When eating well transcends borders and the Pyrenees

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Gastronomy and terroir – Gastronomy

From left to right: Pedro Salas, Director of the European Grouping of Territorial Cooperation; Michel Pélieu, Jean-Louis Cazaubon and Cédric Abadia./ Photo Laurent Dard.

From left to right: Pedro Salas, Director of the European Grouping of Territorial Cooperation; Michel Pélieu, Jean-Louis Cazaubon and Cédric Abadia./ Photo Laurent Dard.

Better value agricultural products on both sides of the Pyrenees: this is the goal of the project InsPyr held its seminar at the Chamber of Commerce and Industry.

Pyrenean gastronomy is a vector of economic and tourist development: it is the conviction of the communities behind the cross-border project InsPyr. During a seminar held at the Chamber of Commerce and Industry of Tarbes and Hautes-Pyrénées, a point was made on the different activities of the project. A first gastronomy congress was held in Huesca, in 2017, in the presence of sectors and chefs of the territory. A second congress will take place on 23 and 24 March 2019, still in Huesca, but the idea of ​​organizing the event alternately every two years on each side of the Pyrenees was evoked by the elected representatives of the project's communities: the town hall of Huesca, the chamber of agriculture of Hautes-Pyrénées and the European grouping of territorial cooperation which includes the departmental council of Hautes-Pyrenees and the deputation of Huesca. As emphasized by the director of the Chamber of Agriculture Cédric Abadia, other axes are developed in this project: "The status of the cuisine of the Pyrenees including: a bibliographic research that has been undertaken on the French and Spanish side. It is an added attraction for tourists. We are also working on the tourism enhancement of our agri-food products to offer a tourist offer that combines visits to remarkable sites and gastronomy over three or four days. In addition, a study was conducted in major Spanish (Madrid, Zaragoza) and French (Bordeaux, Toulouse) cities to find out how consumers perceive local products, their frequency of purchase and the need for a better network for their marketing ".


HaPy flavors is gaining momentum

The Chamber of Agriculture took advantage of the seminar to take stock of the brand HaPy Saveurs, which now has around fifteen butchers, forty restaurateurs and a dozen supermarkets. "There is a strong expectation of the consumer. We will expand the range of products to poultry and pork, "says Cédric Abadia. Also discussed was the progress of the "Let's Eat HaPy Saveurs" platform, designed to supply collective catering (schools, colleges, high schools, central kitchens, retirement homes, etc.) with local products. The stakes are high with 6 million meals served each year. "We work on volumes, prices and logistics" to be competitive and able to supply a sufficient quantity of products. The platform should be inaugurated at the end of the year.