Soupe des Chefs de Saint-Étienne - 2024

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Saint-Étienne

Event Details

Date & Time: Tuesday, November 26, 2024 · à partir de 18h30

Location: Zénith de Saint-Étienne, Rue Scheurer Kestner, 42000 Saint-Étienne, France
Price: 4 euros per bowl, 10 per order maximum

Programme

Tuesday, November 26, 2024

à partir de 18h30

Zénith de Saint-Etienne

Sale of twenty soups created by twenty chefs: Côté Parc, A la Table des Lys, Le Garagna, Madame Table de Cheffe, Corne d'Aurochs, Gare & Gamel, L'Intuition, Le Pont Nantin, La Route Bleue, La Pause, Autour du Tilleul, Les Maisons Marcon, L'escargot d'Or, Le Vip, l'Aube des sens, L'Absinthe, Les Feuillantines, Le Contre et Sens, La Source and the Lycée hôtelier de Saint-Chamond.

dès l'ouverture, à 18h30

parvis du Zénith de Saint-Étienne

Sale of soups prepared by 20 chefs from the Loire and Haute-Loire (each a special recipe, 70 litres each), plus charcuterie platters and mulled wine; served by about 100 volunteers.

à partir de 18h30

parvis du Zénith de Saint-Étienne

Sale of twenty different soups by twenty chefs from the Loire and Haute-Loire (70 litres per chef).

parvis du Zénith de Saint-Étienne

Rue Scheurer Kestner, 42000 Saint-Étienne, France

Soups prepared by the region's chefs for charity; France Bleu Saint-Étienne Loire live on site with special broadcasts, chef interviews and live reports.

Zénith de Saint-Étienne (parvis)

Les portes du Zénith ouvrent à 18h30

parvis du Zénith de Saint-Étienne

Evening sale of soups from 20 restaurateurs' stands, including chef Philippe Mercier's velouté.

Zénith de Saint-Étienne

Sale of 20 creative soups by local chefs for the benefit of ESAT La Plume Verte; 4,500 soups sold.
1. Soupe des Chefs at the Zénith de Saint-Étienne: chefs prepare soups
2. France Bleu Saint-Étienne Loire special broadcasts, exclusive interviews with participating chefs and live reports throughout the event
3. à partir de 18h30
  
  Soupe des Chefs: sale of 20 different soups on the forecourt of the Zénith de Saint-Étienne
4. 18h30
  
  Opening: 4,200 bowls of soup on sale; arriving at opening is advised to be sure of getting a bowl
5. 18h30
  
  Doors of the Zénith open; soups sold that evening

About This Event

The 15th Soupe des Chefs, at the initiative of the Lions Clubs of the Loire, on Tuesday evening 26 November (2024) from 18h30 on the forecourt (parvis) of the Zénith de Saint-Étienne. Twenty chefs from the Loire and Haute-Loire offer twenty different soups, 70 litres per chef. More than 2,000 bowls are on sale at four euros each; the others have already been reserved online. Profits go to La Plume Verte, an association from the Forez that supports people with disabilities in their professional life in rural areas.

The cause

All proceeds go to the association La plume verte, which supports people with disabilities in rural areas.

The money raised goes to La Plume verte, which aims to weave links between land and people and build a social and professional environment favouring inclusion of people with disabilities; it manages 3 establishments including 2 ESAT, and the money will allow expansion of the ESAT of Bussy-Albieux, which supports 81 people with disabilities.

As every year the profits go to an association; this edition, La Plume Verte, an association of the Forez that supports people with disabilities in their professional life in rural areas. A solidarity and gastronomy evening.

La Plume Verte receives all the profits of the evening: a gastronomy and solidarity event for a noble cause.

The Soupe des Chefs is a charity operation. The Lions Club Boën Pays d'Urfé chose the association La Plume Verte this year.

Proceeds go to the ESAT La Plume Verte (Bussy-Albieux), which promotes the social and professional inclusion of people with disabilities in rural areas; the event supports associations engaged in social and professional inclusion.

History

For fifteen years the Lions Club de la Loire has organised this charity event.

The Soupe des chefs has existed for 15 years. Online reservations were introduced 3 years ago. Last year a music group (Angelo Pagano) played; last year 20,000 euros allowed PARM to open the inclusive restaurant Chromosome. A 16th edition is already planned.

15th edition; for the fifteenth year four Lions clubs of the Loire organise the Soupe des Chefs. Every year the event is a hit.

For the fifteenth year, four Lions clubs of the Loire organise the Soupe des Chefs.

This is the fifteenth year of the Soupe des Chefs.

15th edition. Chef Philippe Mercier takes part for the 8th time.

15th edition. It raised 17,000 euros through the sale of 4,500 soups. Chef Marc Lecroisey of La Table des Lys has taken part for 16 years (another headline).

On the menu

Soupe (Côté Parc)

By Côté Parc

Soup imagined by the chefs of Côté Parc
Soupe (A la Table des Lys)

By A la Table des Lys

Soup imagined by the chefs of A la Table des Lys
Soupe (Le Garagna)

By Le Garagna

Soup imagined by the chefs of Le Garagna
Soupe (Madame Table de Cheffe)

By Madame Table de Cheffe

Soup imagined by the chefs of Madame Table de Cheffe
Soupe (Corne d'Aurochs)

By Corne d'Aurochs

Soup imagined by the chefs of Corne d'Aurochs
Soupe (Gare & Gamel)

By Gare & Gamel

Soup imagined by the chefs of Gare & Gamel
Soupe (L'Intuition)

By L'Intuition

Soup imagined by the chefs of L'Intuition
Soupe (Le Pont Nantin)

By Le Pont Nantin

Soup imagined by the chefs of Le Pont Nantin
Soupe (La Route Bleue)

By La Route Bleue

Soup imagined by the chefs of La Route Bleue
Soupe (La Pause)

By La Pause

Soup imagined by the chefs of La Pause
Soupe (Autour du Tilleul)

By Autour du Tilleul

Soup imagined by the chefs of Autour du Tilleul
Soupe (Les Maisons Marcon)

By Les Maisons Marcon

Soup imagined by the chefs of Les Maisons Marcon
Soupe (L'escargot d'Or)

By L'escargot d'Or

Soup imagined by the chefs of L'escargot d'Or
Soupe (Le Vip)

By Le Vip

Soup imagined by the chefs of Le Vip
Soupe (l'Aube des sens)

By l'Aube des sens

Soup imagined by the chefs of l'Aube des sens
Soupe (L'Absinthe)

By L'Absinthe

Soup imagined by the chefs of L'Absinthe
Soupe (Les Feuillantines)

By Les Feuillantines

Soup imagined by the chefs of Les Feuillantines
Soupe (Le Contre et Sens)

By Le Contre et Sens

Soup imagined by the chefs of Le Contre et Sens
Soupe (La Source)

By La Source

Soup imagined by the chefs of La Source
Soupe (Lycée hôtelier de Saint-Chamond)

By Lycée hôtelier de Saint-Chamond

Soup imagined by the chefs of Lycée hôtelier de Saint-Chamond
Velouté de patates douces avec de la crème infusée au lard et éclats de basilique

Sweet potato velouté with bacon-infused cream and basil shards
Crémeux de courge et de potiron au parfum de cèpe

Creamy squash and pumpkin with a porcini scent
Soupe à la bisque de homard crémeuse

Creamy lobster bisque soup
Bisque de homard crémeuse

By La Table des Lys, A LA TABLE DES LYS, and Marc Lecroiset (Lecroisey), chef de La Table des Lys

Creamy lobster bisque

Soup no. 1 on the programme; name as written

Creamy lobster bisque, cooked all night
Velouté de lentilles vertes et foie gras

By La Pause

Green lentil and foie gras velouté

Soup no. 10 on the programme; name as written
Velouté de champignons et brisures de châtaignes

By L'Escargot d'Or

Mushroom velouté with chestnut pieces

Soup no. 16 on the programme; name as written
Soupes

By The greatest chefs of the region

Tasty soups prepared by chefs
Velouté de panais à l'ail et touche de citron

By CÔTÉ PARC

Soup no. 2 on the programme; name as written
Velouté réconfortant lentilles, poireaux et pommes de terre

By LE GARAGNA

Soup no. 3 on the programme; name as written
Velouté de patates douces, crème infusée au lard et éclats de basilic

By MADAME TABLE DE CHEFFE

Soup no. 4 on the programme; name as written
Bouillon de poule fermière aux vermicelles comme dimanche soir

By CORNE D'AUROCHS

Soup no. 5 on the programme; name as written
Velouté Médicis selon Escoffier

By GARE&GAMEL

Soup no. 6 on the programme; name as written
Velouté de champignons des bois, nougatine craquante amande et châtaignes

By L'INTUITION

Soup no. 7 on the programme; name as written
Velouté de cresson au lard fumé et rigotte de vache de la ferme Pelloni

By LE PONT NANTIN

Soup no. 8 on the programme; name as written
Soupe à l'oignon aux saveurs asiatiques, soja, gingembre et citronnelle

By LA ROUTE BLEUE

Soup no. 9 on the programme; name as written
Crème Dubarry et magret de canard

By LA SOURCE - LA CHARPINIÈRE

Soup no. 11 on the programme; name as written
Velouté de carottes au parmesan, coriande et éclats de noisettes

By LE CONTRE ET SENS

Soup no. 12 on the programme; name as written
Crème forestière aux morilles, éclats de noisettes, copeaux de cantal et lard

By LES FEUILLANTINES

Soup no. 13 on the programme; name as written
Crémeux de courge et potiron au parfum de cèpes, insert à la fourme de Montbrison

By LYCÉE PRO HÔTELIER SAINT-CHAMOND

Soup no. 14 on the programme; name as written
Potée truffée façon minestrone

By L'ABSINTHE

Soup no. 15 on the programme; name as written
Velouté de brocolis, menthe et lait de coco

By LE VIP

Soup no. 17 on the programme; name as written
Velouté de pommes de terre, courges et châtaignes

By L'AUBE DES SENS

Soup no. 18 on the programme; name as written
Velouté d'Helliantis et noisettes

By LES MAISONS MARCON

Soup no. 19 on the programme; name as written
Céleri boul, pommes granny et lard fumé

By AUTOUR DU TILLEUL

Soup no. 20 on the programme; name as written
Velouté (Philippe Mercier)

By Chef Philippe Mercier

Velouté made with vegetables from his producer: local, regional products from reasoned agriculture
bisque de homard crémeuse (La Table des Lys)
velouté de lentilles vertes et foie gras (La Pause)
velouté de champignons et brisures de châtaignes (L'Escargot d'Or)
sweet potato velouté with bacon-infused cream and basil
squash and pumpkin cream with porcini scent
creamy lobster bisque
Puy green lentil and foie gras velouté
mushroom and chestnut crumb velouté
Bouillon pot-au-feu et vermicelles comme dimanche soir
Velouté de cresson au lard fumé et rigotte de vache de la ferme Peillon
Velouté de carottes au parmesan, coriandre et éclats de noisettes
Velouté d'Héliantis et noisettes
Céleri boule, pommes granny et lard fumé

Also served

Plateaux de charcuterie

Charcuterie platters, on sale this year
Vin chaud

Mulled wine, on sale this year

Who's who

Organised by

Lions Club de la Loire Has organised this charity event for fifteen years
Lions clubs ligériens Organise the annual event
Thomas Thiolière Member of the Lions club Mont Pilat; spokesperson
Lions Clubs de la Loire Initiators of the Soupe des Chefs; Organise the event
St-Etienne Europe Trois Vallées Lions club organising the Soupe des Chefs
Montbrison le Forez Lions club organising the Soupe des Chefs
Boën Pays d'Urfé Lions club organising the Soupe des Chefs
St-Etienne Mont-Pilat & Doyen Lions club organising the Soupe des Chefs
Lions Club St Étienne Europe Trois Vallées One of the four Lions clubs of the Loire organising the Soupe des Chefs
Lions Club Montbrison le Forez One of the four Lions clubs organising the event
Lions Club Boën Pays d'Urfé One of the four Lions clubs organising the event; its members chose the association La Plume Verte
Lions Club St Étienne Mont-Pilat & Doyen One of the four Lions clubs organising the event
Four Lions Clubs of the Loire (Saint-Étienne Europe Trois Vallées, Montbrison Le Forez, Boën Pays d'Urfé, Saint-Étienne Mont-Pilat & Doyen); France Bleu Saint-Étienne Loire broadcast from the site
Quatre clubs Lions de la Loire : St-Etienne Europe Trois Vallées, Montbrison le Forez, Boën Pays d'Urfé et St-Etienne Mont-Pilat & Doyen
Quatre clubs Lions de la Loire : St Étienne Europe Trois Vallées, Montbrison le Forez, Boën Pays d'Urfé et St Étienne Mont-Pilat & Doyen

Supported by

France Bleu Saint-Étienne Loire (ICI) Moves its studios to the Zénith for the evening: special broadcasts, interviews with participating chefs and live reports

Taking part

Lycée hôtelier de Saint-Chamond Chef/restaurant that imagined one of the 20 soups
20 chefs du département et de la Haute-Loire Each prepared a special recipe and brings 70 litres of soup
Vingt chefs de la Loire et de la Haute-Loire Each offers a soup, 70 litres per chef
La Table des Lys Chef: creamy lobster bisque
Chefs The greatest chefs of the region, who prepare soups
A LA TABLE DES LYS (Marc Lecroisey) Participating chef/restaurant, soup no. 1
CÔTÉ PARC (Yannick Mathevon) Participating chef/restaurant, soup no. 2
LE GARAGNA (Malik Tizghat) Participating chef/restaurant, soup no. 3
MADAME TABLE DE CHEFFE (Marie-Ange Martinez) Participating chef/restaurant, soup no. 4
CORNE D'AUROCHS (Nourredine Hamache) Participating chef/restaurant, soup no. 5
GARE&GAMEL (Philippe Mercier) Participating chef/restaurant, soup no. 6
L'INTUITION (Christine Dumas et Fabrice Laurençon) Participating chef/restaurant, soup no. 7
LE PONT NANTIN (Alexandre Cipriani) Participating chef/restaurant, soup no. 8
LA ROUTE BLEUE (Ludivine Sain) Participating chef/restaurant, soup no. 9
LA PAUSE (Olivier Brun) Participating chef/restaurant, soup no. 10
LA SOURCE - LA CHARPINIÈRE (Antoine Bergeron et Florent Guyot) Participating chef/restaurant, soup no. 11
LE CONTRE ET SENS (Julien Chambost) Participating chef/restaurant, soup no. 12
LES FEUILLANTINES (Vincent Marcoux) Participating chef/restaurant, soup no. 13
LYCÉE PRO HÔTELIER SAINT-CHAMOND (Directeur formations : Frédéric Courbon) Participating chef/restaurant, soup no. 14
L'ABSINTHE (David Durand) Participating chef/restaurant, soup no. 15
L'ESCARGOT D'OR (Directeur : Guy Degrange) Participating chef/restaurant, soup no. 16
LE VIP (Nicolas Maurat) Participating chef/restaurant, soup no. 17
L'AUBE DES SENS (Camille et Quentin Baule) Participating chef/restaurant, soup no. 18
LES MAISONS MARCON (Jacques Marcon) Participating chef/restaurant, soup no. 19
AUTOUR DU TILLEUL (Werner Coetzee) Participating chef/restaurant, soup no. 20
Philippe Mercier Chef, preparing his velouté since 8h that morning; taking part for the 8th time
20 restaurateurs Restaurants each with a stand on the forecourt
Marc Lecroiset Chef of La Table Des Lys, offering a creamy lobster bisque (named Marc Lecroisey in another headline)
restaurateurs Restaurateurs gathered with the general public

On stage

Angelo Pagano Music group at the previous year's edition

Also involved

La plume verte Association receiving all proceeds; supports people with disabilities in rural areas; Beneficiary association; manages 3 establishments including 2 ESAT; Association of the Forez receiving all the profits; supports people with disabilities in their professional life in rural areas; Association receiving all the profits; Association chosen by the Lions Club Boën Pays d'Urfé this year
100 bénévoles Volunteers who welcome and serve the 1,000 expected customers
PARM Beneficiary of the previous year, opened the inclusive restaurant Chromosome
Bénévoles de l'association Volunteers who collect the prepared soups and take them to the forecourt
ESAT La Plume Verte Beneficiary association, in Bussy-Albieux, promoting the social and professional inclusion of people with disabilities in rural areas

Contacts

Rue Scheurer Kestner, 42000 Saint-Étienne, France Event address
04 77 25 48 55 A LA TABLE DES LYS
04 77 33 66 96 CÔTÉ PARC
04 69 68 39 64 LE GARAGNA
04 77 95 55 20 MADAME TABLE DE CHEFFE
04 77 32 27 27 CORNE D'AUROCHS
04 77 06 51 05 GARE&GAMEL
04 77 33 42 90 L'INTUITION
04 77 22 86 06 LE PONT NANTIN
04 77 30 12 09 LA ROUTE BLEUE
04 77 74 78 06 LA PAUSE
04 77 52 75 00 LA SOURCE - LA CHARPINIÈRE
04 77 58 61 87 LE CONTRE ET SENS
04 77 75 63 25 LES FEUILLANTINES
04 77 29 29 90 LYCÉE PRO HÔTELIER SAINT-CHAMOND
04 77 25 06 89 L'ABSINTHE
04 77 41 24 04 L'ESCARGOT D'OR
04 77 35 24 26 LE VIP
04 82 82 91 95 L'AUBE DES SENS
04 71 59 33 72 LES MAISONS MARCON
04 77 89 07 26 AUTOUR DU TILLEUL

Good to know

Price: 4 euros per soup, limit of 10 per order
Only online reservations guarantee availability of the order; purchase on site is also possible
Info and reservations: https://www.helloasso.com/associations/lions-club-le-forez/evenements/la-soupe-des-chefs-2024-lions-club-de-la-loire
All proceeds go to the association La plume verte, which supports people with disabilities in rural areas
Starts at 18h30 on Tuesday 26 November at the Zénith de Saint-Etienne
4 euros per bowl of soup
4,200 bowls on sale; about 1,000 customers expected
Arrive at opening (6:30 pm) to be sure of getting a bowl
Online reservations available (introduced three years ago)
Charcuterie platters and mulled wine also on sale
Proceeds go to the association La Plume Verte (expansion of the ESAT of Bussy-Albieux)
About 100 volunteers
Held on the forecourt (parvis) of the Zénith de Saint-Étienne on Tuesday evening
Opening at 18h30; arrive at opening to be sure of having a bowl
100 volunteers welcome and serve
Four euros per bowl
More than 2,000 bowls on sale on site; the others were reserved online in advance
Pots empty quickly every year
All profits go to the association La Plume Verte
Held on the forecourt (parvis) of the Zénith de Saint-Étienne, Rue Scheurer Kestner, 42000 Saint-Étienne
From 18h30, Tuesday evening
France Bleu Saint-Étienne Loire broadcasts from the event
Address: Rue Scheurer Kestner, 42000 Saint-Étienne, France
Facebook page: https://www.facebook.com/soupedeschefs42
Soups can be ordered online via HelloAsso (la-soupe-des-chefs-2024)
Beneficiary: the association La Plume Verte
Takes place on the forecourt (parvis) of the Zénith de Saint-Étienne
Doors open at 6:30 pm
2,000 to 3,000 people expected
Each restaurant has its own stand; soups are sold that evening
Doors of the Zénith open at 18h30
Soups are installed at the stand of the corresponding restaurant, reheated and potted for sale that evening
15th edition result: 17,000 euros raised from the sale of 4,500 soups
Beneficiary: ESAT La Plume Verte, Bussy-Albieux
Lions Club activities on Facebook: https://www.facebook.com/lionsclubmontpilatdoyen42/
20 creative soups to taste
The Lions Club's next event: the « J'aime la Loire propre » clean-up operation on 15 March (volunteers and citizens)
The public can take part in events or follow the Lions Club on Facebook

Attendance: 20 chefs from the Loire and Haute-Loire, 70 litres each; 4,200 bowls on sale (ACTIV), 4,500 soups sold (ICI); 100 volunteers; 2,000 to 3,000 visitors expected (TL7); 17,000 euros raised for La Plume Verte

Everything the announcement says

Every detail, as the festival announced it.

On Tuesday 26 November the Soupe des chefs is back at the Zénith de Saint-Etienne, from 18h30.
For fifteen years the Lions Club de la Loire has organised this charity event around the sale of soups prepared voluntarily by local chefs.
This year all proceeds will go to the association La plume verte, which supports people with disabilities in rural areas.
In total twenty recipes will be offered by twenty different chefs, for 4 euros (and limited to 10 per order).
Only online reservations guarantee availability of the order, although it is also possible to buy on site.
Soups imagined by the chefs of Côté Parc, A la Table des Lys, Le Garagna, Madame Table de Cheffe, Corne d'Aurochs, Gare & Gamel, L'Intuition, Le Pont Nantin, La Route Bleue, La Pause, Autour du Tilleul, Les Maisons Marcon, L'escargot d'Or, Le Vip, l'Aube des sens, L'Absinthe, Les Feuillantines, Le Contre et Sens, La Source, Lycée hôtelier de Saint-Chamond.
Info and reservations: https://www.helloasso.com/associations/lions-club-le-forez/evenements/la-soupe-des-chefs-2024-lions-club-de-la-loire

In total 4,200 bowls of soup are on sale this Tuesday evening on the forecourt of the Zénith de Saint-Étienne. For this 15th edition the money raised goes to the association La Plume verte.
4 euros a bowl. On Tuesday 26 November evening, 4,200 bowls on sale for the Soupe des chefs, an annual event in the Loire organised by the Lions clubs of the Loire.
20 chefs from the department and neighbouring Haute-Loire each prepared a special recipe and bring 70 litres of soup. On the menu, for example: a sweet potato velouté with bacon-infused cream and basil shards, a creamy squash and pumpkin with porcini scent, and a creamy lobster bisque soup. 'There will be recipes for all tastes,' says Thomas Thiolière, member of the Lions club Mont Pilat.
100 volunteers will be mobilised to welcome and serve the 1,000 customers expected. It is advised to arrive at opening, 18h30, to be sure to have a bowl.
Thiolière: 'The concept is well established, but we regularly bring novelties. 3 years ago we introduced online reservations. Last year it was Angelo Pagano's music group. This year we sell charcuterie platters and mulled wine, to make the event as festive as possible and maximise proceeds for the association.'
A 16th edition is already planned. Each year profits go to an association; this year La Plume Verte. Last year 20,000 euros allowed PARM to open an inclusive restaurant, Chromosome.
La Plume Verte aims to weave links between land and people and to build a social and professional environment that favours inclusion of people with disabilities. It manages 3 establishments, including 2 ESAT, and the money will allow the ESAT of Bussy-Albieux, which supports 81 people with disabilities, to expand.

Twenty chefs for twenty different soups: the 15th edition of the Soupe des Chefs is held on Tuesday 26 November on the forecourt of the Zénith de Saint-Étienne. Come and treat yourself for a good cause!
At the initiative of the Lions Clubs of the Loire, the Soupe des Chefs returns on Tuesday evening in Saint-Étienne. Meet from 18h30 on the forecourt of the Zénith.
70 litres of soup for each chef. More than 2,000 bowls of soup on sale at four euros each. The others have already been reserved online to be sure to enjoy them. Every year the event is a hit and the pots empty quickly!
In total twenty chefs from the Loire and Haute-Loire offer twenty different soups. For example: a creamy lobster bisque for La Table des Lys, a green lentil and foie gras velouté for La Pause, and a mushroom velouté with chestnut pieces for L'Escargot d'Or.
As every year, profits go to an association: La Plume Verte, an association of the Forez that supports people with disabilities in their professional life in rural areas.
France Bleu Saint-Étienne Loire moves its studios for an exceptional evening dedicated to gastronomy and solidarity: special broadcasts, exclusive interviews with participating chefs and live reports. For the fifteenth year, four Lions clubs of the Loire (St-Etienne Europe Trois Vallées, Montbrison le Forez, Boën Pays d'Urfé and St-Etienne Mont-Pilat & Doyen) organise the Soupe des Chefs. La Plume Verte receives all profits of the evening, which gathers the greatest chefs of the region.
Address: Rue Scheurer Kestner, 42000 Saint-Étienne, France. Facebook page: la soupe des chefs (https://www.facebook.com/soupedeschefs42).

On 26 November, join us at the Zénith de Saint-Étienne for the Soupe des Chefs! France Bleu Saint-Étienne Loire moves its studios for an exceptional evening dedicated to gastronomy and solidarity.
For the fifteenth year, four Lions clubs of the Loire, St-Etienne Europe Trois Vallées, Montbrison le Forez, Boën Pays d'Urfé and St-Etienne Mont-Pilat & Doyen, are committed to organising the 'Soupe des Chefs'.
On 26 November the Zénith de Saint-Étienne hosts an unmissable event for lovers of gastronomy and solidarity. This year the association La Plume Verte will receive all the profits of this exceptional evening, which gathers the greatest chefs of the region, who come to prepare tasty soups for a noble cause.
France Bleu Saint-Étienne Loire is at the heart of this festive and solidarity day: throughout the event, special broadcasts, exclusive interviews with participating chefs and live reports. Meet the best culinary talents of the region, taste their creations, and enjoy a unique atmosphere of generosity and conviviality.
Facebook page: la soupe des chefs. Event info: Rue Scheurer Kestner, 42000 Saint-Étienne, France.

La Soupe des Chefs est une opération solidaire.
For the fifteenth year, four Lions clubs of the Loire (St Étienne Europe Trois Vallées, Montbrison le Forez, Boën Pays d'Urfé, and St Étienne Mont-Pilat & Doyen), with the help of many chefs of the département, organise the 'Soupe des Chefs' on the forecourt of the Zénith de Saint-Étienne.
This year the members of the Lions Club Boën Pays d'Urfé chose the association La Plume Verte.
Commandez vos soupes ici: https://www.helloasso.com/associations/lions-club-le-forez/evenements/la-soupe-des-chefs-2024-lions-club-de-la-loire
Programme of the 20 chefs (name, chef, address, phone, website, soup):
1. A LA TABLE DES LYS - Chef Marc Lecroisey, 58 Rue Saint-Simon, 42000 Saint-Etienne, tel. 04 77 25 48 55, latabledeslys.fr - Bisque de homard crémeuse
2. CÔTÉ PARC - Chef Yannick Mathevon, 7 Place Villebœuf, 42000 Saint-Etienne, tel. 04 77 33 66 96, restaurant-saint-etienne.fr - Velouté de panais à l'ail et touche de citron
3. LE GARAGNA - Chef Malik Tizghat, 24 Chemin du Béal, 42700 Firminy, tel. 04 69 68 39 64, garagna-restaurant.com - Velouté réconfortant lentilles, poireaux et pommes de terre
4. MADAME TABLE DE CHEFFE - Chef Marie-Ange Martinez, Place Villebœuf, 42000 Saint-Etienne, tel. 04 77 95 55 20, restaurantmadametabledecheffe.fr - Velouté de patates douces, crème infusée au lard et éclats de basilic
5. CORNE D'AUROCHS - Chef Nourredine Hamache, 18 Rue Michel Servet, 42000 Saint-Etienne, tel. 04 77 32 27 27, corned'aurochs.eatbu.com - Bouillon de poule fermière aux vermicelles comme dimanche soir
6. GARE&GAMEL - Chef Philippe Mercier, Place du 19 Mars 1962, 42170 Saint-Just-Saint-Rambert, tel. 04 77 06 51 05, gare-gamel.fr - Velouté Médicis selon Escoffier
7. L'INTUITION - Chef Christine Dumas et Fabrice Laurençon, 450 Avenue de la Route Bleue, 42210 Montrond-les-Bains, tel. 04 77 33 42 90 - Velouté de champignons des bois, nougatine craquante amande et châtaignes
8. LE PONT NANTIN - Chef Alexandre Cipriani, 44 Route de la Varizelle, 42400 Saint-Chamond, tel. 04 77 22 86 06, restaurant-lepontnantin.fr - Velouté de cresson au lard fumé et rigotte de vache de la ferme Pelloni
9. LA ROUTE BLEUE - Chef Ludivine Sain, 40 Rue du Vernay, 42480 La Fouillouse, tel. 04 77 30 12 09, restaurantlaroutebleue.com - Soupe à l'oignon aux saveurs asiatiques, soja, gingembre et citronnelle
10. LA PAUSE - Chef Olivier Brun, 349 Route des brossettes, 42290 L'Etrat, tel. 04 77 74 78 06, restaurantlapause.fr - Velouté de lentilles vertes et foie gras
11. LA SOURCE - LA CHARPINIÈRE - Chef Antoine Bergeron et Florent Guyot, 8 La Charpinière, 42330 Saint-Galmier, tel. 04 77 52 75 00, lacharpiniere.com - Crème Dubarry et magret de canard
12. LE CONTRE ET SENS - Chef Julien Chambost, 4 Boulevard Lachèze, 42600 Montbrison, tel. 04 77 58 61 87 - Velouté de carottes au parmesan, coriande et éclats de noisettes
13. LES FEUILLANTINES - Chef Vincent Marcoux, La Vialatte, 43620 Saint-Pal-de-Mons, tel. 04 77 75 63 25, lesfeuillantines.com - Crème forestière aux morilles, éclats de noisettes, copeaux de cantal et lard
14. LYCÉE PRO HÔTELIER SAINT-CHAMOND - Chef Directeur formations : Frédéric Courbon, 18 rue François Gillet, 42400 Saint-Chamond, tel. 04 77 29 29 90 - Crémeux de courge et potiron au parfum de cèpes, insert à la fourme de Montbrison
15. L'ABSINTHE - Chef David Durand, 4 Rue Richelandière, 42100 Saint-Etienne, tel. 04 77 25 06 89, absinthe.restaurant - Potée truffée façon minestrone
16. L'ESCARGOT D'OR - Chef Directeur : Guy Degrange, 5 Cours Victor Hugo, 42000 Saint-Etienne, tel. 04 77 41 24 04, lescargotdor.fr - Velouté de champignons et brisures de châtaignes
17. LE VIP - Chef Nicolas Maurat, 59 Chemin de Pompey, 42800 Genilac, tel. 04 77 35 24 26, vipletigre.com/vip-genilac/ - Velouté de brocolis, menthe et lait de coco
18. L'AUBE DES SENS - Chef Camille et Quentin Baule, 1 av de la route bleue, 42210 Montrond-les-Bains, tel. 04 82 82 91 95, laubedessens.fr - Velouté de pommes de terre, courges et châtaignes
19. LES MAISONS MARCON - Chef Jacques Marcon, 18 Chemin de Brard, 43290 Saint-Bonnet-le-Froid, tel. 04 71 59 33 72, lesmaisonsmarcon.fr - Velouté d'Helliantis et noisettes
20. AUTOUR DU TILLEUL - Chef Werner Coetzee, 17 Rue des Mûriers, 42160 Saint-Cyprien, tel. 04 77 89 07 26, autourdutilleul.fr - Céleri boul, pommes granny et lard fumé

Once again, 20 restaurateurs gather for the Soupe des chefs on the forecourt of the Zénith de Saint-Étienne, organised by the Lions Clubs de la Loire (26 November 2024).
Since 8h this morning, chef Philippe Mercier has been at the stoves, preparing his velouté for the 2024 edition. In reality his soup has been ready since the summer, as he had to give the theme of his dish in advance. 'I took vegetables from my producer, they are local, regional products from reasoned agriculture,' explains the chef, who is taking part for the 8th time.
A partnership: once the soups are prepared and packed, they are collected by the association's volunteers and taken to the forecourt of the Zénith de Saint-Étienne. There they are installed on the stand corresponding to the restaurant, before being reheated and potted for that evening's sale.
The doors of the Zénith open at 18h30 and for this 15th edition 2,000 to 3,000 people are expected.

The Lions Club, organiser of the Soupe des Chefs, handed the proceeds of the sales to the association La Plume Verte (radio report of 10 February 2025).
The 15th edition of the Soupe des Chefs, organised by the Lions Club, raised 17,000 euros for the ESAT La Plume Verte. This charity event showcases gastronomy for the benefit of associations engaged in social and professional inclusion.
A gourmet and charitable event: the Soupe des Chefs, organised by the Lions Club at the Zénith de Saint-Étienne, brought together restaurateurs and the general public around a generous cause. The funds raised, 17,000 euros from the sale of 4,500 soups, were given to the association La Plume Verte.
Located in Bussy-Albieux, this structure promotes the social and professional inclusion of people with disabilities in rural areas, a strong choice since inclusion outside urban areas remains a challenge.
The Lions Club, with the motto « Nous servons », supports many solidarity initiatives. Its next date: the « J'aime la Loire propre » operation on 15 March, a clean-up mobilising volunteers and citizens. The public can take part in events or follow its activities on Facebook.
Related headlines about this edition: the 15th Soupe des Chefs takes place at the Zénith de Saint-Étienne, with 20 creative soups to taste for the benefit of the ESAT La Plume Verte (22/11/2024). On 26 November the Zénith de Saint-Étienne hosts the Soupe des Chefs; Marc Lecroiset, chef of La Table Des Lys, offers a creamy lobster bisque cooked all night (18/11/2024). 16 years of solidarity and loyalty to the event for Marc Lecroisey of La Table des Lys.
Images: Zénith Saint-Etienne building, Lions Club volunteers in aprons « Soupe des Chefs » serving soup; Lions International Soupe des Chefs logo.

Fifteenth edition on Tuesday 26 November, from 18:30 on the Zénith forecourt, with 20 chefs and 20 soups at 4 euros, 70 litres each. Chefs: Côté Parc, À la Table des Lys, Le Garagna, Madame Table de Cheffe, Corne d'Aurochs, Gare & Gamel, L'Intuition, Le Pont Nantin, La Route Bleue, La Pause, Autour du Tilleul, Les Maisons Marcon, L'Escargot d'Or, Le VIP, L'Aube des Sens, L'Absinthe, Les Feuillantines, Le Contre et Sens, La Source, and the Saint-Chamond hotel school. New in 2024: charcuterie platters and mulled wine for sale. The programme leaflet lists each chef's soup (for example Marc Lecroisey: lobster bisque; Olivier Brun: lentil and foie gras velouté). Beneficiary: La Plume Verte, an association based in Bussy-Albieux that runs three establishments, including two ESAT, to include people with disabilities in rural work; the money enlarges the Bussy-Albieux ESAT, which supports 81 people. A 16th edition was already planned.

This page of the Soupe des Chefs programme lists 15 numbered soups and the kitchens making them: 01 À la Table des Lys (chef Marc Lecroisey, 58 Rue Saint-Simon, 42000 Saint-Étienne): creamy lobster bisque. 02 Côté Parc (chef Yannick Mathevon, 7 Place Villebœuf, 42100 Saint-Étienne): parsnip velouté with garlic and a touch of lemon. 03 Le Garagna (chef Malik Tizghat, 24 Chemin du Béel, 42700 Firminy): comforting lentil, leek and potato velouté. 04 Madame Table de Cheffe (chef Marie-Ange Martinez, Place Villebœuf, 42000 Saint-Étienne): sweet potato velouté with bacon-infused cream and basil. 05 Corne d'Aurochs (chef Nourredine Hamache, 18 Rue Michel Servet, 42000 Saint-Étienne): pot-au-feu broth with vermicelli. 06 Gare & Gamel (chef Philippe Mercier, Place du 19 Mars 1962, 42170 Saint-Just-Saint-Rambert): Médicis velouté after Escoffier. 07 L'Intuition (chefs Christine Dumas and Fabrice Laurençon, 450 Avenue de la Route Bleue, 42210 Montrond-les-Bains): wild mushroom velouté with crunchy almond and chestnut nougatine. 08 Le Pont Nantin (chef Alexandre Cipriani, 44 Route de la Varizelle, 42400 Saint-Chamond): watercress velouté with smoked bacon and Peillon farm cow's-milk rigotte. 09 La Route Bleue (chef Ludivine Sain, 40 Rue du Vernay, 42480 La Fouillouse): onion soup with Asian flavours, soy, ginger and lemongrass. 10 La Pause (chef Olivier Brun, 349 Route des Brossettes, 42580 L'Étrat): green lentil and foie gras velouté. 11 La Source - La Charpinière (chefs Antoine Bergeron and Florent Guyot, 8 La Charpinière, 42330 Saint-Galmier): Crème Dubarry with duck breast. 12 Le Contre et Sens (chef Julien Chambost, 4 Boulevard Lachèze, 42600 Montbrison): carrot velouté with parmesan, coriander and hazelnuts. 13 Les Feuillantines (chef Vincent Marcoux, La Vialatte, 43620 Saint-Pal-de-Mons): forest cream soup with morels, hazelnuts, Cantal shavings and bacon. 14 Lycée Pro Hôtelier Saint-Chamond (training director Frédéric Courbon, 18 rue François Gillet, 42400 Saint-Chamond): squash and pumpkin cream scented with ceps, with a Fourme de Montbrison insert. 15 L'Absinthe (chef David Durand, 4 Rue Richelandière, 42100 Saint-Étienne): truffled minestrone-style potée.

Soupe des Chefs participants 16 to 20, with their soups: 16. Velouté de champignons et brisures de châtaignes — L'ESCARGOT D'OR (Directeur : Guy Degrange; 04 77 41 24 04; 5 Cours Victor Hugo, 42000 Saint-Étienne; lescargotdor.fr); 17. Velouté de brocolis, menthe et lait de coco — LE VIP (Chef : Nicolas Maurat; 04 77 35 24 26; 59 Chemin de Pompey, 42800 Genilac; vipletigre.com/vip-genilac/); 18. Velouté de pommes de terre, courges et châtaignes — L'AUBE DES SENS (Chef : Camille et Quentin Baule; 04 82 82 91 95; 1 av de la route bleue, 42210 Montrond-les-Bains; laubedessens.fr); 19. Velouté d'Héliantis et noisettes — LES MAISONS MARCON (Chef : Jacques Marcon; 04 71 59 93 72; 18 Chemin de Brard, 43290 Saint-Bonnet-le-Froid; lesmaisonsmarcon.fr); 20. Céleri boule, pommes granny et lard fumé — AUTOUR DU TILLEUL (Chef : Werner Coetzee; 04 77 89 07 26; 17 Rue des Mûriers, 42160 Saint-Cyprien; autourdutilleul.fr).

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Location

Zénith de Saint-Étienne, Rue Scheurer Kestner, 42000 Saint-Étienne, France

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Prices and tickets

Per soup (limit of 10 per order): 4 euros
Per bowl of soup: 4 euros
Per bowl of soup: quatre euros

How to get tickets

Only online reservations guarantee availability of the order
It is also possible to buy on site
Limit of 10 per order
4,200 bowls on sale; 1,000 customers expected
Online reservations have existed for 3 years
More than 2,000 bowls on sale at four euros each
The others were already reserved online to be sure to enjoy them
Every year the event is a hit and the pots empty quickly
Order your soups on HelloAsso: https://www.helloasso.com/associations/lions-club-le-forez/evenements/la-soupe-des-chefs-2024-lions-club-de-la-loire