Gas-tron-o-my (noun) Definition: The practice or art of choosing, cooking and eating good food.
Indeed, gastronomy will be at the forefront on the French Riviera between 19-21 September 2014 in the hilltop village of Mougins.
Mougins has a solid culinary past with famous chefs such as Alain Ducasse and Roger Vergé having managed eateries in the old town.
The village will welcome top chefs and culinary names for Les Étoiles de Mougins (Festival International de la Gastronomie et des Arts de Vivre) so if you have any interest in cooking, bread-making, patisserie classes, French cuisine, wine, food sculpture – this is the place to be!
The festival will include:
- culinary demonstrations and tastings
- workshops where the public has the opportunity to cook under top chefs (fee applies)
- market stalls with local produce
- contests (amateur contest for best dessert; best sommelier etc)
- street food
- book signings from chefs and food writers
- photography exhibition
- live music Friday and Saturday evenings until 11pm
How to get to Les Étoiles de Mougins?
Mougins village will be closed to traffic during the festival, but there will be free shuttles running from the public carparks. Click on the link for details Plan-acces-2014
What chefs will participate?
The festival is an amazing opportunity to witness both Michelin-starred and emerging chefs in action. Some of the notable chefs attending include:
– Frédéric Anton from Le Pré Catalan in Paris (who readers may recognise as a judge from France’s version of ‘MasterChef’)
– Christian Cottard, Patisserie Cottard, Antibes
– Steve Moracchini, from La Passagère at the stunning Hotel Belles Rives in Juan les Pins
– Christian Morisset, Le Figuier de Saint Espirt, Antibes
– Arnaud Tabarec, Le Sea Sans Five Hotel, Cannes
I found that the official festival website created by Wacan is disappointing with a half-functional English version, and no photo gallery for last year’s festival. The official festival poster (as seen above) is beyond boring and doesn’t excite at all! Hopefully, the festival organisers understand the importance of communicating this large gastronomic event in a clear and informative manner.