In the atmosphere of the Gourmet Goudots which end this Saturday July 9 in Aurillac (Cantal)

Goudots are festive or they are not. And for this 2022 edition where the popular culinary event par excellence of Aurillac finds its throne on the course of Angoulême, since Friday and until this Saturday evening, the small local and exotic dishes were put in the big ones to delight the taste buds.

In the aisles of the gourmet market with its thirty producers from here and elsewhere, Vinciane, 9, takes advantage of the smells and colors spread out after having faced the test of the amateur cooking competition. The one for 6-18 year olds. If the registrants found themselves in a small committee for this first edition, it was this young Naucelloise who won the first prize with her “wolf-shaped” cake with goat cheese and raw ham (the two ingredients of the Goudots qu had to slip into the recipe).

“And I won a voucher for a culinary workshop with a chef,” she smiles. A vocation in the making perhaps, just like her sister, Victoriane, 7, who also took part and split a honey goat cheese samosa.

On the big side, to award the gold, silver or bronze Goudots prizes, the public’s predictions are going well this Saturday afternoon. And Marie and Julien train their two children in the Aurillac custom. “We are from Cantal but we live in the Tarn and as we are there this weekend, we take the opportunity to do the tastings. We have wanted to redo the Goudots for a long time. It’s great for the children, that educate them to taste.”

A 2021 edition under health restrictions

Especially to the taste of the terroir. “It’s a good idea to make our products known to people who aren’t from here,” says Stéphane, an Aurillacois used to the competition and who is no exception to the rule, this year either.

The public, the only judge of the competition

In total, over these two days of the Goudots competition, 250 to 300 slices of dry ham were served to the public, 10 kilos of each cheese presented for nearly a thousand tastings, 18 tome tarts concocted by four bakers… A service provided by around fifty volunteers dedicated to the competition, a quarter of whom are newcomers. And an audience at the heart of the system to decide between producers and designate the best farmhouse cantal, dry ham, goat cheese, tome pie or vegetable terrine.

Between two tastings, six catering points and four refreshments to honor the good products. And a stage that has hosted concerts and events including the one woman show by Sophie Jammet, a little sequined jacket to initiate the discovery of wine with a touch of poetry and above all a lot of humour. “Come on, display your glass of wine in full light like a flower… And we take our time to taste.” A pleasure for the senses that held the sweet tooth high for two days, on the Cours d’Angoulême.