Earthy advice and heads in 4th Market flavors

on 28.10.2009

Place Bellecour changes in market fall October 29 at
Market flavors. On-site chefs and sommeliers
transmit their secrets and know-how.

Two hundred regional producers are expected on 29 Place Bellecour
October, as part of the 4th Market Gourmet. The
event is held again in the heart of Lyon, 9: 30 pm
to 20 hours, the Mecca of gastronomy.

The opportunity for consumers to discover and evaluate products
the region, enjoying and sharing with professionals.

Rigotte-de-Condrieu, dairy Bresse, Bugey wines recently
AOC label, Ardèche chestnuts, truffles of the Drome, the market
Flavors includes the huge variety of products from the eight
departments in the region, which alone contains 62 AOCs.

"The diversity and quality products Rhone-Alps are really
highlighted in this way, "said Jean-Michel Daclin, Deputy
Mayor of Lyon International Relations, European Affairs and
tourism.

On-site chefs of Ain, Drôme, Ardèche, and d'Isere
Rhone and the best workmen of France, bring their
tips and culinary skills.

Christophe Marguin, chef to Echets and president of the association
Cooks of Lyon "Les Toques Blanches" was one of them last year:
"The enthusiasm was amazing," he recalls. "This has really
brought us closer to the general public, to transmit our passion  a magical place. "

A boon for cooking enthusiasts who can learn to
properly use fruit and vegetables in season, learn to prepare
meat or be a local cheese platter under the guidance
better worker cheese from France.

Two workers from France best sommeliers John Euvrard and Fabrice
Mattress, will provide advice on matters of food and wine. In terms

of economic impact, the event provides immediate benefits to

producers through sales of their products and allows a true

"promotion of the region," said Jean-Michel Daclin.

On site, ideas for trips that combine tourism and
Gourmet will indeed proposed.

An event that brings together different actors of the same chain
knowledge producers, restaurateurs and consumers: "There is no
good food without good products, "says Jean-Michel Daclin. A
way of reminding the complementarity of occupations in the sector
food, funded by the Region in 2009 amounting to 3.3 million
euros.

Camille Roux