Stéphane Tournié's presentation

He will present these creations on stage at this international event, reflecting his desire to enhance local flavours through demanding, generous and inspired cuisine.

To this end, he will prepare a variety of dishes, including poached foie gras with oysters, lemongrass and ginger broth, garbure, lobster cassoulet with Tarbais beans, and veal sweetbreads with prawn tartare.