During the 2nd edition of the Saveurs et savoirs festival which begins this Thursday at 6 p.m. with the masterclass of Glenn Viel, 3-star chef in Baumanière, the Gard aux chefs association will be present for the first time during a meeting hosted by François Régis Gaudry Saturday at 9:30 a.m. at L’Ombrière.
Created in 2015 under the leadership of 5 starred chefs from Gard, Serge Chenet, chef of the Entre Vigne et Garrigue restaurant in Pujaut, Michel Kayser of the Alexandre restaurant in Garons, Fabien Fage former chef of the Le Prieuré restaurant in Villeneuve-Lès-Avignon, Oscar Garcia, former chef of the Table d’Uzès and Jérôme Nutile of the Jérôme Nutile restaurant in Nîmes, the Gard aux chefs association brings together players in gastronomy, chefs but also producers, taste artisans and winemakers, from the same territory: Gard.
Christophe Ducros, one-star chef at Maison d’Uzès, joined the adventure in 2017.At the beginning there were few of us, there were a few star chefs, a few winegrowers, and a few producers. The idea was to highlight Gard and then, little by little, it took on a certain importance. There are 35 of us now. The idea came from the star chefs, we said to ourselves we all do the same job, we are all going in the same direction. Couldn’t we make joint interventions? We realized we were on the same wavelength..”
Gard now has more stars than Vaucluse, Drôme or Hérault
Among several charitable or non-charitable events, each year, the association organizes Via Gusto at Pont du Gard, a day with a gourmet meal produced by the chefs. The 2024 edition attracted 350 people.
“Last year we were not present at the festival. Serge stepped up a bit by saying that it was a bit of a shame not to have called on the Gard chefs. Because people like Serge Chenet or Michel Kayser have lots of things to tell.”
Saturday morning will be present: Matthieu Hervé (Château de Moncaud), Serge Chenet (Entre Vigne et Garrigue), Michel Kayser (Restaurant Alexandre), Katia Mandelbaum (at Rosette de Lussan), Diane Jardin (caterer chef), Madeleine and Ambre Delorme ( Domaine de la Mordorée). Serge Chenet and Jérôme Nutile will give a demonstration at Loggia on Friday at 4:30 p.m.: Blood sausage espuma with lovage cappuccino. Saturday at 12 p.m. Mathieu Hervé will cook a pigeon from Costières de Nîmes, foie gras from Gubernat and truffle.
Sunday at 10 a.m., Sébastien Rath will cook on the theme Ode to plant-based nature.
“This year in the Michelin guide Gard takes 4 additional stars and it’s interesting because for a long time we were a gastronomic desert whereas now we have more stars than Vaucluse, Drôme and Hérault “, concludes the chef.
Midi Libre correspondent: 06 84 21 23 91
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