Gastronomy Festival 2021

Discipline, precision and high standards, searching for the right product and enhancing it, combined with skill and techniques characterise the culinary genius of Chef Olivier Nasti.

Welcoming 6 internationally renowned chefs, this year’s gastronomy festival promises a veritable feast of culinary innovation from June through to September.

Discover the wonderful culinary world of Chef Christophe Bacquie, a chef honored by the Grandes Tables du Monde, with his renowned authentic signature cuisine.

Staying committed to our approach to hospitality, this year’s Gastronomy Festival promises to be a truly wonderful culinary celebration. This summer sees a round-up of six acclaimed international chefs whose talent, creativity and skill have earned them an entire constellation of Michelin stars. The setting for the Festival will take place throughout our restaurants over the course of the summer during which a dazzling array of highly acclaimed chefs will be designing menus for our discerning guests from June through to September. Talented Chef Rafael Cagali, originally from Sao Paulo, Brazil, has worked in Spain and Italy under the guidance of renowned Michelin/50 best chefs such as Stefano Baiocco, Quique Dacosta and Martin Berasategui, and in the UK with Heston Blumenthal and Simon Rogan. Chef Rafael Cagali currently co-owns and runs Da Terra, a creative endeavour in London that gained its first Michelin star within 8 months of opening with a second Michelin star following in 2020.

Grégoire Berger, Ossiano at Atlantis Restaurant, The Palm, Dubai, has enjoyed an outstanding and diverse career, including several acclaimed Michelin star restaurants in France to large luxury resorts around the world, also working his craft under Pastry Chef Gilles Marchal and Chef Michael Nave, the right arm of Pierre Gagnaire, and Head Chef of Balzac. Heralded as the greatest chef in the city, Berger’s eye for detail and innovative and beautifully crafted dishes have led to Ossiano being considered one of the most premium fine dining venues in the region.

Three times Michelin starred and having obtained the title of Meilleur Ouvrier de France (Best Craftsman in France) in 2004, Christophe Bacquié has been working in the catering department of the Hôtel & Spa du Castellet and the kitchens of the gastronomic restaurant since 1 November 2009. His philosophy:

«To share, value the work and create cooking values. Cooking is an art that brings people closer together. For me, conviviality, sharing and bringing people together are key to creating a successful dining experience» .

Gilles Marchal was deputy pastry chef for 4 years at the Hotel de Crillon, then the executive pastry chef for 3 years at the Plaza Athenee hotel, spent 7 years at the hotel Le Bristol and 5 years as director of international creation at La Maison du Chocolat in Paris, London, Tokyo, New York and Hong Kong. Since 2014, Gilles has settled on the hill Montmatre at 9 rue Ravignon, Paris, a part of Paris that inspires this creative pastry chef which as he declares allows him to fully exercise his profession, “rubbing shoulders with the personalities of television, song, music, etc .... Montmartre is and will remain a high place of artistic creation”.

Emmanuel Renaut is the Chef and founder of Flocons de Sel, the legendary 3 Michelin Starred restaurant in Megève in Haut-Savoie. Known as a chef who willingly accepts a challenge, this ingenious chef has come to be known for his incredibly courageous and creative cuisine and his well known tendency to work with wild plants. Flocons de Sel is also a member of the “Grands Chefs” Relais & Châteaux and “Grandes Tables du Monde”.

Know-how and sharing are the watchwords that guide the gastronomy of Chef Olivier Nasti. Having trained with many top establishments and international chefs, Olivier Nasti nurtured his passion for cooking during the years that he spent training at the Château Servin in Belfort, with Olivier Roellinger in Cancale and with the Haeberlin family at the Auberge de L’Ill, the famous Alsatian Michelin restaurant. Now, at the head of Le Chambard’s kitchens and, in particular, his 2-star Michelin restaurant, Olivier Nasti endeavours to continue to pass on his knowledge - be that through associations, training young apprentices, competitions for which he sits on the juries, or books in which he shares his innovative recipes and secrets. •

GASTRONOMY FESTIVAL July – September 2021

5 & 6 July 27 July 4 August 17 & 18 August 30 & 31 August 6 & 7 September OLIVIER NASTI -Lycabettus EMMANUEL RENAUT -Lauda GILLES MARCHAL -Lycabettus GREGOIRE BERGER -Lycabettus CHRISTOPHE BACQUIE -Lauda RAFAEL CAGALI -Lauda

It is no coincidence that Gregoire Berger became a chef. Having grown up in Brittany where the land meets the sea, he quickly learned the joy of cooking.

Chef Rafael Cagali’s philosophy is overwhelmingly “To share, value the work and create cooking values. Cooking is an art that brings people closer together.”

Long-time Andronis collaborator

Emmanuel Renaut

is the legendary chef of 3-Michelin Megève restaurant.

Gilles Marchal -

pastry chef of the year in 2004 and medalist of the city of Paris in 2008 – and author of 3 books on pastry.

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