Par Margaret Kemp
From May 24th-June 7th 2009, Stade Roland Garros is not only a location to watch the fabulous French Open, it's an opportunity to catch up with super-chef Jacques Maximin as he creates RisottoMania, not only for the happy few but also for the grand public in the Jardins de Roland Garros, look for the logo
RisottoMania. It's mad Max's folie gourmande éphémère, a vivre absolument.
L'Affiche, located in the shadows of the legendary Stade, is the handsome restaurant "officiel" of the Internationaux de France. Open all year, there's a terrace and garden for warm days, a clubhouse style dining-room, with fireplace, when it gets chilly. During the French Open L'Affiche shuts, makes way for more informal dining.
Following the wild success of "Saga Pasta" last year, Maximum decided on a Risotto theme this year. "
As a cereal grain it's the staple food for a large part of the world's population, the most important grain with regard to human nutrition. You're going to re-discover rice from starter to dessert, with nine unique dishes I've created", promises Maximin, popping out of L'Affiches' kitchen. "
There's nothing more delicious than a good risotto".
During the French Open there are five diner-kiosques coté jardin: Brochettes, Burger, Fraicheur, Cocotte, Bar à tapas. And, coté Court, les buvettes chic, Bar & Cie. "
People" expect perfection, they come to France for good food", explains Jean-Paul Fontan, President of Sodexho Prestige. Two designer restaurants welcome the 450 champions, their coaches and families, one is under the Philippe Chatrier centre court, the other beneath Court Suzanne Lenglen.
Maximins' RisottoMania is served from an elegant kiosque, for the grand public, and in the gardens of L'Affiche for invited guests. Choose from three cold starters: Salade d'un risotto au mascarpone et tartare de lègumes: Piquillos farcis d'une remoulade de risotto "Valencienne" and Salade d'un risotto "Belle Niçoise". Three Hot dishes: Terrine de risotto au butternut et au paleron fondant. Risotto aux ailerons de volaille à la catalane and Pannequet d'une crèpe de riz farcie au risotto de fruits de mer. Three desserts: Panacotta d'un risotto aux fraises et au melon: Savarin d'apricot condé and, a play on tiramisu, "Risottomisu". Wash down with Chateau Real Martin.
Maximin says he was inspired to create his tout riz menu while teaching at Alain Ducasses' Cookery Formation School, Argenteuil (www.ad-formation.com) . "
You know I'm not interested in expensive products, anyone can cook with a great piece of turbot, I've always been more interested in a Porsche Turbo than turbot! ", he jokes. "
But seriously, my concept is that from a humble product you can create something noble, n'est pas ?"
Intense, impatient, passionate, Maximin was born in the north of France. "
But the South is my region, why live in the rain when you can be in the sun", he reasons. A volatile bundle of energy, Maximin says his two "
maitres" are the late Alain Chapel and Roger Vergé. He learned his craft chez Prunier, Pre-Catalan, Le Moulin de Mougin, and with Monsieur Rostang at La Bonne Auberge. Meilleur Ouvrier de France he delighted the world with his inventive spin on Mediterranean cuisine.
Generation Maximin is a Who's Who of great chefs. To name a few: Frank Cerutti (Louis XV) Christophe Moret (Plaza Athenée) Alain Soliveres (Taillevent), Laurent Gras (USA) Bruno Cirino (La Turbie) Guy Krentzner (Lenôtre) Alain Llorca (Juan-les-Pins) Jacques Torres (Nice).
In 2007 he closed his beautiful provencal maison, "Table d'Amis" Vence. "
It was time for me to retire ", he laughs. "
But here I am still creating, I don't look for projects, they just come to me and I can never resist a challenge, but I do insist on perfection ". No wonder GaultMillau called him "
the Bonaparte of the fourneaux ".
RisottoMania by Jacques Maximin pour L'Affiche
Les Jardins de Roland Garros
Service from 12h-16 sans réservation
Prix moyen: 25 €
Entrée : côté avenue de la Porte d'Auteuil, Allée du Club des Loges.
Voir le site de L'Affiche.
