Arnaud Jouin, Guilhem Blanc-Brude, Damien Larderet et Daisuké, le roi de l’épeautre à la Carioca, en pleine phase de test. MIDI LIBRE – PHILIPPE MALRIC
The traditional tartine festival, Thursday January 30th in Montpellier, will see the presence of chefs and breads from Sète.
Created about ten years ago on the day of Saint Martine, the tartine festival will take place on Thursday January 30th at the Montpellier market-station. A great delegation from Sète intends to showcase its local products on breads offered by the bakery La Carioca.
200% Deposit Bonus up to €3,000 180% First Deposit Bonus up to $20,000Nearly 200 tartines to produce
“I asked them for a Meyer lemon bread, which is a very mild lemon with a garrigue taste”, explained Guilhem Blanc-Brude, the chef at La Coquerie, this Wednesday, in the middle of preparing the tartines he will offer. He plans to offer, on this special bread, a tarama with dried sea bass eggs, citrus fruits, chili pepper, cabbage, all drizzled with “my olive oil produced in Villeveyrac.” He will have to produce between 150 and 200 during this gastronomic evening. By paying the entrance fee, visitors will be able to taste three tartines and drink a glass of wine.
A tartine with a mussel track
For this event, “we have ordered three different breads for the chefs present (there will be around thirty of them, editor's note) and we will also prepare our own tartine”, announces Damien Larderet, the owner of the Sète bakery. For this one, it is chef Arnaud Jouin who is taking charge. The man who will soon open an establishment in Sète will present on a seed bread a “iodized and citrus pistade”. He will therefore rely on a trail of mussels, anchovies as well as sea herbs to promote these seafood products. “It's always good to get out of your routine and prepare specific breads, different things”, enthuses Damien Larderet who, with his team, has long fumbled to find the right combination to integrate the pieces of the famous Meyer lemon into the bread requested by the chef of La Coquerie.