Les chefs et la direction au Slalom
Les Chefs au Sommet d’Auron hosted Jérôme Clavel, chef of the restaurant Le 44 in Antibes and the pastry chef Serge Serain of the Pastry Cappa Serain in Nice, for an haute cuisine dinner at the restaurant Le Slalom.
From January 20th to 26th, 2018, Les Chefs au Sommet d’Auron – 7th edition – offered memorable gastronomic experiences at a unique and privileged price. Every evening, the renowned chefs officiate in the restaurants of the resort and the Haute Tinée and offer sumptuous gastronomic dinners at the price of 45 € per person to the tourists and inhabitants of the region. The Chef Jérôme Clavel from the restaurant Le 44 in Antibes and Pastry Chef Serge Serain from the Cappa Serain Pastry Shop in Nice, delighted the gourmets’ taste buds at the brasserie Le Slalom.
Auron au cœur des Montagnes du Mercantour
Culinary pleasures at the foot of the slopes
For seven years, the Festival of Mountain Gastronomy has been bringing together many talented chefs and pastry chefs from the Côte d’Azur to share an authentic moment of culinary pleasures and conviviality in the heart of the sumptuous Mercantour mountains. During the Festival, the renowned chefs make every night real gastronomic feats by performing dinners on “pianos” unknown before.
On Tuesday, January 23, 2018, the chef Jerome Clavel from Le 44 in Antibes, his “seconde de cuisine”, Mylène Trézières and Serge Serain, grand master pastry chef chocolatier in Nice have transposed the delicious culinary experiences of the restaurant Le 44 and Pâtisserie Cappa Serain in the warm and mountain decor of the brasserie Le Slalom.
Jérôme Clavel
Jérôme Clavel, Mediterranean-inspired cuisine
Jerome Clavel is a creative passionate who has kept from his Mediterranean culture a deep attachment to good sun-drenched and colorful products from the Provençal region. His sensitivity is also exercised to make the plate a work of art. Each of his creations reveals the taste of a fresh product, preserved in its authenticity, enhanced by the accuracy of the juices and the finesse of the accompaniments.
Having graduated from the Paul Augier Hotel School in Nice, he perfected his talent in beautiful houses: the Eden Roc at Hotel du Cap in Antibes, the Majestic Barrière Hotel in Cannes. He has also worked with Stéphane Raimbault at L’Oasis in Mandelieu, with Philippe Chevrier at Domaine de Châteauvieux, Francis Chauveau at Les Pêcheurs in Antibes, Joël Robuchon at Le Yoshi in Monaco and in Ireland, with chef Patrick Guilbaud.
Serge Serain
Serge Serain, Grand Master Pastry Chef Chocolatier
With his talent and craftsmanship, Serge Serain made famous the Pâtisserie Cappa Serain in Nice, one of the best pastries and tea room in Nice. Pastry Cappa Serain is a traditional house, located for 50 years Place Garibaldi, which received the Prosper Montagné prize in 2007.
Mylène Trézières & Jérôme Clavel
Mylène Trézières, talented second
Mylène Trézières recently won the regional finals of the national competition Jeunes Talents Maîtres Restaurateurs, organized by Théo Mansi, President of the Alpes-Maritimes delegation of Maître Restaurateurs, who took place at the Hotel and Tourism School Paul Augier in Nice. The young and talented Mylène will have nearly two months to train with Jérôme Clavel before facing the other finalists from the qualifying phases in the final of the national competition that will take place on March 26, at the Ferrandi School in Paris. Within four hours, she will have to make a dish on the theme: “The Turbot revisited with its seasonal vegetables and Sauce after Escoffier” and a dessert on the theme: “Around the three Citrus”.
A cuisine with Mediterranean accents
Jerome Clavel has composed a sumptuous menu inspired by the flavors of the land and the sea, based on noble ingredients and products, sublimated by the accuracy of the seasoning, the aromatic subtlety of juices and emulsions, and the accompaniments of high-flavored vegetables.
Petit Chou Farci au Foie Gras
Amuse bouche: Small Cabbage Stuffed with Foie Gras, émietté of Beef and its Juice.
Oeuf parfait
Starter: Oeuf parfait, Spinach Sprouts, Potato Velvet with Tuber Melanosporum Truffle.
Saint Pierre de Méditerranée rôti
Main Course: Roasted Mediterranean Saint Pierre, Viennoise, Mousseline of Jerusalem artichoke, light Emulsion, Hazelnut.
Le Sous-Bois d’Auron
Dessert: The Sous-Bois in Auron (Chestnut, Chocolate, Pear).
About brasserie Le Slalom
The brasserie-lounge bar Le Slalom is located in the central square of Auron. Its generous terrace is overlooking the skating rink and opens to the snow-capped Alpine peaks during the ski season. With a very warm welcome, the two partners Paco and Cedric offer in a wooded décor, throughout the day some mountain specialties, some pizzas or pancakes for the delight of skiers hungry after a long day of sports.
Le Slalom
Memorable culinary experiences
With the sumptuous pristine mountains of Mercantour as a backdrop, the Auron Summit Chefs is a gastronomic event in Auron, Saint Etienne de Tinée and Saint Dalmas Le Salvage. For seven years, the Mountain Gastronomy Festival has been offering gourmet meals at unique and very affordable price in the restaurants of the resort as well as many culinary activities. 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.
L’équipe du dîner en cuisine
Les Chefs au Sommet d’Auron
From 20/01/2018 to 26/01/2018
Salle Rovery – Plateau de Chastellarès
Restaurants in Auron, St Etienne de Tinée and St Dalmas-le-Selvage
Information: Auron Tourist Office
+33 (0) 4 93 23 02 66
Chefs au Sommet d’Auron, Jérôme Clavel at le Slalom in pictures
Click on pictures to enlarge – ©YesICannes.com – All rights reserved
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