations with flavors from elsewhere
A native of Normandy, Nicolas Maugard grew up in Caen. At the age of 15 he joined the hotel school of Rouen, where he stayed for 3 years and graduated with a bakery CAP. For a few years, the young pastry chef perfects his taste for pastry in establishments of excellence (Hotel Gray d’Albion, Hotel Martinez, Palm Square in Cannes). Always demanding the best of himself and seeking perfection, he decides to enrich his experience in prestigious establishments around the world. He will use these trips to develop new exotic flavors, in creations that adapt to all the customers’ requests, according to their culture, their desires and their needs. He will spend around twenty years traveling the world: Paris (Four Seasons – Hotel Georges V), Monaco (Hotel Hermitage), Provence (Terre Blanche Hotel Spa Golf Resort), Mauritius and Shanghai (Four Season), Singapore (corporate for 24 Millennium Copthorne hotels), Abu Dhabi (UAE Palace). But his love of France and its beautiful products is stronger than the call of the sea and Nicolas decides to put his suitcases on the French Riviera.
Today, the pastry chef offers his know-how and his pastry passion at the service of the two restaurants of the Barrière Resort Cannes: the Majestic Barrière and La Terrasse du Gray.
Nicolas Maugard & Pierrick Cizeron
La Terrasse du Gray
Barrière Hôtel The Gray d’Albion Cannes****
38, rue des Serbes Cannes
Information and reservations at +33 (0) 4 92 99 79 79
Open Monday to Friday from 12h to 14h30 and Tuesday to Saturday from 19h30 to 22h30.
At Le Mas de Pierre, the new Lis Orto bistronomic restaurant in Saint Paul de Vence, the chef Emmanuel Lehrer offers delicious, sunny and refined specialties at lunch with perfumes of Provençal terroir.
Opened in 2005 in the soft hills of Saint Paul de Vence, Le Mas de Pierre is a poetic and enticing address. This three-hectare haven of peace joined in 2006 the prestigious and luxurious Relais & Châteaux collection. Lis Orto (The Gardens in Provençal) is today supplementing the delights of the gastronomic restaurant La Table de Pierre with a refined and fresh bistronomic cuisine, scented with the sunny flavors from our terroirs, prepared with virtuosity by chef Emmanuel Lehrer.
Emmanuel Lehrer et sa brigade devant Évasion de Folon
Heavenly and gourmet place
All paths on the estate are naturally leading to the terrace of Lis Orto, the new Provencal bistro of Le Mas de Pierre, overlooked by Evasion, Folon‘s monumental sculpture. In this heavenly place, sheltered by white parasols deployed majestically on the terrace opening onto the turquoise waters of the swimming pool, the chef Emmanuel Lehrer is practising his art as a “maestro des fourneaux” with the same organic and “locavore” products he is using for the gastronomic restaurant La Table de Pierre.
Lis Orto
Products pampered by farmers
Emmanuel Lehrer is composing a menu with pronounced accents of Provence, with organic local products and vegetables, pampered by the passionate farmers from Carros, the Val de Cagnes, La Roquette sur Siagne and the Montagnes Paysannes, with names coming from a book by Pagnol: lamb, sheep and goat cheese from Dominique Girod, La Bergerie du Gourdan in Besseuge, the fruits and vegetables of Agnès Papone in Puget-Théniers, Patrick Massi in Cagnes-sur-Mer, Jesus Rosa in Saint-Isidore and Christophe Barberis in La Roquette-sur-Siagne, the spelt from La Ferme de Salagriffon, Georges Monteiro‘s goat cheese in Peymeinade, cheeses by Flore, “créatrice de fromages” in Roubion, Isabelle Foncel‘s pig in Saint Vallier, fish from Pêcheries de Menton…
Emmanuel Lehrer
Get a taste of the most beautiful things in life
With these excellent fresh products, the chef Emmanuel Lehrer creates a menu with Mediterranean flavors, renewed every fortnight, with a suggestion of the day according to the arrival from the market and the Potager de Pierre, where the gardener is cultivating with love the fresh vegetables you find “à l’ardoise”. In a flowery and wooded environment with the subtle perfumes of Provence, the chef is delivering into the plate the motto “Get a taste of the most beautiful things in life”. His menu offers three starters, three dishes (including a vegetarian one) and three desserts, with an invitation to freshness in these hot periods, with home-made ice creams and sorbets signed by Pastry-Glacier chef Jean-Luc Kenneally.
Provence vitaminée dans l’assiette
Enjoyment of pupils and taste buds
Emmanuel Lehrer is offering an organic, local-market-fresh, “around the product” cuisine, which sublimates its singularity, adding his touch of talent and passion to those of the producers who made the raw materials. The palette of authentic and colorful flavors composed by the talent of this exceptional chef, is bringing pleasures of pupils and taste buds in explosions of taste, with right seasonings and perfectly mastered cooking, in a harmony sunny with the olive oil of Rémy Rouch in Saint Blaise. The chef also draws his inspiration from the gardens of Le Mas de Pierre: thyme, rosemary, savory or oregano, and other aromatics are very present in the menu of the restaurants.
Respect for health and taste
Enjoyable at Lis Orto: a Wellness Menu at € 33, some Incontournables from € 21 to € 24 such as the Salade Niçoise or the Burrata from Apulia and its Peasant Tomatoes, or the Menu Lis Orto “From Earth to Sea” . The chef favors a “healthy cuisine” with very little fat, and knows how to meet the customers or vegetarians “gluten-free” expectations.
Adept of a cuisine that is respecting health and taste, Emmanuel Lehrer, accompanied by his Pastry-Glacier Chef Jean-Luc Kenneally, has benefited from a training course at Michel Guérard, to implement a culinary technique that make use of a very little or no fat. Synonymous with well-being, this philosophy is highlighted in the morning at the breakfast, which includes a rich stall dedicated to organic products.
Burratta et tomates du pays
An elegant and subtle cuisine
A Franco-Austrian, Emmanuel put his first pastry dress at the age of ten! His future is therefore all mapped out. After the hotel school in Strasbourg, he trained in Switzerland with Didier de Courten, then discovered luxury hotels (Saint Barth, Verbier, Carcassonne, Paris). He joined Michel Rostang at the Méridien and participated in the opening of the group’s restaurants in Dubai, Vienna & Milan. After five years in various establishments in Monte-Carlo, he became Chef des Cuisines in 2009 at Le Mas de Pierre, keeping Michel Rostang as culinary godfather. In this Provencal chic setting, he is practicing an elegant and subtle Niçoise cuisine.
Jean-Luc Kenneally – des desserts aériens
Fond of ice cream and pastry
Jean-Luc Kenneally obtained his CAP and master’s degree in pastry at Lycée Escoffier in Nice. After a pastry shop and two seasons at the Royal Riviera, he joined the kitchen of the Grand Hotel Saint Jean Cap Ferrat alongside the MOF Glacier Luc Debove (which gave him the taste for ice cram). He remained there for 9 years before practicing for three years his art of sweets at Le Mas de Pierre. Second in the MOF Glacier contest in 2015, Jean-Luc Kenneally enjoys working ice cream and strawberries. His favorite dessert: the Vacherin unstructured.
Fraîcheur à la table de pierre!
Jean Mus’ lanscape footprint
Like a luxurious Provencal residence, Le Mas de Pierre has the particularity of seducing both couples and families. Around the original building, the Bastide des Fleurs, five Provencal bastides are bathing in romantic charm, one of which includes six suites with private pool and butler service, in a vast and lush Mediterranean garden. This deliciously fragrant place offers a multitude of nooks and crannies conducive to wonder or relaxation in the soothing gurgling of fountains. Modeled by Grasse landscape gardener Jean Mus, the Mediterranean gardens and green areas, planted with Provençal species and centenary-old olive trees, are populated by monumental sculptures by famous contemporary artists such as Folon, Sosno, Lapie, César, Tobiasse…
Open all year round in 2020
From 2020, Le Mas de Pierre will become a resort open all year round. The hotel will offer 22 additional rooms, a new spa with an indoor pool and a large lagoon for children. A new restauration offer, related to the transformation of La table de Pierre will be implemented. The existing spaces will be transformed into a large room including an open kitchen extended by a covered terrace that will open on sunny days. The Provencal Bistro Lis Orto will find its place later, with its own kitchen, at the current location of the fitness center near the pool.
Family and Provençal charm
The 5-star Relais & Châteaux Le Mas de Pierre has 54 rooms, suites and apartments with balconies, loggias or terraces. The rooms are decorated in the intimate character of a family Provencal charm house with solid wood or natural stone floors, whitewashed walls, white marble in the bathrooms, furniture mixing classicism and modernity and silk or velvet fabrics with soft tones of blue, pink and beige, are elegantly associated with the new history of Le Mas de Pierre. The seminar areas offer 5 meeting rooms extended by a terrace with panoramic views over the gardens of the estate. Private garages, electric cars, concierge, butler, valet, complete Le Mas de Pierre hotel offer.
The estate also includes: outdoor heated and musical pools, private cabanas, Payot spa with 2 massage cabins, jaccuzzy, sauna, hammam, fitness, rose garden, petanque court, aviary, 3000 m2 of landscaped gardens, planted with ancient olive trees, a Orchid greenhouse next to an aviary with exotic birds and a vegetable garden: Le Potager de Pierre. A free shuttle is connecting Le Mas de Pierre to the village of Saint Paul de Vence.
Every Thursday evening in July and August, from 7 pm, the Garden Party around a barbecue with live music is inviting to the pleasure of the senses and sharing in a spirit of conviviality under the starry vault of the Provence sky.
Le Potager de Pierre
Fun and sports activities
The Kids Club, La Petite Maison d’Alice, is available to children throughout the summer, allowing parents to enjoy their stay by taking time for themselves. On the program: fun and awakening games, creative workshops, makeup, mini party, birthdays, bouncy castle…
For older people, Yoga sessions, muscular awakening, relaxation session (in Le Mas de Pierre gardens), aqua-fitness session in the pool. For sports-people, hiking in the hinterland of the village of Saint Paul de Vence, kayaking in the Mediterranean and jogging trails. For culture lovers, Rolls Royce rides, outdoor cinema under the stars.
Le Jardin des Senteurs
To visit around
The perched villages: Saint Jeannet, Vence, Tourrettes, Mougins, Eze, Gourdon, Peille, with crafts and art: Village of Potters (Vallauris), glassmakers (Biot), antique dealers (La Colle sur Loup), painters (Saint Paul), Provencal markets. Museums: Fondation Maeght, Matisse Chapel, Fernand Léger, Renoir, Picasso, Chagall, Matisse, Modern Art. Sea evasion at 5 km.
The Gaspacho: Tomatoes of our peasants, Salmojero way. Fresh, colorful, vitaminized, sunny, light and tasty, all the southern flavors on the plate. Explosion of taste, long and expressive in mouth, with the roquette salad and the soft power of olive oil, from Rémy Rouch in Saint Blaise, of course! Suggestion of wine: Côtes de Provence – Whispering Angel Rosé 2017 – Château d’Esclans de Sacha Lichine.
Seabream Tartar and Crab Meat with Tobiko Egg, Crunchy Vegetables: iodine flavors beautifully blend with fresh dill and crunchy vegetables: fresh onions, young carrot and beetroot sprouts. A beautiful blend of sea, earth and aromatic flavors from Le Jardin des Saveurs. Suggestion of wine: Château Barbanau – Cuvée Kalahari – Cassis 2014.
Veal Cushion, Green Beans and Delicacy Confit: a rosé meat, tender to heart, crisp green beans, melting spleen potatoes, crowned with grilled, scented in the midday sun sage leaves, the whole covered with a creamy emulsion. Suggestion of wine: Château Reillanne – Rosé Cuvée Héritage 1189.
Pavé de Bonite à la Plancha, Crushed Potatoes with Seaweed, Grilled Cebettes and Virgin Sauce: fine and melting flesh, beautiful iodized flavors, happy alliance of the sea and the kitchen garden. High in aromatic flavors, the virgin sauce pepperes the delicate flesh of the fish. Rémy Rouch’s olive oil works wondes! Wine suggestion: Côtes de Provence rosé – Château Gassier – Le Pas du Moine.
Organic Chocolate Choux, Caramel and Raspberry Sorbet. Suggestion of wine: Blanc Seigneur de Monbazillac – Cuvée 2013.
Ice crem Tart, Strawberries from Carros and Lemongrass. Suggestion of wine: Côtes de Provence – Cuvée Communion 2016.
Wine tasted at the table: Château Minuty – Red and Rosé, Cuvée Rose et Or 2017
Restaurant Lis Orto
Le Mas de Pierre
Route des Serres
Saint Paul de Vence
Monday to Saturday from 12:00 to 14:30
Hermance and Quentin Joplet’s restaurant Le Castellaras in Fayence launches Jazz in the Garden, live music evenings under the starry sky of summer combining starred gastronomy and the infinite elegance of Jazz.
The Pays de Fayence unwinding its soft hills as far as the eye can see under the firmament, Mediterranean flavors in generous plates, scents of lavender and roses, notes of music in counterpoint to the song of the cicadas… That is Jazz in the Garden at the restaurant Le Castellaras in Fayence where Hermance and Quentin Joplet invite you to taste the charms of the subtle and refined Art of Living of Provence during a “live” musical evening, combining Michelin-starred gastronomy and the infinite elegance of Jazz, Bossa or Swing.
Between sea and mountains, in a land where Provencal customs have shaped landscapes and men, Fayence, the city with thirteen fountains, is a particularly popular holiday resort. Surrounded by the splendid olive groves and vineyards of the villages of Callian, Mons, Montauroux, Seillans and Tourrettes, perched on a hill with a panoramic view over the Fayence valley, the Restaurant & Chambres d’Hôtes Le Castellaras is a family establishment since 1989, in a large Provencal stone bastide, combining authenticity and modernity in an idyllic rural setting.
Quentin Joplet et sa brigade
Cuisine du marché in a Mediterranean soul
Its large terrace, with a Bio Belt against mosquitoes, is sheltered from the ardor of our fervent southern sun by tall trees, including a huge plane tree, and refreshed by a large pool of Asian inspiration where colored large koi carp are swimming. Chef Quentin Joplet, who succeeded Alain Caro, is cooking seasonal products from local terroirs, a “cuisine du marché” with the greatest respect for the environment, with excellent fresh products fresh from the market or local fishing, beautifully elaborated in the Mediterranean soul. The Michelin star obtained by Quentin in 2015 is a great success in this charming Var country near the French Riviera.
Jazz in the Garden, première…
In this gorgeous bucolic setting, on the terrace, under the plane trees, with a panoramic view of the Pays de Fayence, the starred cuisine of chef Quentin Joplet is tasted every Sunday evening of the summer to the sound of a group “Live” duo or trio in a repertoire of jazz, bossa, blues, swing…
The first Jazz in the Garden evening on Sunday, June 24, 2018 hosted the duo Between Us, composed of singer Claire Penot and guitarist Jean-Jacques Garsault. Claire Penot is a 21-year-old young prodigy of vocal jazz, trained at the conservatory. With naturalness, authenticity, and musicality, Claire Penot releases the intensity and the presence of a Jazz diva to privilege emotion in a Jazzy Balade, swing and bossa nova repertoire. The guitarist Jean-Jacques Garsault has starred on many jazz scenes in France: Jazz in Toulon, Jazz Festivals in La Seyne sur Mer, Vitrolles, Hyères, Montpellier… Between Us is also scheduled on Sunday July 22.
Glass of Champagne with aperitives
Amuse-bouche: Ravioles of Foie Gras, Crémeux of Chickpea with “noisette” Butter
Entrée: Puff Tart like a Pissaladière, Escalope of wild Bass “juste saisi”, Roquette
Fish: Turbot, iodized Juice, Vegetables from the Mougins hinterland
Beefchuck confit, truffled Juice, Vegetables from the Mougins hinterland
Cheese: White Cheese Ice Cream with lamb’s Milk, Lime zest
Soufflé au Chocolat
Chambre l’Arbousier
Les Collectionneurs by Alain Ducasse
Le Castellaras has joined the prestigious Les Collectionneurs network, created by famous Alain Ducasse. The guest rooms offer a breathtaking view over the valley of the beautiful village of Fayence. The domain has been labeled Quality Tourism since 2013 and has received the “Green Key” International Label (only 20 establishments in France have received this prestigious honor). Le Castellaras is also a gastronomic stopover on the Route des Eleonores de Provence, an association of great wine ladies, inaugurated on July 3, 2013 in this restaurant.
Jazz in the Garden – Every Sunday evening, from June 24 to September 2, 2018
Reservation required at +33 (0) 4 94 76 13 80 or online
Two formulas to savor Jazz evenings at Castellaras: the dinner with menu degustation and a glass of champagne Billecart Salmon Blanc de Blanc Grand Cru at 87 € or the concert only, with a glass of Billecart Salmon Blanc de Blanc Grand Cru Champagne and its delicacies at 35 €. Food and wine parings are proposed for the meals at 30€.
Le Castellaras
Restaurant & Chambres d’Hôtes
461, chemin de Peymeyan
(Direction Seillans on D19)
83440 Fayence
GPS : Latitude : 43.629267 | Longitude : 6.673443
The launch of the first edition of the International Rosé Day Provence has illuminated the Citadelle of Saint Tropez in pink with the luminous and artistic magic of Alain Guilhot.
The International Rosé Day celebrated on June 22, 2018 in conviviality the pleasure of the art of living in Provence, a glass of rosé in the hand at the Citadel of Saint Tropez. A magical place for a magic drink, synonymous with summer, friendliness and affection: at the initiative of Valérie Rousselle, owner of Chateaux Roubine and Sainte Béatrice, the spirit of Rosé, a wine born in Provence, swept over the planet from Saint Tropez.
Valérie Rousselle
Prestigious planetary festivities
With Saint Tropez, an internationally known city, as the epicenter many prestigious and planetary festivities took place at the same time around the world, in mythical places. The International Rosé Day has invited to the devotion to the divine nectar in Paris, Rome, Hong Kong, Rio, Monaco, Cannes, Grasse, Ibiza, Miami, New York, Boston, Oslo, Marrakech, Bucharest, St. Bartholomew, Moscow…
In the Principality of Monaco, the Palace, the museums, the Grimaldi Forum dressed in pink color. In Grasse, the World Capital of Perfumes made its fountains flow pink. The Eiffel Tower has also blazed Rose as well as other iconic monuments in major capitals.
The Rosé, child of Provence
The first vines were brought by the Greeks during the founding of Marseille 26 centuries ago. The Rosé was first wine made in ancient times on the sunny terroirs of Provence. Favorite soil of the Rosé by its climate, its terroirs, its grape varieties, Provence has always been conducive to the production of wines of this beautiful and tender color. By the choice of grape varieties and a strategy in the cultivation methods, the winemakers froml the region have chosen to make the Rosé the leader of their production, exported worldwide. More and more tasted on the epicurean planet, the Rosé pairs with all the cuisines, all the cultures and all the atmospheres. The iconic production of Provence deserved its world day: the International Rosé Day!
Philippe Portal, Sous-Préfet de Draguignan, Jean-Pierre Tuveri, Maire de Saint Tropez, Valérie Rousselle, Alain Guilhot, Alain Baccino, Président du Syndicat des Côtes de Provence & Philippe Rouquette, Caisse d’ÉpargneCôte d’Azur
Tasting course over the Gulf of Saint Tropez
The Place des Canons in the Citadelle, overlooking the sumptuous Gulf of Saint Tropez, was packed on Friday, June 22, 2018. Visitors took the International Rosé Day Provence on the baptismal funds by discovering the Rosés on the tasting course proposed by thirty Provencal winemakers. Catering areas offered a “cuisine of the sun” with specialties from the region signed by Hermance and Quentin Joplet from the Michelin-starred restaurant Le Castellaras in Fayence, the chefs Jacopo Brunero, Dominique Calcerano and Victoire Silvant from the restaurant Apopino in Grimaud and chef Nicolas Rutard, Le Carrément Bon traiteur.
Illumination de la Citadelle par Alain Guilhot
Music and illumination of the Citadel
At the origin of the event, Valérie Rousselle, from the domains Château Roubine and Château Sainte Béatrice, president of the International Organization of Rosé, founder of the association of women winemakers Les Eléonores de Provence, dedicated to the promotion of the art of live and wines of Provence. This great lady of wine had invited the lighting architect Alain Guilhot, designer among others of the Festival of Lights in Lyon, to proceed to the illumination in pink of the fortress of the Citadel at nightfall. All to the sound of music with a Trio Jazz and Alejandra Burgos‘ very tonic rock, before the performance of the French DJ Cerrone on turntables.
Alejandra Burgos
Brotherhood, creativity and festivities
Placed by Valérie Rousselle under the aegis of Siduré, the first goddess of the Rosé (before Bacchus) who invited to light tasting and to party, the beautiful birthday of the International Rosé Day Provence will take place at the dawn of the summer, every 4rd Friday of June, to live in a great diversity of expressions the values carried by the Rosé: freedom, friendship, fraternity, sensuality, lightness, modernity, creativity. May these festivities blow the air of Provence and the spirit of Rosé throughout the world!
International Rosé Day Provence Organisation Internationale du Rosé
+33 (0)4 94 85 94 94
A new season of Italian gastronomy at Le Stagioni, fourth restaurant at the Château de La Chèvre d’Or in Eze, where two-star chef Arnaud Faye and Piedmontese chef Ugo Gastaldi perform a four-handed symphony inspired by Italian terroir.
The Château de la Chèvre d’Or, 5-star Relais & Châteaux perched on its eagle’s nest in the village of Eze, offers a spectacular panorama over the Mediterranean and the slopes of the perfumed hills of the azure terroir. This generous nature and the paradisiacal views of the Côte d’Azur and the Italian coastline on the horizon is suggesting to two-star chef Arnaud Faye and chef Ugo Gastaldi a dazzling and sunny repertoire of antipasti, primi piatti e secondi piatti, e dolce at restaurant Le Stagioni.
Jardins
Cascading gardens
An arrival, the Château de la Chèvre d’Or opens onto its multiple terraced gardens where jasmine, bougainvillea, rosebushes, trees and shrubs are growing profusely, peopled with a life-size bronze bestiary, lasciviously exposed to the Riviera’s sun rays. In this haven of peace, many murmuring fountains water this generous nature between rock and sea. Strolling in the greenery, breathing the suffusing freshness, letting one’s thoughts wander through the valleys of the Riviera, escaping by admiring the Italian coastline looming on the horizon, naturally take you to let the fragrance from the restaurant Le Stagioni impregnate you.
In the kitchen, the chef Arnaud Faye who let the two stars of the gastronomic table of La Chèvre d’Or shine and the chef Ugo Gastaldi were inspired by all this environment, the natural cycle of the seasons and the products from the different terroirs of the very close Botte to concoct a musical variation, and “pianoter” with four hands. With their repertoire without any note, they treat their guests to the best Italian specialties with a carte of antipasti, gnocchi, piedmontese agnolotti, spaghetti, linguine, risotto, escalope Milanese, tiramisu, panacotta … and many other delights.
Ugo Gastaldi & Arnaud Faye
Upscale customers and new flavors
The collaboration between Executive Chef Arnaud Faye and Chef Ugo Gastaldi has given life to a new menu of tasty dishes made with fresh, high quality products to satisfy the taste buds of the upscale clientele who are always looking for new flavors. Together, the two chefs are telling the thousand and one wonders of Italy of terroirs, that of the innumerable small producers who participate, by elaborating their exceptional products, to this gastronomy of excellence. Reflecting the chef’s personality and Piedmontese origins, Ugo Gastaldi’s dishes are, like his native country, colorful, gourmand and generous. The artisanal products worked in his cuisine with great finesse are masterfully sublimated and feast the palate with a happiness to enjoy a refined Italian cuisine, magnified by a wine list with surprising pairings.
Four-handed culinary symphony
This score, played by a duet of chefs, combines Italian cuisine both traditional and classic, subtly revisited by Arnaud Faye’s creative touch. In true passion for the bien-manger, the Italian chef Ugo Gastaldi has conceived some recipes with singing names, which make the pupils and the taste buds happy. Ugo Gastaldi composes elegant and refined dishes, based on brightly colored vegetables from the Provençal and Italian terroir and citrus fruits bathed in the Mediterranean sun, freshly caught fish, meat and poultry raised in the open air or homemade specialties.
His neat, fresh and fragrant plates stir up envy and curiosity. In the end, the result is there: at each bite, the guests relish and their senses are filled. The highlight is brought by Pastry Chef Julien Dugourd who stages his delicious sweet creations. Food and wine pairings are made by Chef Sommelier Philippe Magne.
Insight of the chefs’ talents
Velouté d’Asperges
Asparagus Velouté, Emulsion of Mozzarella: this first vegetable of spring deploys its slightly sweet earth flavors around the mozzarella emulsion, sweet and creamy.
Saviole
Marinated Yellowtail with Apple, Bitter Gely: this grilled Mediterranean fish, with tender and delicate flesh, is harmoniously enhanced by the sparkling freshness of the apple, counterbalanced by the bitterness of the Campari liqueur.
Risotto
Artichoke, Capers and Coffee Risotto: an emblematic dish of Italian culinary heritage prepared with a carnaroli, long and fleshy rice grain, goes perfectly with the aromas of earth and hazelnut of the artichoke. The sour and bitter taste of the caper and the intense taste of the coffee expertly enhance the sweetness of the carnaroli.
Pintade
Stuffed Guinea Fowl with Ham and Truffle, Red Wine with Grapes and braised Cauliflower: the fine flesh of the guinea fowl stuffed with ham, the notes of undergrowth of the truffle get the sun from the reduction of marsala wine and vitaminized grapes. Steamed cabbage, with a strong taste, rich in minerals, brings in this king’s dish all the richness of the nourishing earth.
Tiramisu
Tiramisu: this refined, gourmand and fresh dessert, the most popular in Italy (and in the rest of the world …) is signed by Julien Dugourd, the Pastry Chef of La Chèvre d’Or. On the palate, each spoon is an explosion of flavors and powerful aromas of coffee, linked to the sweetness of the cream of mascarpone, and immediately transport you to this colorful country, to navigate with pleasure on the gondolas in Venice and sing O Sole Mio!
Food and wine pairings
The dishes were accompanied by a red wine from Piedmont: Domaine Mauro Molino – Cuvée Barbera D’Alba – 2016 and an organic white wine from Tuscany: Poggiosecco Aithera Toscana – Bianco 2015.
Ugo Gastaldi
A Piedmontese chef in Eze
Originally from Turin, Ugo Gastaldi fell very early in the pot. For him, the kitchen is primarily a matter of memories, those related to his grandmother, a fine cordon bleu. He begins to learn about Italian culinary traditions and discovers his passion for cooking at his two parents’ restaurants in Turin. He concretizes its vocation by registering at the hotel school in Turin. Diploma in hand, he integrates the kitchens of the hotel chain Art Hotel Italia as executive chef. He will remain there for three years before flying to the United States and take the place of chef at Café Milan in Washington. In this place highly prized by politicians and show biz stars, he will delight for several years personalities like Barack Obama or Leonardo Di Caprio. After having cooked for the great people of this world, Ugo Gastaldi discovers France in the kitchen of the restaurant L’Assaggio at Hotel Castille in Paris. His meeting with Arnaud Faye, the starred chef of La Chèvre d’Or, will be decisive: he leaves the capital to play the four-handed score proposed by Arnaud at the restaurant Le Stagioni in Eze.
Restaurant Le Stagioni
Château de la Chèvre d’Or – Relais & Châteaux
Rue Barri
06360 Eze
Tél: +33 (0)4 92 10 66 61
Each city in France has a Grand Hotel, but the exceptional 5-star address in the heart of La Croisette is unique with its oasis of greenery where Le Park 45, a starred table, takes the gourmets onto a journey to new gourmande flavors, imagined by Christophe Poard, an outstanding chef whose subtle daring combinations of terroir and sea, vibrating with emotion, surprise and delight.
Gastronomic restaurant of the Grand Hotel, a mythical palace of la Croisette in Cannes, born in the nineteenth century and rebuilt in the 60s, Le Park 45 opens onto beautiful gardens and lawns planted with Mediterranean or tropical species, populated with shaded relaxation areas. Its starred table harmoniously combines the glamor of La Croisette and gastronomic delights, on beautiful plates elaborated by the very talented chef Christophe Poard, who, since the reopening of the restaurant in February, offers a menu of noble products with unique flavors combining land and sea.
Chef Christophe Poard
Gorgeous view and generous plates
Between heavenly views over the turquoise waters of the Mediterranean, succulence, tradition and pleasures of the palate, the riches of exceptional products here find their quintessence in a sober and elegant setting. This table, proudly set in a beautiful haven of peace and greenery, conducive to relaxation, is the promise of a sumptuous gourmet trip combining culinary discoveries, taste ecstasy and gastronomic excellence. Chef Christophe Poard’s beautiful and generous dishes can be savored either in the cozy setting of a beautiful interior room, lit by a sumptuous wine cellar, or on the sunny terrace facing the gardens and shimmers of the sea.
Religion du produit
Career path among the stars
A native of Cherbourg, son of restaurateurs, Christophe Poard passed his exams as a free candidate before honing his talents in nice and prestigious houses. After the Casino de Deauville, he is chef de partie for Harald Wolfhart at the Schwarzwaldstube in Baiersbronn in the Black Forest (three stars for 25 years). He then joined Jean-Marie Meulien‘s brigades at Clos de Longchamp** at the Hotel Méridien in Paris, those of Claude Deligne and Philippe Legendre at Taillevent*** in Paris and La Vieille Fontaine** at Maisons-Laffitte alongside François Cler.
De beaux produits de la mer
Gault&Millau’s Cook of the Year 2004
He then is Joël Robuchon‘s second at Jamin and Guy Martin‘s at Le Grand Véfour in Paris, then becomes director of restauration and chef at the Radisson Park Lane in Antwerp.
His career then took him to Hassonville Castle in Marche-en-Famenne (Belgium), to the Carlsbad Plaza in the Czech Republic, and to the Écu de France in Chennevières-sur-Marne as a chef. In 2016, he joined La Truffière‘s kitchen in Paris as chef. Winner of numerous awards in France and Belgium, he was elected Cook of the Year 2004 by Gault&Millau.
Une table au paradis
Appealing sets of flavors and textures
His arrival in Cannes, in front of the turquoise waters of the Mediterranean scintillating with the sun, inspired Christophe Poard some daring, but dosed with genius, flesh and sea alliances, masterfully proposed over seductive textures sets. Flesh and seafood sublimate each other without competing with each other. The explosions of unprecedented tastes of the creations, mixing the deep flavors of the terroirs with the iodized treasures of the sea depths, take the palate to unexplored universes, exciting the taste buds to new, out of the ordinary, culinary adventures, where, guided by the chef, the gastronome flourishes on a path of happiness of taste, flowered with gastronomic masterpieces.
Averse délicieuse
Religion of the product
The chef, who is claiming a “religion of the product”, is exalting the flavors and perfumes of what is very good to reach a sublime dimension. If some chefs use raw materials to prove their talent, Christophe Poard puts his talent at the service of the product and the excellence of tastes. The chef likes “the good products, fruit of a love story between nature and men”. According to the chef, any product cultivated with love by a passionate hand is a noble product. That is for simple products as for the most illustrious: the beet can be as valuable as a truffle, and here is it dramatically sublimed, marinated and honey-glazed with as companion, an ice cream with smoked herring. His talent is nourished by gourmet reminiscences of his Norman origins.
Christophe Poard, Hervé Busson, second & Pascal Picasse, Chef Pâtissier
Custom-made caviar
At Le Park 45, Christophe Poard offers noble products: caviars from the farm De Neuvic, melting and intense, custom-made to the chef’s taste, lobster or truffle or distinguished mushrooms like the cep or morel, pigeon and Wagyu beef. Under the guise of simplicity in the ingredients, these products are sublimated in a contemporary vision of beautiful complexities of alliances, perfect cooking and seasonings, bathed in strong or flavored juices that bring their grandiose dimensions to the plates. With – always – the poetic and romantic touch of a pansy flower over sober and elegant dressings.
Insight on Menu L’Epicurien
Amuse-bouche
Chocolat Macaroon with Truffle and Foie Gras: this sweet and salty amuse-bouche sounds as a prelude to a great gastronomic adventure.
Noix de St Jacques
Carpaccio of Scallops, Celery Remoulade, Mocha Juice: the iodine finesse of the St Jacques in contrast with the crunchy note of the celery, enliven with coffee!
Tartare de boeuf
Smoked Beef Tartare, De Neuvic Caviar and open-sea Oyster, souffléd Lobster Biscuit, Redcurrant Jelly: seduced by the mermaids singing out at sea, the beef responds with its flavors from the meadows.
La Betterave
Beetroot, marinated and glazed with Honey, smoked Herring Ice Cream and Grapefruit Syrup: explosion of sunny flavors that reminds us that the garden is our old friend. The ice cream with smoked taste is an appropriate find!
La Langoustine
Langoustine from Brittany, Floating Island with Almonds, Jasmine Tea Broth with Seaweed: one of the most delicate products from the depths, the young lady of the sea is dressed with crunchy vegetables, bathed with an exotic broth.
Raviole de Tourteau
Crab in Ravioli, Lobster Sauce, candied Ginger: fondant ravioli with a divine taste, with a dense flesh, bathed in a creamy sauce dazzling with marine flavors.
La Barbue
La Barbue, Emulsion of Champagne with Oysters: a delicate, very perfumed, fish cooked to perfection in an emulsion where flavor and finesse are cumulating!
Ris de Veau et son jus
Sweetbread, Sweet Licorice Juice, Black Pudding and Pink Lady’s Compote: the full-bodied juice on the black pudding bed brings the finesse of sweetbreads to unparalleled heights of taste.
Le Pigeon et le Homard
Blue Lobster and Squab, Oyster Sauce, Green Provencal Asparagus and Fennel Cream: the chef surpasses himself in a signature dish with a delicious originality: the crispy pigeon leg overflows a melting and iodized lobster, the flavors answer each other in a symphony.
Bruccio et Caviar
Brucciu sorbet with De Neuvic caviar: almost a pre-dessert, all of sweetness and intense flavors.
Le Khéops
The Pyramid, moist Praline-chocolate Cake, pure Myanmar Ganache: a sweet and mellow note, the praline is forcefully flavoured by the petulant chocolate from Burma, the pure Myanmar, which leaves an intense taste in mouth.
Tiramisu de Citrons
Tiramisu made with Monsieur Hérisson’s Lemons, Madeleine Biscuit and Sorbet: if the belly of the hedgehog is very sweet, this fresh dessert is even more!
Le Pamplemousse Rose
Pink Grapefruit, Chocolate Sponge, Yuzu Caviar and Sorbet: freshness and exotic chic are waiting for you with an explosion of sunny vitamins with the grapefruit and the yuzu caviar.
Le Chef Pâtissier Pascal Picasse
Pascal Picasse as apotheosis
With his instinctive creations, his beautiful daring associations of terroir and iodine based on the product, its development and its environment, Christophe Poard undeniably offers at Le Park 45 a rare and unforgettable culinary moment in Cannes, highlighted by an omnipresent but discreet, fast and efficient service.
Chef Pâtissier Pascal Picasse‘s sweets arrive as an apotheosis to this farandole of gustatory masterpieces, like the chocolate Pyramid or the fresh Tiramisu of Lemons.
In addition to à-la-carte dishes, the Park 45 offers at lunch, from Monday to Saturday, a menu main course and dessert at € 29 or starter, main course and dessert at € 39. The flavors of Sunday (at lunch) are at 50 €
The Park 45 has an impressive wine cellar selected by Chef Sommelier Nicolas Jacquet, whose sumptuous vinotheque gives a taste in the dining room. Some food/wine pairings are offered as inspiration in the photo gallery at the end of the article.
Vinothèque
Le Park 45
Grand Hôtel
45 La Croisette
06400 Cannes
+ 33 (0)4 93 38 15 45
The 4-star Hotel de Mougins, a member of the Maranatha group since 2015, is an oasis of quietude and elegance renowned for its gastronomic restaurant Le Jardin (The Garden). At the “piano”, the talented chef Basile Arnaud, offers on his menu a symphony of authentic and very natural flavors.
The Hotel de Mougins park spreads around a sublime 18th-century country house, at the foot of the medieval village of Mougins, a few minutes from the beaches of the Mediterranean, Cannes – capital of Cinema – and Grasse – Capital of Perfumes. The village of Mougins, renowned for its cultural and artistic heritage, has become the Capital of Gastronomy thanks to Les Étoiles de Mougins (Stars of Mougins) which brings together hundreds of international chefs every year. Basile Arnaud, chef of Le Jardin restaurant, is one of the generous chefs who enliven the International Gastronomy Festival with his talent.
Basile Arnaud
Refinement and authenticity
The authentic charm of this old bastide is enhanced by the turquoise waters of the pool which brings vivacity and tonus to the hotel vast and bucolic gardens. This heavenly place is welcoming its guests in a friendly and warm atmosphere. Its luxurious features, its attentive and discreet service are the signature of the Hotel de Mougins. This small green paradise is also home to a gastronomic jewel: Le Jardin.
Inside, the elegant and spacious dining room opens onto an art deco style wrought iron glass roof. At fine weather, on the sumptuous stone terrace lulled by the song of the cicadas, art lovers can admire, in the shade of a sumptuous centenary ash tree, the works of artists who dot the lawns or sip a homemade cocktail, comfortably seated in black rattan armchairs.
As for epicureans, they will experience unforgettable gastronomic and oenological moments, in tune with this magical setting. Le Jardin’s menu, created by the young and talented chef Basile Arnaud, offers in a few pages an absolutely amazing cooking, 100% homemade, fresh and refined recital.
Fraicheur à déguster dans Le Jardin
From the kitchen garden to the plate
Rooted in his terroir and locavore, Basile Arnaud is also a chef open to influences. This passionate traveler has brought back in his suitcase a lot of flavors that come to enrich his “cuisine de terroir” with a touch of exotic perfume. The many varieties of fresh market vegetables and aromatic herbs that make up his daily basket, make up a palette of enchanting flavors and scents in harmony with his generous, colorful and fresh plates.
The chef also draws his inspiration from the terroir that irrigates his sea and land cuisine, and his cleverly revisited dishes are an ode to “bien manger”. The passionate chef likes to feel the product to accurately reflect all its flavors without jostling it.
Averse délicieuse au Jardin
Creativity and exotic notes
Fresh products carefully selected over the seasons, perfectly mastered cooking, precise seasoning, well-respected harmonies of tastes, are at the service of perfect combinations of land and sea. The iodized riches of the Mediterranean sea he loves to cook, is exalted with precision and lightness. Basile Arnaud’s rigor in the development of his dishes, his elegant dressings, his creativity and the exotic notes gleaned from his travels, harmoniously sublimate his dishes in “sure values” for the finest palates.
At the restaurant Le Jardin, Basil masterfully deploys his art through local cuisine, tinged with a touch of exoticism, enriched by his experiences with the greatest and his travels around the world.
Tribute to Mediterranean gastronomy
Basile Arnaud’s cuisine is paying tribute to the Mediterranean, its products and its producers. The fruits and vegetables he likes come from Fred Fantino (Producteurs Réunis in Nice), the products from the sea from the Pêcherie Azuréenne, the pastries from David Piron in Mouans Sartoux, the bread from the bakery Coup de Pâte. His sober and refined creations, oscillating between tradition and modernity, revisit with genius some traditional recipes according to his moods and his inspirations.
Food and wine pairing
The menu at Le Jardin offers a wide gastronomic range. At lunch, the chef offers a bistronomic cuisine that changes every week and in the evening, a gastronomic cuisine composed with noble products such as blue lobster, worked around Moroccan flavors. The meny is short and includes several formulas: starter or dessert alone (20 euros), dish (35 euros), starter – main course or main course – dessert (49 euros), starter – main course and dessert (55 euros). In the evening, a gastronomic menu is offered at 75 euros (excluding drinks).
For food and wine pairings, the restaurant Le Jardin is seducing the most demanding palates with a rich and eclectic menu. The Bordeaux are side by side with wines from the Loire Valley and Burgundy, but also wines from elsewhere. Le Jardin’s cellar also honors the beautiful terroirs of Provence by offering some confidential labels to be tasted without moderation.
Le Jardin tasted dishes
Oeuf Mimosa
Oeuf Mimosa revisited, Egg White Crêpe: a touch of truffle gives all its dimension to this tasty original dish, which takes the rolled form of a maki.
Wine: Hôtel de Mougins Restaurant Le Jardin – Domaine des Aspras – Rosé
Asperge verte
Green and White Asparagus, Light Mayonnaise with Basil: low temperature egg with smoked salt flower of batz grand cru, pistachio slivers
Wine: Château Roubine Cru Classé Cuvée Prénium – White
Pickles de légumes
Pickles of crunchy cooked Vegetable, Bellota Cinco Jotas Ham, Parmesan and Truffle Chips:Wine: Château d’Estoublon – Cuvée Mogador – Red – 2011
La lotte
Lotte with Kadaif Curry, Cauliflower Mousseline with Hazelnut: coated with curry and honey, the burbot is dressed with angel hair and macerated in egg yolks. As an accompaniment: cauliflower purée with hazelnut and green romanesco cauliflower, yellow and white cauliflower, drizzled with a ginger, coconut and lemongrass sauce, flavored with a hint of raz el hanout.
Wine: Côte du Rhône – Cuvée Artésis – 2015 – Maison Ogier
Suprême de volaille
Poultry Supreme with Black Pepper from Madacascar and Foie Gras, declination around the Beetroot: a tasty poultry with pan-fried gnocchi, accompanied by a carpaccio of beetroot seasoned with olive oil, beet puree worked with beet falls, mini beetroot and beet petal, accompanied by a porto sauce.
Wine: Penfold – Koonunga Hills – Red Cabernet 2015 (Australian wine)
Raspberry: Shortbread dough, Almond cream, Fresh raspberry, Raspberry sorbet
Wine: Alsace wine – Grand Cru – Altenbergheim de Ber – Gewurztraminer – 2011
Café gourmand
A passionate and exciting chef
Basile Arnaud originates from our beautiful region of Cannes. His passion comes from his “fin cordon bleu” grandmother with whom he loved to cook and from his father, a fishmonger he accompanied on the markets. After Paul Augier High School in Nice, he honed his talents with talented chefs like Keith Podmore at the Boodle’s Club in London, who gave him his know-how to cut and cook large pieces of meat and fish, then served to crowned heads. In 2008, his passion for beautiful flavors led him to discover Australia, Asia, Thailand, Singapore, Malaysia. But his love of Provence and its beautiful products is stronger than the appeal of the sea and Basil decides to return to his native region. He then worked with Pierre Chambrin, Serge Gouloumès, David Chauvac and was Arnaud Tabarec’s second before taking over the kitchen of Le Jardin in 2016.
Juliette Delerue, Adjointe à la Direction, Vincent Deferrières, Directeur & Basile Arnaud
Cottages and Provencal decoration
The Hotel de Mougins has 51 rooms and suites spread among four Provencal mas. Provencal-style rooms are arranged like small cottages and feature a contemporary twist and all have a balcony-terrace or are at garden level. Ideally designed, the layout of the cottages allows guests to enjoy a quiet view of the park and the turquoise waters of the pool. The Hotel de Mougins loves art and hosts temporary exhibitions by local artists such as Martins Lovers. On Thursday, the Espace Lounge plays host to live music.
Château Cagnard, a 4-star hotel, member of Small Luxury Hotels of the World, in Cagnes-sur-Mer, is an invitation to a historic, gastronomic and sensory journey guided by the talented chef David Beauvais whose regional cuisine with exotic accents is seducing pupils and taste buds.
Château Cagnard is a 13th century building perched on the heights of Cagnes-sur-Mer. Built on the ramparts of the medieval village of Haut de Cagnes, the Château, surrounded by Provencal landscapes offers a balcony on the Mediterranean. The lush vegetation of the medieval village, the purple clematis hanging from the old ocher stones, the breathtaking landscapes, have greatly nourished the inspiration of the greatest painters such as Renoir, Picasso, Soutine, Fujita, lovers of the region. These artists in search of light effects, realistic, impressionistic, romantic or even fauvist, used the multicolored palette resplendent in their eyes to paint their most beautiful works. Chef David Beauvais at the gastronomic restaurant Le Cagnard immerses himself in this artistic atmosphere to set the tone for his dishes.
Proudly standing its old stones on the hillside, the Château Cagnard, a member of the prestigious Small Luxury Hotels of the World network, offers 28 rooms, all bearing the name of a painter and housing the reproduction of the artist’s work.
The restaurant Le Cagnard has been awarded 2 forks and 1 plate in the Michelin Guide for its delicious homemade cooking. The terrace of the restaurant, looking like a boat’s bow, offers a panoramic view over the roofs of the village and valleys below. Inside, this superb medieval castle preserves preciously its chivalrous inheritance and cultivates the splendors of yesteryear, around an imposing chimney of time. The lobby (former guard room) with its frescoes of elephants dating from the roaring twenties (Émile Wery‘s work), the whitewashed woodwork, the old leafy floor, the ceiling of the restaurant made up of two hundred medieval painted panels is transporting the visitor into the historical atmosphere of the place. The authenticity of the furniture, the beautiful ceramic plates signed Paul Beuscher, placed delicately on beautiful tablecloths in beige fabric and the temporary exhibitions of local artists adorning the walls are weaving an atmosphere conducive to an unforgettable gastronomic adventure.
Restaurant
Letters of nobility and high quality gastronomy
In fine weather, the restaurant room of Château Cagnard opens to the azure blue sky or the stars at night, thanks to its sliding roof. On the terrace, the majesty of the panorama gives the guests the opportunity to admire one of the most beautiful postcard of the French Riviera, while sipping cocktails prepared by Maître d’Hôtel Samy Bougdim or to feast on delicious dishes by Chef David Beauvais. With its top-of-the-range gastronomy based on noble and seasonal products, its wines of prestige, Château Cagnard gains its letters of nobility and can be tasted both with the eyes and the palate. The meal becomes a feast of a beautiful delicacy, and the tradition is renewed.
Chef David Beauvais, Second Carlucci Francesco & Claudia Francklin, Commis Pâtissière
Dinner in a mysterious and medieval atmosphere
Château Cagnard cultivates the art of good reception and conviviality. This superb establishment run by Grégory Cousaert (Saint Joseph hotel, Deputy Beach Manager of the Hotel Martinez, Mercure de Cavaillon…), assisted by a warm and attentive team, welcomes his customers as long-time guests. In a mysterious medieval castle atmosphere, the guests will be able to discover the subtle regional cuisine elaborated by chef David Beauvais, a former prince of the stoves at Michelin-starred chef Jean Francois Berard, who reveals his talents and know-how at Le Cagnard restaurant. In the kitchen, Chef David Beauvais who has made his debuts among the greatest, makes his pots and pans sing to the sound of the Provençal terroir. Assisted by Franscesco Carlucci, his faithful second, he is developing an inventive cuisine and original creations in which, often, a touch of exotic genius, inspired by his travels in Asia, harmoniously sublimates traditional recipes.
Tribute to the Mediterranean and flavors from elsewhere
Before dropping his suitcases at Château Cagnard, chef David Beauvais has taken care to fill them with thousands of enchanted flavors, brought from all over the world. The chef nurtured his talents between France, Thailand, Indonesia, Micronesia, Malaysia and Japan and brought back the best of his long-distance trips. For his gastronomic stopover at Château Cagnard, the passionate chef is inspired by the rigor of his mentors to exercise his creativity and adorn his table of a thousand delights.
His cuisine is a tribute to the Mediterranean but also to the Loire Atlantique where he learned to work with fish and shellfish. His refined dishes, accented with spices and aromas from elsewhere such as turmeric or coconut, invite the taste buds to an extraordinary taste journey. His perfect cooking, gorging the rightly seasoned meats and fish of rich juices and his associations of flavors are an ode to “bien-manger”. The beautifully composed and colorful plates are playful and always sprinkled with touches of spices he likes, as well as with the romantic touch of a flower.
Langoustine
Fresh quality produce and vintage wines
As seasons go by, chef David Beauvais makes it a point of honor to work on quality fresh produce. Thus, the fruits and vegetables come from the MIN in Nice, and from Babé or the market of Cagnes sur Mer to be at the top of the season products, like the asparagus of the nearby woods, and the fish from Top Med.
The short “carte” is renewed every season or according to the inspiration of the chef. Le Cagnard offers two menu with starter, main course, dessert: a Market Menu at 72 euros and a Tasting Menu at 85 euros, also including three courses and a pre dessert. For à la carte dishes, count between 26, 39 and 46 euros. For the food and wine pairings, Château Cagnard is seducing the most demanding palates with a rich and eclectic wine list with a special thought for women. The Grands Crus wines from Burgundy side with prestigious wines from the Bordeaux region, vintage Sancerres or a little more confidential Provençal terroir labels like wines from Bellet, Saint Jeannet or Clos Saint Joseph.
Tasting Menu
Amuse-bouche
Seared Foie Gras, Creamy Lemon, Ziste Puree and Brussels Sprout Leaves. Suggestion of wine: Sauternes blanc – Château Suduiraut, 2010 – Premier Cru Classé de Sauternes en 1855
Flash-seared Langoustine tail, Grapefruit Caviar, Pesto of Herbes and Pistachio, White Asparagus from Provence. Suggestion: Bourgogne rouge – Puligny-Montrachet Champgain – Blanc 1er cru – Champ Gain 2013 – Olivier Leflaive
Mulard Duck Fillet in Miso Crust, Cannelloni of Thigh and Foie Gras. Suggestion: Bordeaux rouge – Cote Château Chasse-Spleen – Moulis-en-Médoc – Millesime 2010
Pre-Dessert: Apple Mousse, Banana Siphon, White Chocolate, Almonds, Pistachios, Peanuts, Cacao Crumble
Creameux Yuzu and Avocado, Ivory Chocolate and Coconut, Swiss Meringue. Suggestion: Cuvée Saint Jeannet Tardif du Vignoble Rasse
Childhood memories and family meals
As a child, David Beauvais spent a lot of time in his father’s kitchen garden in Picardy, but also in the kitchen of his mother and grandmother. Childhood memories and family meals are undoubtedly at the origin of his vocation. A cooking CAP in the pocket, he leaves his homeland, travels the globe and the beautiful houses in Cornwall, Luxembourg, at Gérard Matés, and works with Michelin-starred chefs. He remained ten years at La Réunion, where he immersed himself in the cultural influences of the Indian Ocean. In 1992, he returned to Monte Carlo where he spent 10 years in the most beautiful palaces of Monaco. The Méridien Beach Plazza, the Hôtel Ermitage, Le Métropole Palace, the SBM, the Louis XV with Alain Ducasse, Jean Claude Brugel and finally the Var at René Berard‘s Hostellerie Berard at La Cadière d’Azur.
Château Cagnard
Restaurant Le Cagnard
54, rue Sous Barri
06800 Cagnes-sur-Mer
Tél: +33 (0)4 93 20 73 22
Le Mas Candille, five-star Relais & Châteaux in Mougins, is opening a new page of its starred gastronomic history by welcoming Xavier Burelle in its kitchens. The former chef at La Table du Mas restaurant in Joucas succeeds Michelin-starred chef David Chauvac.
Le Mas Candille is an old 18th century Provençal mas nestled at the foot of the medieval village of Mougins. A few minutes from the shores of the Mediterranean, Cannes – Capital of Cinema – and Grasse – Capital of Perfumes – the village, renowned for its cultural and artistic heritage, has become the Capital of Gastronomy thanks to Les Étoiles de Mougins which brings together every year hundreds of international chefs. This summer, Xavier Burelle, the new chef of the restaurant Le Candille, will enrich the International Festival of Gastronomy with his talent.
Terrasse Le Candille
Gastronomic experience and sumptuous setting
This haven of peace and luxury in the heart of a 4.5-hectare Provençal park offers its guests oldfashioned charm combined with a refined, attentive, discreet service and a high-end culinary tradition. The gastronomic restaurant Le Candille opens onto a panoramic view of the Grasse valley and the pre-Alps. In this idyllic and elegant setting, Chef Xavier Burelle’s table proposes a Mediterranean-inspired gourmet trip, following culinary discoveries orchestrated in a symphony of tastes.
Maxime Fontvieille, Xavier Burelle & Olivier Roth
Intuitive and elegant gastronomy
Since February 2018, Xavier Burelle has taken over the Candille kitchen. The “maestro des fourneaux” has refined his talents alongside the greatest, including Alain Ducasse at Plazza Athénée, Philippe Legendre at Georges V in Paris, Arnaud Poëtte at Eden Roc in Cap d’Antibes or Michel Del Burgo at Chantecler at the Negresco in Nice before leading the brigade of La Reserve in Nice and later that of Le Mas des Herbes Blanches in Joucas.
With the support of Maxime Fontvieille, his brilliant second, Olivier Roth his pastry chef, Stéphano Butti, the cooking master, and a cohesive brigade with a great team spirit, Xavier Burelle is developping an intuitive, elegant and refined, subtly mastered gastronomy. Perfect cooking, right seasonings and original associations of flavors impose his talent with a generous and sensual delicacy.
Tasty harmony between land and sea
Xavier Burelle’s dishes are composed like a piece of music with reliefs, quotes, chords and notes. Despite the ephemeral side, everything is done so that the memory remains eternal. This passionate chef is drawing his inspiration from the subtle marriages of flavors from the South and the world, sublimated via the most noble products. Under the colors of the Provençal terroir, his plates express the plenitude of the seasons flavors and availability on the markets. Vegetables, fruits and flowers come from Marius Auda in Nice, lemons from Menton, yusu from Grasse, seafood from La Pêcherie Azuréenne in Mouans Sartoux, meat from Boucherie Formia in Monaco, Italian products from La Cambuse in Vallauris, caviar from Petrossian and chocolate from Maison Duplanteur in Grasse.
Sensory journey and happiness of the palate
From the selection of products to the choice of assortments, through the composition of the plate, everything is done to ensure that the encounter is perfect. Every detail counts, every movement has an impact, each element brings a stone to the composition. The melody tuned in the kitchen is guided by this conductor, to develop dishes that are forging the chef’s culinary identity.
For the creation of his new symphonies at Le Mas Candille, Xavier Burelle is interpreting a score of flavors without false note, seeking his inspiration and balance through subtle and innovative variations or skillfully revisiting some classics, always with talent and mastery and perfection in the dressage of his dishes.
Bouille-abaisse
Wide range of menus and wines
The “carte” of Le Mas Candille by Xavier Burelle offers a wide gastronomic range. At lunch, you can enjoy the Market Menu at 49 € excluding drinks, 64 € with drinks or 86 € with Champagne cuvée Mas Candille. Discovery Menu at 98 € and Signature Menu at 135 euros will let you enjoy the full scope of the chef’s talents.
For food and wine pairings, Julien Leroux, the young Chef Sommelier who has been practicing his art for three years at Cap Estel Hotel 5* in Eze before joining the cellars of Mas Candille, is seducing the most demanding palates with a rich and eclectic wine list. You can taste exceptional Bordeaux, wines from the Valleys of Loire and Rhône, Burgundy, white wines from New Zealand, South Africa, Austria, Hungary, reds from Italy, Argentina, Chile, from Spain or Georgia. Wine tasting by the glass is also available.
The Signature Menu, a menuet of masterpieces
Amuse-bouche
Amuse bouche: Vegetables Makis with Ginger; Provençal Pissaladière; Quail Egg, Creamy homemade Tapenade, Pistou and Roquette
Bouille-abaisse
Memories from my time in Marseille, with warm and chilled of my versions of my own Bouillabaisse seafood: Fennel, Tomato, Potato, flass-seared Saint Pierre and Rouget and Espuma de Rouille, bathed in Hot Fish Soup. An explosion of marine flavors with a sunny saffron!
Wine suggestion: Côtes de Provence, red 2016, Domaine Gavoty, Cuvée Clarendon 2016.
Foie Gras
Le Puntoun farm Foie Gras “Opera cake” with Foie Gras Confit, Lemon Jelly, Parsnip and Vanilla Pear Cream, Brioche chips: a sublime Foie Gras as a nod to Menton Lemon with a heart of Lemon Marmalade and Italian Meringue. A remarkable combination of rich creaminess sublimated by the notes of lemony freshness.
Suggestion: Blanc – Pouilly-Fumé, cuvée 2016, Domaine de Maltaverne.
Langoustine
Plancha seared Dublin Bay Prawns, Enokitake Mushrooms with Pistachio, Coconut and Lime emulsion. This crustacean with delicate and firm flesh is deliciously scented by the exotic note of pistachio and coconut milk. The lime brings a zest of freshness that tantalizes the taste buds.
Suggestion: Red – Domaine de Jean-Michel Gerin, La Loye, Condrieu 2015.
Saint Pierre
John Dory flash-seared in Butter, Artichokes cooked in Orange juice and Coriander, Taragna Polenta, Argan oil. The fine flesh the perfectly cooked Saint Pierre is sublimated by the small orange butter in explosion of flavors in company of vegetables with crisp texture.
Suggestion: White – Gavaisson, cuvée Emotion 2014. (Vinified in an egg-shaped bowl to bring depth and lightness to the wine).
Pour rafraichir les pailles
Petit Trou Normand (Something to refresh your taste buds): White Cheese Sorbet, Wild Strawberry Jelly, Wild Strawberry Liqueur. The freshness of the fruit combines nicely with the sweetness of the fromage blanc and the wild strawberry liqueur stimulates the taste buds.
Pigeon rôti
Roast Pigeon, thigh confit in Olive Oil and Rosemary, Potato Gnocchi, sauteed New Zealand Spinach, Salmis sauce. The full-bodied juice gives all its dimension ofe exceptional product to tender roasted pigeon. Simply divine!
Suggestion: Grand Rouge, Domaine de la Revelette, Peter Fischer Winemaker, Vintage 2012.
Chariot de fromages
Selection of cheeses from our cheese specialist.
Déclinaison Autour du Chocolat
Chocolate medley from local chocolate specialist Maison Duplanteur, accompanied by a Port wine, Ramos Pinto, RP.LBV, year 2012.
Michel Roth
A journey among the greatest
Xavier Burelle was born in Auvergne. His passion for cooking comes from his mother, a fine cordon bleu. At the age of 15, he asks his mother, who tells him: “Do your cuisine and you’ll see well”. He joined a hotel school to get a Cuisine and Pastry diploma. He makes his debuts with renowned chefs, to learn, grow and feed his talent from their know-how: Alain Ducasse and Jean-François Piège at Plazza Athénée, Georges V in Paris with Phlippe Legendre or with Frédéric Simonin with whom he won a Michelin star. With these experiences, he became chef at the restaurant La Reserve in Nice. There he picked up his first Michelin star. Today, at only 40 years old, Xavier Burelle shows an exemplary career in the South: Gérard Passedat in Marseille, Arnaud Poëtte at Eden Roc or Michel Del Burgo at Chantecler at Hotel Negresco before taking off at Colombus in Monaco.
The Mas Candille offers 38 rooms and 7 suites with traditional and refined decoration, a spa located in the heart of a Japanese garden, three swimming pools, two Jacuzzis, a fitness area, a sauna, and even a petanque court. In partnership with the Cannes Mougins Country Club, Le Mas Candille offers for weddings tailor-made dinners concocted by Chef Xavier Burelle. Close to the Sophia-Antipolis technology park, the city of Cannes and Nice Côte d’Azur International Airport, the Mas Candille is an ideal venue for organizing business seminars, conferences and meetings.
La Belle Étoile, Tamara and Manuel Dupont’s restaurant in Villefranche-sur-Mer, is a delicious journey through time and Provençal terroir with tasty bistronomic and locavore cuisine on the menu.
La Belle Étoile is a restaurant nestled in the historic center of Villefranche-sur-Mer. Alongside the famous Citadel from the XVI century, just steps away from the turquoise waters of the Mediterranean, this superb gastronomic address is at the image of Tamara and Manuel Dupont, a young couple passionate about gastronomy and Art de Vivre. Out of a Peynet’s lovers drawing, they invite you in their house of happiness to live a beautiful gastronomic experience in which tradition and modernity combine the pleasure of the senses with the warmth of the welcome.
A passionate and complementary couple
At the restaurant La Belle Étoile, Tamara makes the room shine with her dynamism and good humor while at the “piano”, her maestro husband Manuel plays the score of creativity, poetry and gourmandise that dispaly day after day in the creation of his beautiful dishes with flavors from here and elsewhere. Passion for the terroir, homemade cuisine, respect for beautiful products and traditions are part of the values advocated by this couple, always in search of excellence and gastronomic authenticity.
Manuel Dupont
Romanticism and nostalgia of yesteryear
The restaurant La Belle Étoile is discovered at a corner of the quiet and paved narrow streets of old Villefranche-sur-Mer. La Belle Etoile attracts the eye with its welcoming terrace, imprinted with the sweetness of the Old City. The picturesque and elegant cachet of its interior decoration is charming the gourmands having pushed the door of the establishment. Here, time seems to have stopped. In a soft and serene atmosphere, the charm of the old stones and its cozy atmosphere comes from the touches of the natural wood and the red of the roses on the tables.
A Marshall music player broadcasts jazzy, light music. The whitewashed stone walls, the large porcelain plates delicately placed on beautifully tables with tablecloths, the crystal-clear glass, the designer chandelier and the lights bring pretty romantic notes tinged with the nostalgia of yesteryear. The old wooden beams and the cob ceiling are the living witnesses of a place steeped in history, dating back more than six hundred years.
A lively, creative and spontaneous bistro cuisine
Behind the stove, Chef Manuel Dupont makes his pots and pans sing with the sound of Provençal terroir to create a generous and tasty gastronomy. His lively, creative, spontaneous (and gluten-free) bistro cuisine is made from fresh market produce, gleaned in the morning from the stalls of small regional producers including the catch of the day from local fishing.
Manuel draws inspiration from Mediterranean cuisine, combining contemporary and inventive flavors such as roast organic Piglet from Grasse, Pélamide from Villefranche, Velouté with Lemon from Grasse or the chef’s signature dish for vegetarians: Risotto with Beets, Goat Cheese and Almonds. His magnificent work on textures from land and sea, his perfect cooking, his fair seasonings, his elegant dressings and his particular attention for sometimes forgotten seasonal products like the beet or the cabbage are with each bite an ode to the “savoir manger” from ancient times.
The traditional reinterpreted recipes that Manuel Dupont puts on the menu of La Belle Etoile have names reminiscent of our grandmothers’ cuisine like the Coq au Vin, a simple dish that Manuel is particularly fond of. The chef also shares the aroma of his loves and passions with the particular resonance of the perfumes of his childhood and the beautiful English houses that marked his career, all sprinkled with a hint of his native soil, Normandy, that he loves so much.
Here, the cuisine is entirely homemade, locavore and gluten free. The menu, renewed every day, unwinds the chef’s desires and inspirations according to the market and the seasonal products at a very affordable price, like the formula at lunch: starter and main or dish and dessert at 20 euros or starter, main and dessert at 25 euros. A menu at 31 euros including three courses is available at dinner.
Wines from independent producers
With thirty seats in the dining room and twenty on the terrace at sunny days, and their deliberately short menu – 4 starters, 4 mains, 4 desserts – Tamara and Manuel favor the freshness of the products from small producers at La Belle Etoile. Vegetables and fruits come from Cagnes sur Mer, the fish from Louis Roux, fisherman in Villefranche, the organic pig from Grasse (Cochon de la Côte d’Azur) and the leavened bread from Hugo‘s in Nice.
It’s the same for wines: the chef favors labels from the Provençal terroir such as Bellet wines (Clos Saint Vincent) or those from Château Roubine (cuvée Lion et Dragon), in red, rosé and white, a nice food and wine pairing for white meats, lamb or Mediterranean red mullet or La Vie en Rose, a fresh and sparkling rosé wine that matches fish dishes. La Belle Etoile also displays some Burgundy classics such as the 2011 red wine Domaine Ernest Meurgey-Perron or white Chablis Domaine de Perdrycourt 2011.
A Normand in Villefranche-sur-Mer
Normand of origin, Manuel Dupont comes from a family where eating well is an institution. BTS in hand, Manuel Dupont made his debut in beautiful starred addresses like La Bourride in Caen, (two Michelin stars), then at Marc Veyrat‘s La Maison des Bois in Haute-Savoie (three stars). He then went to Corsica at Hotel les Chalets in Asco and Le Lido in Propriano (1 star), an establishment run by Marc Veyrat’s sister-in-law. His desire to travel led him to perfect his talents in London, where he spent two years with Tom Aikens, two years at Anglus, and two years at Le Coq d’Argent in the City where 25 cooks in the kitchen cooked every day for 600 persons. After returning to France, he worked in the kitchens of Le Palais de la Méditerranée and finally in those of Le Terroir Divin in Nice. In April 2017, he decided to open with his wife Tamara his first restaurant, La Belle Etoile in Villefranche-sur-Mer.
Entrées:
Bolognaise of Octopuss from Villefranche, Gnocchi
Country style Terrine with organic Pig, Pickles
Main courses:
Liche from Villefranche, Lemon Velouté
Veal Osso Bucco, Gremolata
Beet Risotto, Goat Cheese and Almonds
Desserts:
Eclair stuffed with Hazelnut, poached Pear
Frozen Clementine, Grapefruit, Cake
Coffee – Mignardise (Mini Lemon Tart)
Restaurant La Belle Etoile
1, rue Baron de Brès
06230 Villefranche-sur-Mer
Tél: +33 (0)4 97 08 09 41
