The “shepherds’ meal” organized by the Cabro d’Or association was a great popular success since more than two hundred people of all ages walked to the valley of Siou Blan in the heart of the Massif de la Nerthe, last Saturday. In this green valley, picnicking in the middle of the herd turned out to be a great moment since the sun was there. It was a general joy when the herd of Rove goats appeared.
The arrival of Franck and Marc Gouiran’s four hundred goats investing the valley and climbing on the rocks constituted an astonishing spectacle in the middle of the amazed picnickers. The children were not the least interested in these animals with their superb twisted horns, which they had, for the most part, never seen so closely.
The wild valley of Siou Blan has become, for the space of a few hours, a privileged place of encounter with nature for all the members of “La Cabro d’Or” mixed, old and young, old and newcomers in the commune of Le Rove, those who sometimes come from much further away.
The highlight of the day was gastronomy, with the exceptional presence of Dominique Frérard, the chef of the restaurant “Les Trois Forts” at the Sofitel Vieux-Port. The idea of scheduling a meal for the shepherds in the spring, when the bushes are at their best, with the arrival of a great chef, germinated 17 years ago in the minds of the leaders of the association: “He … notIt was not just a picnic in the middle of the herd, in the middle of the hill, but also to invite and meet a great specialist chef who has his own conception of the preparation of the Rove bushes“, they specify.
After Jean-Marc Banzo in 2005, Gérald Passedat, Lionel Levy, Guillaume Sourieu in 2009, Christian Ernst in 2010, Christian Buffa in 2011, Michel Béjeannin in 2012, Emmanuel Perrodin in 2013, Jean René Charrial in 2014, Gérard Boscher, Gérald Guilly in 2016, Fabien Montale in 2017, Dominique Frérard in 2018, Mathieu Roche in 2019, it was once again the friendly Dominique Frérard who was the 2022 guest of the Cabro d’Or.
The chef from Trois Forts proposed a three-level preparation: a lemon jelly, a bush with vanilla seeds, egg yolk, sugar and whipped cream, a coulis (apricot-verbena or exotic fruits). Presented in a verrine, this achievement was unanimously appreciated.
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