Didier Saba Launches his 2024 Christmas Ball with the chefs of Pétanque des Toqués –

Didier Saba, Master Glassmaker in Antibes, inaugurated his 2024 Christmas Ball followed by a tasting of dishes cooked on molten glass by the chefs of Pétanque des Toqués.

Didier SabaMaster Glassmaker to Antibes. There was a crowd on January 20, 2024 in front of Didier Saba's glassworks, Boulevard de l'Aiguillon in Antibes, labeled “Ville et Métiers d'Art”, to attend the launch of the Christmas ball (limited series of 30 copies and sold for 20 euros) during the fourth edition of the Night of Fire.

Culinary show and glass art

For this superb event, the Master glassmaker surrounded himself with members of The Pétanque of the Toquées initiated by Jacques Maximin – Best Worker in France and starry Michelin for almost forty years – to delight the public with gourmet preparations concocted by the association's chefs and cooked on molten glass coming directly from the glassworks oven. For this spectacular event which mixed Art and Gastronomy, Simone Torres Forêt-DodelinDeputy to the city of Antibes launched the festivities by blowing a Christmas ball alongside the Mayor of the Cité des Remparts, Jean Leonetti.

Culinary show and glass art

Throughout the evening the band of merry men made up of the chefs: Christian MORISSET (Le Figuier de Saint Esprit – Antibes – Disciples Escoffier), which also celebrated its anniversary; Frédéric RAMOS (chef of the kitchens of the Novotel Monte-Carlo – Disciples Escoffier), Joël GARAULT (President of Monaco Goût et Saveurs & Disciples Escoffier), Gilles BRUNNER (President of the Grand Cordon d’Or de la Cuisine Française – Disciples Escoffier); Daniel HAOUIDECH (Chief consultant – Disciples Escoffier); Yves TERRILLON (The Kitchen of Flowers); Jérôme CLAVEL (The 44 in Antibes); Nader AL BACHA (restaurant Diwan Albacha – Antibes – Disciples Escoffier) ; Jean-luc HERE (discoverer of new flavors – Disciples Escoffier), rolled out their carpet of delicacies to delight the palates of fine gourmets.

Melting Taste Pleasures

Here, at the Atelier du Verre, beauty is born from the know-how, the expertise, but also from the attempts of Didier Saba. On December 20, the oven consisted of melting silica with sand from La Gravette to make a cooking plate for food. To do this, Didier Saba delicately extracted, with his long glassmaker's cane, an orange ball of molten material, while the chefs, Santa hats screwed on their heads, fine-tuned the seasoning of their culinary preparations. The glass paste, which had changed from bright orange to yellow, was then spread on a sheet of canvas. Then served in the form of tastings, the marinated scallops, the meat skewers and the pancakes stuffed with hummus cooked under a glass dome did not last long on the workbench, as these delicacies, appreciated by the public were acclaimed and requested again. As soon as cooked, as soon as eaten!

Limited series of 30 copies in homage to Antibes Christmas

Until January 4, in his glassworks, Didier Saba will have children and adults blowing to make their own glass Christmas ball, to be collected the next day. The symbolism is strong: it is the person's breath which is contained in the ball. “It gives it another dimension,” declares the glassmaker. Indeed, the ball purchased will be unique. The icing on the cake: Didier Saba prepared a very special one, containing sand from La Gravette, the beach next to his workshop, of which he only blew 30 copies, in order to pay homage to Antibes Christmas.

Unique and colorful creations, symbol of artistic craftsmanship

Didier Saba creates glass sculptures. His unique and colorful creations are a symbol of artistic craftsmanship. Using the strength of his lungs, the precision of his hands and his creativity, Didier Saba shapes glass sculptures. For 27 years, this craftsman has lived from his passion and many passers-by enter his workshop to admire his skill. Didier Saba also participates in numerous exhibitions in France and brings together his most beautiful pieces before the next one.

Association La Pétanque des Toqués

Initially, the idea of Jacques Maximin was to bring together around the famous round ball as many friends as possible from the food professions: chefs, pastry chefs, chocolatiers, ice cream makers, bakers, sommeliers, catering professionals, suppliers… In 2017, he was awarded the Transmission Prize by Chef Magazinewhich encourages him to make his wish come true and embark on an adventure which will continue until 2018 in Vence then from 2019 within the confines of the Pine Gould of Juan-Les-Pins.

www.didiersaba.fr

www.antibes-juanlespins.com