In Cornwall, a university to defend regional cuisine – Pont-l’Abbé



“These short three- to five-day courses, on very specific topics, have been thought out and thought about from the whole field,” says Xavier Hamon, founder of the University of Gastronomic Sciences and Practices. Chef quimpérois, a slow food activist through the Alliance des cuisiniers, is at the forefront of this small kitchen revolution to promote “le bien manger” and invite professionals to run for a social, eco-friendly kitchen. and worthy. According to him, the recipe is simple: “Before you take a knife, you have to learn to talk to each other.”

He was able to test the first training modules on a wide variety of profiles: chefs of a gourmet restaurant or bistro, manager of a bulk spice or carrier of a food truck project and even an employee of the Basque Chamber of Agriculture .

Xavier Hamon is the founder of the University of Gastronomic Sciences and Practices. (The Telegram / Delphine Tanguy)

“The best way is to be outside and feel things”

From the beginning of the school year, five formats (vegetable cooking, the art of fermentation, coastal cuisine, the world of seaweed, introduction to Japanese cuisine) will be proposed, three of which will be received in the kitchens of Haliotika, city of Guilvinec fishing. All the characteristics of a systematic meeting with the agricultural and maritime trades of the territory.

When it comes to vegetable cooking, what better way than to go straight to a market gardener to understand the issues, but also the constraints of those who produce locally produced fruits, vegetables or herbs such as Juliette Quillivic, a farmer and seed craftsman in Plouhinec. “The vegetables emitted from the variety of Juliette’s population have far superior nutritional qualities,” observes Xavier Hamon.

And when it comes to the invisible world behind a plate of seafood or an omega-3 rich fish, plankton biologist Pierre Mollo is inexhaustible. “The best way is to be outside and feel things,” he says.

“In Japanese cuisine, animal protein is there to sign the dish, it’s not the key”

Aller research in other culinary cultures

“My job is to translate this into cooking”, sums up Xavier Hamon, whose approach is to look for recipes in other culinary cultures that will enhance local products or varieties of fish that are a bit neglected, such as tailed horse mackerel. yellow or growl. “In Japanese cuisine, animal protein is there to signify the dish, it’s not the essential element,” says Xavier Hamon Care, who strives to vegetate dishes without depriving himself of the pleasure of taste, even in dimpotrivă .

The University of Gastronomic Sciences and Practices is also working hard to support communities in changing the food model for canteens while reconciling children’s tastes with parents’ cherries.

Practice

University of Gastronomic Sciences and Practices (mailbox 143), Maison des associations Pierre Waldeck-Rousseau, 1, allée Monseigneur Jean-René Calloc’h, in Quimper. E-mail: [email protected]; site: www.uspg.bzh

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