Maxime Nouze, Vincent Riou, Philippe Joannès & the managers of Le Galion
Chefs au Sommet d’Auron welcomed chef Philippe Joannès and pastry chef Vincent Riou from La Maison de Bacon for a high gastronomy dinner at Le Galion.
The brigade of le Bacon & the two sponsors Stéphane Mangin & Victor Delpierre
Chefs au Sommet d’Auron 2024: from 24 to 29 January 2024, the twelfth edition of the Mountain Gastronomy Festival offers memorable gastronomic experiences to tourists and residents of the emblematic 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 Wednesday 24 January, chef Philippe Joannès and pastry chef Vincent Riou from the Maison de Bacon in Cap d’Antibes delighted the taste buds of fine food lovers at Le Galion.
Vincent Riou, Philippe Joannès & Maxime Nouze
Twelve years of passion for gastronomy
The Mountain Gastronomy Festival is celebrating its twelfth anniversary. Once again this year, this flagship event is bringing 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 chef MOF Philippe Joannès
Gastronomic dinner at the Galion
On Wednesday 24 January 2024, chef Philippe Joannès and pastry chef Vincent Riou from the restaurant La Maison de Bacon in Cap d’Antibes transferred their delicious culinary experiences from the sea spray of the Cap d’Antibes seaside to the warm, woodsy, mountain chalet setting of the restaurant Le Galion near the central square in Auron.
The table at Le Galion
Philippe Joannès, one of Les Meilleurs Ouvriers de France
Originally from Champagne, Philippe Joannès was given an appetite for a career in gastronomy by his innkeeper parents. After graduating in 1981, he worked in prestigious hotels such as Le Trianon Palace in Versailles, Le Royal in Deauville and the Sofitel Sèvres, before moving on to starred restaurants such as Le Camélia in Bougival and Le Jacqueline Fenix in Neuilly-sur-Seine. He then became chef at the Pavillon Élysée – Lenôtre in Paris. In 2000, the chef’s talent was recognised when he was named one of Les Meilleurs Ouvriers de France. In 2001, he moved to the South of France, where he was Director of the Lenôtre Côte d’Azur laboratory in Mouans-Sartoux, before becoming Executive Chef of the Fairmont Monte-Carlo Hotel**** in 2012. In 2018, he manages the Culinary Events of the Monte-Carlo Société des Bains de Mer group in Monaco. Philippe Joannès likes to sublimate the products of small local producers to interpret French culinary traditions in an authentic way.
Vincent Riou, inspired by local produce
Vincent Riou began his training as a pastry chef, chocolatier, ice-cream maker and confectioner at the age of 17. He then honed his skills, starting out at the Jules César hotel before alternating seasons: winters in the mountains and summers on the shores of the Mediterranean. He then began to travel. He crossed the Channel to England and then headed for the Caribbean and Saint Barthélemy before returning to the South of France, where he worked in such fine restaurants as La Villa Mauresque in Saint-Raphaël, L’Hôtel Majestic Barrière in Cannes and L’Hostellerie Bérard & Spa in La Cadière-d’Azur. A pastry chef who uses local and seasonal produce as his main inspiration, he currently works with chef Nicolas Davouze (Bocuse d’or France in 2014) at La Maison de Bacon in Cap d’Antibes.
Menu tasted at Le Galion (created with the Maison de Bacon kitchen team)
Mise en bouche: Scallops, Butternut and Condiment
Starter: Pierced egg with two lentils and smoked perugine
Main course: Filet of Saint-Pierre, Vegetables and Bouillabaisse
Dessert: Clementine savarin, chiboust cream and crystalline
Le Galion des Neiges, une adresse pour les épicuriens
Le Galion
Avenue de Malhira – 06660 Auron
Tel. +33 (0)4 93 23 01 56
www.facebook.com/legalionauron
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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