Since May, Dijon has been hosting a Cité de la Gastronomie including a gourmet village, a wine cellar, a gourmet restaurant, a campus of the Ferrandi school, a gourmet bookshop, permanent exhibitions, spaces for events, a professional kitchen for master-classes, and many other things.
In total, it is a network of four places dedicated to gastronomy, which is woven in France. Rungis is scheduled for 2026, Tours is developing at the moment and Lyon should reopen in 2023. This is the extension of the registration in 2010 of the gastronomic meal of the French in the Intangible Cultural Heritage of Humanity.
“The purpose of these places is to experience the art of French eating well.”
Pierre Sanner, Director of the French Mission for Heritage and Food Culturesat franceinfo
Cities are therefore hybrid spaces where there is a kind of public service of eating well. They must help make citizens “eaters” and not just “consumers” again.
For the inauguration of the City of Gastronomy and Wine in Dijon, Thierry Marx chose to defend seasonal products, and a way of learning to eat better, with knowledge. In the show, he offers you strawberries in red wine.
Ingredients for four :
500 g of strawberries, 1 glass of red wine, 1 grated cinnamon.
Preparation :
Wash the strawberries. Stalk them without removing the core. Macerate them within an hour in red wine.
Remove the strawberries and arrange them in cups. Add the grated cinnamon on top.