The 92nd Brignoles Fair puts Provençal cuisine in the spotlight

Broadcast on giant screens placed outside, Paulette and Simone’s food is mouth-watering. Finely minced garlic mixes with desalted anchovies in a bath of olive oil: more Provençal, that does not exist. It is precisely this kitchen “of poor, family and accessible to all” that the two retired girlfriends seek to promote, a member of the “Friends of Provencal cuisine”, an association of La Roquebrussanne.

All under the watchful eye of Sarah Quaranta, known by the pseudonym “Sarahtatouille” on YouTube, who is returning for the second year to animate the kitchen stand at the Foire de Brignoles.

And it works: the curious stop around the stoves, smell the scent of simmering bagna-caouda.

“It’s a kind of anchoïade, but hot”, says Paulette. In a very short time, it’s ready: cut vegetables are immersed in the soup and eaten with pleasure.

“What I like is sharing, exchanging”

A formula that comes four times a day. “Twice in the morning and twice in the afternoon, I make a little recipe, explains the kitchen influencer. By using each time the products presented on the stands of the Fair. As a result, it makes those who taste want to go see them. Smart.

But not obvious: “I had a few ideas for the first few days, but now I’m leaving a bit of a blank slate every day.”

Not afraid, however, Sarah knows that inspiration will not be lacking thanks to the many products presented alongside. “I saw the artichokes, I’m thinking of offering a barigoule in my own way. But also, maybe chicken with local honey, or risotto with saffron that I saw there.” Not to mention goat cheeses, which could go well with asparagus…

Ideas, many, but also a helping hand, sometimes. Because as Paulette and Simone do, this Sunday morning, speakers will parade behind the pans, all week. A way for the cook to express her love of cooking made for sharing. “What I like in this activity is the sharing, the exchange. I will never be locked in a kitchen. There, I enjoy myself.”

And she’s not the only one!

Amateur chefs at the top for the Sunday competition

Three, two, one: starting signal! This Sunday, in the middle of the afternoon, six competitors competed behind the stoves, for an anthological competition made up of dramas, reversals of situation, and even a little blood… Candidates very seriously involved in their recipes have therefore tried to seduce impartial judges, despite their facade smiles.

Rest assured: even if the amateur cooks have indeed given their all, it is above all in good humor, sharing and the desire to have fun. David, Souheyla, Chloé, Harry, Danièle, Nathalie and Bernadette offered dishes “very varied” under the watchful eye of Sarah Quaranta and the other members of the jury.

From the start, everyone jumped on the ingredients made available. Products often from neighboring stands. The theme: two appetizer bites. Time: one hour. The public: agitated.

On Bernadette’s side, we start with a trout guacamole. Lack of luck, the lawyers lack maturity, and, scandal, no pepper!

Nathalie, for her part, tries the artichoke caviar. The vegetable resists the onslaught of the knife, and the blade deflects towards the flesh of the stove!

Next, Chloé shares an improbable – but tasty – savory tiramisu, while David impresses with his mastery of improvisation.

Tick ​​tock, the clock is ticking, everyone gives their all, for in the end, a result that often lives up to expectations. The podium in order: David, Chloé, Souheyla.

The winners leave with their prize (utensils from Martel CHR or a gift basket offered by the City), but above all with souvenirs… salty.

Provence in the spotlight

After putting in a saucepan 25 grams of butter, 100 gr. of olive oil, one or two cloves of finely minced garlic, as well as a glass of desalted anchovies, stripped of the bones and cut into fillets, everything must be heated.

Litle by litle. Be careful, the garlic must remain white, while the anchovies melt. Result: bagna-caouda, a kind of hot anchovy, which is eaten as an aperitif with raw vegetables.

Here is the recipe proposed by Paulette and Simone, on the Sunday morning workshop. It will not be the only Provençal dish that will be concocted this week.

“We were offered to participate, but we didn’t want to compete with real cooks. We are an association, our idea is to share these Provençal recipes, to transmit them. And finally, the project fits well. “

So the Friends of Provencal cuisine, based in La Roquebrussanne, respond favorably to the call.

And discover these recipes that must be saved from oblivion. “We also offer parent-child workshops.note the ladies.

There’s just.

Information on the Facebook page of the association “Les Amis de la Cuisine Provençale”

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