The team of chefs ©YesICannes.com
Chefs au Sommet d’Auron 2023 welcomed Michelin-starred Chef Julien Roucheteau and Pastry Chef Christophe Canet for a gastronomic dinner at the Table du Chalet.
La Table du Chalet ©YesICannes.com
Chefs au Sommet d’Auron 2023: from 14 to 19 January 2023, the 11th edition of the Mountain Gastronomy Festival offers memorable gastronomic experiences to tourists and inhabitants of the emblematic Mercantour resort. In addition to the after-ski cooking shows, every evening, renowned chefs officiate in the restaurants of the Haute Tinée resort and offer sumptuous gastronomic dinners at the unique and privileged price of 55€ per person. The starred chef Julien Roucheteau from La Réserve de Beaulieu and the pastry chef Christophe Canet from the Pâtisserie Canet in Nice delighted the gourmets’ taste buds at La Table du Chalet d’Auron.
Chalet d’Auron ©YesICannes.com
Eleven years of passion for gastronomy!
The Mountain Gastronomy Festival is celebrating its eleventh anniversary. This flagship event brings together again this year some twenty talented chefs and pastry chefs from the Côte d’Azur to share an authentic moment of culinary pleasure and conviviality in the heart of the sumptuous Mercantour mountains.
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Temporary kitchens
Concocted by the chefs in kitchens made temporary for the event, the menus composed of an amuse-bouche, a starter, a main course and a dessert will delight the taste buds of fine gourmets every evening.
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Dîner Gastronomique à La Table du Chalet
On Sunday 15 January 2023, the MOF and starred chef Julien Roucheteau from the Restaurant des Rois at the legendary Réserve de Beaulieu and the chef-patissier Christophe Canet from the Pâtisserie Canet in Nice transposed their delicious culinary experiences into the warm, wooded, mountainous chalet setting of the restaurant La Table du Chalet at the Hotel Le Chalet d’Auron.
Julien Roucheteau ©YesICannes.com
Vegetable experience at the foot of the slopes
To compose the menu served to the “becs fins” at the Table du Chalet d’Auron, Julien Roucheteau was inspired by his daily culinary life: valuing Nature and its products. As for the fennel that he loves and which composed the mise en bouche, in different textures. The starter, the Chouviolis, is one of Julien Roucheteau’s signature dishes, served seasonally at the Réserve de Beaulieu. The monkfish is a Mediterranean fish of the moment; it was accompanied by seasonal vegetables: pumpkin, caper grapes for a touch of acidity “en fin de bouche”. Julien works a lot with vegetables, highlighting them in his recipes while trying to reduce the protein content.
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Grandson of a farmer
Grandson of a farmer, the chef has trained his taste buds with good garden vegetables and now works with a concept store in Nice, 21 Paysans, which harvests from small producers in the region for optimal freshness and texture of vegetables.
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Julien Roucheteau, talent in the stars
A graduate at the École Ferrandi in Paris, Julien Roucheteau began his career as a Chef de Partie at the 3-star Le Cinq restaurant at Hotel George V under the aegis of Chef Philippe Legendre. After four years of honing his skills in this prestigious institution, he joined Michel Troisgros at the Lancaster Hotel in 2008 as a sous-chef. He became a full-fledged chef there, and stayed for ten years, winning two highly deserved stars in 2015. A keen competitor, he is the winner of the Concours du Président de la République and the Prix Zepter.
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A starred chef on the Côte d’Azur
After a short stint at the restaurants Les Magnolias and Le Diapason at the Terrasse Hôtel, Julien joined the restaurant La Scène Thélème (one star) in 2017 and in 2018 he obtained his title of Meilleur Ouvrier de France. Since September 2019, this talented chef has been at the helm of the kitchens of the Restaurant des Rois at the Réserve de Beaulieu, where he earned his first Michelin star.
Chouviolis farcis d’une béchamel au parmesan de vache rousse, arrosés d’un bouillon de chou
Christophe Canet, the family shock trio
Christophe Canet took part in the Chefs’ dinner at Chefs au Sommets d’Auron with his two children, Émilien and Marie-Lou. To mark the occasion, he decided to call his dessert Trio de Choc (Shock Trio), several flavours and textures of chocolate combined with other flavours. Émilien is a BTM student at Pâtisserie Canet while Marie-Lou is an apprentice at Pâtisserie Déli Bo in Nice. Each of the three pastry chefs from the same family has put his or her own stamp on the delicacy : Émilien the assembly, Marie-Lou the design. And Christophe… “I watch, supervise and approve.
Guillaume Canet, Émilien & Marie-Lou ©YesICannes.com
Christophe Canet: the family talent as a heritage
Since 1927, three generations of Canets, pastry chefs from father to son, have passed on the most delicious of heritages: family know-how and the art of combining sweet flavours and aromas have given Pâtisserie Canet an exceptional reputation as a reference for quality and creativity in Nice. Since 1927, talent has been rooted in excellence, resulting in a network of chocolate makers, pastry chefs, confectioners and ice cream makers on the French Riviera.
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Best pastry chef in the United States
After an apprenticeship in Aix-en-Provence and Monaco, Christophe Canet worked with François Paillard, a pastry chef from Nice based in New York, where he won the title of Best Pastry Chef in the USA in 2000. He then worked as a chef at the Vista Palace in Monaco before moving to Nice with his wife. For the past twenty years, combining tradition and innovation with inexhaustible creativity, the Pâtisserie Canet has spread to four shops in Nice and Cagnes-sur-Mer. The pastry chef’s signature dessert is the mille-feuille!
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Menu dégusté à La Table du Chalet (photos YesICannes.com)
Amuse bouche: Fennec stew with a Caviar Butter sauce
Starter : Chouviolis stuffed with a Red Cow Parmesan Béchamel sauce, drizzled with a Cabbage Broth
Dish : Medallions of monkfish fried in hazelnut Butter, sweet Pumpkin spiked with “Câpres au Raison Noir”
Dessert : The “Trio de Choc”: three tastings of chocolate pastries combined with other flavours
Coffee and mignardise
Le Chalet d’Auron, art of living and well-being
In the heart of the Mercantour mountains, in a traditional chalet setting, friendly and warm, with Pierre Frey fabrics on the windows, the Hotel Restaurant Le Chalet d’Auron boasts four stars. A panoramic terrace offering a breathtaking view of the snow-covered Alpine peaks during the ski season, a heated swimming pool, a sauna, hammam, jacuzzi and fitness centre, and a semi-gastronomic table with specialities in the tradition of our mountains, complete a quality accommodation offer for a stay of activities and relaxation.
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Les Chefs au Sommet d’Auron
From 14 to 19 January 2023
Restaurants in Auron, St Étienne de Tinée and St Dalmas-le-Selvage
Information: Auron Tourist Office
Tél: +33 (0)4 93 23 02 66
©YesICannes.com
©YesICannes.com
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