Solidarity with Fukushima
At the request of public Japanese TV channel NHK, in order to help the fruit and vegetable producers, oyster farmers, and fishermen of Fukushima, the Club des Chefs des Chefs (CCC) asked Christian Garcia, Chef of His Highness The Prince of Monaco and Bernard Vaussion, Chef of the Elysée to be a part of a 2 hour-long program dealing with reinstatement of the products of this region which suffered terribly due to the tsunami and consequent nuclear disaster.
From the 18th to the 20th of February, our two chefs travelled across the region to meet farmers and fishermen to taste their products and make a selection in order to prepare an exceptional dinner in front of NHK’s cameras in their Tokyo studio.
During the program, both chefs cooked symbolic dishes from the Elysée and from the Palace of Monaco with the products of Fukushima province, famous for the quality of its fruit, vegetables, poultry, and seafood.
Japanese personalities from the world of show business, as well as culinary school students and a few agricultural producers from Fukushima were invited to the dinner. It was great success: the program, broadcast on March 14th, had a record audience!
At the end of shooting, the CCC organized a Gala dinner with NHK at the Palace Hotel Tokyo with a menu prepared by Christian Garcia and Bernard Vaussion. The dinner gathered more than 200 people. Among them were His Excellency Christian Masset, the Ambassador of France in Japan, and His Excellency Patrick Medecin, the Ambassador of Monaco In Japan. The funds raised will enable the CCC to invite a young chef from Fukushima to come to France and Monaco for a gastronomic tour in September.
2013 : See you in USA !
The next assembly of Club des Chefs des Chefs will take place from July, the 26th to August, the 3rd in the United States where participants will be received by Cristeta Comerford, Chef of the White House.
The trip will begin in New-York with different receptions in the United Nations, in Intercontinental Hôtel and the Union Club… Then, they will go to Washington for a formal visit of the White House and the State Department.
During this visit, Chefs des Chefs will discover the American gastronomy; its best products and they will also meet some symbolic chefs.
From Berlin to Paris, 2012
Last year, the annual meeting of Chefs des Chefs took place in Germany and in France, in order to be associated with the 50th anniversary of friendship between the both countries.
Invited by their colleague Ulrich KERZ, Chefs first moved to Berlin. Playing along the official picture in front of the Brandebourg place, they were also received at the Chancellery where Madam Angela Merkel congratulated them warmly for their essential contribution to the friendly relationship between Heads of States. During this visit, they had the chance to discover this beautiful city and the best of the German gastronomy enjoying the splendid Hôtel Adlon, which welcomed the Chefs des Chefs during their stay.
Then, they went to Paris where their French colleague Bernard Vaussion proposed them just as an exceptional program: Cruise on La Seine, gorgeous dinner at Le Mini-Palais but also a private visit of Château de Versailles, visit of the famous Rungis Market, lunch at Alain Ducasse restaurant Le Jules Verne, Press Conference, stay and reception at Le Plaza Athénée invited be François Delahaye who wanted to welcome Chefs just like they were real Heads of States.
To finish this prestigious week, le President François Hollande met the Chefs in l’Elysée. Through his speech, he reminded their important part in international relationships because official meals often favour a « successful or unsuccessful negotiation ».
Finally, last point of this trip, the big Gala Diner at Senate invited by its President before leaving, waiting for the next meeting!
The Club des Chefs des Chefs would like to thank all his partners on this event : Hôtel Plaza Athénée Paris, Grand Hôtel Europe St Petersburg, Bragard, Hyatt, Hotel Adlon Kempinski, Renault, Caviar Petrossian Paris, Château Louis Saint Emilion Grand Cru, Faye Gastronomie, Cacao Barry, Moët Hennessy.
A Dinner for Peace in Tel Aviv
On 1 February 2012, five Chefs des Chefs answered the call of the Shimon Peres Foundation, which works to bring together young people from Palestinian and Israeli communities.
Together they organized a Dinner for Peace in Tel Aviv, which was attended by over 250 people.
The dinner was prepared by Christian Garcia, Chairman of the society and Chef to HSH Prince Albert II of Monaco, Ulrich Kerz, Chef to Chancellor Angela Merkel, Bernard Vaussion, Chef at the Elysée Palace, Tommy Kupradit, Sous-Chef at the White House in Washington, and Jérôme Rigaud, Chef at the Kremlin.
The kitchen team was formed by Palestinian and Israeli chefs who wore the same uniform for the occasion, and so the chef’s jacket became a symbol of peace.
The international press widely reported the event, which was followed by a lunch attended by President Shimon Peres, the five Chefs des Chefs and Gilles Bragard.
Our 2011 meeting in Russia
Our most recent annual meeting was held in Russia at the invitation of Frenchman and Kremlin Chef Jérôme Rigaud. The first part of our visit, in St Petersburg, gave the chefs the chance to visit the Hermitage Museum, the Summer Palace and many other attractions in this wonderful city. They also had the opportunity to experience the hospitality at Grand Hotel Europe, the legendary luxury hotel in St Petersburg, where the press conference and gala dinner were held. The sophisticated dishes were accompanied by a performance of classical dance.
Alain Ducasse also invited them to visit Le Mix, his latest restaurant in Russia.
In Moscow, the chefs were received at Ararat Hotel Park Hyatt, where Chef Guillaume Joly had organized a spectacular gourmet evening to which the city’s smart set was invited.
To end the visit, Jérôme Rigaud opened the doors of the Kremlin to his colleagues for a very special occasion: the meeting with President Dmitri Medvedev.
In his speech, the President thanked the Chefs des Chefs for their dedication to serving world leaders and reiterated the important role that they play in major diplomatic meetings… by creating, through the excellent dishes that they prepare, the best possible atmosphere for reaching the right agreements!