Chefs au Sommet d'Auron 2023, Toques Brûlées Sauce Generosity

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The Chefs au Sommet d’Auron 2023 donned the flamboyant Toques Brûlées outfit to offer skiers a show-cooking packed with culinary talent by treating them to mountain delicacies and specialities cooked on the barbecue.

Patrick Raingeard & Stéphane Mangin ©YesICannes.com

Chefs au Sommet d’Auron 2023: on Sunday 15 January 2023, the Mountain Gastronomy Festival spoiled skiers and gourmets: breakfast was offered at the foot of the slopes, followed by the now traditional giant barbecue with tasting of grills concocted on the embers of friendship by the Toques Brûlées, the association of chefs led by the amazing couple Noëlle and David Faure. About twenty overexcited chefs set the snow front on fire by grilling their gastronomic delights for the great pleasure of the skiers of the domain.

David Faure & Patrick Raingeard ©YesICannes.com

Warmth of the embers of generosity and savoir-vivre

Under the flamboyant outfit of the Toques Brûlées, in the presence of Patrick Raingeard, godfather of the 2023 edition, about twenty genuinely crazy chefs, led by the chef David Faure from SensÔriel in Nice and Noëlle, her accomplice in the town as in the kitchen, offered more than three hours of gourmand happiness to skiers and skaters, Auron inhabitants and tourists, by animating with their giant barbecue a Culinary Art show with a rare intensity.

Déborah Georges – Auberge Lor Robur ©YesICannes.com

Freshly grilled dishes

Tastings of “minute” recipes, specialities cooked with the heat of the embers, the heart, the friendship and the generosity, were distributed to a delighted public.

David Graziani & Victor Delpierre ©YesICannes.com

The Toques Brûlées set the resort on fire

Gastronomy leaves extraordinary memories! The moments spent tasting the numerous specialities prepared by the generous chefs of the truculent Toques Brûlées will have left memorable gustatory impressions to mark the 2023 Mountain Gastronomy Festival.

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Radiant sun and cascading dishes

Under a radiant sun, the Toques Brûlées‘ locavore, lovingly cooked by the cheerful and spectacular brigade and guest chefs, including the Toques Blanches, delighted the visitors and their families. Each chef proposed his or her refined recipe, prepared at the foot of the snow front and the slopes, under the benevolent eye of Michel Guillot, President of the Auron Tourist Office, organiser of the Festival.

Cédric Léger – Champagne Philipponnat, Michel Guillot et David Faure ©YesICannes.com

Gastronomic barbecue recipes

From seven o’clock onwards, the Toques Brûlées and their guests, the Toques Blanches, were on the runs to heat up the embers of the barbecues, in order to be able to treat a crowd of delighted skiers from midday to 3pm! On the menu, numerous grilled specialities; game, lamb on the spit, ribs, fish, country soup…

Denis Féraud & Patrick Raingeard ©YesICannes.com

Squid, mussels, trout, snails

Déborah Georges cooked squid stuffed with chicken thighs and fried with onions, chives, tarragon, marjoram and parsley; this marriage of marine and poultry flavours produced a masterpiece: the public was delighted! David Grazziani cooked mussels with rose liqueur from Comptoir de la Rose, Polish mushrooms stuffed with sardines and then trout and snails with beer from Comté de Nice.

Les Toques Brûlées en folie ©YesICannes.com

A touch of Asia in Auron

At another barbecue station, tandoori marinated chicken with garlic and olive oil was cooked for chicken tacos as well as marinated ribs in teriyaki sauce. Noëlle Faure prepared a peasant soup with tome and onions in a cauldron, while David Faure roasted a whole sheep. The refined dishes of the Toques Brûlées were accompanied by country breads from artisan bakers such as Boulangerie Centrale in Saint Étienne de Tinée,

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Marinated salmon with citrus fruits cooked on the skin

And also Maison Yalex in Isola Village, Les Pains de Flo in Auron and Stéphane Saluzzo in Mouans-Sartoux. Elsewhere, sizzling salmon fillets, marinated in citrus fruits, were cooked on the skin, barbecued oysters topped with a virgin sauce based on herbs and rice vinegar… Enough to keep you crowded in front of the buffets rather than going down the slopes!

Stéphanie Aufrère – Le Comptoir de la Rose ©YesICannes.com

Braised desserts

Sweet delights enchanted the taste buds of an audience whetted by the fragrant fumes wafting around, impatient to taste these marvels offered by the Chefs au Sommet d’Auron. The charming and talented pastry chef Claire Verneil had imagined a superb dessert: a Belle-Hélène pear revisited with caramelised pears, a cream of rice pudding with bitter almonds, a little whipped cream, all drizzled with chocolate sauce for a super gourmad streat for young and old super gourmands!

Claire Verneil ©YesICannes.com

Locavore in the spotlight

Noëlle Faure grilled Corsican clementines topped with maple syrup and mountain honey, while Catherine Brothier‘s spread – ZK Chocolatier – with Piedmont hazelnuts was a hit!

Catherine Brothier – Zk Chocolatier ©YesICannes.com

Delicious nectars

On the drinks side, Victor Delpierre, World Barista/Cocktail Champion, prepared delicious fruit cocktails. The Bières du Conté de Nice, brewed and bottled in Saint Martin Vésubie, enhanced this event placed under the sign of sharing and gastronomy.

Victor Delpierre ©YesICannes.com

Nectars & Liqueurs

The wines from Château Margüi, the Var jewel in the crown of George Lucas‘ Skywalker Vineyards collection, took the guests to the stars, a journey enhanced by the Rose Centifolia liqueur from Stéphanie Aufrère‘s Comptoir la Rose in Grasse. Cédric Léger‘s Philipponat Champagnes made the guests dizzy with their fine bubbles!

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The Toques Brûlées vibrate for Auron

The Toques Brûlées association brings together renowned chefs who regularly perform on the Côte d’Azur in breathtaking culinary shows that are true gourmet adventures. In their modernity and prodigality, the truculent chefs advocate creativity, quality, conviviality and friendship. They like to revisit traditional or local dishes in a modern and evolving cuisine.

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Ambiance “folie douce”

The Toques Brûlées were created in 2007 by their current president, the dashing chef David Faure. This year, the atmosphere was one of folie douce thanks to the talent of DJ Fred Rebuffo, creator of overexcited atmospheres! Enough to make the snow melt with happiness!

Noelle et David Faure ©YesICannes.com

Mountain Gastronomy Festival

Set against the backdrop of the sumptuous snowfields of the Mercantour, the Chefs au Sommet d’Auron is a highly mountainous and gustatory event in Auron and Saint Étienne de Tinée. For the past eleven years, the Mountain Gastronomy Festival has been offering gastronomic menus at unique and moderate prices (55€), concocted by duos of Chefs/Pastry Chefs in the restaurants of the resort and its surroundings.

Patrick Raingeard ©YesICannes.com

Many free cooking demonstrations

Numerous culinary demonstrations led by renowned chefs also enliven the afternoons of the gourmets. This very “toquée” team, surrounded by pastry chefs from the Côte d’Azur, offers a moment of authenticity, sharing, culinary pleasures and conviviality, with the many holidaymakers who visit the resort of Auron.

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