quatre histoires de saveurs à découvrir à la Foire internationale
All organic, “made with the milk of our cows” as their slogan says and with 45% fruit in terms of sorbets, Poupart ice creams are popular in the region, especially with holidaymakers. From Soulac-sur-Mer (33) to Hendaye (64), they are sold along the beaches by ice cream parlors, under their own brand. But the manufacturer’s logo is visible. In the center of the drawing is a man with a beret on his head. This is Ludovic Poupart, 32, who defines himself as “farmer and ice cream maker”. Its exploitation is located in Saint-Vallier, in Charente…
All organic, “made with the milk of our cows” as their slogan says and with 45% fruit in terms of sorbets, Poupart ice creams are popular in the region, especially with holidaymakers. From Soulac-sur-Mer (33) to Hendaye (64), they are sold along the beaches by ice cream parlors, under their own brand. But the manufacturer’s logo is visible. In the center of the drawing is a man with a beret on his head. This is Ludovic Poupart, 32, who defines himself as “farmer and ice cream maker”. His farm is located in Saint-Vallier, in Charente. It has existed since 1842. “It’s the sixth generation”. For thirteen years, 20% of its milk production has been processed in this way. Of the 70 existing perfumes, 16 are to be tasted at the fair. It is the largest supplier of organic ice cream in New Aquitaine, via this network, as well as on the occasion of events. He also makes organic Italian ice cream. The ice cream parlors are delivered twice a week in high season. “Myself, I do 70,000 km of deliveries a year,” says the business manager. Saturday and Sunday, with the heat, “several thousand ice creams” were bought at his stand.
2 The pastry flan from Doucetti
Sébastien Torres was the executive pastry chef of the Grand Hôtel de Bordeaux for six years. A week ago, he opened his first shop, at 22, rue Mably, in Bordeaux, and intends to set up in all the major cities of France, with a unique product, a very elaborate pastry flan, which we can also be found at Elite Cooking, in Hangar 18. The original recipe, with vanilla, which he coats in an inverted puff pastry, is supplemented according to the seasons and his inspiration. The variations of the moment, in shortbread, are strawberry-rhubarb, raspberry-poppy tip, Thai basil, coconut-lemon, pistachio-chocolate and coffee-cream of speculoos. The name of the brand has nothing Italian. It was the favorite dessert of Henry IV of England, who called it “Doucetty’s”, likening it to a sweetness, fine and refined, a definition that perfectly suits this pastry as reinvented by the former trainer. from the Ferrandi school in Bordeaux. “I come from a very modest family,” he says. On Sunday mornings, our parents stopped at the bakery to buy us a flan, which, at the time, filled our stomachs well. His version is on the contrary light, creamy and airy, “with real butter, real whole milk and real cream”.
3 The six beers of the Melt brewery
This Mérignac brasserie was founded in 2020. Its manager, Mélanie Reynaud, was an oenologist. She practiced this profession for fifteen years in Gironde, in the Rhone Valley, but also in Australia and Chile. What he likes about producing beers is the creativity. His recipes are the fruit of six years of “home brewing”, at his home, of research and improvement, which resulted in six styles of “very fine and elegant” beers, Wheat Ale, Golden Ale, American Pale- Ale, French Red Ale, India Red Ale and Robust Porter, i.e. one white, two blondes, two ambers and one black. Malt like hops comes from France. “There are more than 1,500 styles of beer in the world,” she says. On the back, on the label, are proposed dishes with which they can agree. For white beer, for example, “shellfish, leek fondue, fresh goat cheese with a hint of chives” are offered. Offered to wine merchants, delicatessens and restaurants, they can be purchased by individuals at the shop located at 73, avenue du Château-d’Eau in Bordeaux and open weekdays from 4:30 p.m. to 6:30 p.m.