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"WINE-AND-DINE
NITES" AT THE BISTROT ARE BACK !!
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NEXT EDITION : Thursday, October 27, after the harvest...
The bistrot «L’Etage» de L’Oasis will welcome the Domaine
de Trévallon, with a taylor-cut menu by Chefs Stéphane,
Antoine & François Raimbault, especially suited to meet the
tastes and flavours of wines served that evening but Head Sommelier,
Pascal Paulze.
60€ Menu, 3 courses & dessert, drinks included.
Domaine de Trévallon
«
When I first started making wine, I was 23 years old. I had
no preconcieved idea. I just wanted a good wine, with a natural
quality, that's all. I think I haven't changed. There is no
secret : the less you intervene with the culture, the better
! The grapes must be rich in taste, the earth needs to be organically
nourrished. And it is not the plant that needs to be nourrished,
it is the soil it grows on. No pesticides whatsoever. Sheep
manure only and plowing of the land. This favourises the rooting
system of the vine, so that it can dig deep into the soil and
take what nutriments it needs. We cut them short to limit the
fruit they bare and push life expectency from 20 to 50 years.
Then we harvest the grains, once they have reached full maturity.
It is excessive technology that standardizes taste». -
Eloi Dürrbach |
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Return to main menu,
click HERE
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O'NEWS
: The Oasis' latest events
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QUALITELIS AWARDS THE OASIS WITH
THE NATIONAL TROPHEE FOR BEST CUISINE !
Friday, September 16 at the Park Lenôtre Mougins.
Chef Stéphane Raimbault was rewarded with the National
Trophee for Best Cuisine of the Year, in the presence of
French Minister of Tourism, Frédéric Lefebvre, as well
as Richard Galy, Mayor of Mougins and 3-star Chef
from the Bristol Paris, Eric Fréchon. This competition
was based solely on client satisfaction and conducted by Qualitelis
in parternship with Deloitte & Touche.
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Charles
Bourdin, Founder of Qualitélis, Stéphane
Raimbault, Owner & Chef of the Oasis,
Eric Fréchon, Chef at the Bristol and Guest of
Honor at the Mougins Gastronomical Festival, "Les
Etoiles de Mougins". |
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Philippe
Joannès, Frédéric Lefebvre, Richard
Galy and Stéphane Raimbault
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Dominique-Claire
Mallemanche, Governor of the Alpes-Maritimes,
Richard Galy, Mayor of Mougins and Stéphane Raimbault
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Philippe
Joannès, Eric Fréchon and Stéphane
Raimbault
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Philippe
Joannès, Frédéric Lefebvre, Stéphane
Raimbault
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Philippe
Joannès, Michel Escoffier and Stéphane
Raimbault
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Our
friends Jacques Pourcel, Stéphane Raimbault and
Véronique André
from the Figaro Madame.
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MICHELIN
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And, for the finish, the Chef headed to Paris
for our annual visit to the famous Michelin Guide...
You will find the results in their 2012 edition ! |
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Press contact :
Anne Wencélius - C. +33(0)6 84 01 47 03 - communication@oasis-raimbault.com
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Return
to main menu, click HERE
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"Is
Cuisine an Art Form ?"
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 For
this 6th edition of the Mougins Gastronomical Festival,
Stéphane Raimbault debated on the topic : "Is
cuisine an Art form ?", with Bénédict
Beaugé (www.miam-miam.com), Caroline Champion,
author of the book "Hors d'Œuvre" and Jean-Marc Geffrier,
co-writer of "La Cuisine Cannoise".
The outcome ? Well, the Chef considers himself more like
a craftsman than an artist, with humility at the core
of his work. Despite to fact that, as an art, cuisine has
to capacity to touch all our senses, including taste, the
Chef considers that due to the repetition of each dish and
it's short life expectancy, cuisine cannot be considered
an art form.
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Stéphane
Raimbault, Bénédict Beaugé, Caroline
Champion, Jean-Marc Geffrier
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Stéphane
& Charles Raimbault, Christian Le Squer, Chef
at Ledoyen and his wife
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Bénédict
Beaugé, Christophe Cussac,
Chef at the Métropole Monaco, Stéphane
Raimbault
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Charles
Raimbault, Vincent Ferniot andStéphane Raimbault
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Reservations :
04 93 49 95 52 - contact@oasis-raimbault.com - www.oasis-raimbault.com
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1991-2011 : OASIS
ALL-STARS... Chaque mois, le mot d'un de nos anciens...
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 Jilali
Berrekama, Chef
Restaurant Jilali B, Théoule sur Mer
2 Michelin Forks, 1 "Toque" according to GaultMillau.
Member of the "Toques Brûlées", Maître Restaurateur
de France.
"What I have learnt working with Stéphane Raimbault
is an important part of what I am professionally today. You
can't explain it, you have to live it ! Especially, when bad-tempered
like me !
The Chef was always very understanding and to this day I know
that I can count on him in times of trouble, if I am doubting
or if I feel like getting beat up at squash... Just can't
seem to win a single set against him...
Anyways, I entered the Oasis when I was 25, spent 3 years
there and then, the Chef placed me at the Miramar Hotel, where
he was a consultant, for 7 years ! If you add everything up,
I have a decade of Raimbault cuisine to account for... and
what a cuisine ! Contrarily to other restaurants on the Riviera,
the Oasis is an address that cares little for trends.
It is a rich, lively and extremely personal gastronomy, that
makes no compromise. You either love it, or hate it, but it
will never leave you indifferent. It is honest, straightforward
and bold, like the man who makes it... definitely what I would
call an author cuisine !"
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Press Contact :
Anne Wencélius - P. +33(0)4 93 49 95 52 - communication@oasis-raimbault.com
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Return
to main menu, click HERE
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