The 92nd Foire de Brignoles met Provencal cuisine in the spotlight

Spread on the giant screens placed outside, Paulette and Simone’s tambourine makes her mouth water. Finely chopped garlic is mixed with desalted anchovies in a bath of olive oil: more Provencal, it does not exist. This is exactly the kitchen. “poor, family-friendly and affordable for all “ that the two retired girlfriends, a member of the “Friends of Provencal Cuisine”, an association of La Roquebrussanne, are looking to value.

All under the watchful eye of Sarah Quaranta, known under the pseudonym “Sarahtatouille” on YouTube, which returns for the second year to host the kitchen stand of the Foire de Brignoles.

And it works: the curious stop around the stoves, smell the scent of bagna-caouda simmering.

“It’s kind of an anchovy, but hot.”, said Paulette. In a very short time, it’s ready: chopped vegetables are dipped in soup and enjoyed with pleasure.

“What I love is sharing, sharing”

A formula that occurs four times a day. “Twice in the morning and twice in the afternoon, I make a little recipe, explained the influential kitchen. By always using the products presented on the stands of the Fair. Suddenly, it makes those who like to go see it. “ Malin.

It is also obvious: “I had some ideas for the first few days, but there I go a little on a blank page every day.”

Not frightened, however, Sarah knows that inspiration will not be lacking thanks to the many products presented next. “I saw the artichokes, I think I offer a barigoule my way. But also, maybe local honey chicken, or the saffron risotto I saw there. ” Not to mention goat cheeses, which could go well with asparagus

Many ideas, but also a boost, sometimes. Because as Paulette and Simone do, this Sunday morning, speakers will parade behind the pots, all week. A way for the cook to translate her love of a shared kitchen. “What I love about this activity is sharing, sharing. I will never be locked up in a kitchen. There, I treat myself. “

And she’s not the only one!

Top amateur chefs for Sunday’s contest

Three, two, one: top start! This Sunday, in the middle of the afternoon, six contestants competed behind the stoves, for an anthological contest made of dramas, twists and turns, and even a little blood … Candidates very seriously involved in their. so recipes tried to seduce impartial judges, despite their façade smiles.

Rest assured: even if the amateur chefs did give their all, it was above all in a good mood, sharing and the desire to have fun. David, Souheyla, Chloé, Harry, Danièle, Nathalie and Bernadette about the dishes “very varied ” under the watchful eye of Sarah Quaranta and other members of the jury.

From the outset, everyone threw themselves at the ingredients made available. Products often come from nearby booths. Theme: two appetizer bites. Time: one hour. I publish them: agitation.

On Bernadette’s side, we set off on a trout guacamole. Lack of luck, lawyers lack maturity, and, scandal, no chili!

Nathalie, on the other hand, tries the artichoke caviar. The vegetable resists the assaults of the knife, and the blade deviates towards the flesh of the stove!

Next door, Chloe sets off on an unlikely – but tasty – salty tiramisu, while David’s impression is mastered in improvisation.

Tick, tick, the clock is ticking, everyone is giving their all, for in the end, a result often lives up to expectations. Podium in order: David, Chloé, Souheyla.

The winners leave with their prizes (Martel CHR utensils or a stuffed basket provided by the City), but especially with savory souvenirs.

Provence in the spotlight

After putting in a saucepan 25 grams of butter, 100 gr. of olive oil, one or two cloves of finely chopped garlic, as well as a glass of desalted anchovies, stripped from the edges and cut into fillets, everything must be heated.

On low heat. Be careful, the garlic must remain white while the anchovies are melting. Result: bagna-caouda, a kind of hot anchovy, which is enjoyed as an aperitif with raw vegetables.

Here is the recipe proposed by Paulette and Simone, on the Sunday morning workshop. This will not be the only Provencal dish that will be concocted this week.

“We were offered to take part, but we didn’t want to compete with real cooks. We are an association, our idea is to share these Provencal recipes, the transmission. And in the end, the project fits well. “

Then Les Amis de la cuisine provençale, based on La Roquebrussanne, responded favorably to the call.

And make them discover these recipes that must be saved from oblivion. “We also offer parent-child workshops “the ladies note.

There is more to it than that.


Information on the Facebook page of the association “Les Amis de la Cuisine Provençale”

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