Saturday, June 1, 2019

In support of ASSEDEA, a non-profit devoted to research and assistance to children born with birth defects leading to a disability

Dress Code : Red & White

Ambassador : Grégory Cuilleron

TV show host and cook, head of the restaurant Le comptoir Cécil in Lyon. His guiding principle: cook for enjoyment, discovery, and above all, sharing.

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Agenda

11:30 am – 1 pm
Reception and mini wine exhibition, run by local winegrowers On-site sale of products on show
  • Oedoria: Producers co-op
    www.oedoria.com
  • Domaine du Bois du Jour : Gilles Carreau
  • www.domaineduboisdujour.jmdo.com
  • Domaine Saint Claude : Robert Proton
  • Domaine du bois Pothier : Thierry Berchoux
  • www.domaineduboispothier.com

1 pm
Lunch under the age-old cedar tree
  • See below for details

After-lunch activities …

Induction of Escoffier Disciples
Music interlude
Auction on the house porch

  • 1st item to be auctioned:
    Elysée Chef jacket and Best French Worker
    Guillaume Gomez
  • 2nd item to be auctioned:
    Painting: portrait of Paul Bocuse
    Marie Antoinette Rix
  • Raffle:
    Michelin Guide Starred Chef books

    Emmanuel Renaut ***
    Flocons de Sel in Megeve

    Edouard Loubet **
    La Bastide de Capelongue in Bonnieux

With the participation of :
  • Céline
    L’attrape fleurs in Liergues
  • Jean Marc Favre
    Former athlete, official reporter from the starred-chef cooking contest ‘Challenge des Chefs étoilés’
  • And members from the Disciples Escoffier association from Grand Lyon-Ain & Loire

Menu - 110€

Appetizers

A variation on tomatoes

By Stéphane Ribière

La Fine Aiguille


Starters

Sweetbread and foie gras pâté en croute, pickle butter

By Sébastien Lericolais
World Championship finalist (2013 & 2014)
Hotel de la Gare restaurant in Couzon aux Monts d’Or

and Bernard Corbignot
Best French Worker of France, Butcher 2004


Main Dishes

Fish
Lobster andouillette and Chinese cabbage crépinette,
market-fresh shiitake mushroom fricassee, lime and soy emulsion

By Frédéric Côte
Toques Blanches Lyonnaises - Trophée de la Bistronomie 2015 - Restaurant au Colombier in Anse (Michelin Guide 'Bib gourmand')

&

Meat
Ballotine of poultry with cep mushrooms, morel sauce, 'Mr. Paul's inspiration'

By Sébastien Charretier
and Jean Philippon, Compagnon du Devoir
Both instructors at Institut Paul Bocuse


Cheese

Cheese trilogy from Maison Janier

By Christian Janier
Best French Worker of France, 2000


Dessert

Thin crusty pastry with mara des bois strawberries on light lime vanilla cream

By Patrick Casula
World Pastry Champion 1993


Bread

Christophe Girardet, "Victor et Compagnie" baker/pastry chef
Defender of local agriculture: Association Les Robins des Champs


Food & Wine pairing

Chardonnay des Pierres Dorées 2018

Grown on the steep hillside of the estate where the event is being held

Moulin à Vent l’harmonie 2016
Moulin à Vent Terroirs 2015

Domaine Cédric Vincent

Cédric Vincent bouteille
Association ASSEDEA
Logo Cédric Vincent
Logo Disciples Escoffiers