Here’s the delicious time of Menton gastronomy: “Paste e paraule per u burbante e un mourre-leque” (Words and dishes for gourmands and gourmets). A gourmet journey that will delight over eight days (from May 17 to 24), from table to table, from workshop to cousinàiè.
This week rich in flavors will first open with the bread festival. Every year, around Saint Honoré, patron of bakers, the bread festival is held.
This national initiative created in 1996 honors this healthy and natural product that accompanies our meals. The people of Menton will meet these bakers at the stands on the mail of the Bastion, and children will be invited to shape small loaves, which will be baked on-site and that they can take home.
The forecourt of the Jean Cocteau Museum, Séverin Wunderman Collection, will serve as the setting for the week’s activities: exhibitions, musical and theatrical performances, product presentations, demonstrations by star chef Mauro Colagreco, tastings, cousinàiè, young audience workshops…
Exhibition “Bons baisers du marché”: under the museum’s pergolas, 20 amusing portraits of market traders will be presented.
Participatory show “Plate Music”: Régis Soucheyre loves taking spectators into a burlesque universe by inventing the story of plate music. A playful proposition that diverts cutlery and plates from their classic uses to make music with public participation.
At the Garden of Eve, a young producer offers you a multitude of edible flowers. Menton gastronomy distinguishes itself by the importance of flowers in its cuisine.
Cousinàiè, transmission workshops: The cooks from the Society of Art and History of Menton will share tips and tricks for mastering Menton cuisine.
Students from Vento College will let you taste their productions, two classics of local cuisine: Barba Juan and lemon tart.
To your taste buds!
