Europe 1 8:05 a.m. on September 25, 2021, modified at 8:07 a.m. on September 25, 2021
Gastronomy, leisure… Every weekend at 6:38 am, Marion Sauveur and Vanessa Zha present a product, a producer and all the tips for re (discovering) a region.
Direction this Saturday in Marseille and the Lot-et-Garonne.
Vanessa, you take us for a walk under the Marseille sun, we go to immerse ourselves in a "Cultural Landscape".
You who come from Marseille, if I tell you that we are leaving at the entrance to the Calanques National Park at the "Friche de L'Escalette".
A place right in the middle of the ruins of the old lead factory.
It is a place of exhibitions where nature and the remains of this industrial heritage mix.
It is a wasteland in the middle of the hills, open to the water, with an artistic journey around the bungalows of Jean Prouvé and 3 contemporary artists.
It was Eric Touchaleaume from Galerie 54 who selected them and I asked him to tell us about one of them whose work is quite dreamlike.
"Adrien Vescovi has lived and worked in Marseille for a few years. He is a very promising youngster who exhibits all over the place and who collects old sheets. He dyes them, cuts them, reassembles them and he makes large curtains which are really superb. , which fly in the wind. It's called "White Sun". It's a very strong work, especially exhibited there in Marseille, with the mistral, the sun, so it's a very evocative work. "
I think it's a great introduction to get in touch, and start your getaway in Marseille, particularly at the moment: the Friche is still open every weekend in September and October.
And do you have a particular stroll to recommend in the calanques park?
I recommend the President's Trail.
It's pretty easy and not a very long hike, around 1h30.
You start from the Madrague de Montredon to Callelongue, and you walk while overlooking the village of Goudes.
You can even continue to Sormiou, but it's much longer.
It takes a good four hours.
Right now it's ideal since it's Indian summer.
It's not too hot and there is even entertainment and free tours organized from this weekend until mid November.
Take a look at the site.
If you are even more athletic and want to see life in blue, which is your case, Thierry, you owe it to yourself to do your first dive in the park or go on an outing, this is one of the most beautiful spots in the Mediterranean for underwater discovery.
With Dune for example, very professional with affordable prices.
And precisely where do we put our fins and our suitcases?
Well at Tuba, no pun intended.
For 5 reasons:
We are nestled in the Calanque des Goudes.
We are also feet in the water.
We are also in a former Diving Club.
It was Jacques Mayol's spot.
And above all because Greg and Fabrice have made this place a little nugget to be shared only with friends or lovers.
Just a few Cabins, a restaurant, a terrace ... there's more to diving.
Marion Sauveur, with you, we are going to Lot-et-Garonne to taste a small nut.
The most delicious since it is the one we use for spreads: the hazelnut.
It is now the full harvest of hazelnuts.
The majority grow on hazelnuts in the great South-West in the Aquitaine and Occitanie regions.
Has it always been the case?
No, the hazelnut is a fruit native to Asia.
She arrived in Europe in the 16th century.
And its cultivation in orchards has especially developed from the 1970s in the Garonne basin.
Hazelnut trees thrive in this clay-limestone soil.
The hazelnuts are generally grouped in small clusters of 2 or 3 fruits, they are the "trochets". They are attached by a serrated collar called the involucre. When the hazelnut reaches maturity, it detaches itself from the tree. The rest is Sabrina Augier who tells us. She is a nurse with her husband Patrick Chassac in Beaugas, in the Lot-et-Garonne.
"The hazelnut, we pick it up on the ground which implies behind it, we have the yards that must be very well maintained. hazelnuts in the middle of the row. And then we go with a big vacuum cleaner so as not to have to bend down to pick up the fruit. And afterwards, it will pass over a grid and it will remove the small branches. Once the hazelnut has been picked up, it will pass in a water bath to clean it a little and it will be put in boxes which will go in the oven to stabilize it and dry it out. "
Can it only be eaten dried?
No, it can be tasted fresh, but it's in the middle of August: a very short period.
And there you have to pick them from the tree.
Fresh hazelnuts have a more subtle taste.
Today you will find dried hazelnuts, in their shell or shelled.
They must have a very shiny hull, without cracks or holes.
And without the shell: that they are plump and that they do not look stunted, which will mean that they are dried out.
Shall we go to the tasting?
Hazelnuts that you can bite into without the shell.
, To bring out the good taste, you can roast them: you brown them in the oven (flat on a baking sheet, 15 minutes at 180 degrees) or in a pan.
You can make spreads with them, for example: like those made by Sabrina Augier.
You will find them in delicatessens all over France under the brand "Le cassse-noisettes".
You can also coat your hazelnuts with sugar to make scrunchies.
Or coat them with spices for an aperitif version.
They go very well with dishes.
For example, you can make a pesto with hazelnuts.
Appetizer hazelnuts
Ingredients :
Hazelnut
30ml water
10g sugar
1 teaspoon of fleur de sel
½ teaspoon of cumin
½ teaspoon of curry
½ teaspoon of turmeric
The steps of the recipe:
1. Start by roasting your hazelnuts for 15 minutes at 180 degrees.
2. Make a syrup with the sugar and water.
When your syrup boils, add the hazelnuts off the heat.
Stir them for 2-3 minutes and add salt and spices.
3. Direction the oven to finish: 8 minutes at 180 degrees.
Hazelnut pesto
Ingredients :
1 bunch of basil
125 gr of hazelnuts
5 cloves of garlic
50 gr of grated Parmesan
6 good tablespoons of olive oil
salt
freshly ground pepper
The steps of the recipe:
1. Start by roasting the hazelnuts in the oven at 180 degrees for 15 minutes.
2. Mix the basil leaves with the hazelnuts, garlic, Parmesan, salt and pepper and add a little olive oil.
3. A perfect match with pasta.