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Video length: 4 min
Consumption: a cannery makes jars with unsold or unknown products
In Boismé, in Deux-Sèvres, a cannery had the idea of making good jars with good quality unsold goods. – (France 2)
In Boismé, in Deux-Sèvres, a cannery had the idea of making good jars with good quality unsold goods.
Good little dishes that avoid waste. With a forgotten fish, surprising vegetables, an abandoned breed of beef and one objective: taste. In Boismé (Deux-Sèvres), Guillaume Gatard breeds Jerseys, a breed previously exploited for its milk. “The cannery uses the front muscles for pot-au-feu or bourguignon”, he explains. Valorization is in fact one of the challenges of Hélène Guibrunet’s cannery. “It’s part of the basic ideas of canning, to be able to enhance the whole of an animal, a vegetable, a fish, (…) that it is both tasty and that we rediscover these products -there”she specifies.
Local foods
In the cannery laboratory, after a night of cooking, the jersey rillettes are ready. The second production of the morning: sturgeon. This fish, raised in New Aquitaine for caviar, is accompanied by carrots, potatoes, ginger, coconut milk, and a little-known vegetable: echalion. The cannery also allows farmers to sell their unsold stocks. Next comes delivery within the region. “We work with several taverns. The municipalities ask them to prioritize local products”, explains Hélène Guibrunet. The approach appeals to regulars. Eating can also become a responsible act, but for others, it is above all a pleasure.
