Guide Hubert 2012
The Guide Hubert 2012 launched at Mas Candille
This year, the launch of the 34th edition of the Guide Hubert 2012 has been hosted by Guiseppe Cosmai at the provencal and enchanting four-acre Mas Candille in Mougins with its splendid views on the countryside of Grasse and the Pre-Alps. Journalists specialized in gastronomy and wines attended the event as well as chefs from the surroundings, such as Stéphane Raimbault, Sébastien Chambru et Christian Morisset.
Christian Andrieu, editor and Bernard Van de Kerckove, Provence Alpes Cote d'Azur correspondent, choose the gastronomic starred restaurant with its prestigious "table" and famous chef Serge Gouloumès for showcasing this guide which selects restaurants and wine from the South of France. Elegant with its glossy paper, trimmed with beautiful color photographs, the guide Hubert references 2,000 restaurants and 1,200 wines tested, classified, annotated and scored, making Sebastian Chambru call it "a comprehensive and well done guide." A guide that highlights the establishments and good local produces of the "azuréen" terroir. Smiling Jean-Pierre Hubert, editor and creator of this guide, a glass of rosé in hand, explained that the Guide Hubert distinguishes from others as it is the only two to be two guides in one, because it puts together good restaurants and good wines, listed by correspondent experts working on the field. With the collaboration of Pierre Casamayor and Hélène Durand, the guide also highlights the best restaurants in seven southern regions and 42 departments, stating the value for money plus a wine guide. A clear and easy to read guide with these acronyms "Malin, Plates and Pots", list the traditional and terroir institutions in order. This year's guide Hubert argues for the refusal to the proliferation of restaurants without cuisine, with the operation "restaurateur, ambassador of regions of France culinary heritage". 30,000 copies of this essential guide for all those who love to crisscross our beautiful roads of the South are already on sale in bookstores at a price of 20 euros.
Serge Gouloumès, starred chef of the five-star Mas Candille, nestled in the heart of Mougins, benefited from the presentation of the guide Hubert to present the guests an overview of his summer menu he will propose by the end of May in this "Relais et Châteaux". The dishes he has concocted for the occasion confirms the talent of this passionate chef who offers a cuisine with Italian Provencal bases enriched with spicy notes:
Oeuf en surprise au caviar Osciètre en crémeux de champagne
Gaspacho de chou fleur au lait d'amandes, sashimi de noix de Saint Jacques de plonge aux noisettes du Piémont
Asperge rôtie aux écailles de truffes Aestivum, écume au Brillat Savarin
Aiguillettes de turbot, jus corsé aux algues, quelques coquillages aux zestes de combawa
Suprême de pigeon de Racan cuit sur l'os puis laqué au caramel de soja, billes de pastèque, jus corsé au thé vert Matcha
Baillot au chocolat grand cru Manjari, espuma au Beaume de Venise, rafraîchi au raisin blanc
Dishes were accompanied by these wines:
Rosé: Château Maime 2011 Côtes de Provence Les Arcs sur Argens
White: Château maime 2010 Côtes de Provence
Red: Domaine Pascal Jolivet 2010 "La Bondenotte"
Champagne
