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Food at the Market

The American Chefs:

  • Hosie Bourgeois – Beau Chêne Country Club, Mandeville, LA.
  • Stephanie Carter – Southern Food & Beverage Museum, New Orleans
  • Dooky Chase IV – Dooky Chase, New Orleans
  • Leon Galatoire – Galatoire’s, New Orleans
  • John Harris – Lilette Restaurant, New Orleans
  • Anne Hart – Provence Market Café, West Virginia
  • Donald Link – Herbsaint and Cochon, New Orleans
  • Erick Loos – La Provence, Lacombe, LA
  • Jennifer Loos – Restaurant August, New Orleans
  • Matt Murphy – Ritz-Carlton, New Orleans
  • Darin Nesbit – Bourbon House, New Orleans
  • Alfred Singleton – Dickie Brennan’s Steakhouse, New Orleans
  • Ben Thibodeaux – Palace Café, New Orleans
  • Jeff Tunks – Acadiana and DC Coast, Washington, D.C.

    The French Chefs :

  • Philippe Augé – Hostellerie Levernois, Levernois
  • Patrick Bertron – Relais Bernard Loiseau, Saulieu
  • Stéphane Derbord – Restaurant Stéphane Derbord, Dijon
  • William Frachot – Chapeau Rouge, Dijon
  • Daniel Ginsberg – Nouvelle Cuisine de la Ville de Dijon
  • Emmanuel Hebrard – Abbaye de la Bussière, La Bussière
  • Nicolas Isnard & David Le Comte – Auberge de la Charme, Prenois
  • Jean-Michel Lorain – La Côte Saint-Jacques, Joigny
  • Marc Meneau – L’Espérance, Saint Père
  • Éric Pras – Lameloise, Chagny
  • David Zuddas – D’Zenvies, Dijon



    Everything cooked at the festival will be made with the freshest, local ingredients and organic products. Disposable utensils, plates and cups used during the festival will be environmentally-friendly and recyclable.

    gourmet food festival

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