In Rennes, a festival of tastes and ideas (of going out)

It was already a strong trend, but the health crisis has put the issue of food at the center of our concerns – just like the air we breathe. The stomachs that we are took the time to step back to analyze what was on our plates and on the supermarket shelves. Everywhere in France, in order to alleviate the supply difficulties caused by the pandemic, initiatives have been put in place to promote short circuits, sometimes directly with producers.

To extend the debate around this general awareness of sustainable food issues, the city of Rennes is organizing, from October 3 to 9, in collaboration with a collective of chefs called “Nourritures”, the first edition of Goût de Rennes , an ambulatory culinary festival which wishes to stage and promote the actors and representatives of a more “Humane and sustainable”.

The promise of “zero waste”

“In terms of food, the Rennes region is an incredible breeding ground, explains Anne Etorre, committed gastronomic author and co-founder of the event alongside Rennais Olivier Marie, culinary journalist (editorial coordinator of the magazine Bretons in the kitchen and editor-in-chief of the online gastronomic magazine Western tastes). On the one hand, the city has a network of farmers, small producers and open-air markets which provide a formidable raw material, respectful of the environment, resulting from the peasant culture. On the other hand, the Breton capital is attracting more and more committed chefs driven by the desire to work hand in hand with these same producers, with a view to eating better and in a responsible manner. “

For a week, Goouts de Rennes will therefore live to the rhythm of the ten culinary events that punctuate the festival program: a series of meals “Four hands” in places still kept secret, an urban agriculture workshop, a giant barbecue that makes the promise of “Zero waste”, and then a total of seven dinners in the presence of the producers who will have contributed, thanks to their know-how, to the preparation of the dishes. Almost all of the chefs, pastry chefs and producers who take part in the festival have signed the manifesto of the Nourritures collective.

Posted on social networks ahead of the event, here is what we could read: “Desirous of establishing a more human and sustainable professional environment, the actors of Rennes gastronomy want to restore ethics and meaning to their profession, and to emerge from this crisis, to act positively together. (…) For the general public, the members of the collective will be a landmark – and frequenting them, an encouragement. “ Of which act.

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