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

treats† 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, will not be limited to four days, so we can avoid food and prefer to extend the tasting over the whole week. The opportunity to discover the chickens of Quentin Flayac, a young man living in Lagorce (33), stews and duck specialties from the Gauvry farm-inn in Rimons (33), cheeses and even ice cream from Johanna’s goat’s milk, installed with her husband in Coulx (47), the burgers of the Foodtruck Limousine.

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

treats† 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, will not be limited to four days, so we can avoid food and prefer to extend the tasting over the whole week. The opportunity to discover the chickens of Quentin Flayac, a young man living in Lagorce (33), stews and duck specialties from the Gauvry farm-inn in Rimons (33), cheeses and even ice cream from Johanna’s goat’s milk, installed with her husband in Coulx (47), the burgers of the Foodtruck Limousine.

You can also find some nectar to accompany it all, with several wine estates present. And don’t forget the oysters from Agathe Bouin, from Lège-Cap Ferret (33) and the apple juice from Gargouil, located in Charroux (86)… Just to name a few. Visitors have access to tables set up in the middle of the farm animals, giving the experience a distinctly rural feel.


The Farmer’s Market: We’re Going to Taste Nine Days!

Jean Maurice Each/SOUTH WEST

The Landais have landed

The meaning of the feast† The big family and good humor of “Chez les Landais”, which visitors to the International Agricultural Show in Paris know well, are there. This year no increase in Paris, but a desire to invest the proximity and thus the Salon de l’agriculture Nouvelle-Aquitaine in Bordeaux. “In the Landais”, they are the Larrere, carrot producers, the Laudet of Domaine Laballe (Armagnac), the Larrieu who breeds ducks at the Brougnon farm, Gilles Pécastaing who calls himself a “pigologist” and raises the Black Princes of Biscay and finally Florent Carle, restaurateur. Five ingredients… resolutely from the Landes who have created 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 feast, then of agriculture. In addition, we find the Landais next to Édouard Bergeon, director of the film “In the name of the earth”. He launched a YouTube channel of the same name to promote agricultural initiatives. It is therefore in the field of the five components of Landais that he started filming.

The 28-minute document will be presented on Friday at the show in the presence of Édouard Bergeon, who all week offers visitors to “Chez les Landais” the chance to bend back for a nice little camera show … in a trailer made of hay.

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


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

Jean Maurice Each/SOUTH WEST

The chef’s kitchen

Recipe† “You take your butter and melt it over low heat, with rosemary, curly parsley and your crushed Périgord walnuts. While I’m done with the nuts, look at the stall with fish fruit from the neo-Aquitaine fishery that I’ve selected,” says Chef Jesus at the microphone, as he continues to work for the stoves installed by the Aana (New Food Agency of Aquitaine).

Every day at noon, the Bordeaux chef and his colleague Chefe Line take turns offering the public a short cooking class of the market using only the products and quality features 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 learn an elaborate dish in minutes like at home. And to complete the menu, the Comptoir des Vins pairs the recipe with one of the award-winning wines of the Bordeaux-Vins d’Aquitaine Competition 2022. For this Jesus-style blackbird, it becomes 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

Course. You can’t miss it visually, because it’s a huge orange truck in which middle and high school students and their families are invited by the Ministry of Agriculture to discover the teaching profession of agriculture. This “L’aventure du vivant” bus or truck has embarked on a tour of France passing through the Salon de l’agriculture Nouvelle-Aquitaine for a nine-day stopover.

Thus, on board, we discover that the professions we are talking about are not strictly limited to agriculture, but also affect the areas of the environment, forest, food industry, mechanics, landscaping and territories. And to learn more, you can tap 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 goggles to dive into the world of landscaping jobs or even get behind the wheel of a tractor or rather a machine driving simulator.

The machine driving simulator in


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

Valérie Deymes/Southwest

It makes hay

Organization. The Agricultural Exhibition, and more specifically Aquitanima, the section dedicated to the breeding and selection of cattle and sheep, brings together 400 cattle and 300 sheep. Little beasts that need to be fed and “maintained for nine days”. The organizers have everything planned: 50 tons of hay will be transported to the Bordeaux Exhibition Center for the duration of the event. Hay from a network of partner farmers in Parempuyre and a feed dealer in Ludon-Médoc. Another group of Girondin farmers is being mobilized to collect the manure which, under safe and controlled conditions, will be spread on fields intended to receive grains.

It takes 50 tons of hay to swallow the stomachs of the 400 cattle present during the show.


It takes 50 tons of hay to swallow the stomachs of the 400 cattle present during the show.

Jean Maurice Each/SOUTH WEST

Monday, regional day

Food pact. Monday 23 May 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 sector and the various players in the regional agricultural world.

On the same day, the regional committee of the regional food pact takes place. A pact that brings together the upstream and downstream of food (institutions, producers, chambers of agriculture, inter-professional organisations, collective catering including mass distribution) around a common ambition to promote local and sustainable quality food, with relocation of production, local supplies and fair compensation for farmers, but also with research projects from Bordeaux Sciences Agro, among others.

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