South Aveyron: Luis cooks local products in the middle of the landscapes of the territory

The scenery and products of South Aveyron are valuable in a mini-series.

Silence is spinning, in the four corners of South Aveyron! Not Brad Pitt or Natalie Portman, but Luis Castro and his bitch Hop hop hop. Since this winter, the two friends have been traversing the steep roads of the territory, driving an old moped.

In reality, in addition to his faithful companion, the one who is comedian-cook or cook-comedian, it is said, is always accompanied by René-Pierre Delorme, director and sometimes by Rémi Figuerola, technician and man of all things.

If the quartet travels from the heights of the Larzac to the Tarn valley, to then go to the Rougier, the Raspes and the Lévézou it is for an artistic-promotional project, called Mobylette Kitchen. The first word, everyone will understand. The second, for non-English speakers, means kitchen. And that’s where it all started.

The idea is a place to do something around a mobile kitchen

“Luis, after fifteen and working in a show, went to the kitchen. Today he is a chef at the restaurant Le Parisien, in the Vignes en Lozère, reports René-Pierre Delorme. For my part, I’ve always loved his artistic world, when he became a cook, the idea came to do something around a mobile kitchen. ”

The two artists launch and shoot a first pilot on the Raspes side. The main idea is already there: start a meeting with local producers and then cook in the wild, a reception prepared thanks to the products gathered during the day.

Then, when they think about the future of their episodes, they think of the Regional Natural Park (NRP) of the Great Causes.

“A project that fits in perfectly with the values ​​of the Park”

“Basically, I’m a photographer, but for several years now I’ve been working on video more and more. says René-Pierre Delorme, who has lived in South Aveyron for 15 years. And I had already worked with the park, I knew their values, and I thought that our project could connect it. ”

A meeting is then organized and, indeed, ça colle. “It really is a project that fits in perfectly with the values ​​of the Park, eager to make the territory and its producers shine”rejoices Corentin Boyer, PNR Communications Officer.

White card on the artistic

Discussions bring some changes, including the number of episodes and their duration. On the artistic side, René-Pierre Delorme and Luis Castro have a carte blanche. Once the file was validated and financed thanks to the Territorial Food Project (PAT), carried out by the Park, the merry troupe set off, heading for the Gaec de la Clapade to find lamb.

Once the sequence is shot, head to the Larzac Aromatics, then to a lens maker. Once all the ingredients are recovered, it’s time to cook. Luis installs a mobile kitchen and prepares a daily recipe: lamb stew with Homs pastis and Larzac green pearls.

A few hours later, it’s ready. The episode is over, the dish is tasted. “It’s not a documentary, there are no explanations, no lyrics, it’s an artistic creation. That’s why there are moments of burlesque, we were stuck in it.”René-Pierre Delorme would like to point out.

Broadcast of the five episodes at the end of October

The second episode, in the Vallée du Tarn, with as much water à la bouche: parsley trout with parsley pistil, leek and cherry fondue from the upper Tarn valley. And beyond the local producers, even the music is well known in Sud-Aveyronnais, provided by Balaphonik Sound System.

The start of the broadcast of five episodes is scheduled for next October on the social networks of PNR and the reason why they are not “special evening with a meal and a concert”already imagine René-Pierre Delorme.

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