So, you need to be aware of this:
- 80% of honeys consumed in France are imported,
- 30% of "first prize" honeys tested by "UFC-Que Choisir" were adulterated with the addition of sugar syrup, 1 out of 3 honey is not compliant according to a 2015 European Commission study.
Be involved in a major change in the legislation on the labeling of the geographical origin of honey. Indeed, in France the two legal notices are : from the EU (European Union) origin non EU (worldwide China, Ukraine, Argentina ...). Then sign the petition in order to get FULL INFORMATION for mixed honeys: they must indicate the proportion of each honey according to their country of origin, as decided by our Spanish neighbors https://mielinfrance.agirpourlenvironnement.org/
And do not forget that the best way to be certain of the origin of the honey you consume is to buy it directly from the beekeeper who produces it, in a "Relais Terroirs" or a honey "Terroirs Hauts-de-France" approved! To know the beekeepers and to know the "Relais Terroirs Hauts-de-France".
Following the Accreditation Committee held on Monday, June 3rd, new products and producers have been approved "Terroirs Hauts-de-France":
La Conserverie d'Ornelle at Luzoir in the Aisne - Approved Products: Bolognese, Beef Carbonnade, Tripe with 4 Spices, Leek Fondue and Mushroom Soup.
So Chips at Longueil-Sainte-Marie in the Oise - Approved products: La Fine Picarde: with sea salt, herbs, Maroilles.
Groupe Charlet at Bois Grenier in the North - Approved Products: Trays for pot au feu: 1, 2, 3 kg - Carrots: 1, 2, 3, 10 kg - Leeks: 10 kg and 1 kg bales - Mixture of fresh vegetables for Mussels.
EARL Marc Desjardins at Froyelles in the Somme - Approved Products: biscuitière La Gourmanbise Epeautre Flour.
You want to please him? so offer him beers from our region. Many craft breweries compete to offer you beers with rich aromatic palettes.
Or go to one of the Terroirs outlets, there are some throughout the region. These product ambassadors will guide you in your choices.
Ludovic Barré is the last producer of mushroom of the Oise. Passionate about the white mushroom but especially with the rosé, he will share the love of his profession. After visiting the quarry, you will not see the mushrooms said "from Paris" in the same way but above all you will make the difference between a mushroom that grew in quarry and those usually sold, unfortunately coming from abroad. So, everyone in Laigneville on Saturday, June 22, remember to book with Tourism Creil Sud Oise
Buy Terroirs Hauts-de-France products is the guarantee to eat a local seasonal product from local producers! To know more
Following the last Accreditation Committee, a new local store has just been approved: "Le Panier de Louise" in Albert.
A brand new shop, with local, natural and organic products: Fruits, vegetables, meat, poultry, spreads, flour, lentils, rapeseed oil, pasta, fruit juice, soup, yogurts, jam, biscuits, specialties. chicory, champagne, wine, beer, cheeses, terrines, ice cream, salt, mustard, eggs, chocolates, etc.
Fanny Bouchery, you will welcome and will advise you with pleasure.
Her address: 35 rue Jeanne d'Harcourt - To contact her: email@example.com - Tel : 09 63 62 09 92
Discover the latest edition of the Hauts-de-France promotional committees magazine with dossiers, reports, recipes ... to highlight the products of our region. In this edition, prepared to present local products and our brands - Terroirs Hauts-de-France and Bienvenue à la Ferme - you will find:
- A focus on the quality of products in Hauts-de-France.
- A file on the consumer and his desire for change (priority to short circuits, recycling).
- Presentations of products: Spirulina, Organic milk is tasty yoghurt, plants in the service of well-being.
- A discover file: The milk of the meadows of the Boulonnais.
- A nutrition article: about gaspachos.
- Recipes: lamb skewers with prunes and saffron rice.
The 2019 edition of the Exhibition fair of Picardy will take place from Saturday 1st to Monday, June 10th, 2019 at Mégacité Amiens! Agriculture and products will be honored in a special space. Many activities will be offered by various sectors and farmers "Bienvenue à la Ferme". Many producers will take turns to make you discover and taste their products.
Thus, the products approved by the collective brand "Terroirs Hauts-de-France" will be to taste:
Saturday, June 1st: Béatrice Maire - Tartimouss, the spread made from beans, Pierre Helminiak and his famous "croustillons picards", Marie-claire and Marc Desjardins: their products based on spelt flour, Maison Trogneux and its famous macaroons from Amiens and from Hauts-de-France.
Sunday, June 2nd and Monday, June 3rd: Pierre Helminiak and his famous croustillons picards.
Tuesday, June 4: Pierre Helminiak, the "Domaine de la Motte" of Montdidier will make you appreciate the eggs laid outdoors in Hauts-de-France.
Wednesday, June 5: Béatrice Maire, Tartimouss, the spread made from beans, and Pierre Helminiak.
Thursday, June 6th: Pierre Helminiak, his famous croustillons picards
Friday, June 7th: Richard Vilbert who produces Rumbempré organic lentils, camelina oil and organic linseed oil.
Saturday, June 8: Pierre Helminiak and Marie-claire and Marc Desjardins.
Sunday 8th June and Monday 9th June: Pierre Helminiak, Marc Hossart who produces spirulina in Saint-Léger-les-Authie
Sunday, June 2, 2019 from 10am to 6:30pm.
10th market 100% Picard - Saint Leu d'Esserent and Saint Maximim (Oise) on the banks of the Oise. 10 km from Creil and 1 h 15 from Amiens.
Many producers, including Virginie Coin, will be present and meet you from 10am to 6:30pm.
Animations are also planned.
In Hauts-de-France and thanks to the 100% Picard market of Saint-leu-d'Esserent and Saint-Maximim, I eat local .... and you?
For its second edition, the city of Nogent sur Oise and the association Les Temps d'Arts invites you to discover the brewing culture in a festive and friendly atmosphere. In the program :
- Tastings and sales of regional craft beers. 13 local brewers will be present to help you discover the various flavors of beer,
- Conferences and workshops: discovering the origins of beer, making beer step by step with live brewing demonstration,
- Children's entertainment with educational workshops,
- Concerts of various influences that will punctuate the festival,
- A diverse and varied local catering.
Julie and Stéphane Gérard created So'Chips. They produce in Longueil-Sainte-Marie in the Oise.
The potatoes are picardes, the transformation is local, cooking is done in the cauldron. A little salt ... and that's all!
The "Fine Picarde" is approved "Terroirs Hauts-de-France" and it is now available for your aperitifs with friends!
So enjoy their flavors and their high content of minerals and trace elements!
Asters maritimes ("Oreilles de cochon" - pig's ears), Salicornes ("passepierre"), Obione or maritime sodas ("pompons") are the 4 main marine plants of the Baie de Somme.
We are in the peak season of the Aster Maritime. Raw in salad or pan-fried like spinach with a little garlic, it's a treasure of benefits and flavors. So enjoy it !
Every day fishermen on foot, true gardeners of the Bay, will pick for you to propose them. The season is short so do not wait.
Many restaurants in Picardie maritime offer marine plants in their menus, do not hesitate to taste them.
In Condé en Brie (Aisne) between Château-Thierry and Epernay on the 1st and 2nd of June, Fanny and Bertrand Fagot open the doors of their duck farm. Many animations on the program:
- farmers markets,
- artisans, tastings,
- carriage rides,
With a meal-concert on Sunday.
Book your weekend to discover this farm and the Marne Valley in which one bottle in ten of Champagne is produced.
Saturday, May 25 from 2 to 6 pm - Sunday, May 26, from 10 am to 1 pm and from 2 pm to 6 pm
Spirulina intrigues you? Its virtues have been known for centuries and yet we do not really know what it is and how it is produced. That's why Marc Hossart decided to open his doors so that after a 30-minute visit you understand how this micro-alga grows, how it is dried and why it is a treasure of benefits. The nutritional virtues of this exceptional micro alga, well known by athletes, and recognized worldwide, will have no secret for you.
These open doors will also be an opportunity to introduce Spirulina products; fruit pastes elaborated by the "Chocolats de Nicolas", from Plachy-Buyon, and a soap with spirulina imagined by the "Savonnerie des Haut de France" of Salouël. This soap will be sold for the first time at the open house. To know more
Contact : La spiruline de Marc - 2 bis grande rue - 80560 Saint Léger les Authie - firstname.lastname@example.org - Tél : 06 81 71 83 18
From Friday to Sunday at the Abbey of Chaalis (60300 - Ermenonville-Oise) will be held the first "Pari Fermier".
Come and find new producers and new products on an exceptional site: Chaalis Abbey.
This old Cistercian abbey bucolic charm will delight lovers of nature, old stones and soil.
So, gourmets, all at Chaalis Abbey this weekend !
Access: By the northern motorway (A1), exit n ° 7, direction Saint-Witz and Ermenonville, facing the Sable Sea or 10 km from Senlis from the A1. From Lille, exit N ° 8, direction Ermenonville. By the N2 exit Le Plessis-Belleville then direction Ermenonville.
Last round of the carousel. Another good day of production.
My record is broken, 5480 yogurts made today!
For information :
Farm sale: opening hours: Wednesday and Friday from 16:00 to 19:00; Saturday from 9:00 to 12:30
Products: yogurt, white cheese, faisselles, pasteurized milk
Georges-Etienne Vandamme, Domaine Picard, invites you to an exceptional moment of conviviality and sharing. So join us and discover the secrets of making pâté picard with a fork!
Open your ears and your taste buds: GEVD (and not JCVD) has an announcement to make and a greedy invitation to propose.
In the sumptuous "English Garden" of the castle park, the whole of Europe gardeners meet.
The Regional Council Hauts-de-France will have its stand as every year and the brands "Saveurs en Or" and "Terroirs Hauts-de-France" will present a selection of iconic products: honeys, waffles, terrines, Beans of Soissons, Lingots of the Nord IGP, beers, ciders, sparkling rhubarb beverage but also elder syrup ...
A "Photobox" will allow you to leave with your photo in front of one of the remarkable sites of our region.
So, come visit us stand 85. Learn more about plant days and buy your discounted ticket
Save the date ! ... Saturday, May 4 from 10 am to 6 pm in Ailly-sur-Noye (Somme) - The Moulin des Ecrevisses, in partnership with the municipality of Ailly-sur-Noye and the Tourist Office Avre Luce Noye, proposes a lot of animations around the gastronomy with on the program:
- A Picardy producers market,
- A "Ficelles picardes" contest,
- Cooking workshop for children: The "petits toqués" from 7 to 12 years can learn about cooking in the kitchen of Moulin des Écrevisses! (reservation at the "Moulin des Écrevisses" by mail at email@example.com or by phone at 03 22 90 21 69 - limited places)
"Ficelles picardes" contest: terms, registration and payment available at the Tourist Office Avre Luce Noye - 1 rue du Docteur Binant - 80250 Ailly-sur-Noye - Tel. 03 22 41 58 72 - Mail. firstname.lastname@example.org - Web. www.tourisme-avrelucenoye.fr - To know more
We will soon give you the list of producers who will be present.
In Picardy, the craftsmen are in solidarity with the master builders. Thank you for sharing this publication widely.
Maison Trogneux is mobilizing and 100% of the sale price will be donated to the "Fondation du Patrimoine" to help rebuild the Notre Dame Cathedral.
Thus, Maison Trogneux, and all of its master chocolatiers whose factory is located a few hundred meters from the cathedral of Amiens, recreated spontaneously in the night of Monday to Tuesday one of their products the "facade of Notre-Dame d’Amiens" in chocolate (5 €).
100% of the sale price (and not the profit!) Will be donated to the subscription of the "Fondation du Patrimoine".
Already 1000 cathedrals were sold in 2 days in the 9 physical sales points and on the Trogneux website. This operation "Cathédrales solidaires" allows everyone to take action, on their own scale, to rebuild Notre-Dame from Paris.
To know all the points of sale: https://www.trogneux.fr/
A few kilometers from Amiens, every year on April 25, the Australians and New Zealanders commemorate ANZAC Day in memory of the fallen soldiers in the Somme during the First World War between 1914 and 1918. For the first time, the products from the region will be associated with this event, producers will be present in the city center until 12:30 pm: Guillaume Leulier, Cueillette en Baie de Somme, Etienne Devantoy Brasserie Charles et Vianney, - Maison Trogneux, Macaroons, Philippe Bequet, products of the beehive.
ANZAC (Australia and New Zealand Army Corps) is an Army Corps of Australians and New Zealanders during the First World War. These troops, whose first important action took place in Gallipoli on April 25, 1915 - the date witch set the annual commemoration - also fought on the Western Front during the Great War, particularly in the Somme, in Villers-Bretonneux, where they have distinguished themselves. The ANZAC Day ceremony, the "Dawn service", is organized annually by the Australian state. It celebrates the memory of the soldiers who fought during the famous battle of Gallipoli, but also all those engaged on the fronts of the Somme during the Great War. On the occasion of Dawn Service, nearly 8,000 participants are expected during this moving ceremony.
23h15: Start of the shuttles
23h30: Opening of Glisy car park
0h00: Opening of the site
2h00: Beginning of the pre-program
4:30 am: Closing of public access
5.30 am: Beginning of the ceremony
8:30 am: Ceremony at the War Memorial (downtown Villers-Bretonneux). To find out more and get your pass required
Sunday, April 28 from 10:00 to 18:00
Romain Godefroy opens the doors of his breeding of horned animals ... You will discover his passion for the thousands of animals that graze at his place ... After this visit, you will know all about ... Snails!
Of course, it is possible to taste them Burgundy but Romain presents them in many other ways ... sausage, garlic cream, leek fondue, tapenade but also hot pepper for aperitif ...
With Romain, at least you are certain that your snails come from our region! Other Bienvenue à la Ferme producers will also be present.
So, Sunday, April 28, all in Sentelie! To learn more
Place "La Sucrerie" - 77 rue du General Leclerc - Friday, April 12: 9:30 to 21:00 - Saturday 13 and Sunday, April 14: 9:30 to 20:00 - Monday, April 15: 9:30 to 17:00
350 exhibitors meet the 60,000 visitors to the cheese and wine fair. This year, the Hauts-de-France will be the region under the spotlight with the marquee "Terroir" stands 197 to 212.
Present producers: Brasserie des 3 loups (beers) + Distillerie Persyn (juniper) + Laiterie des 2 fermes (maroilles) + Tricart Frédéric (garlic smoked from Arleux) + Maison Despinoy (bêtises de Cambrai) + France Terroir (pies and croque maroilles, maroilles and boulette d'Avesnes) + Champagne Daniel Gerbaux + Champagne Leclère-Torrens + Miellerie de la Divette + la Confrérie du Maroilles (Friday only) and regional brands "Saveurs en Or" and "Terroirs Hauts-de-France".
We are all waiting for you at Coulommiers from Friday.
Until April 14th.
On the occasion of your visit to Berck, a visit is required at "Comptoir de l'Authie".
Jerome is waiting for you to make you discover all the gastronomic specialties of our region. He is unbeatable and knows all the producers, so he will be the best advisor. Beers, terrines, jams and other biscuits have no secrets for him ... but he has another string to his bow: cheese ... in his other establishment, he will make you discover the immense taste palette of our regional cheeses.
In Hauts-de-France and with Jerome and the "Comptoir de l'Authie" in particular, I eat local ... and you?
To find out more - The "Comptoir de l'Authie" Jerome Roussel - 53 rue Carnot 62600 Berck-sur-Mer
An event not to be missed! At Ermenonville Park (Oise) - Entrance : Place Clemenceau - from 9:30 to 18:00.
Thanks to Guillaume Leulier au Temps des Mets in Abbeville for this organization.
Of course, even the best beers are tasted in moderation.
Nouvion in Ponthieu (Somme)
Saturday, April 6 from 16:00 to 18:00, find farmers who offer their own products
- Marie Nicolai and the others ...
Every 1st and 3rd Saturday of the month they offer you seasonal organic or local products.
So, do not hesitate to visit them at Nouvion en Ponthieu!
Since 1872, it has delighted the taste buds of young and old with its entire range of macaroons and chocolates.
Trogneux House, a family saga. The first, Jean-Baptiste, was a pastry baker settled in downtown Amiens, in the district Gambetta-Delambre-Dumeril (where is the current confectionery), he realizes puffs and desserts. Later, he will also propose the famous "macaroons of Amiens" which partly made the fame of the family. The second generation continues the work of the founder, enlarges the shop. The third generation, John's, second name, knows war and destruction. Afterwards, it is Jean-Alexandre who takes the reins of the House and recently Jean-Baptiste.
A kick of youth in the productions ... the fish of April are now "breaded" .. and guaranteed without edges: Milk chocolate covered with hazelnuts, almonds and caramelized speculoos ... Bravo, Jean-Baptiste!
Thank you to Courrier Picard for the photo of Jean-Alexandre and Jean-Baptiste.
Plachy-Buyon (a few kilometers from Amiens), 1 big rue du Hameau de Buyon - Sunday, April 7th from 10am to 5pm.
Since Easter is fast approaching, Nicolas Haag Wallet opens the doors of his workshop.
You will be able to discover all the magic of chocolate work.
On reservation, you can also share breakfast with Nicolas Haag Wallet (registration 03 64 26 48 86).
Come admire the work done by this artist. So, everyone at Plachy-Buyon this Sunday.
What would be a day without cheese? A very sad day! Our region has many cheese specialties. honor is due to the Maroilles. Produced in Thiérache, this cheese recognized by Protected Designation of Origin (PDO (AOP in french)), may be raw milk (farm produce) or pasteurized (manufacturing). It is obviously eaten on a platter but also in flamiche and many culinary variations. Many other cheeses are produced in the region. With Cow's milk: Rollot, manicamp, tommes with hay, cider, fenugrec, plain Brays Picards and linseed, blue pavé, Mont des Cats, Wimeux foam, mimolette ... With goat milk and recently with sheep's milk: crusts, washed crusts, soft pasta, cooked pressed pasta ....
You have a very wide choice, so do not hesitate, enjoy yourself and delight your guests. To learn more about Terroir cheese producers Hauts-de-France. Many Relais Terroirs offer you cheeses and make up for you regional dishes. Find the one near you.
The producers will give you an appointment one more time at "Place du Linciau" from 4.30pm.
Come and buy seasonal products directly from producers.
To buy at the Flavor Market means to fight for a local and qualitative food, paying enough producers.
So, everyone in Bresles on Friday, March 29th!
Since 2006, March 20th has been dedicated to the (international) celebration of the macaroon. So, let's celebrate the Macaroon of Amiens!
A specialty of Amiens since the 16th century, introduced by Catherine de Medici, it still knows a prestigious success. It is the emblematic product of the city.
The recipe, composed only of natural products, has not changed since 1872: Almonds Valencias, sugar, honey, egg white, sweet almond oil and bitter almonds (no preservatives or dyes).
If Maison Trogneux is the most famous, other producers also make it, each having its specificity.
To discover the Terroirs Hauts-de-France approved producers of Macaroons from Amiens
Article excerpt from Courrier Picard.
Her dairy products are diversifying. After the arrival of yogurts, faisselles or even whole milk, Caroline Binant has developed recipes of rice pudding or cream dessert with speculos. She is also working on new yoghurt flavors. "But I will not make butter or cheese", says Caroline Binant, the one that some customers now call "Madame Popinette". The former dietician does not regret her change of career. "We quickly took off in 2015. We are happy." Thanks to Courrier Picard for this article.
Imminence, Blue of the North, the cow of this show, had many visitors: for this 56th edition, 633 213 visitors came on the International Exhibition of Agriculture!
The Hauts-de-France area, at the entrance of the Hall of the Regions, honnor the products under official signs of quality, including cooking and fishing demonstrations and local products.
The catering and promotion stand once again delighted the visitors who came for lunch, by the quality of the products offered and the welcome given to customers. Some 1460 meals were served in this promoting regional brands Terroirs Hauts-de-France and Saveurs en'Or area, products under signs of quality and iconic products of the region. More and more loyal customers come back to eat there every year.
The shop linked to it has also been very successful with a range of products: more than 100 products mainly Terroirs Hauts-de-France and Saveurs en'Or presented. More than 1600 customers took advantage of this beautiful showcase.
"Bienvenue à la ferme", has brilliantly defended the "Eat Farmer" with a promotional stand that included a food court and takeaway products. Over 800 meals and 240 sandwiches served. Despite a slight drop in takeaway products, the first French brand for direct sales and sales at the farm responded to visitors' expectations thanks to the involvement of 8 men and women farmers.
In addition, there were 9 company stands in the region: beers, confectionery, chocolates, canned goods, maroilles and potatoes delighted the taste buds of visitors.
You could not come this year? You can always consult the folder of the animations that took place there.
See you in 2020 from February 22nd to March 1st!
Looking for a good address for:
- Discover local products,
- Visit a farm,
- Find a leisure activity or accommodation ...
The regional map "Bienvenue à la ferme Hauts-de-France", offers you all this at a glance.
Contact: Anne Halgand - Chambre Régionale d'Agriculture Hauts-de-France
Marie-Claire and Marc Desjardins produce spelt from Froyelles in the western Somme. They set up a stone grinding mill on their farm, 1 rue Madame, to turn the grain into flour. They offer different forms adapted to different uses.
At the last approval committee, Terroirs Hauts-de-France, they proposed "coquillettes", twists and penne made with their flour.
Complete and succulent pasta that the juries have enjoyed. Three new products Terroirs Hauts-de-France!
To taste without moderation. To learn more
His bees, gathered in 180 hives, produce over the seasons all flowers honey, but also monofloral honey (lime, acacia, chestnut).
On Thursday, he presented his various honeys to the Terroirs Hauts-de-France accreditation committee.
They have all been certified with grades above 15... this young beekeeper's work is very promising! Congratulations to him!
Once again, the Hauts-de-France region proves that it is possible to make excellent honey north of the Seine!
At the last accreditation committee, rapeseed oil and organic linseed oil from Richard Vilbert, a farmer in Rubempre in the Somme, were approved.
Since 2009, Richard Vilbert has gradually converted his land into organic production. "The transition from conventional to organic is a long hard work," says Richard, "a belief that comes from the land, the one we hold: just like anybody has a part of peasant in him, every farmer has a part of bio in him! "
These two oils are "first cold pressed", pressed on the farm with a screw press that rotates very slowly to better respect the product.
Organic rapeseed oil is rich in Omega 3! It participates in the proper functioning of the brain, protects our cells from aging and helps fight against bad cholesterol!
Organic Linseed Oil is consumed either in the morning to take a lot of omega 3 (a teaspoon) or in vinaigrette. It must not be heated or cooked. You can put some in the food in the dish or on the plate.
Once the bottle is opened, it must be kept in the refrigerator.
At Lyon Exhibition Park Eurexpo from January 26 to January 30, 2019 will be held the International Exhibition of Catering and Hospitality (SIRHA)
The Hauts-de-France region will be present along with several companies.
Domaine Picard will present its products for the first time to visitors of this show. This company, which specializes in the manufacture of charcuterie products, has acquired a solid reputation thanks to original recipes, in particular the "Pâté picard" mixed with a fork at half cooking and its "veined salted" hams.
So, professional visitors, do not hesitate to visit them and taste their products HALL 2.1 STAND 1.J.28
Of course, Maison Bayard, goldsmiths of the potato will be there to present its wide range.
Yesterday, at a committee of approval varieties rose Lily, Andean sunside (to make mashed potatoes of an extraordinary yellow hue!), Prunelle Blaue St Gallen and Violet Queen (two magnificent varieties of potatoes of a blue deep) have been approved Terroirs Hauts-de-France.
Many chefs trust Bayard House, do like them!
Maison Bayard is a member of the Culinary College of France, a sign of quality!
House Bayard: Building 1 Stand J 34
First day of snow in Hauts-de-France. Fireplaces, wood stoves and stoves will work.
Why not feed them with compressed wood logs?
In Méricourt-en-Vimeu, Gilles de Poncins values the branches of the hard woods of his forests like that. Logs of compressed wood are energy efficient. Kali logs are practical, do not dirty and last a long time, there are many reasons to use them!
Since 1953, the Oger family produces it at Noyelles-en-Chaussée in the Somme endive.
We all know endive or chicory in the form of a pretty vegetable with white leaves that can be eaten raw in salads or cooked in many forms.
But we know that everything begins outside by the culture of the roots which, once put in "forcing" with the black, will give birth to the leaves which we will consume.
Finally, we have no idea of the number of human interventions needed to reach the packaging. We must transplant the endives to start the forcing, then "break" the upper part to detach the white leaves, to keep only the beautiful part of the leaves ..... This is why the endive producers participate in maintaining of life in our villages by creating many jobs, not relocatable!
I am sure that you will not look at endives in the same way anymore.
From February 23 to March 3 will be held the International Exhibition of Agriculture at the Parc des Expositions Paris - Porte de Versailles.
It is a beautiful "bleue du Nord", which was been chosen as the cow of SIA 2019. Its name is Imminence and comes from Saint-Aubin in the Avesnois-Tiérache. You can see it in Hall 1.
The region Hauts-de-France will be present. The main theme chosen this year is: products with official signs of quality. You will discover on the stand PDOs, PGIs, products from organic farming, red labels of our region.
The tasting-restoration area will showcase them through cold or hot plates. You can also find them at the shop.
Throughout the week, the sectors and the hotel schools will collaborate to make you appreciate all these products
Come to discover and enjoy them!
This morning, it's cold in Hauts-de-France! So, why not strengthen our immune defenses by using a natural product, spirulina?
Marc Hossart, farmer in Saint-Léger Authie in the Somme, produces it for you. Spirulina is a 100% natural food that contains more protein than meat, more iron than spinach, more vitamin A than carrots and more calcium than milk.
To consume preferably in the morning, associated with a source of vitamin C. According to your physical activity, you can consume 3 to 5 grams per day by starting the cure progressively.
Marc Hossart offers his spirulina in three forms: traditional, crunchy and powdered to make smoothies or integrated into culinary preparations.
The region Hauts-de-France, first agricultural region of France, is full of tasty products. During the month of January, share your local recipes and try to win a basket made in Hauts-de-France!
To promote the great diversity of Hauts-de-France products, the Region proposes to make a recipe from at least two of these three ingredients: Haricots de Soissons or Iingots du Nord, pre-salted lamb from the Bay of Somme and Genever Flandres Artois. Be original and surprise us before January 20, 2019!
Put on your apron and fill in the fields below, without forgetting to download the photo of your recipe.
From January 20 to 27, 2019, vote for your favorite recipe on our dedicated Facebook photo album.
The winner will be announced the following week and will win a gourmet basket of "Produits Saveur en Or" and Terroirs Hauts-de-France.
At your stoves!
During the holiday season, you may have made some excesses ... So to start the year, a detox cure is required!
No need for pharmaceuticals, for you, Galiane harvests birch sap every year in its forests. Birch sap will help your liver get back in shape and purify your body.
At the rate of 10 cl each morning for 15 days, you will leave on a good basis.
So do not hesitate!
To know more
At the end of this year, many of you will want to eat or offer quality chocolate and biscuits. Local producers are there to give you complete satisfaction and above all to guarantee the quality and the origin of the productions. So, do not hesitate, make them visit, they are waiting for you!
You can also find their products in the Terroirs sales outlets.
So, to be certain of the origin of the products you will taste, buy them directly from the producers or the Terroirs sales outlets.
Throughout the year, Fanny and Bertrand Fagot in Condé-en-Brie (Aisne), and Samuel Roeland in Trélou-sur-Marne (Aisne), raise ducks for your pleasure and transform them into succulent preparations.
Romain Godefroy, meanwhile, raises snails in Sentelie (Somme), "à la bourguignonne", with spicy oil, in "croquilles", with pudding or cream of garlic, there is something for everyone!
To learn more on :
Saveurs d'escargots - Romain Godefroy
Les canardises des 3 vallées - Fanny et Bertrand Fagot
La ferme du Moulin - Samuel Roeland
Maison Héripré Volailles is an institution in Amiens. Daniel Heripré, the father and Héripré Guillaume prove every day that craftsmen have gold in their hands.
The products are always succulent and many of you appreciate them.
For your holiday meals, Guillaume Héripré makes delicious products made from local ingredients in his workshop.
His inventive spirit is often supported by Daniel. Thus, they have revisited for us the white pudding and we propose the white pudding with the "gâteau battu", a pure delight!
So, opening a shop in Flers sur Noye is a news that will delight many of you.
From Wednesday to Sunday morning, Martine and Daniel Héripré will welcome you for your greatest pleasure.
The Heréripré House - the Artisan of local products in Flers-sur-Noye will be quickly a key address of the Grand Amienois!