market, cooking classes, tastings… What can you find in the aisles?

Delights. We have nine days to taste everything! This is also the novelty of the Salon de l’agriculture 2022 edition: the farmers’ market, hall 4, is not limited to four days, so we will be able to avoid eating and rather extend the tasting over the whole week. The opportunity to discover the chickens of Quentin Flayac, a young man living in Lagorce (33), stew and duck specialties from the Gauvry farm-inn in Rimons (33), cheeses and even goat’s milk ice cream from Johanna, installed with her husband in Coulx (47), the hamburgers of the Food truck Limousine.

You can also find some nectars to accompany it all, with several wine estates present. And don’t forget the oysters…

Delights. We have nine days to taste everything! This is also the novelty of the Salon de l’agriculture 2022 edition: the farmers’ market, hall 4, is not limited to four days, so we will be able to avoid eating and rather extend the tasting over the whole week. The opportunity to discover the chickens of Quentin Flayac, a young man living in Lagorce (33), stew and duck specialties from the Gauvry farm-inn in Rimons (33), cheeses and even goat’s milk ice cream from Johanna, installed with her husband in Coulx (47), the hamburgers of the Food truck Limousine.

You can also find some nectars to accompany it all, with several wine estates present. Without forgetting the oysters from Agathe Bouin, from Lège-Cap Ferret (33) and the apple juice from Gargouil, located in Charroux (86)… To name but a few. Visitors have tables at their disposal set up in the middle of farm animals, giving a resolutely rural flavor to the experience.


The farmers’ market: we’re going to taste for nine days!

Jean Maurice Each/SOUTH WEST

The Landais have landed

The meaning of the party. The big family and the good humor of “Chez les Landais”, which visitors to the International Agricultural Show in Paris know well, are there. This year, no rise in Paris, but a desire to invest nearby and therefore the Salon de l’agriculture Nouvelle-Aquitaine in Bordeaux. “At the Landais”, it is the Larrère, carrot producers, the Laudet of Domaine Laballe (Armagnac), the Larrieu who raise ducks in the Brougnon farm, Gilles Pécastaing who calls himself a “pigologist” and raises Black Princes from Biscay and finally Florent Carle, restaurateur. Five ingredients… resolutely from the Landes who have set up a concept to defend different production models in the service of common values, the first of which is to promote the agricultural and cultural wealth of their department.

On the show, we will certainly eat and taste on a festive background, but we will also discuss the meaning, if not of the celebration, at least of agriculture. Moreover, we will find the Landais alongside Édouard Bergeon, director of the film “In the name of the earth”. He launched an eponymous Youtube channel intended to promote agricultural initiatives. It is therefore in the fields of the five components of Landais that he went to film.

The 28-minute document will be presented at the show on Friday in the presence of Édouard Bergeon, who throughout the week will offer visitors to “Chez les Landais” the opportunity to bend over to a playful little camera face… in a trailer of hay.

Florent Carle and Cyril Laudet, two of the five characteristics of Chez les Landais.


Florent Carle and Cyril Laudet, two of the five characteristics of Chez les Landais.

Jean Maurice Each/SOUTH WEST

The chef’s kitchen

recipe. “You take your butter and melt it over low heat, adding rosemary, curly parsley and your crushed Périgord walnuts. While I finish with the nuts, look at the stall of fish fruit from the neo-Aquitaine fishery that I have selected”, says Chef Jesus at the microphone, while continuing to work in front of the stoves, installed by the Aana (New-Aquitaine Food Agency).

Every day at noon, the Bordeaux chef and his colleague Cheffe Line take turns to offer the public a short cooking class from the market with exclusively the products and signs of quality that make up the richness of the region.

For this first day of the show, chef Jesus has chosen to combine Hake from Saint-Jean-de-Luz with Bayonne ham and a crust of Dordogne walnuts and Charente butter… We open our eyes and ears wide and we learn to make an elaborate dish in a few minutes like at home. And for the menu to be complete, the Comptoir des Vins combines the recipe with one of the award-winning wines from the 2022 Bordeaux-Vins d’Aquitaine Competition. For this Jesus-style blackbird, it will be a white, an Entre-deux-Mers.

Chef Jesus shares his recipe for hake with melted butter and Bayonne ham.


Chef Jesus shares his recipe for hake with melted butter and Bayonne ham.

Jean Maurice Each/SOUTH WEST

The Living Adventure Bus

Education. We cannot miss it visually since it is a huge orange truck in which middle and high school students and their families are invited by the Ministry of Agriculture to discover the relevant teaching professions. agricultural. This bus or lorry from “L’aventure du vivant” made a tour of France which passed through the Salon de l’agriculture Nouvelle-Aquitaine for a nine-day stopover.

We thus discover on boarding, that the professions we are talking about are not strictly limited to agriculture but also affect the fields of the environment, the forest, the food industry, mechanics, landscaping landscapes and territories. And to find out more, you can tap on tablets and answer fun quizzes to find out where the first carrots come from (we whisper the answer: from Afghanistan) or to recognize the one hiding behind a detailed description (the blacksmith). You can also put on virtual reality glasses to dive into the world of jobs related to landscaping or even get behind the wheel of a tractor or rather a machine driving simulator.

The machine driving simulator in “The Adventure of the Living”.


The machine driving simulator in “The Adventure of the Living”.

Valérie Deymes/South West

It makes hay

Organization. The Agricultural Show and more particularly Aquitanima, the part devoted to cattle and sheep breeding and selection, brings together 400 cattle and 300 sheep. Small beasts that must be fed and “maintained for nine days”. The organizers have planned everything: 50 tonnes of hay are transported to the Bordeaux exhibition center for the duration of the event. Hay from a network of partner farmers in Parempuyre and an animal feed trader in Ludon-Médoc. Another group of Girondin farmers is fed to come and recover the manure which will end up, under secure and supervised conditions, spread on fields intended to receive cereals.

50 tonnes of hay will be needed to satisfy the stomachs of the 400 cattle present throughout the show.


50 tonnes of hay will be needed to satisfy the stomachs of the 400 cattle present throughout the show.

Jean Maurice Each/SOUTH WEST

Monday, region day

Food pact. Monday, May 23, is the day of the New Aquitaine region at the Agricultural Show. The President of the Regional Council will meet the breeders of Aquitanima, the fruit and vegetable interprofession and the various players in the regional agricultural world.

On the same day, the regional committee of the regional food pact will be held. A pact bringing together the upstream and downstream of food (institutions, producers, chambers of agriculture, inter-professional organizations, collective catering including mass distribution) around a common ambition to promote local and sustainable quality food, with relocation of production, local supplies and fair remuneration for farmers, but also with research projects carried out by Bordeaux Sciences Agro, among others.

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