Foodamental turns five – and it’s pulling out all the stops. On 6 October, top chefs from across the country will gather at the Hotel Le Royal for a gala dinner with a difference. All in aid of a good cause – and featuring a prestigious guest. Foodamental president Paul Fourier and vice-president Jérémy Parjouet have already shared a few enticing details with us.
For five years now, the Foodamental gastronomic association has been guided by its trinity of respect, inspiration and naturalness, staging special events that appeal to industry professionals and passionate food lovers alike. It is a network of leading chefs and partners who support one another, focusing on collegiality, straightforward collaboration and shared social commitment. There is no hierarchy based on Michelin stars – everyone contributes according to their means. As president Paul Fourier puts it: ‘We don’t pretend to bring in someone who doesn’t work in a “good” restaurant – they wouldn’t be interested. But anyone keen to learn is welcome, and we’re happy to share our ideas.’ Each year the association hosts several charity events, including for the Lions Club, the Banque Alimentaire, the Dîner de la Femme and the Foodcamp at the Skybar. Foodamental also maintains close ties with a community of regular guests who attend its events year after year.
United for a Good Cause
For the anniversary, the organisers wanted to make a statement. ‘Five years of Foodamental – we wanted to mark that properly,’ says Fourier. ‘A gala dinner among ourselves is nice, but we wanted something that involved the whole community.’ The idea: chefs and members of the association collaborating on a menu that reflects the spirit of Foodamental. ‘It’s about togetherness – collegiality, inspiration and respect. But above all, it’s about doing something good: our goal is to raise around €25,000 for the Fondatioun Kriibskrank Kanner.’
Each member takes responsibility for a course: Valentin Rameau and Kajiwara Ryodo for the fish course, Jérémy Parjouet and Cyril Molard for the main, Mathieu Morvan for the amuse-bouche, and Florian Chauviere, pastry chef at the Skybar, for dessert. The evening will be compered by Laurent Fery, director of Gault&Millau.
The anniversary dinner is supported by long-standing partners such as Wengler (wine), Rossport (water), Saint-Germain (apéritif), Delta (coffee), Rack (tableware), Atelier TB (chef’s jackets), La Provençale, Pains&Tradition, Panier de Sandrine and Sturia Caviar. ‘Our sponsors have stood reliably by our side for years – without them, we couldn’t put on evenings like this,’ the president emphasises.
A Visit of Distinction
A particular highlight of the evening is the appearance of Michel Troisgros, a leading figure in French haute cuisine. His restaurant Le Bois sans Feuilles (formerly Maison Troisgros) in Ouches near Roanne has held three Michelin stars continuously since 1968. In 2003, Gault Millau named him ‘Chef de l’Année’, and in 2017 he was awarded ‘Chef of the Year’ by the Chefs World Summit. Troisgros will travel with two of his chefs, contributing a starter and his signature dish ‘Rouge aux lèvres’. According to Fourier, he agreed immediately, inspired by both the idea and the philosophy of Foodamental.
Around 200 covers are planned, with the menu priced at €295 per person – all-inclusive. Given the calibre of the chefs involved and the quality of the menu, this is a fair price, especially as proceeds will go to a worthy cause.
Those interested can reserve their place now via the booking link.
