The large hall of the Ombrière was packed this Saturday in Uzès to welcome the greatest chefs. The first Saveurs et savoirs festival created by France Inter journalist François-Régis Gaudry and Eric de Kermel (Place aux Herbes bookstore) is a success and continues this Sunday.
The large room of L’ombrière was packed this Saturday in Uzès, to welcome and listen to the great starred chefs, Pierre Gagnaire (the Duende in Nîmes, Paris, London, Tokyo, Shanghai…) and Anne- Sophie Pic (Valence, Lausanne, Paris, London…). “Anne-Sophie Pic is the most starred chef in the world and the only three-star chef in France,” recalled François-Régis Gaudry, journalist at France Inter (the show, we will taste). François-Régis Gaudry and Eric de Kermel (Place aux Herbes bookstore) are at the origin of this first Saveurs et savoirs festival.
A festival that nourishes the spirit
Flavors and knowledge in Uzès is a festival that bubbles and nourishes the spirit. This was the case on Saturday morning with a debate on “living bread” with Jean-Philippe de Tonnac, Henri de Pazzis, the organic farmer, miller, who became a baker at 60 and Béatrice Trocmé (La fougasse d’Uzès).
And to tell the truth, there are so many meetings planned at l’Ombrière or at the Place aux Herbes bookstore that there is little time left to eat.
For this great first in Uzès, Loïc, a Parisian, did not hesitate. “I’m crazy about cooking. When I heard François-Régis Gaudry talk about this festival in his show on France Inter, I immediately bought my train ticket. I didn’t know Uzès. Since the start of the festival, I took four master classes.” “We come as neighbors, from Tavel,” confide Danièle and Michel. “We can’t follow everything and we’re here to listen to Anne-Sophie Pic.”
At the small amphitheater of the Place aux Herbes bookstore, Yohan Lastre spoke about the art of pâté en croute. Yohan Lastre is a caterer in Paris in the 7th arrondissement. “I am a Gardois resident,” confides this cook, surrounded this Saturday by his entire family. I did my training at the Etincelle hotel school in Nîmes (Lycée Voltaire). I then worked in Scotland, in France, at the Ritz . I followed my chef to La Tour d’Argent… And I met Marion (his partner) in Paris. She was a cabinetmaker. We decided to participate in the world pâté en croute championship. C “It was in 2012. If we won, we decided to set up as caterers. And we won. The pâté en croute is complex. The actions are the same as those of a cook.”
A competition for the best dumpling recipe
Eight teams of candidates were selected for the final of the competition for the best dumpling recipe. Among the candidates, two Gard teams including Nîmes were in the kitchen this Saturday. The winners will be known this Sunday. The awards ceremony will take place at 4 p.m. at l’Ombrière.
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