This week, the operation Landes on the menu » takes you through the markets of the department to cook as close as possible to local producers. This Thursday morning, France Bleu Gascogne takes over the Saint-Paul-lès-Dax market alongside the chef Cédric Olivieri, head chef at the Danielle Mitterrand college from the city. The sun is shining, the market comes alive and the chef is busy delighting gourmets, he who usually serves more than 500 meals a day to his students.
First step: lessons. Cédric Olivieri has a budget of 30 euros to buy the ingredients that will make up his menu on site. Moreover, without further suspense, here is what passers-by at the Saint-Paul-lès-Dax market were able to taste: fennel salad with orange and shavings of free-range sheep, back of hake roasted in herb breadcrumbs accompanied by zucchini spaghetti flavored with licorice basil from Stéphanie Labeye, horticulturist in Pey. For the sweet note, the chef has chosen to concoct a strawberry soup with mint accents accompanied by madeleines from Gamarde-les-Bains.
Local products on the AGRILOCAL 40 platform for community catering managers in the Landes
AGRILOCAL 40 is the platform that connects local suppliers, whether they are producers, companies or craftsmen, with collective catering buyers. It is one of the tools of the Departmental Territorial Food Project called “Les Landes au Menu”. Objective: to meet the expectations of the Egalim law which now imposes since January 2022 a quota of 50% of sustainable and quality products, including 20% of organic products.
In the Landes 115 colleges and 216 farmers work with AGRILOCAL. Those responsible for this platform hope to see these numbers grow over time.
The special programs “Landes au Menu” on France Bleu Gascogne are all this week from June 20th to 24th live from a Landes market from 9 a.m. to noon.