Near Cannes (6 kilometres), Mougins is several decades, stop gourmet, a deemed table, the Moulin de Mougins. On the occasion of his first gastronomic festival the star of Mougins (from 22 to 25 September), festival of tastes and flavours, the city will be a tribute to Roger Vergé, head of the mythical table. A festival involving many leaders, such as Pierre and Michel Troisgros, Michel Roth, Michel Guérard, Daniel Boulud (New York), Nadia Santini (dal Pescatore, Italy), etc. Initiatory tastes and colors, cooking demonstrations, leaders will show in the different spaces located in the heart of the old village. Alain Llorca, Roger Vergé successor at the head of the Moulin de Mougins, will be of course of the day as virtually all of the chefs of the small town.
Kitchen brainstorming
Roger Vergé cannot dream better successor than the Fiery leader who takes cooking at roughly. He expresses his ideas via a map with three components: Classic (showing a filet of beef Rossini), lightweight (always balanced and perfect for vegetarians and fine sizes) and contemporary. It is the latter that Alain Llorca dark ball at the top with a few creations detonating as this pizza in cubic-Octopus-chorizo-anchovy, that it disruption to make a delicate, elegant and tasty composition. Doubt, this entry will be always present a classic of the mill, as is the poupeton with black truffle and mushrooms of Roger Vergé on the map. Jean-Michel Llorca, talented pastry chef, on the same wavelength as his brother, developed intelligent, tasty desserts and very sweet. The extraordinary garden with its works of Folon and Caesar is used on a plateau this bubbling kitchen brainstorming. Full tone service.
Mas Candille, another Relais & Châteaux in the fascinating panorama, installed him in a sumptuous green environment of 4 hectares, Serge Gouloumés, native of Agen, introduced in its Mediterranean cuisine a pinch of his native Southwest. The powerful basquaise of petits at the Pata Negra and carpaccio of Zucchini butter, the perfect setting in light of a foie gras armagnac Tatin, are counterpoint to a nice mischievous in evolution of fresh tuna with herbs from the South and ice to olive oil and a delicious crawfish chips as in Provence bouillabaisse. A harmonious culinary connection that takes his relief at table, in terrace, in the softness of the night, the sparkling lights of Grasse glassy below.
Behind these two locomotives, a few sympathetic institutions, such as the WISP, bought a few months ago by comic Bigard, and worth for its terrace in the heart of the village, and its menu available lunch and fun (25 euros): caponata calf egg (the caponata is a Sicilian cold ratatouille dominated Eggplant), aioli of fresh cod and small vegetablesWhite chocolate pannacotta ice Raspberry.
Or even the terrace where, near glazed in the room, it enjoys a panorama which is worth the glance. On the left, the pre-Alps, and, on the right, Cannes, the sea and the islands of Lérins. Barbecued or grilled dishes and the vegetables are preferred.
Finally, on the outskirts of the village, le Manoir de l'Etang opened an Italian restaurant Il Lago, with in the kitchen a transalpine Chief from Yacca (Saint-Tropez). There enjoy a plate of pasta in the swimming pool is a good idea.
Another argument that of the maintenanceAnd when these companies are éponymiques iFind the text intégralde the interview on lesechosEstimate 10000 euros to 120 grams of silverI see well in fact EUR 100 billion or moreA kind of inquiry to two pairs of eyes in shortNo it will not still downsize the UrssafThe transaction is the most important in 2009 to dateAnd on this ground we are ahead of our targetsJeff Immelt GE boss was a Parisian loaded agenda
