Chefs Camdeborde, Dufau and Ladeyn inspired by the Cannes Film Festival
At the upcoming Cannes Film Festival, chefs Yves Camdeborde, Christophe Dufau and Florent Ladeyn will produce their culinary reinterpretations of three cinematic masterpieces that have previously been nominated for the festival's highest award, the Palme d'Or.
Nespresso will invite cinephiles at this year's Cannes Film Festival to a culinary experience that won't stray far from their passion. Gourmet dinners will be prepared by three popular chefs: Yves Camdeborde, Florent Ladeyn and Christophe Dufau have been tapped to head operation "Les chefs font leur cinéma" (Chefs Create Their Cinema).
Childhood memories to savor
Each chef was given carte blanche to select a film that marked the history of France's premiere festival. Chef Camdeborde, former judge on France's version of Master Chef and chef of the celebrated Comptoir du Relais Saint-Germain in Paris, reminisced on his childhood faith and drew inspiration from the Maurice Pialat film "Sous le soleil de Satan" ("Under the Sun of Satan"). He will transform the winner of 1987's top prize into dishes drawing on religious themes, such as a "poularde à la diable," a variation of chicken fra diavolo, and a "religieuse," a traditional French pastry of two cream filled choux whose name means "nun."
Christophe Dufau's culinary creations grace the Michelin-starred Les Bacchanales restaurant in Vence, a village nestled in the hills between Nice and Antibes overlooking the Mediterranean. A passionate scuba diving enthusiast, the chef will present an ode to the sea with his offerings. He has chosen to pay homage to Jacques-Yves Cousteau and Louis Malle's "Le monde du silence" ("The Silent World"), winner of the Palme d'Or in 1956, through dishes like "langoustines drunk on coffee."
And for his part, Florent Ladeyn, former finalist of France's version of Top Chef and the new champion of Northern French cuisine, has chosen to get back in touch with his wild youth and rebel spirit. François Truffaut's "Les 400 coups" ("The 400 Blows") is obviously dear to his heart. "What I looked for in this menu was to find that connection to childhood and to those memories you can bring to the kitchen. Creating emotions by recalling memories, reworking them, reinventing them, revisiting, for example, school cafeteria meals, as a nod to childhood," remarks the chef of l'Auberge du Vert Mont in Boeschepe, near the Belgian border in the north of France.
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