Chef vicino a te per Walking dinner

Born on February 11, 195... (the same day as Paul Bocuse), Chef Jean-Jacques Daluz grew up between a mother who was a true *cordon bleu* and a grandmother who worked as a cook in a château — where the kitchen was always filled with the aromas of garlic and olive oil, and the southern sun glistened on the copper pots hanging above the fireplace, where vine shoots crackled as they burned to feed the turning spit. In the beautiful land of Pagnol and Giono, he began his career at Restaurant Alexandre, as Sous-Chef under P. Alexandre — a colorful personality and an outstanding professional from whom he learned a great deal. This was followed by three years aboard cruise liners, traveling from Africa to North America, through the Middle East and South America, during which the Chef had the privilege of seeing the world while practicing his craft in exceptional conditions. He then stopped in Annemasse, where he began his career as Head Chef. His time at the two-Michelin-starred restaurant Le Chanteclerc, at the Hôtel Negresco in Nice, remains another unforgettable experience. Naturally, this journey led Chef Daluz to open his own restaurant in 1980 on the hills above Saint-Étienne, which he successfully ran for 15 wonderful years. Chef Daluz then turned to teaching, a new and enriching path that allowed him to host gastronomic weeks in Morocco with his friend G. Lassausaie (two Michelin stars), and later to serve as a jury member for “One of the Best Craftsmen of France” (MOF) in 2007. A semi-finalist in the 2011 MOF competition and a member of the “Disciples of Escoffier,” Chef Daluz continues to pass on his values through his daily teaching. --- ### Breads Each meal is accompanied by two types of homemade bread made with organic traditional flour T65, depending on the day’s production: * Olive bread * Bacon bread * Dried fruit bread * Sun-dried tomato & basil bread * Emmental & thyme bread * *Tourte auvergnate* with organic rye flour T130 * Orange or candied lemon bread with walnuts and Emmental, etc. --- ### Culinary Philosophy All dishes served are homemade, including sorbets, ice creams, and mignardises. The cheeses — of which the Chef is particularly proud, especially his blue cheese — may include: * Blue cow’s milk cheese with wild Voatsiperifery pepper, * Herb-crusted roasted goat cheese, * or Camembert, depending on the ripening period (for menus that include cheese). --- ### Notes Certain preparations may be modified according to seasonality, weather conditions, market availability, or product quality. --- ### The Service Includes: * All ingredients required for the service * Preparation in the Chef’s laboratory * Transport to the venue in insulated containers * On-site finishing and plating * Full table service throughout the event * Cleaning and restoring the kitchen area afterward A qualified service staff member is required for table service from 8 guests and above (optional, price depending on the number of guests and distance).