- Title: Michelin-starred French chef prepares sugar-free desserts in Courchevel-Meribel
- Date: 25th March 2024
- Summary: Michelin-starred French chef prepares sugar-free desserts in Courchevel-Meribel SHOTLIST: MERIBEL, FRANCE (MARCH 1, 2024) (AAVN – ACCESS ALL) 1. VARIOUS OF SKI CENTER IN COURCHEVEL-MERIBEL 2. PASTRY CHEF SEBASTIEN VAUXION 3. SOUNDBITE (English) MICHELIN STAR PASTRY CHEF SEBASTIEN VAUXION SAYING: “I never learn how to cook meat or vegetables, but there today I'm cooking pastries. So in Saqqara, the place where you have a full meal, not about desserts, but about pastry cooked, so you will find some vegetable mixed with fruits, some seasonings with little bit of spice.” 4. INTERIOR OF RESTURANT OF VAUXION (2 SHOTS) 5. SOUNDBITE (English) VAUXION SAYING: “I got this two star Michelin four years ago, and for me, like a pastry chef, it was something like, insane. It was impossible to think about it. Even the first day when I opened this restaurant and I say, okay, I will try to do my best to not to get star but to be able to realize what I have in my mind in the dish.” 6. VARIOUS OF FOOD PREPARATION BY VAUXION AND HIS TEAM IN RESTAURANT KITCHEN 7. SOUNDBITE (French) VAUXION WHILE PREPARING FOOD SAYING: “Simply by cooking vegetables, we manage to have a taste of sugar which is naturally present, it is up to me to balance it so as not to have a sweet vegetable side. This is not what we are looking for.” 8. VARIOUS OF FOOD PREPARATION BY VAUXION AND HIS TEAM IN RESTAURANT KITCHEN 9. SOUNDBITE (French) VAUXION WHILE PREPARING FOOD SAYING: “Celeriacs are roasted in butter. I stuffed them with truffles earlier and then I add the onion and grapefruit condiment.” 10. VARIOUS OF FOOD PREPARATION BY VAUXION AND HIS TEAM IN RESTAURANT KITCHEN AAVN SCRIPT: Michelin-starred French chef Sebastien Vauxion voted the world's best sweet pastry chef, has become the pioneer of a new trend with his recipes using the natural sugars of vegetables in the dishes he serves in his restaurant. Speaking to Anadolu on Friday (March 1) Chef Vauxion explains his method of using vegetables instead of sugar by saying: “Simply by cooking vegetables, we manage to have a taste of sugar which is naturally present, it is up to me to balance it so as not to have a sweet vegetable side. This is not what we are looking for.” Chef Vauxion, who was recognized as the first chef to receive a Michelin-starred in his field, innovatively interprets the traditional pastry style. Serving only for four months a year in his restaurant in the French Alps, Vauxion offers his customers unforgettable flavors. Sebastian Vauxion's signature dishes include mushroom ice cream, onion velouté sauce, oven-roasted celeriac with truffles, elderberry sheep cream and vegetable sorbet.
- Embargoed:
- Keywords:
- Location: No-Data-Available
- Topics: Current or spot news
- Reuters ID: OWANACAAVIDEO2024032534089839
- Aspect Ratio: 16:9
- Story Text:
- Copyright Holder: Anadolu Agency
- Copyright Notice: This asset – including all text, audio and imagery – is provided by a third party. Screenocean has not verified or endorsed the material, which is being made available to professional media customers to facilitate the free flow of global news and information.
- Usage Terms/Restrictions: Broadcasters: NONE Digital: NONE . For Reuters customers only.