Agecotel 2022: Match one and one is three with Les Toques Brûlées

Les Toques Brûlées Association ©YesICannes.com

At the Agecotel fair, the first competition “Un et un font Trois”, organized by Laurent Capdeville, Noëlle and David Faure, under the banner of Toques Brulées, La Fontaine’s fable was performed: The wolf and the lamb.

Agecotel 2022: in a crazy atmosphere, theAssociation of Toques Brûlées delighted the taste buds of foodies in the competition portion of the show. Today, on the Côte d’Azur, the Toques Brûlées continue their gastronomic commitment with the same credo: quality, creativity, conviviality. They are worthy representatives of the local culinary diversity. When they end up at an event, we know one thing for sure: we’re going to have it right!

agecotel burnt hats

Rémy Galiaguet & Thomas Roux ©YesICannes.com

The art of using leftovers

Became a long-awaited tradition, the culinary show of burnt toques led by the Chiefs Noelle and David FaureLaurent Capdeville, Julien Matteo, Christian Perria, Florent Houget, Déborah Georges, David Graziani, Claire Verneil, Aurélien Nourry, Takayuki Kamiya, Julie Milici… was again a pleasant and culinary tour de force. Combining a gastronomic show and tasting, the chefs offered Agecotel professionals on the theme of The art of collecting leftovers, demonstrations of amazing recipes of which they hold the secret.

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Rayan Bel Pachir, Sébastien and Nadine Gaillard, David Faure ©YesICannes.com

The Wolf and the Lamb

Under their famous banner the challenge of burnt toques was the following: making a dish based on a land/sea inspiration with sea bass and lamb (a nod to the fables of Fountain), a citrus-based dessert, and especially a third course with the leftovers and waste from the first two. In the end, surprising and tasty creations emerged from the ephemeral kitchens.

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Jacques Laurency, Noelle and David Faure ©YesICannes.com

The jury

The jury consisted of Luc Gamel, Déborah Georges, Olivier Novelli, Julie Milici, Jacques Rolancy, Noelle Faure, Claire Verneil, Laeticia Gaborit, Eugénie Guillermin, Didier Sidot

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©YesICannes.com

Contest participants

Competition participants: Sebastien Gaillard (restaurant Truffle until aupsDavid Grazian (home cook), Aurelien Norrythe vintage until NiceThomas Rouxthe villains until NiceChristophe Cavanic (Culinary advisor and technical expert).

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Olivier Novelli & Julie Milici ©YesICannes.com

A dynamic and ambitious collective

Always ready to pick up something new from their bag of tricks for a snack of fun in a friendly and good mood, these chefs of different origins do not hesitate to discover the new talents of the Côte d’Azur in the spotlight ready to play their culinary games. Cheerful, dynamic, inventive and full of ambition, they formed the Culinary Association of . to establish burnt toquesto follow the cultural changes and break the codes set by their peers.

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©YesICannes.com

A feast for the eyes, palate and heart

The members of the Toques Brûlées collected the leftovers and leftover ingredients used to develop the previous dishes to prepare them in recipes that are always surprisingly original. All took part in this great celebration of gastronomy. All showed their talent, generosity and good humor to the delight of the public, who appreciated these festivities that were flattering to the eyes, delightful to the palate and warm to the heart.

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©YesICannes.com

The winners of the competition

Thomas Roux and Remy Galiaguet took the top step of the podium followed by Sebastien Gaillard and Rayan BelPachirChristopher and Valentin Cavanic take third place. During the award ceremony, the candidates congratulated themselves for taking on this difficult gastronomic challenge and expressed their joy for participating in this moment of sharing and conviviality. They also had the happy surprise of receiving gifts of home appliances offered by the generous partners.

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David Graziani © YesICannes.com

All the culinary diversity of the South

The burnt toques is an association of chefs of diverse and multiple origins, worthy representatives of the culinary diversity of our enchanting South. Rich in different origins: star gastronomy or home cooking, they (they) work together to offer an enthusiastic audience a pure moment of pleasure and good taste.

agecotel burnt hats

©YesICannes.com

Bit of fun and fun

These kitchen wonders are constantly looking for something new in their bag of tricks for a bite of fun in great conviviality and in a good mood. Their palette of diversified cuisines emphasizes the truth of the product, local and traditional cuisine revisited, for a modern and evolving cuisine, emotional techno.

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Gérard Baud & Laurent Capdeville ©YesICannes.com

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Claire Verneil & Philippe Joannés ©YesICannes.com

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Yves Terrillon – Asparagus recipe ©YesICannes.com

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Valérie Rousselle – owner of Château Roubine ©YesICannes.com

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Agecotel 2022: Match one and one is three with Les Toques Brûlées

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