Mathilde Jacquier from the restaurant Chez Mathilde in Maxilly-sur-Léman
“The best picnic is that of breakfast, after a bivouac” assures Mathilde Jacquier of the restaurant At Mathilde’s in Maxilly-sur-Leman. “When, there are a few ashes that fall into the cup but we are happy all the same. A coffee, an apple, and it’s happiness. »
>> Léman féras rillettes, grapefruit salad, financiers and a refreshing drink… Discover here Mathilde Jacquier’s recipe for a successful picnic.
Valentin Marin from the Lamartine restaurant in Bourget-du-Lac
“With us, Sunday evening is your Friday evening. It’s the evening when we meet for a moment with the family, with the rule not to talk about work. And to relax, what could be nicer than a picnic by the water? “We take a boat and head for Chindrieux because it’s the place where the sun sets the latest. There is a very beautiful, well-secluded beach. We bathe then we make a fire for the barbecue. »
>> Cherry tomato salad, artichoke with tartar sauce, mimosa tarama egg, lavaret carpaccio from Lac du Bourget, fresh fruit tart and refreshing drink… Discover Valentin Marin’s recipe for the perfect picnic here.
John Guillot from Racines restaurant in Annecy
Difficult to find more in love with the territory than this young chef, his mouth full of superlatives when it comes to evoking Haute-Savoie, “The most beautiful region in the world. Obviously, his picnic memories are here, on the shores of Lake Annecy where he grew up, a stone’s throw from Le Thiou which borders the Passage aux Bains where he chose to open his restaurant. Roots.
When he thinks of a picnic, he immediately summons his family.
>> Green bean/trout gravlax salad, potato salad with grandfather’s pig and apricot French toast… Discover John Guillot’s recipe for a successful picnic here.
Pierre Troccaz, from the Bell Tower of the Fathers in Saint-Martin-sur-la-Chambre
“Bread that didn’t have a bubble, mountain ham, a piece of cake and fruit jellies. What to get back on your feet after long runs in the mountains. It’s because in the Troccaz senior family, the mountains are serious business and we became familiar with them from childhood.
>> Like a club sandwich, lime cake, ginger, sour cherry and matcha tea… Discover Pierre Troccaz’s recipe for a 100% successful picnic.
Nicolas Sintès from the Fermes de Marie in Megève
“My father was the king of the pan-bagnat! launches Nicolas Sintès, head of Mary’s Farms in Megeve. He then sees himself as a kid, facing the Mediterranean, where he grew up.
For the picnic, a big sandwich filled with anchovies, raw vegetables, tuna and hard-boiled eggs, and above all “wet” with a good shot of olive oil. “It ran down our legs, it was like sunscreen at the same time,” he jokes.
>> Ssalad of tomatoes and nectarines with basil and cow serac, porcini mushrooms in vinegar, strawberries… Discover chef Nicolas Sintès’ recipe for a successful picnic.
