Fabienne Célard , Pérail en main, prêt à viser le titre suprême ! Philippe Routhe
Après 2019, la fromagère ruthénoise revient au salon de Lyon pour y décrocher le Graal. Elle a décidé de faire du pérail un de ses atouts maîtres !
Fabienne Célard is back. She is back on track for the king of cheese competitions: the French Cup at the International Catering, Hotel and Food Show in Lyon. Sirha. The winner is named the French cheese champion. In 2019, she presented herself with a Laguiole Grand Aubrac on the platter. “And I always knew that one day I would take part in this competition again”. And that day is coming. It will be next January 26th.
“It's the year of Pérail!”
After a first “skimming”, she will be the one who will represent Occitanie among the eight cheesemakers remaining in the running for the quest for the Grail. “There was indeed a pre-selection, that puts a little more pressure”,smiles Fabienne Célard who moves there with fierce determination. Despite the magnitude of the task. On the menu for the hour during which she will be in front of the jury, there will be theory, blind cutting, the creation of a required platter and the presentation of a platter of her choice. This last test is a new one. “And I chose to present a platter around Pérail. It's her year” , breathes Fabien Célard. As a true ambassador of French cheeses and Aveyron specialties, she pleads for Pérail! A cheese that does everything it can to obtain its PGI after seeing the dream of an AOP fly away.
200% Deposit Bonus up to €3,000 180% First Deposit Bonus up to $20,000“Promoting my territory”
“In any case, I can't imagine my job without promoting my territory”,she laughs. She laughs because in a first life, the Breton that she is worked in… Regional planning. Before opting for the world of cheese in 2012, by settling in Aveyron.
“We have to talk about the Pérail, it's her year” insists the one who recently published a remarkable work on raw milk with the help of Catherine Sanson. Which also earned her the opportunity to defend her convictions about raw milk at the Academy of Medicine a few weeks ago. But she won't be going to Lyon alone. She will be going there with her “Terre fromagère” team, a producer, but also enriched by the discussions with all those she brings on board her exciting adventure. From the Rodez chef of Vasco or the Populus restaurant to discuss culinary pairings, to the local artisans to whom she entrusts in particular the creation of the platter. Also enriched by her own experience. “In 6 years, a lot has happened. I also make cheese, which makes me even more aware of certain subjects, like milk and its microbiology. And I find it so great to share the adventure with other people.”
“Making people want to taste this platter”
But above all, Fabienne Célard wants to share her passion for cheese, with enthusiasm in her body. “The goal will be to make the jury want to taste this platter, to make it delicious. And then, if I do all this, it's so that it has meaning“. So she's going to add her personal touch. Yes, her personality. The same one that sees her getting involved in all these “cheese projects”, which makes her inexhaustible on the project.
Who wants to see this Aveyron cheese that is the Pérail make its place on the stalls of Hauts de France or the Grand Est. Just like 6 years ago, she was proud to highlight the Laguiole Grand Aubrac. Since then, she has made this quote from André Valadier her own: “Tradition without modernity is sterile, but modernity without tradition can be blind”.
Ten days before the big event, Fabienne Célard is working with all her determination on this competition. “It takes me a lot of time, investment. So I might as well say that I really want to put at least one toe on the podium” she smiled. This Wednesday morning, at the Rodez market, where she passed quickly, it was enough to see the smiles of the customers to understand that she can count on the support of many Ruthénois and Aveyronnais!
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