Food at the Market

French chefs :

• Patrick Bertron (Relais Bernard Loiseau - Saulieu)
• Citron’elles (Association de restauration sociale, Dijon)
• Stéphane Derbord (Derbord - Dijon)
• Olivier Elzer (Abbaye de la Bussière, la Bussière)
• William Frachot (Le Chapeau Rouge, Dijon)
• Daniel Ginsberg (Nouvelle Cuisine de la ville de Dijon)
• Nicolas Isnard & David Leconte (Auberge de la Charme, Prenois)
• Jacques Lameloise & Éric Pras (Lameloise - Chagny)
• Jean-Michel Lorain (La Côte Saint-Jacques - Joigny)
• David Zuddas (D’Zenvies, Dijon)

American Chefs:

• Amy Chamberlain (Perfect Wife Restaurant, Vermont)
• Michael Gunyan (Chef, NECI*, Vermont)
• Ed Keller (Chef à domicile, Paris et San Francisco)
• Alisa Morov (Pâtissière, styliste culinaire, Paris)
• Martial Noguier (Sofitel Water Tower, Chicago)
• Peter Pryor (Chef, NECI*, Vermont)
• Daniel Rose (Restaurant Spring, Paris)
• Nancy Silverton (Mozza, Los Angeles)
• Keith Snow (Harvest Eating, North Carolina)
• Bill Yosses (Washington DC)

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