Les Toques Brûlées
Chefs au Sommet d’Auron 2018 have put on the Toques Brûlées outfit to offer the visitors and inhabitants of the ski resort a demonstration of their culinary skills by treating them to the best delicacies and mountain delights.
Under the flamboyant outfit of Toques Brûlées, cheerfully animated by chef David Faure, from SensÔriel in Nice, Les Chefs au Sommet d’Auron offered over three hours of gourmet happiness to the skiers and skaters, tourists and inhabitants of Auron, by animating a Culinary Art show with their giant barbecues. Tastings of recipes made on the spot, specialties simmered at the warm embers of friendship and generosity, were distributed at every turn to an enchanted audience. The three-time World Champion in ice sculpture Mario Amégée broke the ice by sculpting crystal shapes to immortalize the moment by having one’s picture taken.
Mario Amégée
Toques Brûlées set fire to the ice rink
Gastronomy leaves extraordinary memories! Also, the moments passed to taste the many specialties prepared by the generous chefs of the truculent Toques Brûlées will have left a memorable taste imprint to mark the Festival of the Gastronomy of Mountain, the inevitable Chefs au Sommet d’Auron.
Under a radiant sun, the Locavore of the Toques Brûlées, lovingly cooked by the joyous and spectacular brigade of Toques Brûlées and their chef David Faure delighted visitors and their families. The chefs offered their refined recipe, elaborated on the central square near the ice rink.
Dégustation au public
Gastronomic barbecue recipes
So many delicate specialties such as polenta with olives, organic mountain vegetable soup from Agnés Babone au cauldron; Saint Pierre “Coffee Powder”, Fleur de Sel, Olive Oil, Madagascar Pepper by Dmitri Carrozza and Christian Perria; The caramelized Pear, Ganache Chocolate and Chestnut, Chantilly, Crumble, Meringue, flaked Almonds and Organic Farm Faisselle from Dominique Giroud, La Bergerie Dugourdan, and Orange Jam Minute by Stéphan Perrotte, a dessert concocted by Claire Verneil very popular with public, or the famous Fondant au Chocolat by Stéphan Perrotte.
Some sweet delicacies that delighted the taste buds of an audience given an appetite by the odorous fumes that floated around, eager to enjoy these wonders offered by the chefs at Chefs au Sommet d’Auron. Enough to stay in front of the buffets rather than go down the slopes!
David Faure au chaudron
The Toques Brûlées vibrate for Auron
Les Toques Brûlées is an association of Michelin-starred and renowned chefs performing on the Côte d’Azur in culinary shows that are true gourmande adventures. In their modernity, the truculent chefs preach creativity, quality, conviviality. They like to revisit traditional or local cuisine, in a modern and evolving cuisine. The Toques Brûlées association was created in 2007 and their president is the chef David Faure.
Les filles tout sucre!
Mountain Gastronomy Festival
With the sumptuous pristine mountains of Mercantour as a backdrop, the Chefs au Sommet d’Auron is a gastronomic event in Auron, Saint Etienne de Tinée and Saint Dalmas Le Salvage. For seven years, the Festival of Mountain Gastronomy has been offering gastronomic meals at unique and very abrdable prices in the restaurants in the resort as well as many culinary events. A team of talented chefs and pastry chefs from the Côte d’Azur offers an authentic moment of sharing of culinary pleasures and conviviality with holidaymakers.
Les Toques Brûlées se font tirer le portait
Les Chefs au Sommet d’Auron
From 20/01/2018 to 26/01/2018
Salle Rovery – Plateau de Chastellarès
Restaurants in Auron, St Étienne de Tinée and St Dalmas-le-Selvage
Information: Auron Tourist Office
+33 (0) 4 93 23 02 66
Chefs au Sommet d’Auron, Friendship, Sharing and Toques Brûlées in pictures
Click on pictures to enlarge – ©YesICannes.com – All rights reserved
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