The Chefs au Sommet d’Auron 2024 have donned their flamboyant Toques Brûlées outfits to treat skiers to a cooking show packed with culinary talent, serving up delicacies and mountain specialities cooked ‘minute’ on the barbecue.
Chefs au Sommet d’Auron 2024 : On Sunday 28 January 2024, the Mountain Gastronomy Festival have spoilt skiers and gourmets alike with a complimentary breakfast at the foot of the slopes, followed by the now traditional giant barbecue with grilled meats cooked over the embers of friendship by Les Toques Brûlées, the association of chefs led by the inspiring and irresistible culinary duo Noëlle and David Faure. Sharing their culinary talents and conviviality with the public, around twenty chefs and pastry chefs set the snow front alight with gastronomic delights grilled before the eyes of skiers from the resort, to the delight of their taste buds.
Gourmand breakfast at the foot of the slopes
The day began with skiers filling up on tasty calories at breakfast on the snowfront, with Barista World Champion Victor Delpierre leading the way, alongside Catherine Brothier with her ZK Chocolat spread and Pascal Rolfo with his delicious Le Côte d’Azur cake. This year, Pierre Briant from Ma Première Boulangerie (winner of the title of Best Traditional Baguette 2022 in the Alpes-Maritimes) joined the team to treat skiers to his home-made artisanal creations before they hit the slopes.
The embers of generosity
Under the flamboyant Toques Brûlées outfit, in the presence of 2024 sponsors duo Victor Delpierre and Stéphane Mangin, around twenty chefs, led by chef David Faure from SensÔriel in Nice and Noëlle, her partner in the kitchen and in the city, treated skiers and skaters, Auron residents and tourists alike to over three hours of gourmet delights, with their giant barbecue and a Culinary Art show of rare intensity.
Gourmet barbecue recipes
From seven o’clock onwards, the Toques Brûlées and their guests were on hand to heat up the barbecues and being able to treat a crowd of delighted skiers from midday to 3pm! On the menu were a host of grilled specialities: game, lamb on the spit, ribs, fish, country soup…
A delighted public
Tastings of “minute” recipes, specialities cooked with the heat of the embers of the heart, friendship and generosity, were handed out in turn to a delighted and delighted audience. Gastronomy leaves extraordinary memories! The time spent tasting the many specialities prepared by the generous chefs of the truculent Toques Brûlées will have left some memorable taste impressions to mark the Festival de la Gastronomie de Montagne 2024.
Radiant sunshine and a cascade of dishes
In glorious sunshine, the Toques Brûlées’ locavore, lovingly cooked by the cheerful and spectacular brigade and guest chefs, including the Toques Blanches, delighted visitors and their families. Each chef offered his or her own refined recipe, prepared at the foot of the snow front and slopes, under the watchful eyes of Colette Fabron, mayor, and Michel Guillot, President of the Auron Tourist Office, organiser of the Festival.
Mariage de saveurs marines et de volaille
David Graziani cuisait des calamars farcis et des hauts de cuisse de poulet revenus avec des oignons, de la ciboulette, de l’estragon, de la marjolaine et du persil; ce mariage de saveurs marines et de volaille ont donné un chef d’œuvre: le public était en plaisir!
Amberjacks, oysters, sea bream, sea bass, grouper
At another barbecue station, we were cooking tandoori marinated chicken with garlic and olive oil, and marinated ribs. Noëlle Faure prepared a country-style soup with onions in a cauldron, while David Faure roasted a whole sheep. Elsewhere, salmon fillets marinated in citrus fruit and cooked on the skin were sizzling, as were barbecued oysters topped with a virgin sauce made with herbs and rice vinegar… Enough to keep you crowded in front of the buffets rather than heading off down the slopes!
The sweet delights enchanted the taste buds of an audience whetted by the fragrant scents, eager to sample these marvels offered by the Chefs of the Sommet d’Auron. The charming and talented pastry chef Claire Verneil had concocted a superb dessert for young and old alike and Pastry Chef Stéphane Mangin showcased his telent in cooking a wondeful dessert with apples and morels.
The fish was cut up in front of the audience by Denis Féraud, headmaster of the Lycée Jeanne-et-Paul Augier in Nice and Meilleur Ouvrier de France Art de la Table et du Service. The Piedmont hazelnut spread from Catherine Brothier, ZK Chocolatier, was unanimously acclaimed! The wines of Château d’Estoublon took the guests to the stars, and Cédric Léger‘s Philipponat Champagnes made them dizzy with their fine bubbles!
Bière du Conté and fruity cocktails
On the drinks front, Victor Delpierre, World Barista/Cocktail Champion, prepared delicious fruit cocktails. Bières du Conté, brewed and bottled in Saint Martin Vésubie, provided the finishing touch to this gastronomic event.
The Toques Brûlées vibrate for Auron
The Toques Brûlées association is a group of renowned chefs who regularly perform on the Côte d’Azur in breathtaking culinary shows that are true gourmet adventures. In their modernity and prodigality, these precious chefs advocate creativity, quality, conviviality and friendship. The Toques Brûlées chefs like to revisit traditional and local dishes in a modern and progressive way. The Toques Brûlées were founded in 2007 by their current president, the truculent chef David Faure. This year again, the atmosphere was one of gentle madness, thanks to the talent of DJ Fred Rebuffo, a creator of supercharged atmospheres! Enough to make the snow melt!
Les Petits Princes, kings of the snow
With its Famille Plus label, the Auron resort has included the giant barbecue in a special operation in partnership with the ANMSM (Association des Maires de Montagne): La Montagne Solidaire. Boxes were available for skiers to donate to the Petits Princes charity, which makes the dreams of sick children come true.
The Mountain Gastronomy Festival
Set against the backdrop of the sumptuous snowfields and immaculate peaks of the Mercantour, Chefs au Sommet d’Auron is a highly mountainous and tasty event in Auron, Saint Étienne de Tinée. For the last twelve years, the Mountain Gastronomy Festival has been offering six days of gourmet menus at a single low price (€55), concocted by duos of chefs and pastry chefs in restaurants in and around the resort.
A host of free cooking demonstrations
A host of culinary demonstrations led by renowned chefs will also keep gourmets busy in the afternoons. This very enthusiastic team, surrounded by pastry chefs from the Côte d’Azur, offer a moment of authenticity, sharing, culinary pleasures and conviviality with the many holidaymakers who visit the Auron resort.
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 janvier 2024
Restaurants in Auron, St Étienne de Tinée & St Dalmas-le-Selvage
Information: Auron Tourist Office
+33 (0)4 93 23 02 66
Chefs au Sommet d’Auron 2024, Les Toques Brûlées Make It Hot in pictures
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