Alencon.  Go Taaable!  : after cooking workshop, Friday farmers market, show and wanders, Saturday

Alencon. Go Taaable! : after cooking workshop, Friday farmers market, show and wanders, Saturday

Anna Aptsiauri, chef next to Marie-Noëlle, Malika and Christine. At the back, Emilie of the Régie des Quartiers Alenconnaise ©L’Orne hebdo

Included in the entertainment menu of the festival of local products and gastronomy tomorrow A Taaable!, third sideu (and restaurant) “If you want from here and from elsewhere”, v Perseigne district in Alençon (Orne), put the dishes in the big ones, Saturday 22 October 2022: several workshops around the plantation and the kitchen were offered during the day.

“Plant Your Seed”

AND “Plant Your Seed” Workshop. the morning was led by Najim, a garden mediator, as well as a composting workshop to understand the process.

Ayla was delighted to attend the planting workshop and was explained the germination stages before sowing the parsley and other herbs in the yoghurt cups.

Drawings were created to improve the activity. “Not many people have green spaces, the aim is also to be able to take their plantations home,” explains Emilie from the Régie des Quartiers Alenconnaise.

In the kitchen at the beginning of the afternoon we got busy around a large pumpkin that grew in Perseigne’s family gardens.

Pumpkin variation

“The idea to cook this seasonal vegetable for the festival came spontaneously when they brought it to us,” says Nana Aptsiauri, the restaurant’s chef and technical manager.

Christine, Marie-Noëlle and Malika adjusted their aprons and, dressed as charlotte, tackled the day’s menu: pumpkin velouté, pumpkin gratin and then crumble for dessert.

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Completion of pumpkin gratin by three apprentice chefs on ©L’Orne hebdo

“The lesson in your city is great! »

Christine and Marie-Noëlle signed up for the cooking workshop for the same reasons: “To see people and talk to people from the neighborhood”.

It’s a great initiative! Feel free to do more! A free cooking class in your town is great! What the restaurant offers is innovative, it’s the best way to bring the neighborhood to life, to look at it again.

Marie-Noëlle, participant of the cooking workshop.

Christine is delighted with her discovery of the day: “It’s really surprising and very good, roasted pumpkin seeds! »

Shared menu

The workshop ended in good spirits… the taste buds are awake and ready to share the menu with all the participants of the day.

Ayla attended a “Plant Your Seed” workshop led by Najim, a garden mediator. © L’Orne Hebdo

In Taaable: the continuation and end of the festival

The festival ends this weekend on October 28th and 29th. With different animations.

Country producer market: Friday 28th October from 4pm to 8pm, Masson Place. During this market you will be able to discover local producers and actors from the world of agriculture.

Manufacturer market research

There will also be entertainment for children and adults on autumn and Halloween themes.

“Merchant of Mystery” murder party: an investigation that will be conducted during the local producers’ market: “It is said that every October 28th, a man or woman disappears poisoned by a deadly apricot juice. What’s in this juice? Discover Friday, October 28, 2022 from 4:00 p.m. to 8:00 p.m., Masson square.

Exhibitions, exhibitions, consultations…

Conferences, awards…

The À taaable! closes Saturday 29 October at Halle aux Toiles, with conferences, awards, shows…

Consultation “What if I were… a trash can!” will be held from 11:00 a.m. to 12:30 p.m. on food practices, cooking and handling of biological waste.

On offer is a trip in cooperation with the operation “My ecologically responsible traders”.

“It’s Food, My Dear Watson” show is scheduled. from 4 to 5 p.m.. Crazy comedy that delves into the human body.

In the Hale aux Toiles, an exhibition of drawings from the schools involved in the competition will be installed, as well as another exhibition called “I eat, therefore I am” to understand the influence of food on our anatomy.

During these sessions, participants receive a sustainable food kit that includes items and tips for sustainable cooking on a daily basis.

Saturday, October 29, will end with the presentation of the prize for the best terrine made in the “À vos marmites” culinary competition.

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