Chefs au Sommet d’Auron 2024 welcomed chef Jean-François Bérard from La Bastide des Saveurs and pastry chef Yoann Gouverneur from Pâtisserie Émotions for a gourmet dinner at Le White.
Chefs, owner and brigade at Le White
Chefs au Sommet d’Auron 2024 : from 24 to 29 January 2024, the twelfth edition of the Festival de Gastronomie de Montagne is offering memorable gastronomic experiences to tourists and residents of the iconic Mercantour resort. As well as culinary workshops and cooking shows after skiing, every evening starred or renowned chefs are dedicating their talents in the restaurants of the Haute Tinée resort, offering sumptuous gourmet dinners at the unique and privileged price of €55 per person. On Thursday 25 January, chef Jean-François Bérard from La Bastide des Saveurs by Jeff in La Cadière d’Azur and pastry chef Yohan Gouverneur from Pâtisserie Émotions in Castagniers delighted the taste buds of fine gourmets at Le White restaurant.
Stéphane Mangin, Jean-François Bérard, Yohan Gouverneur, Victor Delpierre
Twelve years of passion for gastronomy!
The Mountain Gastronomy Festival is celebrating its twelfth anniversary. Once again this year, this flagship event brings together many of the Côte d’Azur’s top chefs and talented pastry chefs to share an authentic moment of culinary pleasure and conviviality in the heart of the sumptuous Mercantour mountains. Concocted by the chefs in kitchens made temporary for the event, the menus comprise an amuse-bouche, a starter, a main course and a dessert tantalise the taste buds of fine gourmets every evening.
The table at le White
Gastronomic dinner at Le White
On Thursday 25 January 2024, chef Jean-François Bérard and pastry chef Yoann Gouverneur took their delicious culinary experiences from La Cadière d’Azur in the heart of Provence and the hilltop village of Castagniers overlooking the Var valley to the warm, woodsy, Alpine chalet setting of Le White restaurant in the central square of Auron. An artist of deep flavours, Jean-François Bérard has the talent to turn an essential function – feeding oneself – into a generous experience of sensory bliss: every mouthful is a source of wonder! Johan Gouverneur’s masterpiece of sweets was the perfect end to this exceptional dinner.
Jean-François Bérard
Jean-François Bérard, a tribute to Provence
After a career in prestigious restaurants (Le Moulin de Mougins, Le Grand Hôtel du Cap in Saint-Jean-Cap-Ferrat, Le Pré Catelan in Paris with Frédéric Anton), Jean-François Bérard continues the tradition of passion for fine produce and the marriage of flavours of the family table at L’Hostellerie Bérard, founded by his father René and his mother Danièle in 1969 in La Cadière d’Azur, in the heart of Provence. The establishment recently celebrated 50 years of success, love of customers and passion for gastronomy. Jean-François Bérard, known as Jeff, is committed to perpetuating his culinary heritage, which he happily imparts in a spirit of good humour and communication with epicureans at La Bastide des Saveurs by Jeff, in an authentic 19th-century bastide in the heart of the vegetable garden, vineyards and olive groves.
Jean-François Bérard
A virtuoso of juices
A lover of the sunny scents of Provence, the chef sublimates the excellent produce supplied by his network of small local producers, while the kitchen garden of this chef-gardener generously lavishes herbs and spices (37 species of basil!), flowers (courgettes), vegetables and even fruit. These quality products are enhanced by virtuoso, succulent juices, often full-bodied, made from long reductions of ingredients, including many herbs. Jean-François Bérard is a true creator of memorable culinary experiences!
Jean-François Bérard, Stéphane Mangin & Victor Delpierre
Yohan Gouverneur, rigour and passion
Yohan Gouverneur studied at the Lycée Jeanne et Paul Augier in Nice before specialising in pastry-making at the CFA Le Beausset, near Toulon. The chef then worked on the Côte d’Azur, mainly in catering, starting at Pavillon Hédiard (now Pavillon Traiteur) with pastry chef Michaël Durieux. He then joined the team of Lilian Bonnefoi, Pastry Chef at L’Hôtel du Cap-Eden-Roc, before working at Fauchon in Nice.
Yohan Gouverneur
Emotions gourmandises in Castagniers
Yohan then took up his first post as Pastry Chef at the Relais et Châteaux Le Domaine du Mas de Pierre in St Paul de Vence, where he stayed for two years before moving into airline catering for the very demanding clientele of private jets. Three years ago, Yohan seized the opportunity to set up his own boutique, Pâtisserie Émotions, in Castagniers, a hilltop village overlooking the Var valley. As well as the delicacies in the boutique-tea room, Yohan supplies the beaches in the summer and creates desserts for a number of restaurants, including Le Plongeoir and Le Palais de la Méditerranée in Nice.
Yohan Gouverneur
www.facebook.com/patisserieemotionsgouverneur
Menu tasted at Le White (photos YesICannes.com)
Mise en bouche : Chestnut cream soup, whipped Cream with Herbs, matured Oil, Slivers of warmed Pepper
Starter: Perfect Egg, Sweet Onion confit, Mushrooms spiced up with Powerful Herbs, Tasty Poultry Jus with Thyme Effluvia, Dentelle of Parmesan, Potato Sweetness to accentuate the gourmandise
Main course: Farmhouse Guinea Fowl, melt-in-the-mouth simmered root Vegetables glazed with Chicken stock, confit shallots from the garden, Pistou d’Herbes to surprise
Granité Green Apple and Rocket
Dessert: Hazelnut flavoured with Orange Blossom Water
Mignardises: Macaroons by MicMac Pâtisserie by Bruno Laffargue
Le White, a warm mountain atmosphere
Opposite the ice rink on the central square in Auron, Le White wine bar and restaurant welcomes you from 3pm for a snack and from 6pm for a tapas aperitif in a traditional chalet setting, wooded and authentic, warm and friendly. The restaurant has two terraces, one opening onto the central square and the other onto the slopes and Alpine peaks covered in snow during the ski season.The owners, Stéphane and Isabelle, offer a menu of mountain produce and their ‘home-made’ specialities (foie gras, lamb mice, duck breast with honey), culminating in desserts made by the chef.
www.le-white-restaurant-st-etienne-de-tinee.eatbu.com
Chefs au Sommet d’Auron, an original recipe
Against the backdrop of the sumptuous peaks of the Mercantour, Les Chefs au Sommet d’Auron follows an original recipe for culinary delights and sharing. Take a line-up of famous chefs, season it with the authentic flavours from our mountain produce, spice it up with a gourmet touch with cooking and pastry-making workshops for adults and children, and add a big ladleful of relaxation, happiness and well-being. Warm up with it the heat of the Toques Brûlées’ friendly embers and add one of their grains of madness at the start of cooking. Finally, sprinkle with snowflakes (or rays of sunshine) and leave to simmer for six days on the summits of the Mediterranean Alps.
Les Chefs au Sommet d’Auron
Du 24 au 29 janvier 2024
Restaurants d’Auron, St Étienne de Tinée et St Dalmas-le-Selvage
Renseignements: Office de Tourisme d’Auron
Tél: +33 (0)4 93 23 02 66
Le White team
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