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France Gastronomy Festival

La Wantzeneau, September 21, 2013

Bailliage of Bas-Rhin - “Fine food workshops for food lovers”

For a long time to come we will remember the day when La Wantzenau was promoted to be the ‘capital of gastronomy’.

The Coq Gourmand and a number of professionals and establishments worked hard together to make sure that Alsace was able to host one of the most important events of the nationwide 2013 Gastronomy Festival in France. The professionals rose to the challenge, offering food-lovers tasting workshops throughout the day.



At the Bailliage of Bas-Rhin Bailliage stand the Gastronomy Festival-goers had the opportunity to meet chefs, all members of the Chaîne des Rôtisseurs, whilst engaging in tasting, commenting and talking to them about their ingredients and dishes.

According to the organisers, 2,000 people came to make the most of the wonderful weather and help to ensure the event was a real hit. Many famous names came to enjoy and celebrate this second day of the Gastronomy Festival.



We would like to thank all the Professional members present on the stand and all the partners who helped to make this day such a success:

Bruno Dinel, Au Pain de mon Grand Père, Liaison officer for Bailliage Professionals; Luc Leichtnam, Natures et Saveurs, Chevalier; Frédéric Lefevre, Restaurant La Carambole, Maître Rôtisseur; Étienne Loew, Domaine É. Loew, Vice- Échanson; Sophie Debes, Chef Crazy Cook Catering, Maître Rôtisseur; François Golla, Restaurant Au Bœuf Rouge, Vice-Conseiller Culinaire; Jean Marie Bechtold, Domaine JM Bechtold, Professionnel du Vin; Anne Golla, Sommelier at the Restaurant Au Bœuf Rouge; Olivier Tourrette, Expert Cheese Maker, Maître Rôtisseur; Stéphane Wantz, Domaine S. Wantz, Professionnel du Vin; Julien Hasenclever, Toques Julien’s, Chevalier; Jacques Bruckmann, Restaurant l’Etoile, Officier Maître Rôtisseur.

The Professional members of the Bas-Rhin Bailliage paired the food and wine perfectly, introducing us to stunning ingredients, flavours and taste sensations.

Jean-Claude Donatin, Bailli

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