Live from the halls of Lourdes, France Bleu Béarn-Bigorre is touring the markets with Chef Raymond Nördin of the Belfry hotel, on Wednesday March 23, 2022 from 9 a.m. to 11 a.m. to take up the challenge of creating a complete menu with local products. market for a budget of thirty euros.
On the occasion of the Market Tour, from February 26 to March 26, 2022, of the 44 France Bleu radio stations and in partnership with France Terre de Lait and the Cniel, find the France Bleu Béarn-Bigorre team, Isabelle Young from 9 a.m. to 11 a.m. with the Chef Raymond Nordin of the Belfry hotel, 5 stars, in Lourdes and Eric Dreux for its program “Les Trésors de Fébus” between 11 a.m. and 12 p.m., Wednesday March 23, 2022 live from the halls and markets of Lourdes, place du Champ-Commun.
Food and non-food itinerant traders, but also many producers welcome you every day of the week from 6 a.m. to 2 p.m. on this site in the city center of Lourdes.
Follow the Chef’s challenge to create a menu live from the mobile kitchen between 9 a.m. and 11 a.m.
The mission of Chef Raymond Nördin is to supply himself with fresh and local products, including at least two dairy products on the Lourdes market, within the limit of his budget of 30 € for prepare a full meal (starter dish dessert) for 4 people. The chef then joins the France Bleu mobile kitchen where he has one hour to cook before your eyesand make you taste live its specialties.
The promotion of short circuits and local know-how.
France Bleu promotes short circuits and local know-how in partnership with the Cniel and France Terre de lait (National Interprofessional Center for Dairy Economics). This association, created in 1974, brings together organizations representing cow’s milk producers, private dairy companies, dairy cooperatives, and players in trade, distribution and collective catering. The French dairy sector is a sector of the future that brings together committed women and men: producers, all dairy processing (cooperatives, private industrialists), distributors, traders, cheese makers, restaurateurs.