Chefs au Sommet d’Auron 2024 welcomed Virginie Basselot, Chef of Le Chantecler* at Hôtel Le Negresco – Nice, Victor Delpierre from La Cuisine des Boissons and Stéphane Mangin, Pastry Chef of Régis et Jacques Marcon*** in Saint Bonnet le Froid, for an exceptional dinner on the theme of la Chartreuse at La Bergerie.
Victor Delpierre, Virginie Basselot, Stéphane Mangin ©YesICannes.com
Chefs au Sommet d’Auron 2024 : from 24 to 29 January 2024, the twelfth edition of the Festival de Gastronomie de Montagne has been 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 have been showcasing 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 Monday 29 January, Virginie Basselot, starred chef at Le Chantecler, the restaurant of the legendary Hôtel Le Negresco on the Promenade des Anglais in Nice, Victor Delpierre, creator of La Cuisine des Boissons, World Barista/Cocktail Champion 2013, and Stéphane Mangin, Pastry Chef at Régis and Jacques Marcon‘s three-starred restaurant in Saint Bonnet le Froid, surprised and delighted the taste buds of gourmets at La Bergerie on the slopes of Auron.
Virginie Basselot, Victor Delpierre, Stéphane Mangin ©YesICannes.com
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 to tantalise the taste buds of fine gourmets every evening.
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Unique sensory experience at La Bergerie
On Monday 29 January, loyal Chefs au Sommet d’Auron gourmets were invited to an exceptional dinner, so enticing was the rare and remarkable line-up for this meal: the meeting of a culinary trio bursting with talent! The menu was concocted by Virginie Basselot, Michelin-starred chef at Le Chantecler, the restaurant of the legendary Hôtel Le Negresco on the Promenade des Anglais in Nice, while the dessert was created by Stéphane Mangin, head pastry chef at Régis et Jacques Marcon’s three-starred restaurant in Saint Bonnet le Froid, and the “green thread” running between the two chefs, Victor Delpierre, World Barista/Cocktail Champion 2013, whose talent is perfectly expressed in La Cuisine des Boissons, a combination of gastronomy and mixology in all shapes and forms. Under the auspices of the Chartreuse, the beverage with 130 plants and spices, the delights concocted by the chefs and the Festival’s two patrons, closely blending three culinary universes, dazzled guests with a unique sensory experience !
Stéphane Mangin & Victor Delpierre ©YesICannes.com
Virginie Basselot, starred chef MOF
A native of Normandy, Virginie Basselot fell into the family cooking pot at her parents’ inn in Pont-l’Évêque. After her first job at the Casino de Deauville at the age of 19, Virginie trained with Dominique Bouchet at Le Crillon in Paris, then with Guy Martin at Le Grand Véfour, before joining Éric Frechon and Franck Leroy‘s brigade at Le Bristol. In 2008, she became sous-chef and, in 2009, savoured the accolade of the Bristol‘s third star. Virginie Basselot then became head chef at Saint-James-Paris, where she was awarded her first Michelin star. In 2015, she passed the Meilleur Ouvrier de France competition and became the second woman to be awarded the blue-white-red collar, after Andrée Rosier, chef at Les Rosiers in Biarritz. In 2016, Virginie Basselot practised her art at La Réserve Genève in Switzerland, where she won the title of Cook of the Year 2018 for Gault & Millau Switzerland. On her return to France, she replaced Jean-Denis Rieubland as executive chef at the iconic Hôtel Negresco in Nice, where she has since retained her Michelin star at Le Chantecler restaurant.
Virginie Basselot ©YesICannes.com
Virginie Basselot, a star on the slopes
Virginie Basselot’s gastronomy is out of fashion, discreet and virtuoso, classic, direct and simple, where visuals, tastes and aromas are the order of the day. The combinations of flavours are perfect, each one clearly discernible and dazzling on the palate, yet forming a harmonious whole of alliances and contrasts. The dishes showcased the finest local produce, inspired by the organic and Locavore values advocated by the Chefs au Sommet d’Auron. For her menu, Virginie Basselot favoured the combination of vegetables in elegant, light dishes, generous in creativity and full of flavour, enhanced by the subtle aromas suggested by Victor Delpierre in symphonie de parfums et arômes de montagne.
©YesICannes.com
©YesICannes.com
Victor Delpierre, gastronomy and mixology
Victor Delpierre, the talented and engaging 2013 World Barista/Cocktail Champion and World Champion Coffee in good spirits, is one of the patrons of the Festival and creators of La Cuisine des Boissons. A cocktail virtuoso, Victor Delpierre brings the Festival to life with his creations and cocktail tastings. During the Chefs au Sommet d’Auron 2018, he came up with the Le Riounet cocktail, which has become the resort’s official drink. Victor likes to provoke the unexpected and go beyond the boundaries of taste. Like chefs who cook food, the world champion enjoys “cooking” liquids with or without alcohol, cream or chocolate, to create ever more daring and inventive concepts and mixes.
Victor Delpierre et Stéphane Mangin ©YesICannes.com
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Stéphane Mangin, the pastry genius
Originally from Saint-Nabord (88), Stéphane Mangin, the Festival’s second co-patron, is now Pastry Chef at Régis and Jacques Marcon’s three-starred restaurant at Saint-Bonnet-le-Froid in the Ardèche. Les Frères Raimbault, Jacques Chibois, Nicolas Decherchi, and most recently Georges Blanc*** in Vonnas, are just some of the many starred chefs who have sought out his talent. A virtuoso with a spatula and a whisk, the 43-year-old from the Vosges region of France is a master of taste, creating stylish, elegant desserts. His overflowing imagination is always on the alert, driving him to create mountains of sweet treats with soft, creamy and aromatic textures. His desserts with their ever-changing flavours are inspired by nature, its harmonies of colour and the world around him. As well as being imaginative and creative, this artisan of happiness focuses his art on rigour, precision and expertise.
©YesICannes.com
©YesICannes.com
©YesICannes.com
Menu tasted at La Bergerie (photos YesICannes.com)
Mise en bouche : Mushroom Velouté, Fir Mud Mousse and Hazelnut Slivers
Starter : Cians Trout in green Chartreuse Gravelax
Before the main course : Chicken Broth with Thigh and Sweet Potato
Main course: Terre de Toine Poultry marinated in Chartreuse Elixir Végétal, Sweet Potato and Green Cabbage
Dessert: Surprise dessert with Parfait Café and Chartreuse
Mignardises: Macaroons from MicMac Pâtisserie by Bruno Laffargue
La Bergerie, the resort’s oldest restaurant
At the foot of the slopes of the popular Auron resort, in the heart of the Mercantour mountains, La Bergerie is a must. It’s the oldest restaurant in the resort, a real sheepfold transformed into a restaurant, with a cosy room opening onto a terrasse overlooking the slopes, transformed into a solarium with deckchairs in winter when the sun comes out for lunch. Chef Alain Monge offers 100% ‘home-made’ cuisine, traditional Provençal dishes ranging from fresh pasta to roast meats and specialities from Nice and the mountains. The wine list gives pride of place to the nectars from Provence.
La Bergerie ©YesICannes.com
©YesICannes.com
www.facebook.com/RestaurantLaBergerieAuron
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.
©YesICannes.com
©YesICannes.com
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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
Tel: +33 (0)4 93 23 02 66
©Auron
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