Cooks au Sommet d’Auron 2023, the Toques Are Snowbound –

Cooks au Sommet d’Auron 2023 will rejoice gastronomy, sharing, conviviality and friendship within the emblematic ski resort of the Mercantour which has develop into the Capital of Mountain Gastronomy.

Cooks au Sommet d’Auron 2023: the emblematic resort of Auron has simply opened underneath a promising snow cowl and already a connoisseur winter is within the offing with the eleventh version of the Mountain Gastronomy Pageant, which mixes pace on the slopes with the delight of the palate. For 5 days, from 14 to 19 January 2023, snowboarding, sunshine and gastronomy will take you to the snowy slopes of the Alps! Some twenty Côte d’Azur cooks and pastry cooks can be giving free rein to their skills in Haute Gastronomie within the charming villages of Auron, Saint-Dalmas-le-Selvage and Saint-Étienne-de-Tinée. An occasion of sharing and culinary happiness to be urgently included in your winter vacation dates!

A gathering of cooks at Alpine ovens

Constructing on the success of earlier editions, this high-altitude culinary occasion will happen within the luxurious snow-covered peaks of the Mercantour within the Southern Alps. Organized by the Auron Vacationer Workplacesupported by Auron, Saint-Étienne de Tinée, the SEM des Cimes du Mercantour and the Chambre des Métiers des Alpes-Maritimesthe Mountain Gastronomy Pageant can be chaired over this 12 months by starred chef Patrick Raingeard. The eating places within the resort of Auron, Saint-Dalmas-le-Selvage and Saint-Étienne-de-Tinée will welcome of their kitchens famend Cooks and Pastry Cooks, officiating within the Côte d’Azur area, who can be working with native Alpine merchandise.

Patrick Raingeard, a gifted and pleasant chef

Rigorous and passionate, Patrick Raingeard is the chef of the restaurant Patrick Raingeard’s Desk on the 5 star Cap Estel resort in Eze. Patrick Raingeard was awarded a Michelin star in 2013 – the one one awarded by the celebrated crimson information within the Alpes Maritimes that 12 months! – And he has stored it ever since. An award confirmed by Patrick’s crowning as Gault&Millau d’Or PACA 2013 and the award of 3 touches and Coup de Coeur at Gault&Millau. A Breton who fell in love with the Mediterranean, Patrick Raingeard educated in nice homes similar to lenotre and laduree in Paris or La Mere Poulard in Mont Saint-Michel, alongside Alain Passard, Jacques Maximin and Patrick Hardy.

opening dinner

Canceled final 12 months as a result of well being disaster, the grand opening gala dinner is again. It will likely be organized within the Salle Rovery on the theme of “Balade en sous-bois” (95 euros). For this objective, the organizers have known as upon some fifty college students from the Lycée Paul Augier in Good who, underneath the management of the godfather of the eleventh version, Patrick Raingeard, will show a variety of their budding know-how to thrill the a whole bunch or so friends. The event can be an excellent alternative for them to place their skilled coaching into observe.

Three cooks in three eating places every night

Each night, three completely different cooks can be working in three completely different eating places to create distinctive dinners. By the hearth, within the heat and genuine ambiance of the eating rooms with their wooded and mountain decor of altitude eating places, holidaymakers, seasonal employees and inhabitants of the valley can have the chance to style actual gastronomic menus on the distinctive and privileged value of 55 euro. Composed of an amuse-bouche, a starter, a important course and a dessert, the menus are positive to thrill the high quality gourmets’ gourmande style buds.

Large barbecue on the foot of the slopes

On Sunday fifteenth, the Cooks au Sommet d’Auron 2023 can be sporting the flamboyant Brûlées Touches outfit to supply skiers a loopy cooking present, treating them to grilled meats, delicacies and mountain specialties. The now conventional large barbecue with tasting of freshly cooked dishes, produced by the Toques Brûlées and hosted by the gifted noelle and David Faurewill characteristic some twenty overexcited cooks who will set the snow entrance ablaze with their gastronomic delights for the best pleasure of the skiers of the area.

Breakfasts on the backside of the slopes

On the Chef au Sommet d’Auron, the day will begin with a breakfast provided by the valley’s bakers to the skiers on the snow entrance. Auron, St Etienne de Tinée, Isola, in partnership with Fiers Artisans, Pascal Rolfo and Moulins Foricherthe companions of this heat and energetic occasion.

Workshops, culinary demonstrations, barista-cocktail occasions

Through the pageant, the Cooks au Sommet d’Auron will provide culinary demonstrations and enjoyable connoisseur workshops throughout 5 to 7 periods within the Salle Rovery, accompanied by the scrumptious cocktails of Victor DelpierreWorld Barista/Cocktail Champion, creator of You riounet, the official cocktail of Auron. Inventor and specialist within the Delicacies des Boissons, Victor Delpierre likes to impress the sudden and transcend the boundaries of style. If cooks cook dinner meals, Victor is having enjoyable “cooking” drinks to resume the sensations with ever extra inventive and daring ideas and mixtures. The Riounet is to be found contemporary after a pleasant stroll or heat after snowboarding (orange and lemon from Menton, triple sec Combier 1834 and cocoa, Champagne…). On Wednesday, kids sporting a chef’s toque and apron can be taught to cook dinner on the Ptits cooks workshop.

Made in St Etienne de Tinée

The standard delicacies of St Etienne de Tinée can also be honored with the members of the ASESC affiliation. As in earlier years, our grandmothers’ recipes similar to ravioli, inexperienced pasta, gnocchi, fritters and ganses can be featured.

Cooks and companions day

On Monday, something goes! This present day can be reserved for the Cooks and companions of the occasion. After a morning reserved for snowboarding or snow actions, everybody will meet for lunch in one of many eating places positioned on the foot of the slopes of the resort. In a heat and pleasant ambiance and away from their kitchen, the cooks will be capable of meet in a postcard, snowy and picturesque setting.

Mercantour merchandise within the highlight

The cooks will take the gourmets on a discovery journey in French culinary artwork with the most effective merchandise from the Mercantour, sublimated and honored throughout this scrumptious occasion on the theme of Locavore, merchandise from quick circuits, expressing the love of the land. This festive program will even put the highlight on the mountain merchandise equipped largely by the Affiliation Montagnes Paysannes, a bunch of producers from Puget-Théniers. But in addition the Bergerie de la Belloire (Tinée valley) for ewe’s cheese and lamb in addition to honey producers. Delicacies of the Haute Tinée and previous recipes revisited will spearhead this lovely connoisseur occasion.

Nice names in culinary artwork

Quite a few well-known cooks have succeeded each other as sponsors and have thus contributed to the affect of this gastronomic occasion on the summit of the Mercantour mountains: Jean-François Issautier, Jacques Chibois, Alain Llorca, Philippe Joannes, Jacques Maximin, Christian Cottard, Virginie Basselot, Theo Mansi, David and Noelle Faure.

Nice names in pastries

Stephane Mangin, georges blanc***, Vonas; Mathieu Marchand, Le Comptoir Gourmand de l’Oasis – Assortment Barbossi, Mandelieu-La-Napoule; Jean Michel Llorca – Alain Llorca* – La Colle sur Loup; Christophe Canet – Patisserie Canet –Good; Pascal Picasse – Bastide St Antoine – Grasse; Yohan Gouverneur – Pâtisserie Feelings –Castagniers; Séverine Lemaire – Cerise sur le gâteau –drap; Bruno Laffargue – Mic Mac Macarons – Cagnes sur Mer; Marc Payeur – Pains et Pâtisseries Carabacel –Good; Julien Lac – Pâtisserie LacGood; Ludovic Gambini – Chateau Eza ***** – Eze.

Chef’s Diners

Opening dinner at Salle Rovery “Ballade en Sous-bois” €95 – (reservation: +33 (0)4 93 23 02 66)

Sunday 15 January:
Alain & Jean Michel Llorca – Le Blanchon (reservation: +33 (0)4 93 23 02 99)
Julein Roucheteau & Christophe Canet – La Desk du Chalet (reservation:+33 (0)4 93 23 00 21)
Chef (obligatory) & Stephane Mangin – Les Pivotes (reservations: +33 (0)4 93 23 02 72)

Monday 16 January:
Jean-François Marre & Pascal Picasse – Le Galion (reservations: +33 (0)4 93 23 01 56)
Nhut Nguyen & Stephane Mangin – Le Bistronome (reservation: +33 (0)4 93 03 12 87)
david graziani & Ludovic Gambini – Le Cubersel (reservation: +33 (0)6 19 24 72 17)

Tuesday 17 January:
Alexander Martin & Mathieu Marchand – L’Alisier (reservation: +33 (0)4 93 23 34 83)
Yves Terrillion & Julien Lac – Le White (reservation: +33 (0)4 93 23 34 90)
arnaud collin & Marc Payeur – La Brasserie (reservation: +33 (0)4 93 03 40 48)

Wednesday 18 January:
Didier Aniès – Grégory Mélani & Séverine Lemaire – La Bergerie (reservation: +33 (0)4 93 23 06 81)
Aurelien Martin & Yohan Gouverneur – Les 3 Marmottes (reservation: +33 (0)6 84 48 67 93)
Deborah Georges & Bruno Laffargue – Le p’tit flocon – (reservation: +33 (0)4 93 05 87 41)

Thursday 19 January:
Jerome Clavel & Séverine Lemaire – Les Canailles (reservation: +33 (0)6 22 11 03 75)

many companions

Began in 2012 with a number of cooks, the Cooks au Sommet d’Auron Now brings collectively some twenty cooks who host the occasion on the resort’s eating places. Like several large-scale occasion, the Auron Gastronomy Pageant advantages from the help of quite a few companions who’ve made the Cooks au Sommet d’Auron sparkle: Saint Etienne de Tinée/Auron; Associations of shopkeepers, craftsmen and liberal professions (UN.I.TE).

Native terroir flavors

Balicco; Deloye Marée; Micmac Patisserie; malongo; Capfruit; Philipponnat; Gabriel Meffre; Victor Delpierre Consulting; Eberhardt; Bonemasters Europe; Montagnes Paysannes; Affordable; Fidèle; Home Bonifassi; ZK Chocolatier; Chartreuse; Andros; Distillery Combier; Elle & Vire; Bergerie de Belloire; Foricher Les Moulins; Fiers d’etre Artisans; firplast; Reside Shoot.

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