Chefs au Sommet d’Auron celebrated ten years of high gastronomy in the snows of the Mercantour, ten years of sharing, conviviality and friendship enlivend by talented chefs and pastry chefs.
Chefs au Sommet d’Auron: from 15 to 20 January 2022, the Festival of Mountain Gastronomy 2022 offered summits of taste, mountains of flavour and peaks of culinary emotion in the heart of the emblematic Mercantour ski resort. For ten years, the Festival has brought together talented chefs and renowned pastry chefs from the Côte d’Azur who share an authentic moment of culinary pleasure and conviviality with the tourists and inhabitants of the Haute Tinée and also run delicious gourmet workshops at the foot of the slopes.
Chefs and cooks from the association ASESC
Les Chefs au Sommet d’Auron, an original recipe
With the sumptuous summits of the Mercantour as a backdrop, Les Chefs au Sommet d’Auron have celebrated ten years of Haute Gastronomie with an original recipe for culinary happiness and sharing. Take a selection of famous chefs, season it with the authentic flavours of our mountain products, add a touch of pleasure with cooking and pastry workshops for adults and children, and add a big ladle of relaxation, happiness and well-being. Finally, sprinkle in some snowflakes and let it simmer for six days in the sun of the Mediterranean Alps.
Officials & chefs at the inauguration ©YesICannes.com
Under the sign of Auguste Escoffier
For the tenth anniversary of Les Chefs au Sommet d’Auron, the presidency was assured by the nine sponsors of the previous editions, most of whom were present at the inauguration. For the anniversary, the Mountain Gastronomy Festival was imbued with the aura of Auguste Escoffier‘s creativity. A special tribute was paid to him, in particular with Fabrice Roy‘s film which highlighted the social face of the “King of Cooks and Cook of Kings” in a between-two-century period when pauperism was ravaging the working class.
Signatures of chefs ©YesICannes.com
Joy, friendship and good humour
Joy, friendship and good humour reigned with the couple of chefs with a particularly creative culinary genius, Noëlle and David Faure from SensÔriel in Nice, who offered a show-cooking as gourmand amuse-bouche to the Festival. The “Gnocchi revisited” were accompanied by the invigorating notes of the tasty cocktail “Le Bellini façon Pêche Melba d’Auguste Escoffier” by Victor Delpierre, the talented and engaging World Barista/Cocktail Champion, World Champion “Coffee in good spirits”, creator of La Cuisine des Boissons.
Noëlle & David Faure
Memorable culinary experiences
The tenth edition of Chefs au Sommet d’Auron offered a week of culinary demonstrations and fun workshops during 5-7 gourmet meals Salle Rovery in front of a seated audience (due to the health crisis), accompanied by delicious cocktails by Victor Delpierre, World Barista/Cocktail Champion, creator of the Riounet, the official cocktail of Auron.
The Tourteaux brothers & Thomas Hubert at Les Pivottes in Hôtel Ecureuil
Chefs dinners at 55 euros
Each evening, the restaurants of the resort of Auron, Saint Étienne de Tinée and Saint Dalmas le Selvage welcomed in their kitchens talented chefs and pastry chefs who concocted sumptuous gastronomic dinners at the privileged price of 55 euros for the inhabitants of the Haute Tinée and the holidaymakers. These exceptional dinners were enjoyed in front of the fireplace, in the relaxed and warm atmosphere of the dining rooms with their wooded and mountainous decor of the mountain restaurants.
Christophe Billau: Trout from Clues du Cians in Gravelax
The locavore of the high country highlighted
Les Chefs au Sommet d’Auron sheds light on the products of the high country, fresh, organic and seasonal products, with a unique taste, a mountain gastronomy to be enjoyed in magnificent and peaceful landscapes. These raw materials are cultivated or raised by farmers and breeders who are passionate about their work and their land, such as those of the Montagnes Paysannes association, partners of the Mountain Gastronomy Festival, or the Bergerie de la Belloire, the Safran du Mercantour, all of which invite culinary poetry and authentic flavours. Gastronomes thus savoured a very wide range of French culinary art with the products of the region, sublimated and honoured by the Organic and Locavore theme.
Olivier, Fabienne, Christophe @ Stéphane Mangin at Le Bistronome ©YesICannes.com
Gourmandise after the ski
After the inauguration, for five days, the resort experienced the height of gastronomic pleasures with gourmet after-ski, culinary initiations and tastings, and demonstrations in the Salle Rovery. Chefs and pastry chefs shared their know-how and tips for successful chef’s dishes. Victor Delpierre, the World Barista/Cocktail Champion, revealed to an attentive audience the secrets of his original cocktail creations or “mocktails” (non-alcoholic cocktails) in order to reproduce them at home.
Victor Delpierre
A few flavours from the Mountain Gastronomy Festival:
Gaël et Mickael Tourteaux (Flaveur** in Nice) and Thomas Hubert (Olive & Artichaut in Nice) at Les Pivotes.
Tourteaux brothers: Combining two territories: Deer and taggiasche olives @YesICannes.com
Thomas Hubert: Les Vergers de Beaux: Ancient apples and white tea @YesICannes.com
Christophe Billau (Auberge Quintessence in Roubion) and Steve Moracchni (La Passagère* – Hôtel Belles Rives in Juan Les Pins) at La Bergerie
Christophe Billau: Naked-cneck poultry with blue legs from Eric in Pierlas, the supreme lightly smoked and roasted, the leg confit in a “pastilla” style, Chestnuts from Isola with foie gras, caraway juice from our mountain pastures @YesICannes.com
Steve Moracchini: Arabica creaminess and whisky cream, walnut biscuit with candied chestnut chips
Stéphane Furlan (Le Sansot in Tourrettes Sur Loup) and Marc Payeur (Pains et Pâtisseries Carabacel in Nice) at Les 3 Marmottes in Saint Dalmas le Selvage.
Stéphane Furlan: Loup de Cannes marinated with ginger and soy, smoked herring roe and avocado mousse @YesICannes.com
Marc Payeur: Finger Poire Chocolat façon belle Hélène under the inspiration of Auguste Escoffier, the whole gluten-free @YesICannes.com
Frédéric Ramos (Azzura Kitchen, Novotel in Monte Carlo) and Christian Cottard (Pâtisserie Cottard in Antibes) at La Brasserie.
Frédéric Ramos: Lamb from the Penne region roasted at low temperature, gratin of lamb sweetbreads with Tuber Melanosporum truffle, Kalé cabbage cake with Penne sheep’s cheese and some small vegetables of the moment @YesICannes.com
Christian Cottard: Like a puffed crêpe Suzette, with a taste of the mountains, cristalline of fir buds @YesICannes.com
Olivier Renaud (Le Tilleul in Saint Paul de Vence) and Stéphane Mangin (Restaurant Georges Blanc *** in Vonnas) at Le Bistronome
Olivier Renaud: Leeks with organic vinaigrette of vegetables from St Paul de Vence, grated truffle ©YesICannes.com
Stéphane Mangin: Savarin with Azé gold, chestnut slivers, golden raisins with amber rum, iced note with coriander ©YesICannes.com
A shower of chefs in Auron
For the realization of the dinners of chefs, the organizers of the chefs at the Sommet d’Auron were also able to count on the presence of: Sunday January 16 at La Table du Chalet – Patrick Raingeard* and Stéphane Mauguin; Le White: Nicolas Davouze and Stéphane Mangin; Tuesday, January 18: Le Blanchon – Alain and Jean-Michel Llorca*; Wednesday January 19: Le Chalet Gourmand –Benjamin Bourgoin and Natacha Rotsaert; Le p’tit flocon: Deborah Georges and Bruno Laffargue; Thursday, January 20: La taca d’oli: Guillaume Arragon and Yohan Gouverneur.
Patrick Raingeard, Stéphane Mangin and brigade Le Chalet Gourmand
Friendship, sharing and gastronomy
The Festival de la Gastronomie was born out of the initiative of members of the Auron and Saint Étienne de Tinée Traders Association who, having developed a great friendship with many of the region’s star chefs, created the festival in February 2012 around a few chefs. Today, some fifteen chef enliven the event with their talents.
Stéphane Furlan & Marc Payeur
Les Chefs au Sommet d’Auron, ten years already !
The gastronomic event Les Chefs au Sommet d’Auron is organised by the association des Commerçants et Artisans d’Auron et Saint Étienne de Tinée with the support of the commune of Saint Étienne de Tinée, the Office de Tourisme, the SEM des Cimes du Mercantour and the Chambre des Métiers des Alpes-Maritimes and the Artisans Arts et Délice. As with any large-scale event, the Auron Gastronomy Festival benefits from the support of faithful partners who made the Chefs au Sommet d’Auron shine like a star.
Chefs au Sommet d’Auron
From 15th to 20th January 2022
Restaurant in Auron, St Etienne de Tinée and St Dalmas-le-Selvage
Information: Auron Tourist Office
+33 (0)4 93 23 02 66
Auguste Escoffier @DR
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