Albi. A dinner for chefs and a competition for the Cuisineries

the essential
The famous Tarn “dinner of chefs” returns on Monday October 3 at 8 p.m. at the Hôtel-Restaurant du Pont in Ambialet. Season requires, the culinary theme will focus on autumn.

It’s the long-awaited gastronomic return! At Jean-Pierre Saysset, on the Ambialet peninsula, the six chefs will once again compete to delight our taste buds.

Autumn obliges, mushrooms, vegetables and seasonal fruits will enter into the composition of the dishes. From the ceps carpaccio to the royal cake, we will taste the duck terrine with figs, the turbot with chanterelles, the lamb sweetbreads with walnut wine, the shredded veal shank with level, the Mont Royal squab with black garlic without forgetting the farmhouse cheese.

A real tasting with a presentation of the dishes by the gastronomic journalist Pierre Bertrand, and for the team of chefs, a real emulation for the satisfaction of their guests, as they do in their respective homes.

Pascal Doucet (The two rivers in Laguépie), the householder Jean-Pierre Saysset (Le Pont in Ambialet), Sandrine Caramelli (Le Lautrec in Albi), Christophe Meyssonnier (Le Col Vert in Saint-Lieux-les-Lavaur), Rikard Hult (L’Epicurien in Albi) will be there as well as Claude Izard, the founder and soul of the Cuisineries.

The Rivet de Tonnac farm will provide the cheeses, the Boubo d’Albi pastry the dessert, the range of wines from the Domaine du Compte de Thun de Frausseilles will accompany the dishes. A memorable evening!

Note that the Cuisineries are organizing a major cooking competition on October 22 and 24 at the CFA de Cunac.

The October 22 competition will be reserved for community cooks. In the form of a duo (a cook and his assistant), the competitors will have to make a complete meal (starter, main course and dessert) with two traditional Tarn recipes and a creation based on Tarn products.

As for October 24, place for young Tarn talents under 25 years old with the same constraints as for the community cooks competition. The duo will be made up of a cook and a pastry chef.

The scoring will be done in particular on the technique, the presentation, the tasting and the quality/price ratio (for community cooks).

A great initiative by Cuisineries and Artisans du Goût which calls for others.

Last reservations for dinner on 05 63 56 06 58 or 06 03 51 48 03 or by email at; price: 85 euros.
Registration for competitions: and info on 05 63 56 06 58.

Leave a Comment