For a gastronomy of good taste, and of common sense!

Restaurant Guy Savoy - The Paris currency © Clémence Denavit / LGDM

By: Clémence Denavit Follow

3 min

Our food is our best medicine, said Hippocrates, and on our plate is power, adds Guillaume Gomez, the French ambassador for gastronomy: the power to choose the world in which we want to live tomorrow, for us, for our children.

From this choice results other choices: which agriculture?

what planet, what food do we want?

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And the former head of the Elysee kitchens wondered: "

»Protests Guillaume Gomez before calling for us to find common sense, to put our plate back on its feet, to garnish it locally, with products that are good for our health, good for artisans and producers, good for the taste: good for all ! And this from the ground to the plate, to the recovery of waste!

With Guillaume Gomez, best worker in France, former chef at the Elysée, ambassador of French gastronomy and representative of the French president for gastronomy, food and the culinary arts.

To follow it on

and read it:

Clémence Denavit and Guillaume Gomez.

© Clémence Denavit LGDM

For further

The year of gastronomy

Available in 4 seasons: discover

For a taste education at school

Good in the canteen? it's possible: example at the Jules Grevy college in Poligny where the canteen, Christophe Demangel struggles and offers students local food, made on site, mostly organic with a controlled budget. Two reports of the taste of the world to find

When a chef revives all a local production sector in the Perche: it is

adventure

and the establishment of a virtuous and delicious circle.

Education in taste from early childhood: so that the adults of tomorrow have in hand all the keys to choose what they want to find on their plates when they grow up.

It starts with an education in taste: choosing marzipan rather than ultra processed and sweet pasta.

Several associations are mobilized, in particular

created by the journalist Camille Labro on the model of

founded in the 1970s in California by the chef Alice Waters. 

Good, local, organic produce at cost price in the neighborhoods: this is the tour de force that the

association has achieved in several cities in France.

Institute of Culinary Excellence

in Madagascar.

Musical programming:

♦

by Aston Villa

♦

by Tany Manga

Guillaume Gomez, French gastronomy ambassador.

© Clémence Denavit / LGDM

RECIPE :

Gascon pot hen

Ingredients :

1 hen of 1.5 kilo;

4 cloves of garlic;

3 chicken livers;

2 eggs ;

2 carrots;

2 onions;

250 g of fatty and lean ham;

2 shallots;

bread crumbs;

a bit of milk ;

1 cabbage;

2 turnips.

Recipe steps:

- Soak the breadcrumbs in the milk.

Chop the ham, chicken livers, garlic cloves and shallots.

Mix everything, add the eggs and the squeezed breadcrumbs, season with salt and pepper and mix everything carefully.

- Stuff the hen with this mixture and clamp it.

Put it to cook in a pot containing six to seven liters of cold water.

Bring to a boil and skim.

Add the cabbage, carrots, turnips and the two onions that you have previously peeled, cut in half, burnt on the baking sheet or in the pan to color the broth.

- Cook everything over low heat for three hours, from the boil.

Arrange on a hot dish, the stuffing in the middle, and alternate the pieces of chicken with the vegetable garnish.

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• Gastronomy

• Food

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