Education in taste and promotion of work and education are combined with gourmet rendez-vous at Ainterexpo.
One hundred and forty exhibitors, 6,000 m², an Italian village, 2,000 regional or exotic items to find … After the Tattoo Conference on October 15 and 16, after the hashtag Festival on October 22 and 23, Ainterexpo will return to the event traditional. and Bourg-en-Bresse Gastronomy Fair, from 10 to 13 November. “One of our largest gatherings, similar to the flag”, commented Laurent Canu, director of the park. This 31st edition – written by the State, Year of Gastronomy – will be an opportunity to present not only 14 AOP, AOC and IGP products of the department, but also many producers gathered under the regional label. ‘Ain, but also – through various competitions and workshops – schools that teach food marketing: Greta-CFA in Ain, Cecof in Ambérieu-en-Bugey, MFR in Balan.
A huge success of previous editions, the chocolate competition returns on November 10 from 2 p.m. It will see 16 young people in their second year of BTM pastry confectioner glacier from Cecof competing. Their challenge: to create pieces of art in just two hours. Works that will be displayed at the entrance to the exhibition, throughout the event. The same day, from 10 am to 12 pm, then from 2 pm to 3:30 pm, MFR students will make recipes with Meat from the Pays de l’Ain and Bresse pepper, while the next morning, their friends are coming. Greta will use the fish sauce.
Always with the idea of making invitations, various talks are made for children, with the aim of teaching about taste: making marshmallows and anti-waste cookies on Friday, a small Comté style on Saturday, preparing small biscuits for Christmas. With chef Stéphane Prévalet from the restaurant Mets et Vins or find and prepare vegetable dishes with chef Nicolas Morelle from the restaurant Voyages des Sens, Sunday. But the elders are not forgotten. Around carp, cream and butter from Bresse, next to trout, free-range birds from Ain and milk, around cheese… They will have their share of exhibitions with chefs and other culinary shops.
Sebastien Jacquart