Guide Gantié

Guide Gantié, passion for the South

On June 3, at Terre Blanche Golf Resort Spa Hotel in Tourrettes (Var) took place the second of three launches of the Guide Gantié celebrating in 2013 its 22nd anniversary. A reference book, the Guide Gantié promotes the talent, professionalism and imagination of gastronomy professionals and denounces neglectful welcome, indecent additions, inconsistent and out of ideas tables.

Guide Gantié

Around Jacques Gantié (with champagne glass): Eric Kanino, chef La Réserve de Ramatuelle, Thierry Thiercelin, chef La Villa Belrose (Saint-Tropez), Sébastien Sanjou, chef Relais des Moines (Les Arcs), Eric Maïo chef Fontaines d’Aragon (Montauroux), Jean-Pierre Serra Vice-Président of Var General Counsil and Var Tourism Président, Jean-Pierre Bottero, Mayor of Montauroux, President of Communauté de communes du pays de Fayence, Benjamin Collombat, chef Côté Rue (Draguignan), Gilles Fouilleroux, Terre Blanche General Manager, Franck Ferigutti, chef Terre Blanche, Camille Bouge ,Mayor of Tourrettes and Olivier Parra, Terre Blanche Restauration Manager.

Gourmet adresses at best price
The Guide Gantié is a selection of gourmet adresses, at best price, carefully selected since more than 20 years by Jacques Gantié and his team: restaurants and local producers, farmers or small artisans from the terroir. It also offers a range of guest rooms, attractive hotels and even Provencal cuisine recipes. Across the Alpes de Haute Provence, Alpes Maritimes, Bouches du Rhone, Var and Vaucluse, with an an opening on the Liguria and Piedmont, the Guide Gantié is listing more than 800 restaurants, charming hotels and guest houses, regional products specialists through 180 cities: chocolate, fish and shellfish, organic products, biscuits, pastries, cheeses, gingerbreads, nougats and markets. Jacques Gantié is gastronomic critic, author of the weekly chronicle “Saveurs,” and a collaborator on several culinary magazines in France.

Gastronomic products and buffets
Five hundred guests, Var chefs, hotel and restaurant managers, local winegrowers, producers and professionals of high gastronomy gathered around Jacques Gantié for a friendly and gourmet evening in the Fayence meeting room around buffets by chefs Franck Ferigutti, Thierry Thiercelin, Sébastien Sanjou, Eric Maïo and Benjamin Collombat. Local producers, suppliers and winemakers were displaying their products or expertise in front of an amateur crowd, including Château Font du Broc or Château Roubine or Château de Berne, Champagne laurent perrier and Royal Deutz who were presenting delicious wines to taste, Thador – The Lobster House, which was presenting blue lobster to be savored, and the Pain Petifour – Bread For Chefs which was letting people sample an incredible array of breads in all shapes and tastes for prestigious restaurants. The Pain Petifour were presenting their new gluten-free bread, developed to meet the chefs increasing demand.



Terre Blanche, an exceptional estate
Nested in the hills of Provence, close to the glamorous French Riviera and Saint Tropez, the five-star Terre Blanche Hotel Spa Golf Resort in Tourettes, Var, is a member of the prestigious group of independent hotels ‘The Leading Hotels of the World’, combining Provencal charm and authenticity with the fancy French Riviera. The golf resort, originally founded more than 30 years ago by actor Sean Connery, combines on more than 250 hectares two championship golf courses, an exclusive luxurious hotel and spa with splendid views of mountains and medieval villages, in preserved natural settings surrounded by tamed yet wild forests. One of the charms of the place is the exceptional collection of many modern art works, paintings and sculptures, very often of huge dimensions, all over the premices and outside.

Guide Gantié, passion for the South was last modified: June 6th, 2013 by tamel

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