chefs au sommet auron 2015

Chefs Au Sommet d’Auron, a Mountain of Savors

chefs au sommet auron 2015

All the chefs and involved participants

The 4th Chefs Au Sommet d’Auron, bringing together the major French Riviera chefs and pastry chefs offered skiing, pure mountain air, conviviality, relaxation and gastronomy.

From February 7 to 9, 2015, the 4th edition of the gastronomic festival Les Chefs Au Sommet d’Auron provided a festival of snow and gastronomy in Auron, an emblematic ski resort at the doors of the Mercantour. The restaurants in Auron and Saint-Étienne de Tinée offered unique affordable gastronomic menus created by duos of Michelin starred chefs and pastry chefs for the delight of skiers after hurtling down the ski slopes for hours.

Auron, a village ski resort

At less than one hour and a half drive from the French Riviera, at the doors of the Mercantour National Park, the resort of Auron at 1,600m above sea level, offers a 135 km skiing area over 4 sectors: Las Donnas, Sauma Long, Demandols and Lieuson, with 43 tracks, out of which 9 black, 15 red, 16 blue and 3 green.
To holidays harmoniously mixing skiing, conviviality, relaxation and entertainment, the festival Les Chefs Au Sommet d’Auron brings a gastronomic touch, honoring the winter, the peaks and local products.

chefs au sommet auron 2015

A view of Auron ©Auron

Cuisine of the high mountains

During the Festival Chefs Au Sommet d’Auron, 15 restaurants in the ski resort and the village of Saint-Étienne de Tinée offered dinners concocted by famous chefs and pastry chefs duos at the summit of their art. A delicious  opportunity to enjoy some unique gastronomic menus including amuse-bouche, entrée, main course, dessert in an authentic, relaxed and friendly atmosphere for only 40 €.

The Chefs Au Sommet d’Auron 2015

Joel Garault – Godfather of Honor – (Hôtel Hermitage – Monaco) and Philippe Brito (Cannes) 
Sébastien Broda (Park 45 – Cannes) and Michael Durieux (Majestic Barrière – Cannes)
Eric Brujan (Le Méridien – Nice) and Christophe Canet
Xavier Burelle (Mas des Herbes Blanches – Joucas & L’Hôtel de Mougins) and Freddy Monier
Hermance Carro & Quentin Joplet (Le Castellaras – Fayence) and David Cherel
Gabriel Degenne (Château de la Bégude – Opio) and Freddy Monier (La Réserve de Beaulieu)
Philippe Joannes – Le Fairmont in Monaco
Emmanuel Lehrer and pastry chef Guillaume Sinden (Le Mas de Pierre – St Paul de Vence)
Fabio Merra (Vino e Cucina – Nice) with Jean-François Lefevre (Casino Croisette – Cannes) / David Cherel (consultant)
Thomas Millo (L’Auberge de la Madone – Peillon) and Christophe Canet (Pâtisserie Canet – Nice) / Stéphane Saluzzo (L’Epi d’Or – Mouans Sartoux)
Lucie Pichon (Vista Palace – Roquebrune Cap Martin) and Clément Cottard (Pâtisserie Cottard – Antibes)
Christian Plumail (Chez Plum’Ail – Nice) and Serge Serain (Pâtisserie Serain-Cappa – Nice)
Geoffrey Poësson (La Badiane – Ste Maxime) with Guillaume Godin (Résidence de la Pinède – Saint Tropez)
Franck Puccetti – Chef Riviera Traiteur in Grasse and Pascal Picasse (Park 45 – Cannes)
Sébastien Sanjou (Relais des Moines – Les Arcs) and Jean-François Lefevre
Charles Séméria (L’eScentiel – Beaulieu) and Philippe Brito (Pâtisserie Brito – Cannes)

chefs au sommet auron 2015

Guillaume Sinden & Emmanuel Lehrer at Le Bataclan

Emmanuel Lehrer from Le Mas de Pierre

At the restaurant of the hotel Le Bataclan, we savored the delicious menu concocted by Emmanuel Lehrer, the talented young chef from the “Table de Pierre”, restaurant of Relais & Chateaux Le Mas de Pierre in Saint Paul de Vence.
The chef has worked the Montage Ham as a local product, Jerusalem artichoke for the winter side and the pastry chef Guillaume Sinden brought the “mountain” touch with his dessert “façon Mont Blanc.” Emmanuel Lehrer offers a cuisine with plain but high quality products, cooked to perfection, that he transcends with a touch of original creativity, such as the Jerusalem artichoke velouté flavored with rosemary oil, to provide a harmonious and unique creation.

Menu: Amuse-bouche: Cream of Ratte Potatoes with Truffle and poached Quail Egg – Starter: Jerusalem artichoke velouté, roasted Foie Gras and Mountain Ham – Main Course: Carré of roast Piglet, Pearl Barley Risotto, braised late Trévise and jus corsé – Dessert: Baba au Rhum, Cream “façon Mont-Blanc” and sautéed Winter Fruits with Vanilla.

chefs au sommet auron 2015

Jerusalem artichoke velouté, Mountain Ham and Foie Gras

Slalom with wedding cakes

On the first day, faithful to their tradition of sharing, the truculent Les Toques Brûlées and the pastry chefs from the Union of Artisans Pâtissiers Chocolatiers in the Alpes Maritimes have animated a chocolate workshop. On Monday, to relax after the feat of bringing with them all the products to prepare full meals and achieve them in unknown kitchens, the chefs run a playful slalom race while holding wedding cakes. Then, a large lunch at Le Bataclan brought together all the chefs and actors having contributed to the success of this fourth delicious edition.

Click on pictures to enlarge – © – All rights reserved

Chefs Au Sommet d’Auron, a Mountain of Savors was last modified: January 25th, 2018 by tamel


  1. Robert says:

    Great piece, we were there and enjoyed the food at Le P’tit Flacon where Lucie Pichon “CREATED” a fabulous menu. I would use the word “CREATED” instead of “CONCOCTED” as that implies it is a bit thrown together!

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