It was a “gastronomic” collection for the second time, after a first edition in April 2021. The concept? Virginie Réant, communication officer at the EFS, had asked the merchants and restaurateurs of Arès and the peninsula to improve the snack offered to donors. They mobilized by participating in this improvement but also by donating blood.
Damien Balateau, Chef Cuisine Ferret Capienne and Rémi Bayens, chef at home, had prepared Iberian tapas: pepper cream, Iberian ham and monk’s rose. Julie Bayle, Julie’s chef in my kitchen, offered oysters au gratin with cooked ham Brie cream, smoked with hazelnut powder. The oysters were offered by the Huîtrerie, on the Arès oyster port. Nicolas Desvignes, chef of the restaurant La Fille du barbu, had made delicious chocolate brownies and Sébastien Bouillon from Patachou, in Piquey, some very good Bordeaux canelés.
–
