Through Inès Genetay
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The world of gastronomy is preparing to celebrate the 175th anniversary of the birth of Auguste Escoffier, Thursday, October 28, 2021. Auguste Escoffier will be celebrated across the globe, with Diners d’Epicure, he is “the first chef in the world, the one to whom we owe French gastronomy as it exists today”, according to Thomas Parnaud, starred chef at the Grand Monarque.
These Epicurean Diners, served in forty countries around the world on the same day, to pay homage to the one who published thehe first Culinary Guide, will be held only in the Center-Val de Loire Region, at Chartres (Eure-et-Loir).
French gastronomy in the spotlight, obvious at the Grand Monarque
The Grand Monarch waits approximately 140 guests, who will taste dishes chosen by former chefs of the Ritz, a famous establishment co-founded by Auguste Escoffier.
In gastronomy, you need creativity and daring, but also to preserve traditions, the Culinary Guide is the chefs’ Bible, a backbone.
“This operation takes on its full meaning in this family house, which is one of the oldest relays in France”, underlines Thomas Parnaud, who arrived in May 2018 at Georges, the gourmet restaurant of the Grand Monarque.
Profits donated for the renovation of Chartres Cathedral
“An establishment which shines and which carries the colors of France high” in Chartres, according to Philippe Rossat, Director General of the Tourist Office, who readily joins forces with this gastronomic event which stands “as a symbol of post-Covid resistance ”.
The Grand Monarque will donate the profit from the operation to the association Chartres Sanctuaries of the World, for the benefit of the renovation of Chartres Cathedral.
In Chartres, tourists do not come only for the heritage, they also come to discover our gastronomy.
And with this first edition of Epicure’s Diners at Chartres, Bertrand Jallerat hopes to establish a new ritual for local gastronomy …
Ask for the menu!
Aperitif / cocktail. Champagne Comte de Cheurlin, “Cuvée Auguste Escoffier”.
Signed Nicolas Sale. Declination of a duck between tradition and modernity. Consomme, dried duck breast and taped apple as an appetizer. Semi-cooked foie gras, grape pulp with Chartres mustard. Toasted bench bread. Duck confit dim-sum, cider vinegar broth Wine: Montlouis sur Loire “Le Grand Clos” 2019 Xavier Weisskopf
Signed Michel Roth. Lobster in Newburgh orange-cardamom sauce Caramelized celery and candied kumquats. Wine: Sancerre 2020 François Crochet
Signed Guy Legay. “Belle Epoque” beef chuck. wine: Saint Nicolas de Bourgueil – Frédéric Mabileau
Tomme de Beauce with Mille-feuille yarrow oil and saffron vinegar from Samuel de Smet (vintage 2019). Julien Thurel “Nectar” ciders
Signed Eddie Benghanem. Crunchy Manjari chocolate, tangy nougatine with cocoa bean. Wine: Banyuls Reserva Domaine de la Tour Vieille
Menu price: 140 € per person.
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