Chefs au Sommet d'Auron 2023, Opening Gala Dinner

Students from Lycée Jeanne et Paul Augier ©YesICannes.com

A gastronomic dinner orchestrated by students from Lycée Jeanne et Paul Augier kicked off the eleventh edition of Chefs au Sommet d’Auron, sponsored by starred chef Patrick Raingeard.

Chefs au Sommet d’Auron 2023: the inauguration of the Moutain Gastronomy Festival 2023 was hosted by the students from the Lycée Jeanne et Paul Augier, who orchestrated a dinner of exceptional quality at the Salle Rovery in Auron, under the aegis of the sponsor of the 11th edition, the Michelin-starred chef Patrick Raingeard from the prestigious Le Cap Estel hotel in Eze. As part of an educational project, the students of the Hotel and Tourism School in Nice brilliantly performed and served the recipes on the theme of “Ballade en sous-bois”.

Around the godfather Patrick Raingeard ©YesICannes.com

Memorable culinary experiences

Set against the backdrop of the sumptuous, pristine mountains of the Mercantour, Chefs au Sommet d’Auron is a gastronomic event in Auron and Saint Etienne de Tinée. From 14 to 19 January 2023, the Mountain Gastronomy Festival – 11th edition – offers gastronomic meals at the unique and privileged price of 55€ in the resort’s restaurants, enhanced by numerous culinary animations and chefs’ cooking shows at the Salle Rovery.

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Authenticiy, sharing and culinary pleasures

During the Festival, talented chefs will perform gastronomic feats each evening by creating dinners on previously unknown “pianos”. Three duos of great chefs and pastry chefs from the Côte d’Azur offer each evening an authentic moment of sharing, culinary pleasures and conviviality with the inhabitants of the Haute Tinée and the holidaymakers.

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The students from the Lycée Jeanne et Paul Augier are great!

The chefs’ week of generosity and sharing began with a symphony of fine food. Michel Guillot, President of the Office de Tourisme des Stations de la Tinée and organiser of the Chefs au Sommet d’Auron, called on the skills from the students of the Lycée Jeanne et Paul Augier in Nice for the second year. As part of an educational project, the recipes were prepared and served by the students, under the guidance of their headmaster, Denis Férault.

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Exceptional gastronomique dinner

Patrick Raingeard, godfather of the 2023 edition, gave his precious advice on how to make the recipes even more tasty. Around fifty students in gastronomy and service and their teachers worked in the kitchen and dining room to create an exceptional gastronomic dinner where open space stoves and entertainment made the Ballade en sous-bois dinner unforgettable.

Students in the kitchen ©YesICannes.com

Talents des futurs chefs et les “ballets

Colette Fabron, Mayor of Saint Étienne de Tinée – Auron, said she was amazed by the talents of the future chefs and the impeccable “ballets” that animated the service.

Denis Férault, Colette Fabron, Maire, Michel Gullot, Patrick Raingeard ©YesICannes.com

The menu of the Ballade en sous-bois (photos YesICannes.com)

Mise en bouche: Tartine of Banon, emulsion potato. “In the spirit of conviviality of a Savoyard fondue: the warm,
gourmet potato steals the show from the cheese and the country bread is enhanced by the Banon (goat cheese), onion and hazelnut.

Starter: “The walk in the forest begins with the meeting of the Cians trout married to its warm husband the fir tree,
then a subtle union between autumn squash and winter fir on a bed of chestnuts, under the jealous eyes of the country cromesquis.”

Dish: “Campfire between friends”. Grilled venison cooked to the right temperature. Meat juice with maple syrup, spicy carrot cream,
potato mille-feuille, glazed Romanesco cabbage and burnt lemon powder.

Pré-dessert: Mini chou craquelin with Génépi

Dessert: Hazelnut Entremet

Prestigious partners

The gala dinner included prestigious partners in the wine and spirits industry. As an aperitif, Champagne Philipponnat was served by sommeliers from the Lycée Jeanne et Paul Augier. The students also offered the Riounet, the official drink of the resort created by the talented and engaging Victor Delpierre, World Barista/Cocktail Champion, who welcomed the guests at the aperitif buffet. The white and red nectars from Domaine Gayda, in Pays d’Oc, whose Chemin de Moscou vintages subtly accompanied the chefs’ dishes. These wines were presented by Cédric Léger from Champagne Philipponnat, which was also served to accompany the dessert. At the same time, the delighted guests could taste Chartreuse and the delicious Centifolia rose liqueur by Stéphanie Aufrère, creator of rose flavours at the Comptoir de la Rose in Grasse.

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Auron, a village ski resort

Less than an hour and a half from the Côte d’Azur, at the gateway to the Mercantour National Park, the resort of Auron offers at an altitude of 1,600 m a skiable area of 135 km over 4 sectors: Las Donnas, Sauma Long, Demandols and Lieuson, with 43 runs, including 9 black, 15 red, 16 blue and 3 green. For a holiday that harmoniously combines skiing, conviviality, relaxation, authenticity and entertainment, the Chefs au Sommet d’Auron festival brings a gastronomic touch that is highlighting winter, the summits and local products.

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YesICannes.com, partenaire média des Chefs au Sommet d’Auron

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Les Chefs au Sommet d’Auron
Du 14 au 19 janvier 2023
Restaurants d’Auron, St Étienne de Tinée et St Dalmas Le Selvage
Renseignements: Office de Tourisme d’Auron
+33 (0)4 93 23 02 66