Soupe des Chefs de Saint-Étienne - 2025

Programme

1. Tuesday, November 25, 2025

   à partir de 18h30

   parvis du Zénith de Saint-Étienne

   20 chefs each serve one soup. Chefs and establishments: 1 Marc Lecroisey (À la Table des Lys, Saint-Étienne); 2 Yannick Mathevon (Côté parc, Saint-Étienne); 3 Guillaume Mourrut (la Petite Assiette du Château, Andrézieux-Bouthéon); 4 Marie-Ange Martinez (Madame Table de Cheffe, Saint-Étienne); 5 Nourredin Hamache (Corne d'Aurochs, Saint-Étienne); 6 Philippe Mercier (Gare & Gamel, Saint-Just-Saint-Rambert); 7 Christine Dumas and Fabrice Laurençon (L'Intuition, Montrond-les-Bains); 8 Alexandre Cipriani (le Pont Nantin, Saint-Chamond); 9 Ludivine Sain (la Route Bleue, La Fouillouse); 10 Olivier Brun (la Pause, l'Étrat); 11 Antoine Bergeron and Florent Guyot (la Source - la Charpinière, Saint-Galmier); 12 Julien Chambost (le Contre et Sens, Montbrison); 13 Kévin Richard (Richard Traiteur, Saint-Étienne); 14 LP hôtelier de Saint-Chamond; 15 David Durand (l'Absinthe, Saint-Étienne); 16 Sandia and Axel (l'Escargot d'or, Saint-Étienne); 17 Nicolas Maurat (le VIP, Genillac); 18 Camille and Quentin Baule (l'Aube des Sens, Montrond-les-Bains); 19 IMSE, Saint-Étienne; 20 Werner Coetzee (Autour du Tilleul, Saint-Cyprien).

   à partir de 18h30

   Zénith de Saint-Etienne

   20 soups by 20 Loire chefs (including Philippe Mercier, Gare et Gamel, with a corn cream soup flavoured with chorizo); raffle with many prizes; charcuterie boards; complimentary mulled wine; live music.

   dès 18h30

   Zénith de Saint-Étienne

   Twenty Loire chefs serve new soups created for the occasion, at 4 € a bowl, to eat on the spot or take away.

   1. Raffle (tombola) with many prizes to win

   2. Musical entertainment

   3. Vote for your favourite soup (soupe coup de cœur)

   4. à partir de 18h30

      Soupe des chefs: 20 chefs serve 20 soups on the forecourt of the Zénith de Saint-Étienne

   5. 18h30

      Doors/start at the Zénith: choose, taste and enjoy the soups of the Loire chefs

On the menu

• Soupe provençale de poisson et de homard

  By Marc Lecroisey, "à la Table des Lys", Saint-Étienne

  Provençal fish and lobster soup

• Velouté de lentilles corail, carottes, coco et épices douces

  By Yannick Mathevon, "Côté parc", Saint-Étienne

  Red lentil, carrot, coconut and mild spice velouté

• Velouté de butternut, huile de noisette torréfiée maison et ses éclats

  By Guillaume Mourrut, "la Petite Assiette du Château", Andrézieux-Bouthéon

  Butternut velouté, house-roasted hazelnut oil and hazelnut pieces

• Velouté de carottes bio, panais du marché et éclats de persil

  By Marie-Ange Martinez, "Madame Table de Cheffe", Saint-Étienne

  Organic carrot velouté, market parsnip and parsley pieces

• Velouté de choux fleur Dubarry, pesto de tanaisie

  By Nourredin Hamache, "Corne d'Aurochs", Saint-Étienne

  Cauliflower Dubarry velouté, tansy pesto

• Crème de maïs au parfum de chorizo

  By Philippe Mercier, "Gare & Gamel", Saint-Just-Saint-Rambert and Philippe Mercier, Gare et Gamel (Saint-Just-Saint-Rambert)

  Corn cream scented with chorizo

  Corn cream scented with chorizo: leek white sweated in butter, chicken or poultry stock, fresh/tinned/frozen corn cooked and blended, quickly pan-fried chorizo cubes; 70 litres prepared

• Velouté de champignons des bois, nougatine craquante, amande et châtaignes

  By Christine Dumas et Fabrice Laurençon, "L'Intuition", Montrond-les-Bains

  Wild mushroom velouté, crunchy nougatine, almond and chestnuts

• velouté crémeux de pommes de terre façon bouillabaisse

  By Alexandre Cipriani, "le Pont Nantin", Saint-Chamond

  Creamy potato velouté bouillabaisse-style

• Velouté de choux fleur à la cardamome et sirop d'érable

  By Ludivine Sain, "la Route Bleue", La Fouillouse

  Cauliflower velouté with cardamom and maple syrup

• Velouté parmentier

  By Olivier brun, "la Pause", l'Étrat

  Parmentier (potato) velouté

• Velouté de courge fumée, vanille et noisettes

  By Antoine Bergeron et Florent Guyot, "la Source - la Charpinière", Saint-Galmier

  Smoked squash velouté, vanilla and hazelnuts

• Crémeux de courge infusé au lard vieux et noisettes grillées

  By Julien Chambost, "le Contre et Sens", Montbrison

  Creamy squash infused with aged bacon and toasted hazelnuts

• Velouté de choux fleur à l'huile de truffe et croûtons grillés à l'ail

  By Kévin Richard, "Richard Traiteur", Saint-Étienne

  Cauliflower velouté with truffle oil and garlic-toasted croutons

• Velouté de champignons de la champignonnière les myconautes, croustillant de volailles, rigotte de Condrieu râpée

  By LP hôtelier de Saint-Chamond

  Mushroom velouté from the champignonnière les myconautes, crispy poultry, grated rigotte de Condrieu

• Ma potée truffée façon minestrone

  By David Durand, "l'Absinthe", Saint-Étienne

  My truffled potée, minestrone-style

• soupe paysanne

  By Sandia et Axel, "l'Escargot d'or", Saint-Étienne

  Country soup

• Champignons Eryngii en velouté ligérien

  By Nicolas Maurat, "le VIP", Genillac

  King oyster (Eryngii) mushrooms in a Loire-style velouté

• Soupe de crustacés au lard fumé entre terre et mer

  By Camille et Quentin Baule, "l'Aube des Sens", Montrond-les-Bains

  Shellfish soup with smoked bacon, between land and sea

• Velouté d'automne butternut et panais

  By IMSE, Saint-Étienne

  Autumn butternut and parsnip velouté

• Velouté forestier, thym et éclats de châtaignes

  By Werner Coetzee, "Autour du Tilleul", Saint-Cyprien

  Forest velouté, thyme and chestnut pieces

• Soupes inédites

  By 20 chefs ligériens

  Original, refined or surprising new soups created specially for the occasion; 20 chefs and soups to choose from

• Provençal fish and lobster soup (Marc Lecroisey, À la Table des Lys)

• coral lentil, carrot, coconut and mild spice velouté (Yannick Mathevon, Côté Parc)

• butternut velouté with toasted hazelnut oil (Guillaume Mourrut, La Petite Assiette du Château)

• organic carrot and market parsnip velouté (Marie-Ange Martinez, Madame Table de Cheffe)

• cauliflower Dubarry velouté with tansy pesto (Nourredin Hamache, Corne d'Aurochs)

• corn cream scented with chorizo (Philippe Mercier, Gare & Gamel)

• wild mushroom velouté with crunchy nougatine, almond and chestnuts (L'Intuition)

• creamy potato velouté in the style of bouillabaisse (Alexandre Cipriani, Le Pont Nantin)

• cauliflower velouté with cardamom and maple syrup (Ludivine Sain, La Route Bleue)

• parmentier velouté (Olivier Brun, La Pause)

• smoked squash velouté with vanilla and hazelnuts (La Source - La Charpinière)

• squash cream infused with aged bacon and grilled hazelnuts (Julien Chambost, Le Contre et Sens)

• cauliflower velouté with truffle oil and garlic croutons (Kévin Richard, Richard Traiteur)

• mushroom velouté from Les Myconautes with crispy poultry and grated Rigotte de Condrieu (Saint-Chamond hotel school)

• truffled potée in the style of minestrone (David Durand, L'Absinthe)

• country soup (L'Escargot d'Or)

• Eryngii mushroom velouté (Nicolas Maurat, Le VIP)

• crustacean soup with smoked bacon (Camille and Quentin Baule, L'Aube des Sens)

• autumn butternut and parsnip velouté (IMSE)

• forest velouté with thyme and chestnut crumbs (Werner Coetzee, Autour du Tilleul)

Also served

• Planches de charcuterie

  Charcuterie boards to enjoy

• Vin chaud

  Mulled wine, offered free (to be consumed in moderation)

Who's who

Good to know

• Single price: 4 € per bowl.
• Proceeds go to the association EURECAH (https://www.eurecah.org/).
• Bowls can be reserved via HelloAsso: https://www.helloasso.com/associations/lions-club-le-forez/evenements/la-soupe-des-chefs-2025-lions-club-de-la-loire
• The 20 soups have different flavours and use local products
• A bowl costs 4 €, to eat on site or take away.
• Pre-orders are strongly recommended because demand is high: https://www.helloasso.com/associations/lions-club-le-forez/evenements/la-soupe-des-chefs-2025-lions-club-de-la-loire
• Sale on site is also possible, but with less choice.
• Profits go to the association EURECAH (La Talaudière), which supports autistic people.
• Complimentary mulled wine (to be consumed in moderation).
• Soup is eaten on site or taken away
• Soups can be eaten on the spot or taken away.
• Bowls can already be reserved on helloasso.com by searching « soupe des chefs 2025 ».
• Otherwise, come to the Zénith from 18h30 to choose and taste the chefs' creations.
• All profits go to EURECAH (La Talaudière), which supports children with autistic disorders; donations will help furnish a respite house (maison du répit) for families.
• To eat on the spot in a friendly atmosphere or take away
• From 18:30 at the Zénith (Zénith Saint-Étienne Métropole)
• All profits go to the Association Eurecah.
• Visitors can vote for their favourite soup (soupe coup de cœur).
• Visitors can taste, compare and vote for their favourite soup
• Convivial atmosphere

Attendance

20 chefs, 20 soups; 70 litres per chef; result in euros not found

Prices and tickets

Bowl of soup (per bowl)

4€

Per bowl, to eat on site or take away

4€

One bowl of soup (single price), to eat on the spot or take away

4 €

What's included

• One bowl of soup
• A free mulled wine (to be consumed in moderation)
• Charcuterie boards to enjoy
• Musical entertainment
• Raffle with many prizes
• One bowl of a chef's soup for 4 €

How to get tickets

• To reserve your bowl: Soupe des chefs page on HelloAsso (Lions Club de la Loire)
• Pre-orders strongly advised, as there is a lot of demand: book on HelloAsso
• Sale on site is also possible (but with less choice)
• Bowls can already be reserved on helloasso.com by typing 'soupe des chefs 2025' (poster: 'Commandez sur le web sur HELLOASSO.COM, tapez "Soupe des chefs 2025"', with QR code)
• Or buy on the spot at the Zénith from 18:30 ('ou achetez sur place')