In the heart of a green estate, the Chateau de la Begude offered its guests a four-hand dinner with invited chef Patrick Raingeard on November 1st, 2014.
If there is a profession whose members are not jealous of each other and are happy to reunite at unique occasion offering a time to “think outside the box” and share their common passion, it is indeed the profession of chef. The two-chef dinners, when two talents culminate to provide a unique culinary experience, are a magical opportunity for gourmets to savor outstanding food.
A spoiled child’s dream
At the Opio Valbonne Golf Club, the Chateau de la Begude is a Bastide with Provencal charm to which a XVIIth century sheepfold gives authenticity. Gabriel Degenne, the chef of the Restaurant Le Ciste, dreamed of meeting again his friends in his playroom, share with colleagues and friends the stoves for the time of a meal, and also share his passion, new ideas and moments of good humor and companionship.
4-hand dinner, a key event
Since the beginning of the year, the four previous editions of dinners filled with excitement at Restaurant Le Ciste have seen succeed: Sébastien Broda, Chef of Park 45 – Grand Hotel in Cannes; William Elliott, Chef at Le Pavillon – Westminster Hotel in Le Touquet; Christian Peyre from Domaine de Bournissac and, to open the recent Etoiles de Mougins, Sebastian Chambru, Chef of L’O Des Vignes in Fuissé, Vincent Catala for desserts and Jean-Pierre Rous for food and wine pairing.
Patrick Raingeard, one of the greats in French gastronomy
On Saturday, November 1st, 2014, Gabriel Degenne welcomed Patrick Raingeard, one Michelin star and 2013 Golden Gault et Millau in Provence Alpes Côte d’Azur.
Renowned for his respect for the product and the seasons, for his always inventive and pure gastronomy, the chef was invited by the Hotel du Cap Estel in Eze to create La Table of Patrick Raingeard where he hosts an exclusive, demanding clientele.
Vincent Catala, the young pastry chef whose reputation is growing fast, added his sweet note with his original vision of a pre-dessert and dessert.
As préludes gourmands: a Foie Gras lollipop, white chocolate and Sarawak pepper; a Mille-Feuilles cake with olive oil and goat cheese; a delicious Coco White Bean soup with Alba Truffle and crunchy spice bread.
As starter, the Foie Gras raviole, black trumpet mushrooms, cream of pumpkin, bacon espuma
The Surprise du Chef: Langoustine Tail with leeks and cepes
Again a sea-earth alliance: snacked Saint-Jacques, chorizo of Patanegra, balsamic mango juice, creamy parsnip
A masterpiece with its perfect “jus corsé”: Veal mignon cooked at low temperature, creamy polenta with thyme, mushrooms
To savor in a “coucourde”: a delicate butternut confit carpaccio, roasted chestnuts and pelargonium
The original dessert: a surprising encounter between cozy lemon pie and rock’n roll Paris-Brest!
About Chateau de la Begude
At the heart of the French Riviera, a beautiful natural estate offers one of the jewels of the French Riviera, the Chateau de la Begude, which elegantly respects the Provencal charm of a protected and authentic estate while offering the contemporary comforts of a 4-star hotel. The place within the 18-hole Opio Valbonne Golf call for calm, relaxation, and the sweetness of life.
The Chateau de la Begude has 40 rooms and suites, 2 Mediterranean-inspired restaurants, 4 meeting rooms, an outdoor pool and tennis courts. Another 18-hole golf course, the Grande Bastide, is 5 minutes away.
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