The Michelin Guide France ceremony will take place on Monday, March 31st, in Metz. But the evening before, on Sunday the 30th, the region’s top chefs are hosting an exclusive event: Le Dîner des Chefs. Luxembourg will be proudly represented in the kitchen by none other than Cyril Molard.
The two-starred chef of Ma Langue Sourit in Moutfort, Cyril Molard, will join nine other acclaimed chefs””including six Michelin-starred names from the Lorraine region, as well as Michel Roth, Nicolas Streiff, and Thierry Hommel””to craft a grand dinner for 650 guests. The evening, which gathers chefs, partners, journalists, and officials, will be held at the Saint-Symphorien Stadium in Metz on the eve of the Michelin ceremony.
Among his collaborators: Loïc Villemin (photo) (Toya), Benoît Potdevin (Le K), Stephan Schneider (L’Auberge Saint-Walfrid), Fabien Mengus (L’Arnsbourg), Frédéric Sandrini (Quai des Saveurs), Bruno Poiré (Chez Michèle), Michel Roth, Nicolas Streiff, and Thierry Hommel.
Read our article about the “Village Gourmand” in Metz on March 29 and 30, 2024.
A Perfect Blend in the Kitchen
“We started planning two or three months ago,” says Molard. “Most of us knew each other already, so it was a smooth and enjoyable collaboration.”
“The menu came together very quickly,” adds Benoît Potdevin, newly starred chef at Le K, part of the Auberge de la Klauss near the Luxembourg border. “We wanted to showcase regional products, so we were all on the same page from the start.”
Warmth, Not Formality
“We focused on conviviality and shared enjoyment,” says Molard. “We met a few times, shared meals, and last week we all got together again to taste everything. It’s going to be great””nothing fussy or stiff, just good food and a great time.”
His dish? “I’ve prepared small compressed potato cakes, kind of like a millefeuille of potato, with onions, scallions, and shallots,” Molard reveals. “The roast piglets will arrive on large oval platters – ‘torpilleurs’ – and be carved in front of the guests. We’ll place the potato millefeuilles and stuffed cabbage in the middle of the tables to create a shared, festive atmosphere.”
Chefs’ Dinner Menu:
- Pâté en croûte
- Quiche Lorraine
- Head cheese
- Pickled vegetables
- Roast piglet
- Potato millefeuille
- Stuffed cabbage
- Cheesecake tart
- Mirabelle plums and coffee
Michelin Chefs vs. FC Metz Legends
To round out the evening in style, a very special match with flavour awaits: at 7 p.m., a team of Michelin-starred chefs will take to the field against a squad of former FC Metz players””a delicious clash between culinary and football legends.
The Michelin All-Stars (45 stars on the pitch!):
Arnaud Donckele, Cheval blanc ***
Alexandre Couillon, La Marine ***
Emmanuel Renaut, Flocon de Sel ***
Hugo Souchet, Les prés d’Eugénie***
Glenn Viel, Oustau de Baumanière ***
Nicolas Beaumann, Maison Rostang **
Christophe Bacquié, La Table des Amis **
Stéphane Buron, Le Chabichou by Stéphane Buron**
Cédric Burtin, Cédric Burtin **
Cédric Deckert, La Merise **
Christophe Hay, Fleur de Loire **
Alexandre Koa, Le Pressoir d’Argent — Gordon Ramsay **
Franck Putelat, La Table de Franck Putelat **
Marcel Ravin, Blue Bay Ravin **
Paul Stradner, Villa René Lalique **
Gaël Tourteaux, Flaveur **
Mickaël Tourteaux, Flaveur **
Cyril Molard, Ma Langue Sourit (Luxembourg)**
Loïc Villemin, Toya *
Benoît Potdevin, Le K*
Fabien Mengus, L’Arnsbourg *
Michel Roth, Bayview (Genève)*
The Former FC Metz Line-Up:
Robert Pires, 1998 World Champion
Frédéric Meyrieu
Danny Boffin
Grégory Proment
Franck Signorino
Kassim Yildiz
Julien Humbert
Pape Ibra M’Boup
Stéphane Borbiconi
Grégory Molnar
Marc Marasciuolo
Georges
Ludovic Neis
Alain Camarella
Ahmed Mechaouat
