Each year, the Association of Master Chefs of France publishes its little bible of delicious addresses which allows gourmets to find their happiness, in France but also abroad.
Jacques and Laurent Pourcel, Jean Plouzennec, Michel Meissonnier, Christian Etienne, Philippe Parc, Francis Robin, Serge Chenet, Jérôme Nutile, Alexis and Jean-Pierre Saint-Martin, Alain Delprat, François Will, Thierry Pszonka…
The gratin of Occitanie gastronomy gathered in Béziers, this Wednesday, June 29, within the recently starred table L’Alter Native, dear to Gilles Goujon. And this, on the occasion of the release of the new “world” guide of the Master Chefs of France 2022, presented with great fanfare by chef Jacques Mazerand, regional ambassador of this association of excellence, created in 1951.
“The most star-spangled banner in the world”
For more than 70 years, “the most starred banner in the world” has been working on a daily basis to support and promote the French culinary art, in France but also internationally. While transmitting this succulent living heritage to the younger generations, breeding ground for the great chefs of tomorrow.
Sixteen Master Chefs of France working in Occitania
In the world of gastronomy, it is not uncommon to hear that “Master Chef of France” is the most envied title that every chef aspires to bear. Yes but now, is not Master cook of France who wants! The proof, the Occitanie region has only sixteen.
Gilles Goujon and Lionel Giraud in the Aude.
Michel Kayser and Serge Chenet in the Gard.
Alexis and Jean-Pierre Saint-Martin in the Hautes-Pyrenees.
Jacques and Laurent Pourcel, Patrick Guiltat (currently available) and Jacques Mazerand in Herault.
Pascal Borell, François Will, Alain Delprat, Franck Séguret and Denis Viselach in the Pyrenees-Orientales.
And finally Thierry Pszonka in Tarn-et-Garonne.
Happy as a pope surrounded by his peers, Gilles Goujon, assisted by his fine team, pulled out all the stops during a gala meal that won over all the guests. On the menu: Father JeanJean oysters in lemon water jelly. Carpaccio de Gaouto Rousso, miso condiment, bottarga and virgin sauce with hazelnut oil. Medallion of royal lobster, mezza luna of vegetables, vegetable head cream.
But also fillet of turbot, just stiffened with cramat butter, courgette flower from the garden stuffed with shellfish and iodized biju cream. Roasted Mediterranean steak, juice of octopus tentacles, new potatoes, chanterelles and small onions. Before finishing on a sweet touch, with Mara des bois strawberries from Lola, candied olives “1992” and thyme flower sorbet from Fontjoncouse. A nod to the three-starred parent company of the host.