Les Chefs au Sommet d’Auron welcomed Emmanuel Lehrer, chef of restaurant La Table de Pierre and pastry chef Bruno Laffargue, Mic Mac Macarons, for a Locavore-inspired high gastronomy dinner.
From 18 to 24 January 2020, Les Chefs au Sommet d’Auron – 9th edition – offered memorable gastronomic experiences at a unique and privileged price. Every evening, renowned chefs officiate in the resort and Haute Tinée restaurants and offer sumptuous gastronomic dinners at a price of €45 per person to tourists and locals alike. Chef Emmanuel Lehrer from the restaurant La Table de Pierre at Relais et Châteaux Le Mas de Pierre in Saint Paul de Vence, and pastry chef Bruno Laffargue from Mic Mac Macarons in Carros, have delighted the fine gourmets’ taste buds the restaurant Le Bistronome in Auron.
Culinary pleasures at the foot of the trails
For the past nine years, the Mountain Gastronomy Festival has benn bringing together many great chefs and talented pastry chefs from the French Riviera who share an authentic moment of culinary pleasures and conviviality at the foot of the trails in the heart of the sumptuous Mercantour mountains. During the Festival, renowned chefs and pastry chefs perform real gastronomic feats every evening by making dinners on previously unknown “pianos”. On Thursday 23rd January 2020, chef Emmanuel Lehrer and pastry chef Bruno Laffargue transposed the delicious culinary experiences of La Table de Pierre and Mic Mac Macarons into the sumptuous setting of Auron’s snowy slopes.
Emmanuel Lehrer, an authentic and generous cuisine
Originally from Alsace, Emmanuel Lehrer trained at the Strasbourg Hotel School. His professional career began in Switzerland at Didier Courten‘s restaurant La Cote in Corin-sur-Sierre. Joining the luxury hotel business, he travelled from the 4-star luxury Hotel Guanahani in Saint Barthélemy to the Relais & Châteaux Rosalp in Verbier, before joining Michel Rostang at Le Méridien Group and participating in the opening of the group’s restaurants in Dubai, Vienna & Milan. In 2004, he was chef of the gastronomic table of the Méridien Beach Plaza in Monte Carlo, before taking over the kitchens of the Relais & Châteaux Le Mas de Pierre in 2009, a luxurious setting where the chef practises an enlightened and locavorous cuisine, based on quality products that respect the seasons, combining the flavours of the land and the sea.
Bruno Laffargue, star of macaroons
Passionate about pastry from a young age, Bruno Laffargue began his apprenticeship in pastry making on the Côte d’Azur in Vence. He perfected his talents during trips to Haute-Savoie, then to Paris and London. He then worked in the luxury hotel business in Ireland, Dubai, Qatar and Australia. In 2009, he returned to the French Riviera and created with his wife, whom he met during these trips, his company of artisanal macaroons Mic Mac Macarons in Cagnes sur Mer, and very quickly met with great success. He distributes his delicious macaroons to the four corners of the globe and participates in many international events. A success that earned him the second prize in the “Stars et Métiers” competition in April 2011 for his know-how.
The Riounet as an aperitif
The warm evening opened with an aperitif and the invigorating notes of the tasty Riounet, the cocktail of the talented and endearing Victor Delpierre, Barista/Cocktail World Champion, creator of this beverage, which has become the official drink of the resort, for the Chefs au Sommet d’Auron 2018. This harmonious summit drink can be sipped cold after a nice summer walk in the mountains, or enjoyed in a grog or mulled wine version after a day on the snowy slopes, or as an after-ski comfort drink. Completed at 50% with a bubble, Champagne, Crémant or Prosecco, the cocktail becomes a great aperitif to accompany the nicest festive moments.
Gourmet getaway on the slopes of the upper country
Emmanuel Lehrer’s gastronomy and Bruno Laffargue’s dessert have their roots in products made by small producers who are passionate and in love with their terroir. Emmanuel Lehrer has composed a sumptuous menu based on noble local products, inspired by the organic and Locavore values advocated by the culinary philosophy of Les Chefs au Sommet d’Auron. Jerusalem artichokes, cébette and fennel from Ferme Lavancia, organic market gardening in Puget-Théniers, in the mid-mountain region of the Parc Naturel des Préalpes d’Azur, organic sea bream farmed in the Bay of Cannes, poultry from La Ferme de la Sauréa in Tourrette-Levens, small spelt from the organic farm Les Ruchers de Sallagriffon, a commune of 40 inhabitants. For his masterpiece of snowy gourmandise, Bruno Laffargue used farm and terroir produce from the Montagnes Paysannes.
The chefs’ menu (photos YesICannes.com)
Amuse bouche: Crémeux of Jerusalem artichoke, quail egg and root vegetables. A delicious artichoke flavour in this creamy Jerusalem artichoke with the crunch of pumpkin and radish chips as a counterpoint, which accompanie the refinement of the quail egg.
Starter: Organic sea bream tartar with citrus fruits, beetroot, spinach and ginger condiment. All the flavours of the sea in this tartar of fragrant delicate flesh, adorned with exotic accents and vitaminized with citrus fruits, with the sweet crunch of beetroot. Nice alliance of land and sea.
Dish: Farmhouse guinea fowl, vegetables from Agnès Papone and small spelt from Salagriffon. We alternate this variation of guinea fowl, cooked to perfection, with mouthfuls of succulent small spelt, cooked as a risotto, with the bewitching scents of mascarpone and parmesan cheese. The small vegetables from the organic farm melt on the palate and exhale all the sunny scents, full of “peps” from the slopes of the Alps.
Dessert: Macaroon façon Tatin, pine whipped cream, sheep’s yoghurt ice cream. A tender macaroon, finely spiced up by the taste of salted butter, excites the taste buds and, by its length in the mouth, sublimates the other flavours. The tangy apple, in tarte tatin, with the exceptional flavours of a still preserved alpine heritage, smells like the great wild and sunny spaces of the Mercantour valleys. You attack this mountain of gourmandise is by the North face, snow-covered with pine whipped cream, or by its South face, iced with sheep’s yoghurt sorbet, which owes its deep character to the rich and fragrant flora of the mountains.
Mignardise: the tasty macaroons by Mic Mac Mac Macarons, signed Bruno Laffargue.
The Bistronome, conviviality and fair price
Christophe and Fabienne, the Chef, have been promoting good mountain gastronomy with gourmet accents from Lyon for the past five years. After practicing their talents at the Plage Royale in Cannes for many seasons, they settled in the central square of Auron to practice a cuisine with accents of the Alpine region at the right price. Among the specialities on the menu are frog’s legs, fried egg with truffles, black pudding from Anot and tasty local charcuterie. In a spirit of conviviality, Christophe, who has been a professional musician, invites the guests to a jam session at the end of the evening.
Authenticity, conviviality and sharing
The Mountain Gastronomy Festival Les Chefs au Sommet d’Auron reflects all what the hinterland of Nice and the Mercantour offer with generosity, in addition to the splendid mountain scenery: authenticity, conviviality and sharing. These are values to which the chefs are sensitive because they provide them daily. This is why a faithful team of starred and renowned chefs come to celebrate gastronomy in the setting of the magnificent snow-covered mountains of the Alps, delighting the taste buds of gourmets and holidaymakers on the ski trails.
Les Chefs au Sommet d’Auron
18 – 24 January 2020
Restaurants in Auron, St Etienne de Tinée & St Dalmas-le-Selvage
Information: Auron Tourist Office
+33 (0)4 93 23 02 66
Chefs au Sommet d’Auron, Le Locavore by Emmanuel Lehrer and Bruno Laffargue in pictures
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