Debic Masterclass by French legend Clément Bouvier
On the 17th of November 2022 we organised a Debic Masterclass with our ambassador Clément Bouvier. This event took place in Paris. The Ritz-Escoffier school welcomed us in the Coquelin kitchen where Clément Bouvier - top chef of the Ursus restaurant in Tignes - presented a Masterclass to fifteen chefs from restaurants all over France.
At the age of seventeen, Clément Bouvier left his family home. He traded in his own kitchen to train in top restaurants in New York and Shanghai. Back in France, after a handful of meaningful experiences including a stint with Jean-François Piège, he decided to open a gastronomic restaurant at an altitude of 2,000 meters in the heart of Val-Claret, Tignes. For Bouvier, the objective is clear: to honour the nature that surrounds the restaurant, both in the dishes and in the sensory experience. "I want people to feel like they are eating at a table in the middle of a beautiful forest, that's the universe I've tried to create here at Ursus". A bold gamble, some would say. But his roll of the dice paid off. He earned his first Michelin star in 2019, just one year after opening the restaurant.
During the masterclass, chef Clément Bouvier made three different creations. First up, an amuse-bouche: tarama with smoked cod eggs & Blinis. Second, he made his emblematic starter: heart of romaine grilled over a wood fire. And last but not least: a very tasty veal chop with an Albufeira sauce that the participants will remember for a long time. The three recipes were made with our Debic products. The tarama with cream cheese, the heart of romaine with crème plus mascarpone and the Albufeira sauce with crème Tenue and Foisonnement.
The final touch was a delicious and beautiful dessert, prepared by our pastry advisor Damien Pichon. He created a coffee emulsion, hazelnut cream and lemon confit combination. A dessert made with crème tenue and Foisonnement a tasty and gourmet quality treat.
The fifteen chefs who were invited to this masterclass were customers selected by our field sales force throughout France. The chefs RSVP’d to the invitation and when they attended the event, they followed everything Bouvier and Pichon did with great attention. They also had a lot of questions, which made for a very interactive and successful masterclass. Throughout the preparation of the three dishes and the dessert, the information exchange between the chefs was very interesting. They asked many questions about both the techniques used and the Debic products. The Masterclass ended with a tasting of these dishes, which delighted the invited chefs. The fifteen chefs were also able to talk to each other about all the problems they encounter in their respective restaurants, creating a moment of bonding and comradery. It was a real moment of sharing and conviviality enjoyed by all.
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