A few references
Culinary events
Customized dinners
Concepts and menus
Quelques références
Événements culinaires
Dîners sur-mesure
Concepts, cartes et menus
ST BARTH GOURMET FESTIVAL
The St Barth Gourmet Festival is a must-attend among international culinary events! It’s one of the finest gastronomic festivals, organized since 2013 on the island of Saint-Barth, a must-see destination in the Caribbean. For the 2022 edition, chef Christopher Coutanceau proposed a multi-course menu for four dinners at the 5-star Christopher St Barth hotel restaurant, in collaboration with chef Mathis Larrodé.
Nikki Beach
Monte Carlo
Chef Christopher Coutanceau offered an exceptional evening at the Nikki Beach Fairmont Monte Carlo, for the first summer opus of “Dîners Étoilés” organized in Monaco. True to his commitment to zero-waste cuisine, the chef from La Rochelle proposed a menu based exclusively on seasonal produce from the shores of his native Charente-Maritime.
Top Chef (M6)
Every year, Christopher Coutanceau takes part in the Top Chef and Objectif Top Chef shows on French television channel M6.
In 2020, the chef welcomed the Top Chef candidates and jury to his home in La Rochelle, for a superb test based on fish from head to tail.
Blancpain ambassador
Christopher Coutanceau has joined the circle of friends of the famous Blancpain watch brand in 2021. Raising awareness of the beauty of the oceans is one of Blancpain’s commitments, through its ocean preservation program Blancpain Ocean Commitment. These shared values and causes give way to the creation of tailor-made events by chef Christopher Coutanceau.
VISIT AT NIIGATA, JAPON
The Niigata prefecture in Japan invited chef Christopher Coutanceau on a journey to discover its terroir, local produce and traditions.
This region northwest of Tokyo, including the island of Sado, is renowned for its gastronomy, particularly sakes, rice and seafood.
Taste of Paris
At the 5th edition of the Taste of Paris festival, Christopher Coutanceau gave a masterclass to the audience.
Christopher Coutanceau presented one of his signature dishes, “Les Sardines de la Tête à la Queue”, in a culinary demonstration perfectly paired with Grand Siècle by Laurent-Perrier, the Champagne house’s prestige cuvée.
Canopée Café
The Canopée Café proposed an exceptional dinner and invited Christopher Coutanceau to create a four-handed menu with chef Sébastien Sévellec. A shared history that began over 30 years ago when Sébastien was an apprentice at Richard Coutanceau’s restaurant…
The XV of Gastronomy
A rugby fan and friend of the players, Christopher Coutanceau is part of the team of chefs selected to represent the XV of Gastronomy at the Rugby World Cup 2023.
Rugby and cooking are two disciplines closely linked by common values: sharing, cohesion and surpassing oneself,” explains the chef. These are highly demanding team sports, which rely on a close-knit team giving its best to offer pleasure to its supporters and customers!”
Barcelona Gastronomy Forum
The public at Barcelona’s Fòrum Gastronòmic were treated to a culinary demonstration by Christopher Coutanceau.
Every year, this benchmark event for the hotel, catering, specialized trade and gastronomy sectors brings together over 300 companies to present the latest developments and trends in the sector.
Water wedding of La Lorraine in Paris
The illustrious marine brasserie in Paris’s 17th arrondissement called on Christopher Coutanceau to celebrate its 100th anniversary. This month-long celebration will feature an iodized menu specially created by the fisherman-cook, in collaboration with La Lorraine chef Alain Lamaison.
