Amateur Cooking Contest
I was delighted to participate as a member of the jury (of the first meal test) in the 17th edition of the “Nourrir sa santé” festival (word by word by “Feeding Your Health”) in Brides-les-Bains in the French Alps. Yep anything can happen! After the fashion, the cooking & dietetics (#sorrynotsorry)! Brides-les-Bains as a spa town is leader in weight loss in France.
We are three in the jury and there are three teams of a candidate with a Chef. 45 minutes is the allotted time to design and implement a dietary first meal from a selection of given ingredients (first pictures of the post). The atmosphere is very cool and the challenge is more to share than to win.
Pictured below (left to right): Thierry Galais, consultant and trainer in dietary cooking who co-hosts the event. David Hamon, the sponsor of this 17th edition and Chief Thalasso Serge Blanco in Hendaye. Sébastien Roux, the Chef of the Hotel du Golf. And Sonia Ezgulian, the guest of honor of the festival, cook and former restaurateur.
On the above photo montage: how each team organizes their small space to cook. I think every space is revealing different personalities. First Photo (left): Sonia Ezgulian team. Photo right: Sébastien Roux chef team. And last picture (right): the team leader David Hamon.
And The Winner is …
With the other two members of the jury, I taste every dishes very different from each other, but all delicious.
And the winning team is composed of the candidate and the Chef Sébastien Roux (first image on the photo montage below) with a graphic plate with subtle flavors.
Pictured right: the Asian-inspired fragrant soup by the Sonia Ezgulian team. To the right (at the bottom of the same photo montage below): the elegant soup cooked by the candidate and Chef David Hamon.
Why Choosing To Do Dietary Cooking?
I asked Thierry Galais, a consultant, trainer in healthy cooking, teacher at lycée Saint-Yvy de Pontivy (« art de la cuisine allégée » section) and author of Cuisiner aux algues (Cooking with Seaweed, Auzou Philippe éditions), why he chose dietetic cuisne.
As I ate several times at the Hôtel du Golf, I wanted to know more about the cuisine process of the Chef Sébastien Roux. Its dietary dishes are as beautiful as good!
Bucolic Break at The Grand Hôtel des Thermes
At a lunch in the terrace of the Cèdres restaurant of the Grand Hotel des Thermes overlooking the gardens and the mountains, I enjoy the healthy cuisine of the Chef Thierry Giannini.
The Committed Poetic Exhibition
Bubbly Martine Camillieri
The former Art Director in advertising is today a committed “repented” artist “but with humor!“ (I quote) who makes us reflect on our relationship with food, junk food, food processing and industrial products, and environmental impact.
I really liked in her book “Wild Food” (Les éditions de l’épure), her puns illustrated with simple and obvious pictures almost childish, with a double meaning.
Martine has also “hallucinations” when she hits the road by truck across Europe for two months and more. And she transforms mere pebbles in food and food in pebbles. A corrosive deliciously enjoyable work! A bit Dada …
Photos & videos : © Mademoiselle Le K – Tous droits réservés.
Many thanks to the Tourism Office of Brides les Bains and Thermes de Brides-les-Bains for this invitation. Thanks to Thierry Calais, the Chef David Hammon, the Chef Sébastien Roux, Martine Camillieri and MC-K-L. As always, these opinions are my own.