ÿþ<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN" "http://www.w3.org/TR/html4/loose.dtd"> <html> <head src="inc/header.php"> <title>Les Etoiles de Mougins 2007 & 2008 - FIG & OLIVE</title> <meta name="Robots" content="all"> <!--<base href="http://www.figandolive.com/">--> <link rel="stylesheet" type="text/css" href="inc/styles.css"> <script type="text/javascript" src="inc/jquery-1.2.1.min.js"></script> <link rel="stylesheet" type="text/css" href="inc/print.css" media="print"> <meta http-equiv="content-type" content="text/html;> </head> <body class="index index01"> <div class="pagebody"> <div class="header"> <a href="index.php"><img src="images/logo_Fig_Olive.gif" alt="" border="0"></a> <img src="images/tagline.gif" alt="" border="0" vspace="39" class="NoPrint"> </div> <div id=EchoTopic> <table border="0" cellspacing="0" cellpadding="0" bgcolor="#ffffff" width="100%"> <tr align="center" bgcolor="#ffffff"> <td colspan="5" align="left" bgcolor="#ffffff"><a href="http://www.figandolive.com">Home</a> > <b>Mougins 2008</b> > <a href="http://www.figandolive.com/mougins2.php">Mougins 2007</a> > <a href="http://www.figandolive.com/mouginsny.php">Mougins in New York 2007</a> > <a href="http://www.figandolive.com/rogerverge.php">Cuisine de Soleil</a> <br><br> </td> </tr> <tr valign="center" align="center" height="300" bgcolor="white"> <td> <a href="http://www.figandolive.com/mougins2.php" onmouseover="image1.src='http://www.figandolive.com/mougins/images/mog_on.gif';" onmouseout="image1.src='http://www.figandolive.com/mougins/images/mog_off.gif';"> <img name="image1" src="http://www.figandolive.com/mougins/images/mog_off.gif" border=0></a> </td> <td width="25" bgcolor="#ffffff">&nbsp;</td> <td> <a href="http://www.figandolive.com/mouginsny.php" onmouseover="image2.src='http://www.figandolive.com/mougins/images/mogny_on.gif';" onmouseout="image2.src='http://www.figandolive.com/mougins/images/mogny_off.gif';"> <img name="image2" src="http://www.figandolive.com/mougins/images/mogny_off.gif" border=0></a> </td> <td width="25" bgcolor="#ffffff">&nbsp;</td> <td> <a href="http://www.figandolive.com/rogerverge.php" onmouseover="image3.src='http://www.figandolive.com/mougins/images/mog2_on.gif';" onmouseout="image3.src='http://www.figandolive.com/mougins/images/mog2_off.gif';"> <img name="image3" src="http://www.figandolive.com/mougins/images/mog2_off.gif" border=0></a> </td> </tr> <tr align="center" bgcolor="#ffffff"> <td colspan="5" align="left" bgcolor="#ffffff"> <div align="center"><img src="http://www.figandolive.com/mougins/images/mougins08.gif" border=0> <br><br> <img src="http://www.figandolive.com/mougins/images/les-etoiles-de-mougins-160-160.gif" border=0>&nbsp;&nbsp;&nbsp;&nbsp;<img src="http://www.figandolive.com/mougins/images/logo_fci.gif" border=0> </div> <br><br> (June 16, 2008  New York, NY) -- Over 100 leading world Chefs have been invited to the third edition of  Les Etoiles de Mougins , International Festival of Gastronomy hosted in the legendary village of Mougins in the South of France from September 19th to September 22nd . These chefs will elect Mougins 2008  New Young Emerging Chef at a live competition. <br><br> <div align="center"><img src="http://www.figandolive.com/mougins/imagesite/DSC_0103.jpg" border=0>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<img src="http://www.figandolive.com/mougins/imagesite/DSC_0042.jpg" border=0></div> <br><br> During this four-day event, the Mayor of Mougins, Richard Galy, will provide a relaxed yet dynamic setting for top Chefs to demonstrate their culinary expertise, share information, exchange food trends and set the new standards of the gourmet world. Renowned Chefs that have gathered at previous editions of  Les Etoiles de Mougins include Michelin French Chefs Alain Ducasse (***), Paul Bocuse (***), Michel Guerard (***), Pierre Gagnaire (***), Alain Llorca (**) Philippe Labbé (**), Serge Gouloumès (*); and international Chefs Nadia Santini (*** Italy), Gualtiero Marchesi (*** Italy), Fulvio Pierangelini (** Italy) and Lothar Eiermann (** Germany). <br><br> <div align="center"><img src="http://www.figandolive.com/mougins/imagesite/DSC_0209.jpg" border=0></div> <br><br> This year, FIG & OLIVE is partnering with The French Culinary Institute (FCI) in New York to gather a team of Chefs to represent the US at this event. The US team will include David Kinch, Executive Chef / Owner of Manresa (** Michelin) , in California, Tory Miller, Executive Chef / Owner of L Etoile in Madison, Wisconsin (Guest Chef at the James Beard Awards), Justin Bazdarich from Culinary Concept by Jean-Georges Vongerichten (previously Chef de Cuisine of Perry Street ** Michelin), Along with FIG & OLIVE s Executive Chef Pascal Lorange, Chef de Cuisine John Parlatore, and Pastry Chef Andrew Lestourgeon, Chefs Bazdarich, Miller, and Kinch will prepare a dinner for 200 Chefs, media and VIPs on Saturday September 20th, in Mougins. Each US Chef will also perform a cooking demonstration during the Festival. <br><br> <div align="center"><img src="http://www.figandolive.com/mougins/imagesite/DSC_0079.jpg" border=0>&nbsp;&nbsp; <img src="http://www.figandolive.com/mougins/imagesite/DSC_0167.jpg" border=0> &nbsp;&nbsp; <img src="http://www.figandolive.com/mougins/imagesite/DSC_0103.jpg" border=0></div> <br><br> On July 15th, a panel from FIG & OLIVE and the French Culinary Institute (FCI) proudly selected two talented young emerging chefs to represente New York and the United States at the third annual competition of  Les Etoiles de Mougins , the International Festival of Gastronomy, in Mougins, France in September of this year. The number one winner was Melissa Rodriguez, Sous-Chef at Daniel Boulud New York, and the second finalist was Jason Becton, Line Cook at the Four Seasons Hotel. For the New York pre-selection, each contestant was given two and a half hours to prepare a sea bass dish for the judges while working in close quarters in the kitchen. Quoting Laurent Halasz, FIG & OLIVE s founder and one of the judges:  Melissa came out as the winner because of the delicate and fine technique she used, contrasted with flavorful sides. Jason presented a bold, savory and satisfying dish. <br><br> <div align="center"><img src="http://www.figandolive.com/mougins/imagesite/DSC_0245.jpg" border=0> &nbsp;&nbsp;<img src="http://www.figandolive.com/mougins/imagesite/DSC_0222.jpg" border=0> &nbsp;&nbsp; <img src="http://www.figandolive.com/mougins/imagesite/DSC_0162.jpg" border=0></div> <br><br> Both Ms. Rodriguez and Mr. Becton are excited to be a part of the upcoming  Les Etoile de Mougins young chef competition and are looking forward to the challenge. FIG & OLIVE and the French Culinary Institute are pleased to support the two emerging young chefs in Mougins as strong representations of their respective establishments and are confident they are bringing top notch talent from the US to compete on a global scale. FIG & OLIVE s founder , Laurent Halasz, grew up in Mougins. This year again, he is proud to sponsor his hometown through the participation of FIG & OLIVE and its team. FIG & OLIVE s Executive Chef, Pascal Lorange, at the early age of 18, began his career working for a three star Michelin Chef in France, Georges Blanc. Then, at the age of 22, he left for Tenerife, Spain, where he spent six years learning and cooking Mediterranean cuisine. Pascal later became the private Chef for singer Julio Iglesias and also cooked for Oscar De La Renta, the Princess Stephanie of Monaco and the Clintons, to name a few. <br><br> The French Culinary Institute, located at The International Culinary Center in New York City, teaches the protocol, language and techniques upon which all Western cuisine is based. The FCI offers a rigorous six-month program by day and nine-month program by night for those who seek quality, intensive culinary and pastry arts education in a condensed period of time. The school also offers a career track in bread baking. Its extensive roster of Advanced Studies programming for those of all skill levels covers a wide array of disciplines including food writing, wine and beer studies, restaurant management and culinary technology. The FCI s time-tested hands-on Total ImmersionSM method of instruction taught by the industry s best informs all of its curricula, including its intensive consumer courses designed for serious amateurs. In 2007, The Italian Culinary Academy, sister school to the FCI, opened its doors. Both are located at 462 Broadway, New York, NY, 10013. For more information, visit www.frenchculinary.com or call (888) 324-CHEF. <br><br> </td> </tr> <tr align="center" bgcolor="#ffffff"> <td colspan="5" align="left" bgcolor="#ffffff"><a href="http://www.figandolive.com">Home</a> > <b>Mougins 2008</b> > <a href="http://www.figandolive.com/mougins2.php">Mougins 2007</a> > <a href="http://www.figandolive.com/mouginsny.php">Mougins in New York 2007</a> > <a href="http://www.figandolive.com/rogerverge.php">Cuisine de Soleil</a> <br><br> </td> </tr> </table> </div> </div> <script type="text/javascript">_uacct="UA-2948018-1";urchinTracker();</script> <SCRIPT LANGUAGE="JavaScript"> <!-- This script and many more are available free online at --> <!-- The JavaScript Source!! http://javascript.internet.com --> <!-- Begin image1 = new Image(); image1.src = "http://www.figandolive.com/mougins/images/mog_on.gif"; image2 = new Image(); image2.src = "http://www.figandolive.com/mougins/images/mogny_on.gif"; image3 = new Image(); image3.src = "http://www.figandolive.com/mougins/images/mog2_on.gif"; // End --> </script></body> </html>