“The media cook the terroir,” the first contest, initiated by Gérard Benar, where journalists from Alpes-Maritimes and Var representing their media will compete, will take place this Saturday in Mandelieu from 10:30 am to 12:30 pm at the Salon Saveurs et Terroirs.
Gender parity will be respected as Mériem Bentaleb “Terre de Provence,” Sophie Bidegaray “NiceRendezVous,” and Paule Elliott “www.channelriviera.com” will face Stéphane Riss “CuisinerEnLigne.fr,” Bernard Van de Kerckhove “Proximité,” and Franck Viano “www.nicepremium.fr” to create a guinea fowl recipe, highlighting Mediterranean flavors and terroir. They will be judged—unusually—by those they usually critique, that is to say, the chefs. And by some great ones, judge for yourself: Jacques Chibois, Serge Gouloumès, Thierry Thiercelin, Mathias Dandine, Jilali Berrekama, and Stéphane Raimbault as chairman of the jury.
At 2:00 pm, the 4th contest for decorating Yule logs by children, organized by Lenôtre Côte d’Azur, will begin, followed at 4:30 pm by the 2nd pastry contest on the theme of the Laguna tart, with François Raimbault, in collaboration with Home Store Balitrand.
Nice Premium has met with the organizer of this contest which will take place during the Salon saveurs et terroirs en Méditerranée to be held at the Palais des congrès Europa in Mandelieu.
Nice Premium: Gérard Bernar, tell us about your cooking contest for journalists?
This is a regional culinary competition open to all media from Alpes-Maritimes, the Principality of Monaco, and Var, represented by their journalists and freelancers, and judged—unusually—by those they usually critique, that is to say, the chefs. The jury chaired by Stéphane Raimbault will comprise great starred chefs: Jacques Chibois, Mathias Dandine, Serge Gouloumès, Thierry Thiercelin, and Jilali Berrekama.
NP: How did this idea come about?
The idea had been floating around in my head for a long time. Being part of the organizing committee for the “trophée gastronomie et vins de Provence” (the new name of the former Provençal cooking trophy) for many years, I have seen up close how a contest unfolds. As many journalist friends, not necessarily specialized in gastronomy, love cooking, I decided to set it up. And during a lunch at the Oasis in Mandelieu-La Napoule, the idea appealed to Stéphane Raimbault and his team.
NP: How will this contest take place?
The 6 selected journalists will have to create in 2 hours a recipe for 4 people, a personal creation, on the theme of the guinea fowl, highlighting Mediterranean flavors and terroir.
The guinea fowl should be served with a maximum of one or two accompanying garnishes. They will be judged on their work (organization, management), originality (respect for the technical sheet, creativity) of the recipe, presentation, and tasting (cooking, textures, taste…).
NP: Finally, do you envision other contests with other professions?
With other professions, why not! But I don’t want to spread myself too thin. I am thinking more about creating a Mediterranean version of the contest, inviting all the countries bordering the Mediterranean (Europe and Africa). Each nation, represented by a journalist sponsored by a local chef, will have to cook the chosen product and present it with a recipe from their terroir.
The names of the participants, their media, and their recipe
Meriem Bentaleb “Terre de Provence” – recipe “Guinea Fowl with Mild Spices and Barley with Scented Carrots”
Sophie Bidegaray “Nice Rendez-vous” – recipe “Honey and Soy Guinea Fowl on a Bed of Cabbage with Potato Fritters and Pear Chutney”
Paule Elliott “Channelriviera.com” – recipe “Crowned Guinea Fowl, Myrtle, Chestnuts, and Squash Starred with Pomegranate”
Stéphane Riss “Cuisinerenligne.fr” – recipe “Roasted Guinea Fowl Breast with Fig and Apricot Butter, Its Legs in Green Coat Ballotine Style, a Harlequin of Quinoa with Mendicant’s Fruits, Roasted Figs, and Glazed Grapes”
Bernard Van de Kerckhove “Proximité” – recipe “Guinea Fowl with Tfaïa”
Franck Viano “Nice Premium” – recipe “Guinea Fowl Stuffed with Rosemary Mousse and Fennel Tatin (served with Plum or Fig Chutney)”
Guinea Fowl Stuffed with Rosemary Mousse and Fennel Tatin with Plum Chutney
Stuffing
2 sprigs of finely chopped rosemary
100 cl of liquid cream
2 eggs
Salt, pepper, garlic
Garnish
6 medium fennels
1 apple juice
Butter/sugar 200 g
Puff pastry
Plum Chutney
1 kg of plums
Butter/sugar 200 g
1 vanilla pod
Juice
Leeks
Carrots
Celery
Onions
Garlic
Bouquet garni
White wine
Preparation of the Guinea Fowl
Separate the supremes and legs and set aside the supremes
Debone the legs and make the mousse
Preheat the oven to 200°
Cut rounds of puff pastry and bake for 12 minutes between two plates
Color the guinea fowl carcass
Add diced vegetables – cook for 5 minutes
Deglaze with white wine
Add water to cover
Reduce by half then strain and reduce further
Keep warm
Thinly slice the fennel and cook in a sauté pan with apple juice to cover
Add butter and sugar and cook over high heat until the juice evaporates (Glazing)
Keep warm
Cut the plums in half
Cook in a saucepan with de-seeded vanilla
Add butter and sugar and simmer for 20/30 minutes
Keep warm
Stuff the supremes between the flesh and skin
Chill for 30 minutes then color them in oil and butter
Cook skin side down and pour in juice to halfway up
Cook for 15 minutes at 200°
Presentation
Place the fennel confit on the puff pastry rounds and reheat in the oven
Remove the guinea fowl pieces and whisk the sauce with butter
On the plate, place a spoonful of plums and fan the sliced supreme
Garnish: rosemary sprig and vanilla pod
