Le 17 novembre dernier, le MOF 1991 et chef \u00e9toil\u00e9 de l\u2019H\u00f4tel du Palais \u00e0 Biarritz Jean-Marie Gautier s\u2019est vu remettre le prix de la Toque de l\u2019Ann\u00e9e 2016 par les membres du Conseil d\u2019Administration de l\u2019association des Toques Fran\u00e7aises.
Une distinction visant \u00e0 encourager les chefs fran\u00e7ais tout en couronnant leur parcour et leur cuisine d\u2019exception. Chef de partie chez Maxim\u2019s \u00e0 Paris et \u00e0 l\u2019Auberge des Templiers en Sologne, Jean-Marie Gautier devient ensuite sous-chef au Domaine des Hauts de Loire avant d\u2019arriver \u00e0 l\u2019H\u00f4tel Martinez \u00e0 Cannes, o\u00f9 il sera le Chef-Adjoint de Christian Willer. C\u2019est en 1991 qu\u2019il devient MOF et prend les commandes des cuisines de l\u2019H\u00f4tel du Palais.
Il succ\u00e8de \u00e0 Bernard Leprince, \u00e9lu Toque de l\u2019Ann\u00e9e 2015.
A noter \u00e9galement, l\u2019association des Toques Fran\u00e7aises a remis au Pr\u00e9sident des Cuisiniers de France Christian Millet la Toque d\u2019Honneur 2016.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
Le 17 novembre dernier, le MOF 1991 et chef \u00e9toil\u00e9 de l\u2019H\u00f4tel du Palais \u00e0 Biarritz Jean-Marie Gautier s\u2019est vu […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[185,189],"tags":[],"class_list":["post-6294","post","type-post","status-publish","format-standard","hentry","category-au-quotidien-lechef","category-lactu-des-chefs"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-1Dw","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/6294","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=6294"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/6294\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=6294"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=6294"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=6294"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}