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Saint-Étienne edition 🇫🇷: Difference between revisions
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<li>An introduction to the collective’s concept of cultural and environmental resilience. (see speech below)</li> | <li>An introduction to the collective’s concept of cultural and environmental resilience. (see speech below)</li> | ||
<li>The evaluation of a local dish “Le pâté chaud”, through the use of the 2nd temporary version of the collective’s evaluation tool. (see video link below) | <li>The evaluation of a local dish “Le pâté chaud”, through the use of the 2nd temporary version of the collective’s evaluation tool. (see video link below) | ||
<li>The evaluation of “[[Le Tissé | <li>The evaluation of “[[Le Tissé Chaud|Le Tissé Chaud]]”, a resilient version of the local “pâté chaud”, designed by the collective for the talk.</li> | ||
<li>A collective tasting of le “[[Le Tissé | <li>A collective tasting of le “[[Le Tissé Chaud|Le Tissé Chaud]]”.</li> | ||
</ol> | </ol> | ||
“[[Le Tissé | “[[Le Tissé Chaud|Le Tissé Chaud]]” was thought as the resilient version of a local dish “Le pâté chaud”<ref>The “Pâté chaud” traditionally consists of “quenelles” (poached choux pastry often mixed with fish puree) served with a creamy tomato sauce, to which can be added olives and mushrooms, usually accompanying a liver cake (with a flan like texture)</ref>. The traditional version indeed called on the use of liver, eggs, dairy, olives and tomato, which may be very dear to the residents of the region but questionable in terms of sustainability in the spring. | ||
The collective thus decided to work on a spring version of the dish which would take into account: the season, the local producers and the cultural landscape. | The collective thus decided to work on a spring version of the dish which would take into account: the season, the local producers and the cultural landscape. | ||