eRESTAURANT NFC

Ngo-12h30 kuye ku-15h30 Imibukiso ebukekayo esezingeni eliphakeme

(12h30 à 15h30 EXCEPTIONNELLES DÉMONSTRATIONS CULINAIRES)

Imibukiso eyingqayizivele esezingeni eliphakeme ekhoneni likaMont Blanc Street noGrande Rue. Kusuka ngo-12: 30, umpheki we-Michelin-izinkanyezi uGuy LEGAY uzonikeza umbhikisho wokupheka obukhoma! Kulandelwa eminye imibono ekhombisa ngabapheki nabasebenza kahle baseFrance: UGabriel BISCAY noGeorges PACCARD (ngo-1.30 pm) bese kuba ngu-Alain BECHIS noGuy BARBIN (ngo-2.30 pm).

11h kuya ku-17h Course yezinzwa

(11h à 17h PARCOURS DES SENS)

Course izinzwa: umenyelwa ukuba wandise amakhono akho sensory kule koqobo ukutholwa Yiqiniso, izinselelo, izivivinyo fun and kwakha ukusebenzisa ngaphandle kokulinganisela! (Umgwaqo Omkhulu)

1 pm kuya ku-6 pm Umdlalo wesikhala wama-gourmet amancane

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

(I-Church Square nasenkabeni yedolobha)

14h kuye ku-16h30 Ibhokisi le-totem

(14h à 16h30 LA TOTEM BOX)

Ibhokisi le-totem: ubambe iqhaza ekwakhiweni komsebenzi wobuciko wesimanje ngesihloko sokuhaha. (Isikwele Esontweni)

11 am to 5 pm Ibhokisi le-selfie

(11h à 17h LA SELFIE BOX)

Ibhokisi le-selfie: gcina isikhumbuzo seGourmandiv nabangani kanye nomndeni wakho!

11h kuye ku-18h Imidlalo Yokuncintisana iBazar Bizarre

(11h à 18h Concours Jeux BAZAR BIZARRE)

Imidlalo Yokuncintisana IBazar Bizarre Woza uzoncintisana nalowo ozobe eshesha kakhulu! Ukubhaliswa esitolo "I-Dream Of Ladybug" kuze kube ngu-Okthoba 10. Amasheduli azokwaziswa kuwe ngokuya ngenani lababhalisile. Uma ungazi lo mdlalo okwamanje, woza esitolo ukuze uthole ukuqeqeshwa okuncane! Ukunqoba: umdlalo we-Ultimate Bizarre Bazaar Enye inguqulo yomdlalo kodwa ... ye-pro!

ngabo-12: 30 kusihlwa nango-4 pm Ukuhamba komculo enkabeni yedolobha

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

Ukuhamba komculo enkabeni yedolobha cishe ngo-12: 30 bese kuba ngu-16h ngabafana beCofi, abazokuqeqesha esitobhini nesigqi esimnandi!

11h kuye ku-17h Ukunambitha futhi kuthengiswe ngabakhiqizi abangama-30 bakwaSaveurs de l'Ain kanye nabakhiqizi bendawo

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

Ukunambitha nokuthengisa ngabakhiqizi abangama-30 bakwaSaveurs de l'Ain kanye nabakhiqizi bendawo, phambi kwabafowethu abaningi: iBleu de Gex, iQuenelle sauce Nantua, inkukhu iBresse neBugey Commanders. Woza uthole ingcebo yemikhiqizo ye-Ain.

Abakhiqizi abangama-30 bamaSaveurs de l'Ain kanye nabakhiqizi bendawo

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

I-Domaine MONIN: I-AOC Bugey iwaini • I-BILERER GESSIENNE: izikebhe zomsebenzi wobisi kanye ne-organic • I-FABIO SNAILS: Iminenke ephekiwe • I-DUVIGNAUD khekhe yokubhaka: Amakhekhe we-Bressane noshizi • I-HONEY FLAVORES: Imikhiqizo yoju lwasekhaya • ikhekhe yokudla kwasebhange. I-DE L'ABBAYE: I-Gex eluhlaza okwesibhakabhaka, ushizi weComté, itiye, ibhotela, ukhilimu. I-COMPAGNIE: ujamu, i-compote, i-coulis • I-Chocolaterie COMTE: ushokoledi, i-confectionery ... • INDLELA YOKUZIPHATHA NGOKUFANELEKILE: Izicucu zama-pike nge-Nantua sauce • I-PASTA YENZELWE EREKHRIKI: i-ravioli enemikhiqizo yendawo kanye ne-pasta enongiwe entsha - I-DITINE DES PLANTAZ: I-Bugey amawayini UKUHAMBI: izimbiza ezinosawoti nezinoshukela okwenziwe ekhaya: Le Le Cellier LINGOT-MARTIN: I-Bugey amawayini neCerdon • I-MAISON ANGELOT: I-Bugey amawayini • I-CHANDELONONISE yobuciko: artisan charcuterie. I-Bugey new • I-Maison FROQUET: I-Bugey amawayini • I-MICHELIN: ushizi • I-LA BRESSANE: abakhi bezandla • I-MYRTILLE: delicatessen • I-CONFRERIE YOMBALA WE-GEX: I-Blue of Gex • I-CHRISTOPHE VUILLOT: Umkhiqizi wenkukhu • I-DEFRERIE OF POULIES. I-LIBELUILE: Amafutha izintombi ezithelo ezomisiwe kanye nembewu nangoviniga onesipuni sezithelo

I-11h kuye ku-12h Fabien PAIRON, MOF kanye ne-Master lecture at e-Ecole Hôtelière de Lausanne

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

UFabien PAIRON, MOF kanye nomfundisi we-Master e-Ecole Hôtelière de Lausanne, bazokwethula umbono wakhe kumasoseji anempilo nanamuhla. Uzonikezela ngeNcwadi yakhe enkulu kaCharcuterie. Ukuvuma mahhala okulandelwa ukunambitha.

Indlela ephezulu Chef, i-Gourmandiv 'Trophy izokwenzeka ngezigaba ezintathu:

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

Kusukela ngo-1: 30 kusihlwa kuya ku-2: 15 pm ukuqala kwamashifu ama-brigade ama-4. Ukusuka ngo-4:30 pm kuya ku-5.15 pm ukuphela kwezivivinyo emapalini ama-brigade ayi-4. Abaphumelele abangu-17.30 abaqokwe yijaji bahlanganiswa neBest Workers of France nemiklomelo yemiklomelo eyenziwe ngumpheki uMichel Roth.

Abaholi abaphethe abashadikazi: UDaniel Gobet

(Les chefs encadrant les brigades: Daniel Gobet)

UDaniel Gobet waqeqeshwa esikoleni semfuneko: Paul Bocuse, Auberge du Père Bise kanye Grande Cascade. UDaniel Gobet ungumphathi nenhloko yenkampani yakhe "Ngakho Kuhle Traiteur" futhi muva nje ongumpetha womhlaba pâté croute ngonyaka we-2018.

Abaholi ababhekele abashadikazi: Bruno Pucheu

(Les chefs encadrant les brigades: Bruno Pucheu)

UBruno Pucheu usebenze phesheya okwamnika ulwazi. Ube ngumpheki futhi engumnikazi wesitolo sokudlela iLe Chanteclair eFerney-Voltaire naseRectiligne eDivonne-les-Bain. UBruno Pucheu manje unikeza insizakalo yokunikeza usizo kumaPay de Gex kanye naseSwitzerland yangomakhelwane.

Abaholi ababhekele abashadikazi: UChristophe Pagnot

(Les chefs encadrant les brigades: Christophe Pagnot)

UChristophe Pagnot wasebenza ezindaweni zokudlela e-French nase Swiss Jura ngaleso sikhathi eMartinique. Ungene eDomaine de Divonne njengompheki endaweni yokudlela yasePavillon, ubephethe amakhishi weKhasino iminyaka engu-2 futhi unikeza nokudla okugcwele okumnandi ngezinto azithandayo.

Abaholi abaphethe abashadikazi: UDominique Roué

(Les chefs encadrant les brigades: Dominique Roué)

UDominique Roué wayengumpheki weminyaka eClovis Sofitel Paris Arc de Triomphe. Ube esejoyina i-Pays de Gex ukuqala ibhizinisi lakhe nge-gourmet bistro yakhe, "Le Gourmand'in" kanye nelabhorethi yakhe yasekhishini "Coulisses Gourmandes" lapho enikeza khona amakilasi okupheka kanye nokunambitha kwe-oenological. Uvule nendawo yakhe yokubhala.

Guy LEGAY

(Guy LEGAY)

UGuy Legay, ongumpheki onenkanyezi, uMeilleur Ouvrier de France, ongumqondisi kwezokuncintisana emincintiswaneni eminingi kazwelonke neyamazwe aphesheya kwezilwandle, uqeqeshe abacishe babe yikhulu, iningi labo elibe ngabapheki abanezinkanyezi noma abakwaMeilleur Ouvriers de France. UMnu Legay usanda kuthola umklomelo wamaGourmet Awards aphesheya nencwadi yakhe ethi "The Kitchen of Guy Legay", lapho sithola khona uhambo lwendoda eqeqeshe abaholi ukuthi yonke imithombo yezindaba ibaleke: uChristian Constant ohlale embiza ngoMnu Legay ... U-Yves Camdeborde ... uChristophe Raoux ... UMichel Roth owalandela esikhundleni sakhe eRitz ... Incwadi yakhe izothengiswa ngesikhathi seGourmandiv kanti noMnu Legay uzokujabulela ukusayina yona. UGuy Legay usinikeza imbukiso yombukiso wokupheka ophilayo ngesikhathi somkhosi futhi uzoba yingxenye yejaji laseGourmandiv Trophy.

Elena BeCHIS

(Alain BECHIS)

U-Alain Béchis wenza, eneminyaka engama-28 ubudala, ukusungulwa kwakhe kukhethekile emikhiqizweni yolwandle: The Pirate, in Ferney-Voltaire. Ngokushesha uMichelin-onezinkanyezi, wajoyina i-Club des Cuisiniers de l'Ain, wabe esungula Amatafula weGourmet of the Pays de Gex. Ngo-1985, waboshwa eMaster Chef waseFrance futhi wamukelwa eCulinary Academy. Ngo-1995, wawina indondo ye-Mérite Agricole ngumngane wakhe uGeorges Blanc de Vonnas. Ubhale izincwadi eziningi ku-cuisine yakhe, athengisa eFnac noma kwi-inthanethi.

IGuillaume BOURDILLON

(Guillaume BOURDILLON)

Imvelaphi yaseBurgundy nangemva kwezifundo zokucwaninga eMacon, uGuillaume Bourdillon waya ukuyosebenza phesheya ngokushesha okukhulu: Germany, England, Switzerland. Usebenze njengompheki iminyaka engama-25 elungiselelwe i-INTERCONTINENTAL chain in ahlukahlukene capitals. Othandekayo, onamandla futhi ocebile ngombono wokuthi konke kungenzeka ekuphekeni, uGuillaume uthanda ukuxubanisa ukudla komhlaba ukujabulisa amakhasimende akhe!

UGabriel Biscay

(Gabriel BISCAY)

Umsebenzi kaGabriel Biscay uyisibonelo sabapheki. Umpheki wemvelaphi yaseBasque, uGabriel Biscay uhlanganisa kahle ulwazi lakhe lokudla kwasendaweni nobungcweti bolwandle. Ngemuva kokusebenza isikhathi eside eParis ezindlini ezihlonishwayo ezifana nePrunier yokudlela, iRoyal Monceau Hotel, iRitz Hotel, iHhotela de la Mamounia eMarrakech, njengamanje ungumeluleki futhi ungumqeqeshi waseFrance nawamazwe omhlaba. I-Chef Biscay ibonga umsebenzi wayo ingahamba kude ne-hexagon futhi icebe ezweni ngalinye elivakashele.

Catherine BOTTI

(Catherine BOTTI)

Ngemuva kokufunda amahhotela nokuhlangenwe nakho okuhlukahlukene emahhotela aseRelais et Châteaux, uCatherine Botti ube esezinikela ngokuphelele emkhakheni webhizinisi. Ngemuva kweminyaka engama-29 yokuhlangenwe nakho kwezithelo nemifino ethengisayo, wethula nomyeni wakhe ngonyaka we-1987 umbono wokuzenzisa osungula kakhulu ngaleso sikhathi enkabeni yedolobha iChambery. Kwathi ngo-2011, lo mbhangqwana wathenga ibhentshi emakethe yaseHalles de Chambéry futhi banquma ukuzinikela kuyo ngokuphelele. "Ukwakha obhasikidi bezithelo kuwumsebenzi ohlukile. Kudinga ubuhlakani obukhulu, ulwazi oluphelele lwemikhiqizo, ukunambitheka kokuhlobisa nokuzwa okukuholela ekwakheni imidwebo evumelana. Ngo-2015, uCatherine wanqoba isihloko seMeilleur Ouvrier de France. Namuhla, basebenza nabalondolozi bendawo, abanye babo abanenkanyezi.

Benoit CARCENAT

(Benoit CARCENAT)

UBenoît wajoyina i-GLion ngoJulayi 2017. Uneminyaka ecishe ibe ngama-20 yamava emkhakheni wokungenisa izihambi. Usebenzele izindawo zokudlela eziningi ezinamahhotela kanye namahhotela okunethezeka, njengeCrissier Town Hall eSwitzerland. Ngo-2015, wawina umklomelo weBest Craftsman yaseFrance Cuisine

Fabien FOARE

(Fabien FOARE)

Umpheki nothisha, uFabien usebenze kwezinye izindawo zokudlela ezinkulu nezikhungo zemfundo emhlabeni. Uphethe iziqu kuHhotela Management ezitholakala ePerre Mendes France University eGrenoble. Amathalenta alo mpheki onamava, onethezekile endimeni yokuphatha njengasekhishini, avuzwa ngo-2011 ngomklomelo wesisebenzi esihle kakhulu saseFrance uCharcutier-Traiteur. Iminyaka emibili eCrissier Town Hall yokudlela, ukusungulwa okunezinkanyezi ezintathu zeMichelin, uFabien uyakwazisa ukuthunyelwa ngeCuisine Academy. Ujoyine i-Glion Hotel School ngonyaka we-2017, njengo-Executive Chef, futhi wabamba iqhaza ekuthuthukisweni kwe-Summit Education Group.

UJohann FAVRE

(Johann FAVRE)

UJohann Favre, umthengisi othengisa izithelo nemifino eCarouge umqhele, eneminyaka engama-34, undunankulu we-MOF ngonyaka wezi-2015 ngesikhathi semidlalo yezolimo. Indodana yomphathi wale nkampani uFrançois Brasier SA, uJohann Favre wazalelwa emndenini wabakhiqizi bezolimo abaphezulu eSavoyard. Unothando lwangempela, uyageza kwezohwebo kusukela esemncane kakhulu. Uthi: “Lapho ngineminyaka engu-14 ubudala, ngangivele ngenza ibhizinisi nobaba wami futhi ngangilithanda,” kusho yena. Kungumsebenzi omuhle kakhulu emhlabeni! UMnu Favre wenza iphuzu lokudlulisela ukuthanda kwakhe izithelo nemifino, ikakhulukazi kwabancane. "Ngihlala ngikhona ekhoneni engilibiza ngokuthi" amahlumela amancane ", lapho izingane zingathinta futhi zinambithe imikhiqizo.

UGuy GIRERD

(Guy GIRERD)

Ephethe i-Cook Cap ephaketheni lakhe, uGuy Girerd waqala umsebenzi wakhe ezindaweni zokudlela ezahlukahlukene eFrance, eSwitzerland naseMelika phakathi kuka-1950 no-1963. Ngemuva kweminyaka embalwa echithe eGeneva naseDublin e-Intercontinental Hotel, uGuy Girerd wajoyina ihhotela laseSofitel ILyon ngo-1969 njenge-sous-chef (iminyaka emi-4), kwase kuba yihhotela laseSofitel eParis (iminyaka eyi-6) njengompheki futhi ngemuva kwalokho izohlala ingumpheki wokudla wokudla eLes 3 Dômes eLyon iminyaka eyi-12. Umsebenzi Osezingeni Elikhulu waseFrance kusukela ngonyaka we-1972, uthole neMklomelo weTaittinger ngawo lowo nyaka. Wenze imibukiso eminingi yobunyoninco eNew York futhi wayevame ukubuzwa amaviki e-gastronomic ezwekazini laseYurophu nase-Afrika.

UJacques HENRIO

(Jacques HENRIO)

Kukuyise ukuthi uJacques Henrio uqala umsebenzi wakhe we-charcuterie. Waba ngonyaka we-1986 waba nguMeilleur Ouvrier de France wokuqala embonini yokudla eBrittany. Ngonyaka olandelayo, uLucien Bigard, umphathi weqembu elifanayo, uhlongoza inselelo entsha: kwakha umnyango wokunikeza izimboni efektri yakhe. Uzohlala lapho iminyaka eyi-14. Ngo-2014, emenyelwe ejele labesifazane laseRennes ukuba akhulume ngomkhakha wokudla, uyaqhubeka futhi uthathe isinqumo sokuhlela umncintiswano wokupheka futhi uletha abangane bakhe i-MOF isikhashana sokudlulisela nokwabelana nalaba ababoshwe besifazane. Kusukela lapho ubambe iqhaza emiqhudelwaneni eminingi yamazwe aphesheya futhi ungumeluleki onolwazi kulo lonke izwekazi. UJacques Henrio ungumxhumanisi wethu weGourmandiv Trophy.

UFabien PAIRON (MOF Charcutier kanye noSomlomo)

(Fabien PAIRON (MOF Charcutier et Conférencier))

Indodana yombangi odumile waseYonne, uFabien PAIRON wangena emakethe yemisebenzi eneminyaka engu-15 ephethe iCAP ephaketheni lakhe. Ngemuva kokuhlolwa eNgilandi, udonsa isiphetho esilandelayo: "Uma usenokwakheka eFrance futhi ukhuluma isiNgisi, umhlaba ungowakho". Ube esefunda ikakhulukazi inhlonipho yemikhiqizo namasu wokulungiselela. Uthole isicoco sikaMeilleur Ouvrier de France Charcutier ngoMeyi 2011. UFabien wasebenza emhlabeni wonke njengo-chef de partie Pantry no-saucier, bese kuba ngumpheki kanye nompheki. Ubuye waqala izifundo zakhe eneminyaka engama-29 enza iziqu ze-bachelor's degree kanye nezinkazimulo ezilandelwa yiBTS eneminyaka engama-30 kanye neziqu zokufundisa eneminyaka engama-31. Ngemuva kweminyaka engu-8 njengomphathi wokudla ophakeme kanye noProfesa esikoleni esiphakeme semfundo ephakeme, uFabien Pairon usukela ngonyaka ka-2012 iSikhulu esiPhezulu sezeMfundo uPedagogical Coordinator we-Practical Art eLondon School eLausanne, eSwitzerland.

IGeorges PACCARD

(Georges PACCARD)

UGeorges Paccard usebenze nabapheki abahlukahlukene abahlukahlukene kanye nezikhungo eFrance. Lapho eneminyaka engu-27, waqokwa ukuba abe ngumpheki eHotela du Palais eBiarritz eduze kwenkosi yakhe uRoger Lapierre. Unqume ukuthi kube ngu-30 ukundiza yedwa futhi ngenxa yalokho wavula indawo yakhe yokudlela uLa Ciboulette e-Annecy (igama eliqokisa endaweni yokudlela yaseParisi uJean-Pierre Coffe ayesebenzisana naye) Unkosikazi wakhe, lo mdlalo wakhe waqhubeka iminyaka engama-31. iminyaka, wanikezwa i-Michelin Star futhi ngaphezu kwakho konke kube yi-wateja ethembekile neqembu eliqinile. Ngemuva kweminyaka engama-45 yokupheka nokuthanda, uGeorges Paccard uthola indondo esemthethweni: iGolide iMedical Tourism.

NgoLwesine nge-10 nangoLwesihlanu ngo-11 ku-Okthoba ngo-7.30pm - Theatre / Humor: Ubungozi beshizi

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

Intengo :

15.00 € (267.75 R)

Ingqungquthela ye-aperitif ebabazekayo futhi iguqulwe izungeza i- "Danger of Cheese" ecatshangwe nguPascal Roma nenkampani yakhe i-OpUS. Izimpikiswano? Amaqiniso we-Pseudo-yesayensi aphikisayo kanye nemibono ethusayo yengqondo. I-Arsenal? Amaslayidi amadala, ikati elincane laseSwitzerland kanye nesigaqa soshizi. Isivumokholo? Ushizi ngumninindlu ukuthi yini ukucwila kumatilosi! Ngokubambisana ne-Michelin ye-dairy, ukunambitha ushizi kuzonikezwa ekugcineni kokusebenza. Njengengxenye yoMkhosi Wamasiko Nama-Gastronomy Gourmandiv 'Intengo eyodwa engu-15 € (ukunambitha ushizi kufakiwe)

NgoMgqibelo, ngo-Okthoba 12 10:00 ekuseni - Isigcino sezindaba

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

Imbewu Reader (iminyaka engu-0-4 ubudala) Amaminithi angama-30 Izikhathi zeSeed of Reads ziyisikhathi esihle sokufunda nokutshela izindaba ezisacathula. UBeatrice uqoke ukukhetha kwama-albhamu anambitheka ngosuku lweGourmandiv '! Ukubhaliswa kusuka ngoSepthemba 20

NgoMgqibelo, Okthoba 12 4 pm no-5 pm - Ukudla nemilolozelo yezingane

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

Umbukiso Wezilaleli Ezincane | (kusuka ku-0 kuye ku-6 ubudala) | Isikhathi Esithathwe: 20 imizuzu Ikhonsathi yezimbiza noma amapani ekhonsathini? Kunoma ikuphi, wathenjiswa imenyu ecebile neyehlukahlukene ekutholakaleni komculo, imilolotelo yezinkulisa ehambisana nezinsimbi, imidlalo yeminwe nokulingiswa kwazo zonke izinhlobo. Isifiso esihle sezindlebe ezincane nezinkulu! NguCharles Gambiez, umculi ongenelelayo. I-Pocket Co Ngokubambisana neHhovisi Lezokuvakasha leDivonne-Les Bains njengengxenye yeGourmandiv '. Ukubhaliswa kusuka ngoSepthemba 20

Izwi lomqondisi

(Le mot du directeur)

Uhlelo lwesishiyagalombili lomkhosi weGourmandiv 'luzokwenzeka e-Divonne ngo-Okthoba 12 ngaphansi kwengqikithi yeSaveurs de l'Ain. Kuzonikeza umfutho omusha kulo mcimbi, osekungenakugwenywa ePays de Gex naseFranco Valdo Genevois Basin. Lolu hlobo lwesishiyagalombili lubekwa kulo nyaka ngaphansi kwesibonakaliso sokusebenza kahle ngokubamba iqhaza kwabapheki abaningi abanezinkanyezi kanye neBest Workers of France. Siphakamisa ukuthi uhambe ngegourmet emgwaqweni omkhulu owenziwe abahamba ngezinyawo kulo mcimbi. Kulonyaka, sisungula imakethe enkulu ye-Flavor enabakhiqizi abangaphezu kuka-30 abaqinisekiswe ukuthi yi-Saveurs de l'Ain. Imidwebo, ukunambitha, izingqungquthela kanye nama-gourmet workshops kuzovumela abantu abadala kodwa futhi nezingane, ezingeke zilitshalwe lolu suku, ukuhamba ngeDivonne. Lo nyaka ukubuya okukhulu komncintiswano wokupheka wama-amateur. Kuzobanjelwa engqikithini yemikhiqizo yomnyango enama-brigade amane wabapheki base-amateur bonke abahambisana nompheki weDivonnais ukubasiza bahambise imikhiqizo ye-Ain. Ekugcineni, kusihlwa, ungabamba iqhaza esidlweni sakusihlwa esihle esenziwe ngumpheki onenkanyezi iMichelin Michel Roth njengengxenye yefa ye-DIVONNE. Ngiyakwethembisa uhlelo olungejwayelekile lweGourmandiv 'futhi lokhu, sibonga abalingani bethu abahlukahlukene futhi, ikakhulukazi uMkhandlu Wedolobha laseDivonne, umnyango we-Ain kanye nesifunda saseRhône-Alpes. Iqembu lonke lamaHhovisi wabavakashi baseDivonne les Bains selikulungele ukwamukela nina phakathi kuka-11,00 no-19,00, ngakho-ke, bhuka usuku lwakho lwangoMgqibelo, ngo-Okthoba 12 bese uzohlangana nathi kulolu hlobo lwesishiyagalombili lweGourmandiv '. Kahle wakho.

UMichel ROTH: UMongameli wejaji likaTrophée Gourmandiv futhi ahlongoze isidlo sakusihlwa eDomaine de Divonne

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

IMichel Roth ingelinye labapheki abaphumelela kakhulu eFrance nohlu lwezihloko phakathi kwegastronomy yaseFrance ehlonishwayo. Umklomelo Wamazwe Ngamazwe uParkre Taittinger ngonyaka we-1985, isihloko esithi "Bocuse d'Or" no "Best Worker of France" ngonyaka ka-1991 futhi waqanjwa ngokuthi "Knight of the Order of the Legion of Honor" ngonyaka ka-2014. Wayekwenza kwenye ingxenye yejaji kwe-Swiss Bocuse d'Or futhi uyilungu lombuthano okhetheke kakhulu weGrandes Amatafula de Suisse. Njengamanje unguMpheki Omkhulu we-yokudlela yokudlela yase-Bayview eGeneva (inkanyezi engu-1 kaMichelin ngo-2013)

Ukubhuka: intengo 135 € / abantu

(Sur réservation au prix de 135€/ personnes)

Intengo :

135.00 € (2409.75 R)

Ukusuka ngo-8 kusihlwa eDomaine de Divonne-les-Bains ngu-Michelin-onenkanyezi ongumpheki uMichel ROTH. Ngokubhuka eHhovisi Labavakashi Lezindawo Zokuxhumana zeDivonne-les-Bains (isikhungo sokuthenga amathikithi) sabantu abangama-250. Intengo yemenyu ama-euro ayi-135.

Inkolo yama-foie gras, ikhofi enothando

(Religieuse de foie gras, café passion)

Ama-Scallops, iklabishi enemibala kanye nedada elinongiwe le-Alba

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

ICapuccino apple charlotte nge-ekwindla truffle

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

Izinkukhu zeBresse ne-lobster, i-Cardamom orange sauce, i-porcini enhle ne-cazette tart

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

Ushizi osuka lapha, ocela ukukhonkotha

(Fromages d’ici, condiment mendiant)

I-Cerdon emulsion, i-raspberry pomelos kanye ne-lychee

(Émulsion cerdon, framboise pomelos et litchis)

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Incazelo yezithombe :
I-Halal
I-Kosher
Utshwala
I-Allergen
Vegetarian
I-Vegan
Defibrillator
BIO
Ukuzenzela
Inkomo
I-Gluten mahhala
Ihhashi
.
Kungaqukatha imikhiqizo eqandisiwe
I-pig

Ulwazi oluqukethwe kumakhasi wewebhu we-eRESTAURANT NFC alwamukeli i-Delenate Agency yenkampani. Ukuze uthole olunye ulwazi sicela uthintane nemigomo nemibandela kwiWebhusayithi yethu www.e-restaurantnfc.com

Ukubhuka itafula

eRESTAURANT NFC

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the Gastrodiv 'show' 2019

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Umncintiswano wokupheka: I-Gourmandiv 'Trophy ku-Place de l'Église

Izimenywa zezivakashi zohlobo lwe-2019

Abadlali kanye nezivakashi zenguqulo ka-2019

Ukubuka kuqala isonto lokunambitha eL'Esplanade du Lac

Abezindaba

Izwi lomqondisi

Isidlo sakusihlwa se-Chef MICHEL ROTH

Isidlo sakusihlwa esimnandi

Amamenyu "Amafutha Ain"

10h-18h; Ukuthola upelepele emhlabeni

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

I-10h kuye ku-18h Itiye lokuthola itiye

(10h à 18h DÉCOUVERTE DES THÉS)

11h kuye ku-13h: Ukunambitha okwejwayelekile

(11h à 13h DÉGUSTATION CULINAIRE)

I-11h kuye ku-13h Ukunambitheka kwezeNkcubeko okunikelwe ngumbhaki uLe R.

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

11 am to 2 pm Ukumangala okumangazayo

(11h à 14h DÉGUSTATION SURPRISE)

I-11h kuye ku-15h Ukunambitha okunikezwe nguLa Terrasse Fleurie.

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

11 am to 4 pm Ibhokisi elimnyama lezindawo zokudlela

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

11 am to 5 pm IGuillaume BOURDILLON, chef eGeneva

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

11:00 am kuya ku-5:00 pm Iworkshop entsha ezungeze imifino

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

11h to 17h Gourmet workshop enikelwe izingane ngabakwaLes Petits Izimemo.

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

Ngo-12h kuye ku-13h30 Ukunambitha okunikezwe nguLe Le Domaine de Divonne

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