CALIFORNIA INVITES ITSELF TO FRANCE

David Kinch, Executive Chef and Owner of Manresa, a 3- Michelin starred restaurant, is coming to celebrate Manresa’s 15th birthday with three French Relais & Châteaux chefs.

 

THREE ICONIC RELAIS & CHÂTEAUX PROPERTIES WILL WELCOME THE MANRESA RESIDENCY

 

September 28 and 29 at Le Taillevent** :
For David Kinch, Le Taillevent represents the best that French gastronomy has to offer by seamlessly combining classic and contemporary cuisine. It was thus perfectly natural for the chef and his Wine Director Jim Rollston, to start their French trip by choosing this illustrious Paris restaurant.
Although the duo doesn’t hide their eagerness to explore Taillevent’s legendary wine cellar, the importance of matching wines to dishes is not the only point shared by David Kinch and Alain Solivérès. Both practice their profession with passion, without any hubbub or media theatrics. Both are proud of having translating their knowledge by training many young people from different countries, who in turn have received their own Michelin stars.
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October 4 at Oustau de Baumanière** :
The legendary establishment in Baux de Provence will welcome David Kinch’s team at the beginning of October for a two-chef meal. David Kinch and Jean-André Charial recently met during a Relais & Châteaux conference. Traveling through Provence shortly thereafter, David Kinch of course took the opportunity to discover Jean-André Charial ‘s cuisine and vegetable garden. Jean-Andre Charial is delighted to now welcome his colleague and his upbeat team to Oustau de Baumanière, renowned for its hospitality and high-living for more than 40 years.
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October 6 at Petit Nice*** :
The sea, they say, unites men and brings cultures together. It is also a passion shared by Gérald Passédat, Petit Nice’s chef, who is celebrating his establishment’s 100th birthday this year and David Kinch. The former is always up for a dive, flippers on feet, to better collect underwater treasures such as seaweed or unfamiliar species of rock fish. The other braves the waves, defying the uniformity imposed by the agri-food industry, surfing on culinary techniques and cultures from other lands in order to better highlight the treasures of his own region.
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With the participation of
LOGOMH2

 

 

Credit Photos : David Morganti @ Relais & Chateaux