Taste of St Barth Gourmet Festival, “Special French Edition”: Announcement of the Guest Chefs For 2015
For this special edition dedicated to French gastronomy, the Taste of St Barth Gourmet Festival has invited five leading French chefs. Three stars of the new French culinary scene—David Toutain, Alexandre Mazzia, and Stéphanie Le Quellec—will join the exceptional French chefs Christophe Aribert and Jérôme Nutile. This quintet of chefs will present the face of haute cuisine in France today.
From Gault & Millau to the celebrated Michelin Guide by way of festivals such as the Omnivore World Tour, which discovers young culinary talents, whose cuisine is celebrated in France and all around the world, Alexandre Mazzia, David Toutain, and Stéphanie Le Quellec represent the new generation of French chefs and have developed personal food styles that are inspired, sensible, and bold. In addition to these avant-garde chefs, Jérôme Nutile and Christophe Aribert perpetuate contemporary French cuisine with as a precise and subtle art. From November 5-8, 2015, these five chefs will each share their personal culinary arts and philosophy with a series of chefs’ dinners that are unique experiences for the senses.
Christophe Aribert, chef for the restaurant Les Terrasses at the Grand Hôtel Uriage, is the author of a personalized contemporary cuisine, that is refined and precise yet not over sophisticated. Discrete, yet applauded by his peers, he learned his art in some of the most famous restaurants in Paris. He even had the luxury to refuse taking the place of Jean-François Piège at the head of the Crillon restaurant in order to follow his own personal path in the Vercors and Dauphiné regions that he loves so much. Permanently evolving, his creations translate his research for perfection and an absolute respect for seasonal products.
Awards: 2 stars in the Michelin Guide; 4 toques Gault & Millau. Other credits: chef/consultant for the Opera restaurant at the Palais Garnier in Paris; author of “La Brigade de Christophe Aribert” published by Glénat, and of “Aribert” with Benoît Linéro (photos) and Pierrick Jégu (texts), voted Best Gourmand Book in 2013 by Le Figaro. Restaurant : Le Grand Hotel d’Uriage, Uriage (France). Web: www.grand-hotel-uriage.com and www.christophearibert.com
Jérôme Nutile’s cuisine is a model of savory elegance. After earning his second star in the Michelin Guide at Collias and the supreme title of Meilleur Ouvrier de France in 2011, Nutile went on to open his open restaurant, Le Mas de Boudan in Nîmes. In his own kitchen, this disciple of Escoffier interprets the grand classics of French cuisine in this own style: with a subtle purity, with finely tuned seasonings, the freshest possible ingredients and perfection in cooking techniques. His contemporary haute couture cuisine accents his talent and his perpetual quest for what is delicate and delicious.
Awards: 2 stars in the Michelin Guide in 2009; Meilleur Ouvrier de France in 2011; 3 toques Gault & Millau for his new restaurant Le Mas de Boudan. Other credits: Author of “12 menus du Gard,” published by Altal. Restaurant: Le Mas de Boudan, Nîmes (France). Web: www.jerome-nutile.com and www.blog.jerome- nutile.com
David Toutain is one of the leading figures in a generation of chefs promoting “free and uninhibited” cuisine, both surprising and bold. This exceptionally talented chef was a brilliant student at the sides of culinary artists such as Alain Passard and Marc Veyrat. A tour around the world with his family and a series of “four-handed” dinners and meeting other chefs helped perfect his skills. Toutain settled in Paris and opened his eponymous restaurant last year. This rising star of French gastronomy promotes “natural, plant-based cuisine, where technique gives way to make room for the harmony of elements and the flavor of the ingredients.” His bet paid off as he was awarded his first star within his first year.
Awards: 1 star in the Michelin Guide 2015; 3 toques Gault & Millau 2015; Best “gastronaute,” in Le Fooding Guide 2015; Best Chef of the Year, Champérard Guide 2015; Best Foreign Chef of the Year, Guide Identita Golose 2015 (Italy); “Opening of the Year Award”, Omnivore 2014; “Stars of Tomorrow”, Gault & Millau 2012; “Best Chef of the Year” 2011, Lomejordelagastronomia.com; “Tremplin de l’année” 2011, Le Chef Magazine. Other credits: Consultant for the TV series “Chefs” by Arnaud Malherbe and Marion Festraëts with Clovis Cornillac (broadcast on France 2); author of “Chefs! Cult Recipes,” with Marion Festraëts published by
Solar, and “The cuisine of David Toutain” with Franck Pinay-Rabaroust published by Argol. Restaurant: David Toutain, Paris (France). Web: www.davidtoutain.com
“Being daring is his rule,” says the Michelin Guide, which Alexandre Mazzia won his first star just six months after the opening of his restaurant AM in Marseille. He learned from renowned three-star chefs, but his unusual cuisine quickly propelled him into the top ranks. Starting during his childhood in the Congo, where he was born, Mazzia has developed an exciting style that shakes up established genres. His complex dishes, comprising
multiple ingredients, juxtapose cooking styles and textures for a balanced cuisine. His originality and audacity earned him the Creator of the Year Award in 2015 at the worldwide festival, Omnivore, crowning a new and important personality on the French culinary scene. Awards: 1 star in the Michelin Guide 2015; 3 toques Gault & Millau; Talents of Tomorrow 2015 Gault & Millau; Omnivore 2015 “Creator of The Year Award”; “Tremplin de l’année” 2014, Le Chef magazine; Gault & Millau, “Young Talent” 2014. Restaurant: Alexandre Mazzia, Marseille (France). Web: www.alexandremazzia.com
Considered as one of the most promising names in French cuisine, Stéphanie Le Quellec grew up in a family that always considered good food and the pleasures of fine dining as essential assets. A young woman of character, she forged her personality and her style alongside two of France's most accomplished craftsmen (Meilleurs Ouvriers de France) : Philippe Legendre (George V) and Philippe Jourdin (Terre Blanche). This apprenticeship in the purest possible French tradition helps define here cuisine today—a cuisine full of character, feed by her passion, hard work, discipline, and generosity. Her recipes are “imaginative, harmonious, and precise,” says the Michelin Guide.
Awards: 1 star in the Michelin Guide; Winner of the inaugural French version of the “Top Chef” cooking competition 2011. Other credits: author of “La cuisine de Stéphanie Le Quellec” and “Stéphanie Le Quellec - La Scène” by Stéphanie Le Quellec, Paul-Henry Bizon and Benoît Linero. Restaurant: Le Prince de Galles, Paris (France). Web: www.hotelprincedegalles.fr
In addition to the chefs’ dinners that take guests on extraordinary voyages for the senses over three evenings in some of the best restaurants on the island, the festival has a lot of surprises as it presents the best facets of contemporary French gastronomy. Special events this year once again include the chefs “St Barth Badoit Express Beach Picnic,” and competitions open to professionals, such as the “St Barth Chefs Challenge,” by Taittinger, as well as competitions for passionate amateurs.
Following the first edition last year, which features a roster of international chefs led by triple-starred chef Jean-Georges Vongerichten, “patron” of the event, the 2015 Festival promises culinary excellence. Epicures are invited to Saint Barth on November 5-8, to discover the signature cuisine of these five leading chefs who are shaping the world of French gastronomy.
Stay tuned on June for the first announcement of the “patron” of the 2015 Festival.
Additional details about the Taste Of Saint Barth can be found online at www.saintbarth-tourisme.com and at St Barth Tourisme on Facebook. Hashtag: #tasteofstbarth
Taste of St Barth Gourmet Festival thanks its sponsors and partners for their support:
Air France – Winair – Collectivity of St Barthélemy – Hotel and Villa Association of St-Barth - Taittinger Champagnes – Badoit – Evian – Budget – Bragard – Rougié – Segeco – La Cave du Port Franc – AMC – Cacao Barry - Tropics – Edmond Fallot – Terre Exotique – Saint Barth Restaurant Association.
Taste of St Barth Gourmet Festival is an event organized by:
The Territorial Tourism Committee of Saint Barthélemy
Quai Général-De-Gaulle, Gustavia, 97133 St-Barthélemy.Tel. + 590 (0)590 27 87 27