Book a meal at Salon Epikurium
Epikurium is an exceptional event that will bring together enthusiasts and professionals in the fields of oenology, gastronomy and tableware on 7, 8 and 9 March 2025, at the Espace des Trois Provinces and the Salle du Pont du Buy.
This is a unique opportunity to make culinary discoveries and enjoy prestigious meals. Don't forget to book your table now!
Tables Gaillardes evening, Friday 7 March 2025
The Tables Gaillardes association of passionate chefs invites you to enjoy an exceptional gastronomic experience:
The Truffle in all its splendour
Plunge into the heart of a unique culinary evening where the truffle, the black diamond of gastronomy, is sublimated in all its forms.
In a warm and friendly setting, we invite you on an unforgettable sensory journey, punctuated by refined dishes and carefully selected food and wine pairings.
L'Apéritif d'Excellence :
Start this experience with a glass of champagne accompanied by tasting hubs featuring truffles:
- Truffled Croque-Gaillard
- Scrambled egg with truffle
- Salmon marinated with truffles
- Marbled duck foie gras and truffle, served on walnut toast
Les Pôles Chauds - Live cooking show
Our chefs will delight you with creations prepared in front of you:
- Seared scallop carpaccio with truffle risotto
- Seared fillet of beef or duck breast, lacquered vegetables and Périgueux truffle sauce
- Chicken medallion with truffles, creamy truffle purée
The Cheese Pole
Savour a Brie matured with Melanosporum truffles, for an explosion of flavours.
The Gourmet Finale
Finish on a high note with a subtle chocolate creation.
The meal will be served in a marquee near the show on Friday evening.
- Number of participants: 125 people
- Price: €95 all inclusive
Meal organised by the Toques Blanches du Limousin on 8 March
A "confidential dinner" proposed by David BOYER, Meilleur Ouvrier de France and member of the "Toques Blanches du Limousin", reserved for around forty people, is being offered on Saturday 8 March.
- The concept: a star-studded gourmet meal in 6 sequences, with a wine and food pairing worked out with a sommelier.
- Alan TAUDON, president of the Epikurium 2025 jury and Michelin-starred chef of the Orangerie - George V (Paris), will sign a plate.
- The venue and menu will be kept secret until D-day.
- Two hours before the start of the meal, guests will receive a geolocation of the evening. Several clues will be hidden in the week leading up to the event. However, don't worry, food allergies and intolerances will be taken into account once guests have booked.
- Price: €180 all inclusive
Gala meal by David Boyer on 09 March
On Sunday lunchtime, a gala lunch will be organised by Oscar Garcia, Michelin-starred chef from the Cueillette restaurant in Altillac (19) and David Boyer, Meilleur Ouvrier de France, caterer in Limoges (87). Both chefs will be present at this gala lunch.
The menu (starter, main course and dessert) will be inspired by local dishes such as trout, veal and apples. The meal will be served with drinks (aperitif, water, wine and coffee).
Starter
- Foie gras
- Fennel trout, Apple
Main course
- Veal
- Rack and shank, celery, Plantin jus
Dessert
- Nuts
- Crab, pear, verjuice
Drinks :
- Aperitif DENOIX
Traditional walnut wine - White wine: Coteaux de la Vézère
Chenin Les Perières AOC - Red wine: Branceilles 1001 Pierres
Ferrand PDO - Treignac water
Additional information
- Price : 75€ all included
- Number of guests: 150
- Venue: marquee near the Pont du Buy hall set up for the occasion
Find out more about David Boyer
Born in Saint-Junien, David grew up in the unspoilt countryside of the Haute-Vienne, where he was exposed to generous and varied local cuisine from an early age.
From the kitchens of the Pavillon Ledoyen to the Groupe Taillevent, via the Maison Pic in Valence, David has continued to perfect his art alongside some of the great names in French gastronomy.
In 2007, David was recognised by the Gault et Millau guide as a young talent from the Limousin region.
Then in 2014, his work was hailed by the prestigious Michelin guide. As a young chef, he was awarded a star in just 18 months at Château de la Cazine in Creuse.
2018 was a year marked by a new professional challenge for the Chef, during which he won the world championship of hare à la royale in Romorantin and reached the final of the "Un des meilleurs ouvriers de France" competition.
2022 was the year of consecration, when he became one of the Best Craftsmen in France in the Cuisine Gastronomy category.
Today, David heads up his eponymous catering service, and writes the menus for the Grand Large on the island of Oléron and the Villa Mauresque in Saint-Raphaël with his consulting company.
Find out more about Oscar Garcia
A native of Toulouse, Oscar Garcia has built up a wealth of experience working alongside such gastronomic greats as Dominique Toulousy and Franck Putelat.
In 2014, aged just 25, he was awarded his first Michelin star when he took charge of La Maison d'Uzès, becoming one of the youngest Michelin-starred chefs in France.
Since 2022, Oscar Garcia and his partner Julie Pons have welcomed you to the Cueillette restaurant, located in the manor house of La Raufie, in Altillac, Corrèze. Nestling in the heart of the Dordogne valley, this gastronomic establishment makes the most of local, seasonal produce, often from their own kitchen garden. Their respect for local produce earned them a Michelin star in 2024.
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