At the Pont du Gard, 380 guests gathered to appreciate the gastronomic talents of the great Gard chefs

At the Pont du Gard, 380 guests gathered to appreciate the gastronomic talents of the great Gard chefs
At the Pont du Gard, 380 guests gathered to appreciate the gastronomic talents of the great Gard chefs

Nearly 400 people flocked to the Pont du Gard to benefit from the expertise of great chefs in a sumptuous setting.

The “Via Gusto” gastronomic event, organized in its second edition by the Gard aux Chefs association, brought together nearly 380 lovers of gourmet cuisine this Wednesday, May 8 at noon. Sixteen Chefs from very different worlds – and some of them Michelin-starred – came together to celebrate “the French gastronomic meal” which has been listed as UNESCO intangible heritage since 2010.

Chefs and winemakers

This gourmet meeting, previously called “Toqués d’Oc”, after three years of absence due to a health crisis, has received a new name, as a new start, based on an idea from Michel Kayser (starred chef of Restaurant Alexandre , in Garons): Via gusto. “These Latin words perfectly link the culinary art, based on local products, and the historical roots of many places and monuments in Gard,” explains Serge Chenet, Michelin-starred chef and president of the Gard aux Chefs association.

At noon precisely, some 380 epicureans flocked to the entrance to enjoy a gourmet menu in an idyllic setting, in the shade of the plane trees and with a view of the legendary aqueduct. Around ten Gard winegrowers provided their advice for a perfect pairing of food and wine to the participants who tasted six dishes, a cheese platter signed by the best worker in France, Vincent Vergne assisted by Sébastien Rath and two desserts.

Zucchini, cheese and sweets

The festivities began with the trio of appetizers (Vincent Croizard, Ludovic Davouze and Yves Ruffinatto); the hodgepodge of white asparagus from Aigues-Mortes (Damien Sanchez and Julien Lavandet); then the zucchini flower of Bellegarde (Jérôme Nutile and Diane Jardin), the peas… blue sounds (Christophe Ducros and Jean-Paul Lecroq); red mullet, a little taste fable from May (Michel Kayser and Mario Monterroso). But also the Beauregard pig (Matthieu Hervé and Serge Chenet), the composition of matured cheeses (Vincent Vergne (MOF) and Sébastien Rath). And, finally, the trio of mignardises (Laure and Pierre Francin and Frédéric Rame) and the meringue delicacy (Christopher Bignon).

With 110 people dedicated to service and logistics and perfect organization, this day was a total success despite a few unexpected gusts of wind.

To find out more about the Gard aux Chefs association, click here.

#French

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