Chefs au Sommet d’Auron welcomed Chef Mickaël Berthiaud from Hôtel le Saint Paul in Saint Paul de Vence and Chef-Pâtissier Christophe Canet from Pâtisserie Canet in Nice for a high gastronomy dinner at Le Chalet d’Auron.
Christophe Canet; Marie-Lou Canet, Émilien Canet, Mickaël Berthiaud & Anaïs Dhome
Chefs au Sommet d’Auron 2024 : from January 24 to 29, 2024, the twelfth edition of the Festival de Gastronomie de Montagne offers memorable gastronomic experiences to tourists and residents of the emblematic Mercantour resort. In addition to culinary workshops and show-cooking after skiing, every evening, starred or renowned chefs dedicate 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 Sunday January 28, chef Mickaël Berthiaud from Relais & Châteaux Hôtel Le Saint Paul***** in Saint Paul de Vence and pastry chef Christophe Canet from Pâtisserie Canet in Nice delighted the taste buds of fine gourmets at La Table du Chalet d’Auron.
Twelve years of passion for gastronomy
The Festival de la Gastronomie de Montagne celebrates 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 chefs in kitchens made ephemeral for the event, menus comprising an amuse-bouche, a starter, a main course and a dessert tantalise the taste buds of gourmets every evening.
Mickaël Berthiaud, Christophe Canet & Anaïs Dhome
Gastronomic dinner at La Table du Chalet
On Sunday January 28, chef Mickaël Berthiaud from the prestigious Hôtel Le Saint Paul in Saint Paul de Vence and pastry chef Christophe Canet from Pâtisserie Canet in Nice transposed their delicious culinary experiences from the heart of Saint-Paul de Vence’s ramparts and the center of Nice to the warm, woodsy, mountain setting of La Table du Chalet d’Auron in the heart of the resort.
Mickaël Berthiaud, trained by the greatest
A graduate of the Lycée Hôtelier le Clos d’or in Grenoble, Mickaël Berthiaud continued his training with some of the greatest: Georges Blanc at L’Ancienne Auberge in Vonnas in 2001, Alain Llorca at Hôtel Negresco in 2003 and Anne-Sophie Pic at Restaurant Pic in Valence in 2004. Building on this experience, he then perfected his talents in Polynesia at Hôtel Le Méridien, Bora Bora and Hôtel Bora Bora Lagoon Resort. Back in his home region, he honed his skills at Brasserie Le 5 in Grenoble and Chez Nous in Crolles before settling on the Côte d’Azur in 2012. He first perched himself at the gourmet bistro Le Clovis in the stunning village of Tourrettes-sur-Loup before becoming private chef at Villa Alapia in Saint-Jean-Cap-Ferrat.
A quest for pleasure and delicacy
In 2017, he was sous-chef at Mas de Pierre in Saint Paul de Vence, before becoming chef at L’Anjuna Beach restaurant in Eze bord-de-mer in 2020. In 2021, Mickaël returned to the palace kitchens of the Grand Hotel du Cap Ferrat and then thoses of Hôtel Aston La Scala Nice. When Le Saint Paul in Saint Paul de Vence reopens in March 2023, its director Sébastien Grosse entrusts him with the kitchens of the five-star Relais & Château’s two restaurants: Côté Terrasse and Le Saint Paul. Here, the executive chef sublimates Mediterranean and local produce in a cuisine that’s both traditional and creative, constantly reinventing its directions in a new way, in a quest for sensory pleasure and a delicate harmony of flavors.
Christophe Canet, a family legacy of talent
Since 1927, three generations of Canets, pastry chefs from father to son, have handed down the most gourmet of legacies: family know-how and the art of combining sweet flavors and fragrances have given Pâtisserie Canet an exceptional reputation as a benchmark for quality and creativity in Nice. Since 1927, talent has been rooted in excellence, resulting in a network of artisan chocolatiers, patissiers, confectioners and ice-cream makers on the French Riviera
Mickaël Berthiaud & Christophe Canet
Best Pastry Chef in the United States
After an apprenticeship in Aix-en-Provence and Monaco, Christophe Canet worked for 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 settling in Nice with his wife. For the past twenty years, blending tradition and innovation with inexhaustible creativity, Pâtisserie Canet has expanded into three boutiques in Nice: Gambetta, the parent company, Longchamp in the Carré d’or, and Maccarani in the pedestrian street. The pastry chef’s signature dessert is the mille-feuille!
Menu tasted at Chalet d’Auron (photos YesICannes.com)
Mise en bouche : Pumpkin with Chestnut Crémeux Madeleine
Starter: Cians trout with Nice PDO Olive Oil, Lentil Dahl, Coconut and Lime
Main course: Veal – Confit Shank, Cream of Parsnip, Rosemary Crumble
Dessert: “Le Trio de Choc” – crunchy, runny and crackling
Mignardises: Macaroons from MicMac Pâtisserie by Bruno Laffargue
Le Chalet d’Auron, art of living and well-being
In the heart of the Mercantour mountains, in a warm and friendly traditional chalet setting, with Pierre Frey fabrics in the windows, the Hotel Restaurant Le Chalet d’Auron boasts four stars. A panoramic terrace offering breathtaking views of the snow-covered Alpine peaks during the ski season, a heated swimming pool, sauna, hammam, jacuzzi and fitness center, and a semi-gastronomic restaurant serving traditional mountain specialties, complete the range of quality accommodation on offer for active and relaxing stays.
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
From 24 to 29 January 2024
Restaurants in Auron, Saint Dalmas le Selvage & St Etienne de Tinée
Information: Auron Tourist Office
+33 (0)4 93 23 02 66
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