A few days before the second edition of “Chefs in Saint-Tropez celebrate the producers”, on an original idea of the UMT and managed by the association of merchants Esprit Village, with the support of the City and professionals of the sector, the recipe is ready to welcome the public in the best conditions, from May 6th to 8th place des Lices. Here are the highlights.
Fifty chefs from all over the region and even beyond (Lyon, Paris, Belgium) will be present, as well as 80 producers, mainly in short circuit, for a market Friday and Saturday with free entry from 9am.
A battle of aioli between restaurateurs on Friday from 10 a.m., the day when it is traditionally displayed on the menu of the day. The winner will be chosen by a jury who will award him a diploma. A way of “bring the event to life all year round “. Same principle for the barigoule artichoke at 3:30 p.m. It is still possible to register for interested chefs (1).
Culinary demonstrations every 45 minutes ( once morest one hour last year) with free access for fifty people each time. On a ten-meter plateau where the chefs will be alone or in pairs. Not to mention a pastry event for children on Friday at 2:45 p.m.
A chef’s pastry competition on Saturday at 3:45 p.m. around the lemon tart.
A pétanque competition on Saturday from 5 p.m. between chefs, producers and partners.
The presence on Saturday of the best scaler in the world, Marcel Lesoille, from Bordeaux. The opportunity for a good tasting following pétanque…
A lunch offered to producers on Sunday noon with a large table set up at Place des Lices. Suckling pig and lamb will be on the menu. For the public, possibility to participate by paying on site. The sums collected go to the Solidarité Paysans association, which helps farmers and their families.
Same solidarity principle at the Petite Plage, quai Jaurès, this time with a top-of-the-range menu (120 euros), concocted by Gérald Passedat, three Michelin stars with Le Petit Nice in Marseille, his Parisian counterpart Eric Frechon (three stars at the Bristol ) and Cyril Lignac, media star who has just opened his pastry shop route des Plages.
A dinner created with four hands on Saturday at Byblos by the chef of the palace, Nicolas Canuti, and his Belgian colleague Christophe Hardiquest, at the head of Bon Bon in Woluwe-Saint-Pierre, two Michelin stars. Reservations with the establishment.
1. Tel: 07.82.71.10.82.
www.leschefsasainttropez.com/programme
