Cooking Demonstrations


Cooking demonstrations

For the 25th edition of Agecotel, top starred chefs have met up to host the show in many demonstrations and tastings in the "Espace Chefs" as well as exhibitors booths.

Among those, on Sunday 22, Sébastien Chambre from Moulin de Mougins, one Michelin star, and his recipe: veal sweetbreads and onions in a fricassée, foam of buttermut pumpkin and foie gras; Lies Abidi - the Hostellerie du Chateau in Bar sur Loup - cooked the cardoon gratin with truffles; Luc Debove - Grand Hotel Saint Jean Cap Ferrat - and his litchee and grapefruit on crispy pistachio; the animation by the caterer "Les Toques du Midi" in collaboration with Patrick Raingeard, one Michelin star, the Cap Estel, Eze sur Mer; Emilie Windels, Hôtel Relais et Spa Paris Roissy CDG: roasted Saint-Jacques with lemon grass, candied carmines with ginger and citrus juices; Joel Garault, one Michelin star, Hotel Hermitage, Monaco: roasted Saint Jacques nuts with turban of Parma, mashed Broccoli with hazelnut oil, porcini coulis with orange, parmesan tuile; Marcel Ravin from Monte Carlo Bay Resort Hotel, Monaco: the creaminess of cassava on Saint-Jacques, Maracudja foie gras emulsion; Stephanie Quellec, winner of the Top Chef show in 2011, Four Seasons Resort Provence, Tourettes: the buratta soft heart, artichoke ravioli and frothy bouillon of burned onion and black truffle.

Sunday 22: demonstrations of the National Academy of Cooking, with the cut-ups, singeing, cooking, sweet and salted tasting, wine tasting, distribution of recipes by chiefs, bakers and suppliers at the invitation of the National Academy of Cuisine, with the intervention of chefs Sebastien Casmaret, Brigitte Authier, Franck Cicognola, Pascal Trouvet and Yohan Gourdon, pastry chefs, Alexandre and Anne-Claire Lamand. On the same day, in the restaurant area of the Lycée Hôtelier, the Toques Brulées Association, including the most creative young chefs of the Côte d'Azur, reinterpreted the association of the great classics of southern cuisine and seasonal products, offering local specialties cooked in a totally quirky way. At the initiative of David Faure, Marc Laville and Luc Salsedo, the public could attend the live demonstrations and tastings with 12 chefs around the declination of the pissaladière and other delicacies.

On Monday 23, still on the Espace Chefs, demonstrations and tastings resumed with Nicolas Rondelle, Felix restaurant in Cannes, with his foie gras of duck in escalopines cooked "en papillote" with fruit and vegetables in season, and black truffle shavings and cooking juice; Philippe Mille, Bocuse de Bronze, one Michelin star, from Château les Crayères in Reims: foie gras studded with truffles, poached in borscht, beets cooked in salt crust, packchoï cabbage and sweet onions ravioles; and finally, Nicolas Denis from Riviera Gastronomy Institute in Montoroux with his creamy vanilla Bourbon, diced granny smith and green apple and basil froth.

On Tuesday, January 24, one could admire talents of the following chefs: Anne Claire Lamand (La Bastide Gourmande - La Colle sur Loup) with her duet of prawns and Saint-Jacques nuts in daintiness of citrus mustard; Edouard Loubet, 2 Michelin stars, (Domaine de Capelongue, Bonnieux in Provence) and his surmullet piqued with bacon with achillea, lukewarm oysters and mashed nettle; Alessio Giove, (restaurant Côté Jardin in Mougins) and his carpaccio of hidden "crystal bay" gambas, risotto "Vialone Nano" with scents of vanilla and mango; Hermance Carro, (Le Relais d'Olea in Sevilla) with the medallion of seared monkfish, pannais puree, stewed mushrooms, gravy; David Quellec, (Le Pavillon restaurant in Cap d'Antibes) and his beautiful lobster iced with rice vinegar caramel, vegetable confit with star anise, emulsified juce with Chanin Bergeron;  Denis Fetisson, (La Place de Mougins in Mougins) and his "Golden Egg with velvety truffle"; and Jerome Nutile, 2 Michelin stars, (Hotestellerie Castellas in Collias): soft jelly of oyster special Gillardeau No. 2 with caviar, haddock sushi and cauliflower cream.

On Wednesday, January 25, came Luc Salsedo (Luc Salsedo restaurant in Nice), with his caracolai with squash from Nice and figatelli, parmesan and chicken jus. Thierry Thiercelin, one Michelin star, (Villa Belrose in Gassin Saint Tropez): Sisteron lamb saddle in a crust with marjoram, turnips, and parsley root finely flavored with garlic; David Peduzzi (Four Seasons Resort Provence in Tourrettes), with his creamy dark chocolate and tonka bean, poached pear and Gianduja espuma; Jean-Marc Delacourt, trainer and consultant and his "snacké" back of seabass, oyster tartare with sea lettuce, monalisa emulsion; Jean-Luc Lefrançois, (Le Moderne, Paris) and his cod with green curry, ravioli of herbaceous vegetables, slightly crunchy cabbage patchoï; Sebastien Sanjou (Le Relais des Moines, Les Arcs sur Argens) and his pigeon de Bresse "Miéral", steam filets with cabbage and colonatta bacon, confit thighs in small stuffed cabbage, glossy, pigeons juice; and Didier Anies, one Michelin star, (restaurant Le Saint Jean in Cap Ferrat) and his Saint Jacques nuts with sweet spices and pistachios.