Chefs au Sommet d’Auron hosted the Chef Antoine Leroyer and the Pastry Chef Michael Durieux at the Chalet d’Auron from Majestic Barrière Cannes.
Chefs au Sommet d’Auron offered for their 6th edition, from 14 to 20 January 2017, memorable gastronomic experiences at a unique and privileged price. Every evening, renowned chefs have been officiating in the restaurants of the resort and villages around, offering sumptuous four-course gastronomic dinners at the price of 45 Euros per person to the tourists and inhabitants of the resort and Haute Tinée. The duo Antoine Leroyer and Michael Durieux delighted the gourmets at La Table du Chalet d’Auron.
Authentic culinary delights
For the past six years, the Festival de la Gastronomie de Montagne has attracted many talented chefs and pastry chefs from the Côte d’Azur who come together at the foot of ski trails to provide moments of authentic culinary pleasures and conviviality in the heart of the sumptuous Mercantour mountains. On Monday, January 16, 2017, Le Chalet d’Auron, a 4-star chalet-hotel, welcomed in the kitchens of its restaurant La Table the chef Antoine Leroyer, second to chef Maryon Gandon from Hotel Barrière Le Majestic Cannes and pastry chef Michael Durieux, also from the Majestic, who delightfully delighted the guests’ taste buds.
A gastronomy “Festival”
The dinner took place in the intimate, wooded and warm decor of the restaurant La Table, the restaurant of Le Chalet d’Auron which was full for this exceptional dinner.
Antoine Leroyer, the right hand of chef Maryon Gandon at Hotel Barrière Le Majestic in Cannes, in duo with Michael Durieux, pastry chef of the Majestic, helped by Hugo Motreff and Eric Gérard, created an elegant and refined menu, composing a “Festival” of flavors that enchanted the many guests of this gastronomic dinner of Chefs au Sommet d’Auron.
Alliance of Sun, Earth and Water
Amuse-bouche: Consommé of hen with Ravioles of Comté and grated Truffle.
To built up an appetite, an island crowned with a brown hair of truffle filaments emerges from a succulent full-bodied consommé, with well-marked hen flavour, ennobled with the fresh truffle that diffuses its enthralling perfume. The ravioles bring a sensation of smoothness in the mouth, which contrasts with the “pearls” of the hen in the consommé. An alliance of products from the earth for an explosion of flavors, sunny with a touch of lemon emulsion. That lets you swim in happiness!
Starter: Amandine of Trout with Morels, light Hollandaise Sauce with aromas of Pine Needles.
In a harmony of warm colors, a round and appetizing pie of puff pastry, crowned with petals of almonds beautifully gilded, wears a collar of morels in smooth unctuous sauce. The puffy and generous hollandaise sauce subtlety spices up the trout delicate flesh with its notes of freshness. After the truffle, the morel reminds of walks in the forest and exhalations of undergrowth and fragrant pine needles, then rewarded with the grandmother’s dish of our childhood.
Main dish: Tournedos of Beef Cheek, Granité with the Marrow, traditional Vegetables.
After the charm of living water, here is the seduction of the earth. There is a dialogue between the crunch of the young carrots, on a bed of sweet potimarron puree planted with tender little mushrooms, and the fondant of the beef cheek, with its so characteristic taste. The full-bodied juice brings its powerful voice in this harmony for a warm music on the palate. The cheek of beef finds its letters of nobility in a plate with an artistic composition!
Dessert: Mont Blanc Chestnut Clementine, thin Chocolate leaf, crunchy Lutin Hat, Granité de Vin chaud.
Pastry chef Michael Durieux signs a masterpiece as apotheose, a genuine sculpture that delights pupils and taste buds, in a festival of textures and flavors. An “S” of chocolate winds between three summits of delights; the ingredients intermingle and blend into flavors and textures: crispy caramel mesh, mouthfuls of meadow rosés in melting meringue, freshness of the clementine and suave sweetness of the chestnut.
After climbing this Mont Blanc of tastes, it was appropriate, once the summit reached, to quench its thirst with a cup of extraordinary Granité de Vin chaud with its speculoos ice-cream!
About Le Chalet d’Auron
In the heart of the Mercantour mountains, in a traditional, convivial and warm chalet decor, with Pierre Frey’s fabrics on windows, the Hôtel Restaurant Le Chalet d’Auron boasts four stars. A panoramic terrace overlooking the snow-capped Alpine peaks during the ski season, a heated swimming pool, a sauna and hammam and a semi-gastronomic table in the tradition of our mountains, complete a quality accommodation offer.
Memorable culinary experience
The exceptional talents of chef Antoine Leroyer and pastry chef Michael Durieux and their creativity prowess gave this mountain and gastronomic evening of the Chefs au Sommet d’Auron the character of a rare, succulent and memorable culinary experience.
The gastronomic dinner at Le chalet d’Auron in pictures
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