The village stalls of local producers are once again set up at the Brignoles Fair. The organizing committee has decided, given the success of last year, to renew this market for the second time.
Visitors can thus appreciate the know-how of professionals from Provence Verte and elsewhere. They don’t fail to talk about their work as much as they want.
And from their land where they produce olive oil, saffron, wine, goat cheese, chickpeas, lentils, strawberries…”It is a showcase of the products that can be found on our territory. Our desire is to return to the sources of the agricultural fair. I think we will offer this meeting again next year.”says Marie-Paule Giraudo of the organizing committee in charge of this village.
At the same time, demonstrations are offered “truffle hunting at the dog at 11 a.m. and 3 p.m. until Saturday”. And Pépette, the last truffle-cave pig in PACA, will be there on Sunday with Guy Coriol.
“I would also like to thank the Syndicate of Coteaux Varois, the CIVP and the Trufficulteurs Syndicate.” For those who have not yet pushed the doors of the fair, a small non-exhaustive selection of flavors presented in the village of local producers.
1. Plots in organic and biodynamic agriculture
The Varenne family watches over these vines with respect for nature by recreating biodiversity. On their 17 ha of plots in Cotignac certified in organic and biodynamic agriculture, the winegrowers select their best grapes on 2.5 ha and vinify them at the estate.
“There is no input during vinification”, says Lea. On their stand, visitors can taste the 2019 white Côtes de Provence cuvée Léonie aged in sandstone amphora.
2. Good recipes for chickpeas and lentils
Lentils, chickpeas and flour invite to be cooked on the Vallon de Limbaud de Rocbaron stand. The Trabaud family also offers recipes to its customers.
And specialties such as traditional panisses, chickpea salad, with the little extra prepared on site by Évelyne, lentil fritters “with mixed raw carrots, coriander, parsley, garlic, onion, egg. I bind with chickpea flour.”
3. Ripe fruity olive oil rubs shoulders with truffle plans
If the head office of the exploitation of Pierre Maccotta is in Régusse, they pick his olives in Tavernes, Barjols and Pontevès on plots in organic conversion for two years.
The gold medal won at the fair’s competition attests to the quality of its production. On his stall, he only offers ripe fruity olive oil.
Unfortunately this year, it does not come in fruity green and black. “Nearly 50% of the harvest was lost due to frost.”
The farmer has other strings to his bow. The truffle plants near his stand give a serious clue. “I am the relay of Agri-Truffe in the Var. I provide all the technical advice on culture and support on a voluntary basis.”
4. Blonde, white, pink, brown, everyone has their own beer preference
Beer lovers will find what they are looking for on the Brasseur Varois stand between blonde, white, dew, brown, honey, IPA, pilsner… or mead.
To be tasted at the fair, especially under pressure, they have been brewed by hand for four years in Carcès “following ancestral methods” and according to Belgian recipes “no added sugar with mainly French cereals”says Nicholas.
He also explains to visitors the entire manufacturing process. For those who want to go even further, visits are offered to the brewery as well as discovery courses.
5. Fine, gourmet sweet and savory specialties
Le Mas Carçois, a delicatessen open since 2018 on the main street, has taken up residence at the fair. Gaëlle and Yannick offer their sweet and savory specialties.
Starting with the Carcès macaroon, “we filed the name last year”, underlines Gaëlle. It thrones not far from the other creations of Monsieur who is a stove like cookies and meringues.
These sweets have nothing to envy to pâtés in a crust “Lorraine or puff pastry apple-camenbert, maroilles-pear, goat’s cheese-mango… My husband regularly develops recipes.”
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