On this Monday, October 28, the sun managed to sneak onto the tables of the Jardin de Collioure which hosted with great fanfare two luminaries of French gastronomy, coming from Grenoble.
Bernard Mure-Ravaud, best worker in France (MOF), 2007 world cheese champion and who runs La fromagerie les Alpages. “Falled into cheese at a young age”he has won all the biggest cheese platter competitions since 1993. “My job is refining. After selecting the best vintages from the producers, I take care of them to achieve the maximum quality that will make you want them.” And thanks to MOF's passionate determination, a cheese platter can be as appreciated a gesture as a bouquet of flowers. “It’s a profession that is evolving, with today a young clientele who know how to appreciate an assortment of cheeses, moreover, less expensive than a fast food menu!”
As for Laurent Bouilloud, record holder for the longest pâté en croute – 2 meters for a tasty and delicious artisanal product – it is at the head of the restaurant Au Vie Moulin in Versoud that he trains like a high-level athlete . It presents its improbable masterpieces, 23 m2 for a gratin dauphinois or even 21 m2 for a tartiflette, the profits from which were donated to a disability sports association. “All these preparations remain an artisan's job to which I am attached. Everything must be calculated so that the cooking is perfect, the dough must remain crisp and protect the flavors and aromas, which differ from one region to another”.
The chef is competing today for the semi-final of the pâté-croute world championship with the promise of returning to Collioure to concoct a pâté-croute drawn from our local riches, peppers, anchovies marinated as it should be in banyuls, to the greatest satisfaction of Guy Llobet, the mayor.
Two enthusiasts who know how to make our taste buds sing for the happiness of Franck Fulliquet who gave them, on this day of gourmets in his restaurant, Le jardin de Collioure, carte blanche.
France
