South-Aveyron: Luis cooks local products in the middle of the landscapes of the territory


The decorations and products of South Aveyron highlighted in a mini-series.

Silence it turns, in the four corners of South Aveyron! No Brad Pitt or Natalie Portman, but Luis Castro and his dog Hop hop hop. Since this winter, the two friends have been crisscrossing the steep roads of the territory, driving an old moped.

In reality, in addition to his faithful companion, the one who is comedo-cook or cook-actor, it depends, is always accompanied by René-Pierre Delorme, director and sometimes Rémi Figuerola, technician and handyman.

If the quartet travels from the heights of Larzac to the Tarn valley, to then go to Rougier, Raspes and Lévézou, it is for an artistic-promotional project, called Mobylette Kitchen. The first word, everyone will have understood. The second, for non-English speakers, means cooking. And that’s how it all started.

The idea came to do something around a mobile kitchen

“Luis, after fifteen years working in entertainment, headed for the kitchen. Today he is chef at the restaurant Le Parisien, in Les Vignes in Lozère, says René-Pierre Delorme. For my part, I have always loved his artistic universe, so when he became a cook, the idea came to do something around a mobile kitchen.”

The two artists set off and shoot a first pilot near Les Raspes. The main idea is already there: meet local producers and then cook in the middle of nature a recipe prepared with the products collected during the day.

Then, when they start to think about the future broadcast of their episodes, they think of the Regional Natural Park (PNR) of the Grands Causses.

“A project that fits perfectly with the values ​​of the Park”

“Basically, I am a photographer, but for several years I have been working more and more on video, confides René-Pierre Delorme, who has been living in the South of Aveyron for 15 years now. And I had already worked with the park, I knew their values ​​and I thought that our project could stick.

A meeting is then organized and, indeed, it sticks. “It’s really a project that fits perfectly with the values ​​of the Park, eager to promote the territory and its producers”rejoices Corentin Boyer, communications officer at the PNR.

Carte blanche on the artistic

The discussions bring some changes, in particular on the number of episodes and their duration. On the artistic part, René-Pierre Delorme and Luis Castro have carte blanche. Once the file was validated and financed thanks to the Territorial Food Project (PAT), supported by the Park, the merry troop set off, heading to the Gaec de la Clapade to find lamb meat there.

Once the sequence has been shot, we head to Les Aromatiques du Larzac, then to a lentil producer. Once all the ingredients have been collected, it’s time to cook. Luis sets up his mobile kitchen and prepares the recipe of the day: Lamb stew with pastis from Homs and green pearls from Larzac.

A few hours later, it’s ready. The episode is completed, the dish tasted. “It’s not a documentary, there are no explanations or words, it’s an artistic creation. That’s why there are burlesque moments, we wanted to”would like to point out René-Pierre Delorme.

Broadcast of the five episodes at the end of October

The second episode, in the Tarn valley, is just as mouth-watering: Jonte trout with parsley pistou, leek fondue and cherries from the upper Tarn valley. And beyond the local producers, even the music is well known to the South Aveyronnais since provided by Balaphonik Sound System.

The start of the broadcast of the five episodes is scheduled for the end of next October on the PNR’s social networks and why not during a “special evening with a meal and a concert”already imagines René-Pierre Delorme.

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