The incredible chef of Laguiole, Michel Bras, was one of the participants at the first edition of the Nantes Food Forum. There, he cooked the meat of an extraordinary animal — a Nantaise cow. It is a breed that once faced extinction had it not been for the efforts of Laurent Chalais and his merry band to save it.
Du boulanger au charcutier, la rubrique pour savoir où dénicher de bons produits et savoir qui se cache derrière ! Au menu : petits producteurs, artisans savoureux, marchés et épiceries. Et pour aller plus loin, découvrez nos adresses en Aquitaine sur l’appli géolocalisée, Adresses Gourmandes en Aquitaine.
Franck Dépériers landed in Nantes twenty years ago, carrying with him, in his bag, his organic, naturally leavened and naturally fermented breads. His Petite Boulangerie has since become a not-to-be-missed stop for foodies. (Article in French)
It was a change of course for Farah and Mélanie, two young women from Toulouse who founded Beaucal, an artisanal condiment business that is 100% local and 100% plant-based. They have a bit of everything, even ketchup!
We all love mozzarella today, yet many of us do not know all of its variations and subtleties. From the buffaloes to the often heritage-breed cows that graze on the slopes of the Apennins, to buffalo mozzarella and fior di latte, our voyage in Naples continues today by tracing the history of this now mythic cheese. (Article in French)
Pastas, pizza, tomatoes, mozzarella, and coffee marked with the label ‘Made in Naples’ have become symbols of Italian cuisine, both abroad and in the boot. Let’s skip for once the antipasti, and start with the pasta. The plural of the French version of the word – pâtes – seems extremely apt, since it covers a wide range of products. (Article in French)
In an interview published during Easter time, the American artist Patty Smith declared that, according to her, the fruit that was forbidden to be eaten by Eve was a tomato – a fruit far more sensual than an apple. It is a theory that makes sense since we know that upon its arrival in France from the Americas, the tomato was called the Apple of Love, and the word tomato did not come to be until the 19th century. (Article in French)
In their little workshop in the Vosges, Christel and Muriel Nex have been working for months. Surrounded by clay and paintbrushes, the two sisters are among the last to produce, entirely by hand, the charms that garnish French king cakes. (Article in French)
Chinese diners greedily crack open delicate rabbit skulls and slurp down their contents, tucking into a delicacy so popular in one province that it has to import its supplies from France.
On a plate, this charcoal colored nugget with a buttery and caramelized texture has what it takes to create a surprise. In Billom (Puy-de-Dôme), the first French producer of black garlic is hoping to conquer the palates of food connoisseurs and starred restaurants. (Article in French)
SISQA in Toulouse, in its XXL version for the new Occitania region, has obviously pushed the pedal on protected designations. (Article in French)