Goûter in the Sky à 4 mains by Christian CAMPRINI MOF "Chocolaterie CAMPRINI" Valbonne, Cannes et Lilian BONNEFOI "Pâtisserie BONNEFOI" Antibes
As part of the second edition of the Toques en Chablais International Gastronomy Festival, the Thonon Tourist Office wishes to offer the general public a unique gastronomic experience.
- Lake view
- Mountain view
- Close to a public transportation
- Bus stop < 500 m
One price: 65 €.
Sales open on 4 September only at the Tourist Office or by telephone on 04 50 71 55 55
Le prix comprend
- Champagne reception in the VIP area
- Pastry(s) prepared by the Chef of the day
- Food and wine pairing
- Water and soft drinks
- Coffee in the VIP area
Modes de paiement
- Bank/credit card
- Travellers Cheque
- Reserved parking at 100m - VIP transfers organized by Audi for lunches and dinners - Provide appropriate clothing - No bags allowed on the platform - Minimum height of 1.10m - Weigh 150 kg maximum - No smoking on the platform - Toilet nearby
Saturday 14 October 2023.
Animaux acceptés : Non
Host portrait : - Christian CAMPRINI was born in Nice in 1964. He began his training at the Ecole Hôtelière de Nice in 1981, and went on to work in a number of prestigious hotels on the Côte d'Azur, including the Hôtel Negresco in Nice as sous-chef pâtissier, before moving on to become head pâtissier at the Hôtel Louis XV in Monaco. In the early 2000s, his experiences led him on the road to chocolate, for which he developed a passion. He then decided to enter the prestigious 'Meilleurs Ouvriers de France' competition in the chocolate maker/confiseur category, and in 2004 he was able to proudly display the coveted blue, white and red collar. At the same time, he taught at the Lycée Escoffier in Cagnes-sur-Mer, became an ambassador for CacaoBarry and a consultant for Pavillon Hédiard. In 2007, he set up his own chocolate factory in Opio and opened his first shop in Valbonne in 2012.
- Lilian BONNEFOI began his career as a commis and then sous-chef pâtissier with the Troisgros brothers until 1991. He then moved to Saint-Barthélémy to work at the Hôtel Guanahani, a four-star luxury hotel where he excelled as a chef.
In 1995, he met Arnaud Poëtte, head chef at the Hôtel du Cap-Eden-Roc in Antibes, a turning point in his career and the start of a long friendship. Lilian BONNEFOI became Head Pastry Chef at the prestigious hotel. In 2008, he was voted Best Pastry Chef on the Côte d'Azur. A devotee of 100% homemade desserts, Lillian BONNEFOI favours the finest fruits from the Côte d'Azur, which he magnifies in surprisingly fresh, light and delicate desserts. In October 2015, he fulfilled "a childhood dream" of opening his own patisserie. It's located in Antibes town centre, just a stone's throw from the Hôtel du Cap-Eden-Roc.
Tips : - Reserved parking at 100m - VIP transfers organized by Audi for lunches and dinners - Provide appropriate clothing - No bags allowed on the platform - Minimum height of 1.10m - Weigh 150 kg maximum - No smoking on the platform - Toilet nearby