If you're a fan of soccer and gastronomy, this charity dinner is for you!
On May 28, 2026, a charity gala dinner - Les Verts de 76 - will bring together renowned chefs and Saint-Étienne club legends at the Geoffroy-Guichard brasserie.
at the end of May, gastronomy and sport will come together for a good cause. Members of Saint-Etienne's 1976 football club, Meilleurs Ouvriers de France (Best Craftsmen in France) and gourmet chefs will join forces for a charity gala organized by the "La part des Anges verts" association, just a stone's throw from the Geoffroy-Guichard stadium.
Two worlds come together for a good cause
This unique evening will bring together two disciplines: soccer and gastronomy. Great names in gastronomy and legends of the Greens' epic will come together for a charity gala: reception, dinner, entertainment, talks, ending with an exceptional auction.
Because there's strength in unity, all proceeds from this charity event will be donated to the "AFM Téléthon", an association of patients and relatives of patients fighting rare, progressive and geand "Une balade pour Justine et Lou", an association funding medical research into juvenile arthritis.
The evening, hosted by ASSE's Emmanuel Demont, will feature a solidarity auction organized by the Hôtel des ventes du Marais. Exceptional lots will include a ball signed by Sébastien Chabal, a jacket by Pierre Gagnaire and historic jerseys by Damian Penaud, Alain Giresse, Luis Fernandez and Raï. To conclude this evening of generosity, the band Poto Carré and artist MC Pampille will provide the musical ambience.
A menu designed by seasoned chefs
While some of ASSE's greatest players such as Christian Sarramagna, Oswaldo Piazza, Gérard Janvion, Patrick Revelli, Jean Castaneda, Christian Lopez, Dominique Bathenay, Christian Synaeghel and Pierre Repellini will be on hand for the occasion. Behind the stoves for this special evening are such renowned chefs, Meilleurs Ouvriers de France and Gault&Millau award-winners as : Christophe Roure (4 toques), Meilleur Ouvrier de France 2017, Cédric Burtin, chef triplement toqué, Jacques Marcon, distinguished with five toques, Jean-Jacques Borne MOF glacier 1994, Michel Nave MOF 2004 and Mickaël Fils.
The meal will open with a cold starter designed by Jacques Marcon,"Asperges vertes, mousserons des prés, sauce crémeuse à la fleur de cistre ".followed by Cédric Burtin's hot starter," Pan-friedfoie gras, balsamic vinegar emulsion, blackcurrant pepper ". This was followed by Christophe Roure's fish dish, " Omble chevalier cuit dans un beurre d'ail, purée siphon et garniture grenobloise ", and Michel Nave's dish,"Ballotine de volaille fermière aux morilles, jeunes carottes confites au vin de Muscat ". To close the evening, Jean-Jacques Borne and Mickaël Fils will be signing a dessert and mignardises based on " Pain de Gènes, pistachio, chocolate coconut crunch, strawberry brunoise, orange blossom espuma and wild strawberry coulis ".
Practical information :
- When? May 28 at 6 p.m.
- Where? Brasserie Geoffroy-Guichard, 14 rue Paul et Pierre Guichard, Saint-Étienne.
- Price: €400 (€200 + donation €200 - Gala La Part des Anges Verts)
- To reserve, visit https://my.weezevent.com/diner-gala-les-verts-de-76
