"Pleasure and Sensation", Epicure's motto, resonated as a matter of course on Sunday, January 27 in the magnificent dining room of La Bastide du Calalou **** (Moissac-Bellevue). Praised by the Order of Epicureans Côte d'Azur - Monaco for its excellent hotel services and the quality of its cuisine, the Var establishment welcomed 64 guests for a "Terroir et traditions" dinner, a tribute to the black diamond of the Haut-Var, the Tuber Melanosporum truffle. Parmesan shortbread, butternut, quail leg confit; Carpaccio de Saint-Jacques, granny-smith apple; Bauduen trout fillet, fennel fondue; Rack of lamb, forgotten vegetables; Equatorial chocolate mirror pebble Valrhona... All these dishes are enhanced with a truffle note, created by the young and promising chef Mickael Laba-gest, in harmony with the wines of Château La Calisse (Coteaux Varois en Provence). Chaired by Philippe Chavaroc, with the strong support of Vice-President Stéphane Raimbault, starred chef of the Oasis in Mandelieu-la-Napoule, the Order of Epicureans Côte d'Azur - Monaco will have enthroned that evening: Michèle Salussiola, Fabrice Gouin (director of the Bastide du Calalou), Patrick Flayols (former head of the establishment) and Mickael Laba-gest. The Order of Epicureans Côte d'Azur - Monaco has already set up a meeting on April 17 at the restaurant La Palme d'Or 2 * Michelin in Martinez (Cannes) for the 23rd chapter of its gastronomic adventures.

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