News des escoffier

NEWSLETTER N°54 – Auguste Escoffier’s Birthday Celebrations

Anniversary of the birth of Auguste Escoffier

On October 28, 1846 was born a generous, creative and visionary man, this Chef deeply marked his profession by an exceptional career of 60 years!

Photo credit Patrick Gauthey

Every year, on October 28 (and around this date), many Gala dinners and dinners of Epicure are organized around the world by Escoffier Disciples who are mobilizing to celebrate the birth of their Master.

Alsace Grand Est

Alsace Grand Est

On the 29th of October at Truchtersheim Terminus in Alsace, the 16th chapter and the 2nd Epicure Dinner organized by the delegation took place. During this evening organized to celebrate the birthday of Auguste Escoffier, 18 new members were given the scarf of Disciples Escoffier. 14 chefs in red scarves, 1 gourmet in blue scarf and 3 producers in green scarves. A menu elaborated by 4 chefs and orchestrated by the president of the delegation Jean Michel Mougard, regaled the guests came in number. This evening was also an opportunity for this delegation with a big heart, to give 2 checks to two associations. In all, € 7800 were donated to the charity.

 

Mauritius

On October 27, the Gala Dinner and Disciples Escoffier Chapter for Delegation Mauritius were held at the Hotel Hennessy Park. In the presence of Christian Heuline, Assistant Treasurer of the International HQ, Michel Giacomino Past President of the Indian Ocean and Jérôme Fabre of the Disciples Institute Escoffier Mauritius. Very nice evening which allowed to enthrone 9 new disciples.

 

 

Hungary

On October 27, Szolnok, a city some 100 kilometers from the Hungarian capital, Budapest, has happened a chapter who was expected by many Disciples. President Istvan Bali and his formidable team invited for this occasion the Secretary General Bernard-Louis Jaunet. Nearly a hundred guests gathered in the beautiful setting of the Garden hotel **** for a beautiful evening. The French ambassador to Hungary, Ms Pascale Andréani and Mr Aron Tota, in charge of international relations for the Szolnok Town Hall, honored the participants with their presence. After a meal worthy of the greatest, prepared by the chefs disciples of the delegation, 3 new members were given the scarf, 1 winegrower in green scarf and 2 gourmets in blue scarf. An evening in the colors of France with songs, music, wines and gourmet dishes. No doubt this delegation has a very bright future in front of her, thanks to the passion that Disciples devote to French culture and gastronomy.

 

 

Italy

On October 22nd, the chapter of the Campania delegation took place in Naples. In the presence of President Francesco Ammirati, his secretary Antonio Torcasso and Mario Vino, president of the Burgundy Franche Comté delegation, the Neapolitan team led by Nicola di Filippo has, as usual, fulfilled the expectations of all guests. This evening was organized in honor of the 28 pizzaioli of the most talented in the region, who were thus given the blue scarf, 1 honorary member also received the same distinction.

On October 24th took place the general assembly and the chapter dinner of the Puglia Country Italy delegation. In the prestigious establishment “Lo Smeraldo” in Canosa, nearly 150 guests gathered to welcome 22 new disciples to the delegation. President Francesco Ammirati and his Secretary General Antonio Torcasso were accompanied on this occasion by Mario Vino, President Burgundy Franche Comte, who came as a friend to his native region.

 

South Africa

On the 22nd of October the 2nd Chapter of Disciples Escoffier South Africa was our largest function yet, with over 120 guests joining us for multi-course meal at a renowned and long standing restaurant in Johannesburg South Africa. We were honoured to announce and induct 9 new disciples into the organisation, all having given tremendous contributions to the culinary arts in the country. These newly inducted disciples include 5 red and 4 blue honours. With the growth of the South African Chapter of Escoffier, comes exciting new sponsors and we were proud to announce SMEG South Africa and Bayede wines as partners on the evening. While SMEG needs no introduction with universal, worldwide appeal thanks to their incredible products, Bayede wines is a wine farm in South Africa that is owned by the Zulu King, King Goodwill Zwelithini. This wine farm has a dedicated and selfless vision, based on the purpose of providing employment opportunities, not only through sustainable jobs but also by empowering people through skills transfer and capacity building. All in all it was an incredible evening, filled with great food and wine, and passionate patrons of the culinary arts.

 

 

 PARTNER OF THE MONTH

STURIA French Caviar Producer 

 

We have chosen to highlight a recipe of caviar made by a woman chef :
Oxana Ramat, from the restaurant Le Cromagnon in Bordeaux.

A nice nod to our theme of the year “No Woman No Kitchen” and our next international congress to be held in Bordeaux in March 2019 …

Oxana Ramat is a dynamic and promising young chef; she offers creative and authentic cuisine in Bordeaux.

 


 

Name of the plate: Le jardin de thon et caviar Sturia d’Oxana, Restaurant Le Cromagnon.

 

Ingredients: Wild Asparagus, Carrots, Fresh Pickles, Cabbage Root, Radish, Enokis and Shimenji, Amaranth and Nasturtium, Toron Red Tuna Vultures, Thai Broth (Homemade), Jasmine Sturia Caviar.

Tasting:

We like: the culinary experience. The broth (very hot) is served on your plate, in front of you. The elements are cooking under your eyes … All your senses are awake!

And we do not eat that with the eyes, the mixture of all these products is a delight!

Oxana’s Portrait:

How would you define your cuisine?

I try to convey, through the kitchen, a passion enhanced by the finesse of the products I choose. The elements of a plate must complement each other and sublimate the taste of each ingredient to give an image of a feminine cuisine.

What is your favorite caviar selection?

I choose Jasmine Sturia caviar for its finesse and freshness, and Vintage Sturia caviar for its character. The taste of jasmine caviar reminds me of a summer morning at the edge of the water … Vintage caviar, an evening in town with friends.

 




 

SAVE THE DATE

The Disciples Escoffier will attend the Chefs Word Summit in Monaco

This third edition will take place at the Grimaldi Forum from the 25 to 27 Novembre.
The Disciples Escoffier Riviera Monaco and Corsica long with the members of the International HQ will welcome you at their stand in the Assocations’ dedicated space.

Chef Mauro Colagreco Mirazur Menton 2 Michelin Star is the godfather of this 3rd edition, who will be as each year under the High Patronnage of SAS the Prince Albert II of Monaco.

You can already download you free pass HERE

Video Presention HERE

For more information, you can visit the website HERE

 


 

12th International Congress Disciples Escoffier

On March 15th, 16th & 17th 2019 will be held in Bordeaux the 12th International congress. Organised by the Grand Sud-Ouest Delegation under the presidence of Patrick Guat.

A keen, generous team will guide you and is impatient to welcome you.

The word of the organisation team:

We have organised for you the International Meeting living up to the “Escoffier” values of which your prestigious delegations are the guarantors across the world.

Be part of the 7 million tourists who visit Bordeaux and its vineyards each year. You will taste the emblematic products of the South West and its exceptional wines and spirits for 3 days.

The schedule has been especially designed to make the International Meetings unforgettable, around Friendship, Sharing, Conviviality and Transmission.

You will be able to say
“I was at Bordeaux International Congress 2019”

For more information click HERE

 

Bernard Louis Jaunet
Secrétaire Général International