eRESTAURANT NFC

12h30 to 15h30 Exceptional culinary demonstrations

(12h30 à 15h30 EXCEPTIONNELLES DÉMONSTRATIONS CULINAIRES)

Exceptional culinary demonstrations at the corner of Mont Blanc Street and Grande Rue. From 12:30, Michelin-starred chef Guy LEGAY will give a live cooking demonstration! Followed by other culinary demonstrations of chefs and Best Workers of France: Gabriel BISCAY and Georges PACCARD (at 1.30 pm) then Alain BECHIS and Guy BARBIN (at 2.30 pm).

11h to 17h Course of senses

(11h à 17h PARCOURS DES SENS)

Course of the senses: you are invited to optimize your sensory skills on this original discovery course, challenges, fun tests and quizzes to consume without moderation! (Great Street)

1 pm to 6 pm Game space for little gourmets

(13h à 18h ESPACE DE JEU pour les petits gastronomes)

(Church Square and in the city center)

14h to 16h30 The totem box

(14h à 16h30 LA TOTEM BOX)

The totem box: participate in the creation of a contemporary work of art on the theme of greed. (Church Square)

11 am to 5 pm The selfie box

(11h à 17h LA SELFIE BOX)

The selfie box: keep a souvenir of Gourmandiv with your friends and family!

11h to 18h Contest Games Bazar Bizarre

(11h à 18h Concours Jeux BAZAR BIZARRE)

Contest Games Bazar Bizarre Come to compete with the one who will be the fastest! Registration at the store "Dream Of Ladybug" until October 10. Schedules will be communicated to you depending on the number of registrants. If you do not know this game yet, come to the store for a little training! Winning: game Ultimate Bizarre Bazaar Another version of the game but ... for the pro!

around 12:30 pm and around 4 pm Musical movement in the city center

(vers 12h30 puis vers 16h DÉAMBULATION MUSICALE en centre-ville)

Musical stroll in the city center around 12:30 and then 16h by Coffee boys, who will train you in a groove and funky rhythm!

11h to 17h Tasting and sale by 30 producers of Saveurs de l'Ain and local producers

(11h à 17h Dégustation et vente par 30 producteurs des Saveurs de l’Ain et producteurs locaux)

Tasting and sale by 30 producers of Saveurs de l'Ain and local producers, in the presence of many Brotherhoods: Bleu de Gex, Quenelle sauce Nantua, poultry Bresse and Bugey Commanders. Come discover the wealth of Ain products.

30 producers of Saveurs de l'Ain and local producers

(30 producteurs des Saveurs de l’Ain et producteurs locaux)

Domaine MONIN: AOC Bugey wines • BRASSERIE GESSIENNE: craft and organic beers • FABIO SNAILS: cooked snails • DUVIGNAUD pastry bakery: Bressane and cheese pies • HONEY FLAVORS: homemade honey products • DUCROUX pastry: galette au blackcurrant, meringuettes and fruit pasta • Fromagerie DE L'ABBAYE: Gex blue, Comté cheese, tomme, butter, cream ... • Brasserie MACNEVERS & CO: craft beers • MEILLONNAS SALAMETS: sausages and dried meat • DOMINO FUMES: fish and fish other products ... • MARAUDE ET COMPAGNIE: jam, compote, coulis • Chocolaterie COMTE: chocolate, confectionery ... • QUENELLE CONFRERIE: pike quenelles with Nantua sauce • PASTA MADE IN REVERMONT: ravioli with local products and fresh pasta flavored • DOMAINE DES PLANTAZ: Bugey wines • KITCHEN IN WALK: salted and sweet homemade jars • Le Cellier LINGOT-MARTIN: Bugey wines and Cerdon • MAISON ANGELOT: Bugey wines • ANDOUILLETTE CHATILLONNAISE: artisan charcuterie • DOMAINE LA FERME DE JEANNE: Bugey wines • Maison FROQUET: Bugey wines • MICHELIN: cheeses • LA BRESSANE: craft beers • MYRTILLE: delicatessen • CONFRERIE OF BLUE OF GEX: Blue of Gex • CHRISTOPHE VUILLOT: producer of poultry • CONFRERIE OF POULARDIERS OF BRESSE: poultry of Bresse • LIBELUILE: virgin oils of dried fruits and seeds and vinegars with fruit pulp • MAX DAUMIN: spices of the Ain • Divonne EPHAD friendly: bricelets • ALRAN Stone: honey

11h to 12h Fabien PAIRON, MOF and Master lecturer at the Ecole Hôtelière de Lausanne

(11h à 12h Fabien PAIRON, MOF et Maître conférencier à l’Ecole Hôtelière de Lausanne)

Fabien PAIRON, MOF and Master lecturer at the Ecole Hôtelière de Lausanne, will present his vision on healthy and contemporary sausages. He will dedicate his big Book of Charcuterie. Free admission followed by a tasting.

Top Chef way, the Gourmandiv 'Trophy will take place in three stages:

(Façon Top Chef, le Trophée Gourmandiv’ se déroulera en trois temps :)

From 1:30 pm to 2:15 pm start of shifts for the 4 brigades. From 4.30 pm to 5.15 pm end of the tests in offsets for the 4 brigades. 17.30 winners appointed by the jury composed of Best Workers of France and awards ceremony by chef Michel Roth.

The leaders supervising the brigades: Daniel Gobet

(Les chefs encadrant les brigades: Daniel Gobet)

Daniel Gobet was trained at the school of the requirement: Paul Bocuse, the Auberge du Père Bise and the Grande Cascade. Daniel Gobet is the manager and head of his company "So Good Traiteur" and recently world champion pâté croute in 2018.

The leaders supervising the brigades: Bruno Pucheu

(Les chefs encadrant les brigades: Bruno Pucheu)

Bruno Pucheu worked abroad which gave him a know-how. He was chef and owner of the restaurant Le Chanteclair in Ferney-Voltaire and Rectiligne in Divonne-les-Bains. Bruno Pucheu now offers a catering service in the Pays de Gex and neighboring Switzerland.

The leaders supervising the brigades: Christophe Pagnot

(Les chefs encadrant les brigades: Christophe Pagnot)

Christophe Pagnot worked in restaurants in the French and Swiss Jura then in Martinique. Entered the Domaine de Divonne as chef at the Pavillon restaurant, he has been in charge of the kitchens of the Casino for 2 years and offers a cuisine imbued with the flavors of his career.

The leaders supervising the brigades: Dominique Roué

(Les chefs encadrant les brigades: Dominique Roué)

Dominique Roué was for years chef at the Clovis Sofitel Paris Arc de Triomphe. He then joined the Pays de Gex to start his own business with his gourmet bistro, "Le Gourmand'in" and his kitchen laboratory "Coulisses Gourmandes" where he gives cooking classes and oenological tastings. He has also opened his crêperie.

Guy LEGAY

(Guy LEGAY)

Guy Legay, starred chef, Meilleur Ouvrier de France, juror and coordinator in numerous national and international competitions for young future chefs, has trained around a hundred chefs, most of whom have become starred chefs or Meilleur Ouvriers de France. Mr. Legay has just won the international Gourmets Awards with his book "The Kitchen of Guy Legay", in which we discover the journey of a man who has trained leaders that all the media get away: Christian Constant who always call him Mr. Legay ... Yves Camdeborde ... Christophe Raoux ... Michel Roth who succeeded him at the Ritz ... His book will be on sale during Gourmandiv and Mr Legay will be happy to sign it for you. Guy Legay gives us the honor of a live cooking demonstration during the festival and will also be part of the Gourmandiv Trophy jury.

Alain BECHIS

(Alain BECHIS)

Alain Béchis creates, at age 28, his own establishment specialized in the products of the sea: The Pirate, in Ferney-Voltaire. Very quickly Michelin-starred, he joined the Club des Cuisiniers de l'Ain, then founded the Gourmet Tables of the Pays de Gex. In 1985, he was inducted Master Chef of France and is admitted to the Culinary Academy. In 1995, he won the Mérite Agricole medal by his friend Georges Blanc de Vonnas. He has written many books on his cuisine, on sale at Fnac or on the internet.

Guillaume BOURDILLON

(Guillaume BOURDILLON)

Originally from Burgundy and after culinary studies in Macon, Guillaume Bourdillon went to work abroad very quickly: Germany, England, Switzerland. He worked as a chef for 25 years for the INTERCONTINENTAL chain in various capitals. Passionate, rigorous and with a know-how enriched by the idea that everything is possible in cooking, Guillaume loves to mix the world's cuisine to the delight of his customers!

Gabriel Biscay

(Gabriel BISCAY)

Gabriel Biscay's career is exemplary for cooks. Chef of Basque origin, Gabriel Biscay perfectly combines his knowledge of local cuisine with the specialties of the sea. After having worked for a long time in Paris in prestigious houses such as the Prunier Restaurant, The Royal Monceau Hotel, The Ritz Hotel , the Hotel de la Mamounia in Marrakech, he is currently consultant and trainer France and International. The Chef Biscay thanks to his job could travel far from the hexagon and get rich in each country he visited.

Catherine BOTTI

(Catherine BOTTI)

After studying hotels and various experiences in Relais et Châteaux hotels, Catherine Botti then dedicates herself entirely to the business sector. After 29 years of experience in retail fruit and vegetables, she launched with her husband in 1987 a concept very innovative self-service at the time in the city center of Chambery. Then, in 2011, the couple bought a bench at the Halles de Chambéry market and decided to devote themselves entirely to it. "Creating fruit baskets is a job apart. It requires great creativity, a perfect knowledge of products, a taste for decoration and a sensitivity that leads you to create harmonious paintings. In 2015, Catherine won the title of Meilleur Ouvrier de France. Today, they work with professional conservators, some of whom are starred.

Benoit CARCENAT

(Benoit CARCENAT)

Benoît joined GLION in July 2017. He has nearly 20 years of experience in the hospitality sector. He has worked for many starred restaurants and luxury hotels, such as the Crissier Town Hall in Switzerland. In 2015, he won the prize for Best Craftsman of France Cuisine

Fabien FOARE

(Fabien FOARE)

Chef and teacher, Fabien has worked in some of the largest restaurants and educational institutions on the planet. He holds a degree in Hotel Management obtained from Pierre Mendes France University in Grenoble. The talents of this experienced chef, who is as comfortable in a management role as in the kitchen, are rewarded in 2011 with the prize for the best French worker Charcutier-Traiteur. For two years at the Crissier Town Hall Restaurant, an establishment with three Michelin stars, Fabien values the transmission through the Cuisine Academy. He joined Glion Hotel School in 2017, as Executive Chef, and participated in the development of the Summit Education Group.

Johann FAVRE

(Johann FAVRE)

Johann Favre, wholesale merchant of fruits and vegetables in Carouge is crowned, at 34 years old, MOF primeur in 2015 during the agricultural show. Son of the boss of the company François Brasier SA, Johann Favre was born into a family of high-Savoyard agricultural producers. Real passionate, he bathes in the trade since very young. "When I was 14, I was already doing business with my dad and I loved it," he says. It's the best job in the world! Mr. Favre makes a point of transmitting his passion for fruits and vegetables, especially to the youngest. "I always have a corner that I call" little sprouts ", where kids can touch and taste the products.

Guy GIRERD

(Guy GIRERD)

With a Cook Cap in his pocket, Guy Girerd started his career in various restaurants in France, Switzerland and the United States between 1950 and 1963. After a few years spent in Geneva and Dublin in the Intercontinental Hotel, Guy Girerd joined the Sofitel hotel in Lyon in 1969 as sous-chef (4 years), then the Sofitel hotel in Paris (6 years) as chef and will then remain executive chef of the restaurant Les 3 Dômes in Lyon for 12 years. Best Worker of France since 1972, he also received the Taittinger Prize the same year. He has done many culinary exhibitions in New York and was often asked for gastronomic weeks on the continent of Europe and Africa.

Jacques HENRIO

(Jacques HENRIO)

It is with his father that Jacques Henrio begins his apprenticeship in charcuterie. He became in 1986 the first Meilleur Ouvrier de France in the food industry in Brittany. The following year, Lucien Bigard, boss of the group of the same name, proposes a new challenge: create a catering department in his factory. He will stay there 14 years. In 2014, invited to the women's prison of Rennes to talk about the food industry, he goes further and decides to organize a cooking contest and brings his friends MOF for a moment of transmission and sharing with these women detainees. Since then he has been involved in numerous international competitions and is a valued consultant on every continent. Jacques Henrio is our consultant for the Gourmandiv Trophy.

Fabien PAIRON (MOF Charcutier and Speaker)

(Fabien PAIRON (MOF Charcutier et Conférencier))

The son of a renowned butcher from Yonne, Fabien PAIRON entered the job market at the age of 15 with a CAP in his pocket. Following an experiment in England, he draws the following conclusion: "When you have a French formation and you speak English, the world is yours". He then learns especially the respect of products and techniques of preparation. He won the title of Meilleur Ouvrier de France Charcutier in May 2011. Fabien worked all over the world as chef de partie Pantry and saucier, then chef and chef. He resumed his studies at 29 with a bachelor's degree with honors followed by a BTS at 30 and a teaching degree at 31 years. After 8 years as head catering manager and Professor in vocational high school, Fabien Pairon is since 2012 Senior Master of Education Pedagogical Coordinator of Practical Arts at the Hotel School of Lausanne, Switzerland.

Georges PACCARD

(Georges PACCARD)

Georges Paccard has worked with various renowned chefs and establishments in France. At the age of 27, he was appointed chef at the Hotel du Palais in Biarritz near his master Roger Lapierre. He decided at 30 to fly on his own and therefore opened his restaurant La Ciboulette in Annecy (the name in tribute to the Parisian restaurant Jean-Pierre Coffe with whom he was his collaborator) With his wife, this adventure lasted 31 years. years, awarded a Michelin Star and above all a loyal clientele and a strong team. After 45 years of cooking and passion, Georges Paccard receives an official award: the Gold Medal for Tourism.

Thursday 10th and Friday 11th October at 7.30pm - Theater / Humor: The dangers of cheese

(Jeudi 10 et Vendredi 11 octobre à 19h30 - Théâtre/Humour: Les Dangers du fromage)

Price :

15.00 € (12.75 £)

A jubilant aperitif conference and shifted around the "Dangers of Cheese" imagined by Pascal Rome and his company OpUS. Arguments ? Pseudo-scientific counter-truths and fearsome views of the mind. The Arsenal ? Old slides, a small Swiss catapult and a cheese crossbow. The creed? The cheese is the landlord what sinking is to the sailor! In partnership with the Michelin cheese dairy, a cheese tasting will be offered at the end of the performance. As part of the Festival Culture and Gastronomy Gourmandiv 'Single price 15 € (cheese tasting included)

Saturday, October 12 10:00 am - Compote of stories

(Samedi 12 octobre 10h00 - Compote d’histoires)

Reader Seeds (0-4 years old) 30 min The Seeds of Readers sessions are a great time to read and tell stories to toddlers. Beatrice has concocted a selection of albums that are tasted on the occasion of Gourmandiv '! Registrations from September 20th

Saturday, October 12 4 pm and 5 pm - Meals and nursery rhymes

(Samedi 12 octobre 16h00 et 17h00 - Popotes et comptines)

Young Audience Show | (from 0 to 6 years old) | Duration: 20 min Concert of pots or pans in concert? In any case, you are promised a rich and varied menu in musical discoveries, nursery rhymes accompanied by instruments, finger games and mimicry of all kinds. Good appetite for small and big ears! By Charles Gambiez, intervening musician. Pocket Co. In partnership with the Tourist Office of Divonne-Les Bains as part of Gourmandiv '. Registrations from September 20th

The director's word

(Le mot du directeur)

The eighth edition of the Gourmandiv 'festival will take place in Divonne on October 12th under the theme of Saveurs de l'Ain. It will give new impetus to this event, which is now unavoidable in the Pays de Gex and the Franco Valdo Genevois Basin. This eighth edition is placed this year under the sign of excellence with the participation of many starred chefs and Best Workers of France. We propose you a gourmet stroll in the main street made pedestrian for the occasion. This year, we are setting up a large Flavor market with more than 30 producers stamped Saveurs de l'Ain. Animations, tastings, conferences and gourmet workshops will allow adults but also children, who will not be forgotten on this day, to walk in Divonne. This year is the big comeback of the amateur cooking contest. It will be held on the theme of departmental products with four brigades of amateur cooks all accompanied by a Divonnais chef to help them sublimate the products of the Ain. Finally, in the evening, you can participate in the grand gala dinner conducted by Michelin-starred chef Michel Roth as part of the DIVONNE estate. I promise you an exceptional edition of Gourmandiv 'and this, thanks to our various partners and, in particular the City Council of Divonne, the department of Ain and the Rhône-Alpes region. The whole team of the Tourist Office of Divonne les Bains is ready to welcome you between 11.00 and 19.00, so book your day of Saturday, October 12 and come and meet us on this eighth edition of Gourmandiv '. Gustatively your.

Michel ROTH: President of the Trophée Gourmandiv jury and propose a gastronomic dinner at the Domaine de Divonne

(Michel ROTH: Président du jury du Trophée Gourmandiv et de nous proposer un dîner gastronomique au Domaine de Divonne)

Michel Roth is one of the most successful chefs in France with a list of titles among the most prestigious French gastronomy. International Culinary Prize Pierre Taittinger in 1985, title of "Bocuse d'Or" and "Best Worker of France" in 1991 and was named "Knight of the Order of the Legion of Honor" in 2014. He made by Elsewhere part of the jury of the Swiss Bocuse d'Or and is a member of the very exclusive circle of Grandes Tables de Suisse. He is currently Executive Chef of the gastronomic restaurant Bayview in Geneva (1st Michelin star in 2013)

Booking: price 135€ / people

(Sur réservation au prix de 135€/ personnes)

Price :

135.00 € (114.75 £)

From 8 pm at the Domaine de Divonne-les-Bains by Michelin-starred chef Michel ROTH. On reservation at the Tourist Office of Divonne-les-Bains (ticketing center) for 250 people. Menu price 135 euros.

Religious of foie gras, passionate coffee

(Religieuse de foie gras, café passion)

Scallops, colorful cabbage and Alba-flavored duck

(Noix de Saint-Jacques, choux colorés et dubarry au parfum d’alba)

Capuccino apple charlotte with autumn truffle

(Capuccino de pomme charlotte à la truffe d’automne)

Poultry of Bresse and lobster, cardamom orange sauce, fine porcini and cazette tart

(Volaille de Bresse et homard, sauce orange cardamome, fine tarte cèpes et cazette)

Cheeses from here, begging condiment

(Fromages d’ici, condiment mendiant)

Cerdon emulsion, raspberry pomelos and lychee

(Émulsion cerdon, framboise pomelos et litchis)

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Meaning of the icons :
Halal
Kosher
Alcohol
Allergen
Vegetarian
Vegan
Defibrillator
BIO
Homemade
Cow
Gluten free
Horse
.
May contain frozen products
Pork

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Do you need more information?

the Gastrodiv' show '2019

Tastings and culinary demonstrations

animations

Market flavors of Ain

Conference in the laundry room

Cooking competition: The Gourmandiv 'Trophy on the Place de l'Église

Guest guests of the 2019 edition

Actors & guests of the 2019 edition

Preview of the week of taste at L'Esplanade du Lac

Media

The director's word

Gourmet dinner of Chef MICHEL ROTH

The gourmet dinner

Menus "Flavors of Ain"

10h-18h; Discovering pepper from the world

(10h à 18h DÉCOUVERTE DES POIVRES DU MONDE)

10h to 18h Discovering teas

(10h à 18h DÉCOUVERTE DES THÉS)

11h to 13h: Culinary tasting

(11h à 13h DÉGUSTATION CULINAIRE)

11h to 13h Culinary tasting offered by the bakery Le R.

(11h à 13h DÉGUSTATION CULINAIRE offerte par la boulangerie Le R.)

11 am to 2 pm Surprise tasting

(11h à 14h DÉGUSTATION SURPRISE)

11h to 15h Tasting offered by La Terrasse Fleurie.

(11h à 15h DÉGUSTATION OFFERTE par La Terrasse Fleurie.)

11 am to 4 pm The black box of restaurants

(11h à 16h LA BOÎTE NOIRE DES RESTAURATEURS)

11 am to 5 pm Guillaume BOURDILLON, chef in Geneva

(11h à 17h Guillaume BOURDILLON, chef sur Genève)

11:00 am to 5:00 pm New workshop around vegetables

(11h à 17h ATELIER INÉDIT autour des légumes)

11h to 17h Gourmet workshop offered to children by Les Petits Invites.

(11h à 17h ATELIER GOURMAND proposé aux enfants par Les Petits Invités.)

12h to 13h30 Tasting offered by Le Domaine de Divonne

(12h à 13h30 DÉGUSTATION OFFERTE par Le Domaine de Divonne)