27 March 2024 – A celebration of the culinary identity of Hauts-de-France, European Region of Gastronomy 2023, the 3rd edition of Sirha Omnivore fair took place in Le Touquet on 23-25 March 2024. An opportunity to gather high quality local products, producers and artisans under the same roof, the fair also hosted local and national chefs to ensure a delightful experience for around 5,000 visitors that crowded the Palais des Congrès du Touquet-Paris-Plage.
At the centre of the festival, a producers’ village brought together fifty exhibitors and partners “offering products that embody the richness of the regional culinary heritage. Artisans who defend sustainability, organic and sustainable cultures, as well as virtuous entrepreneurship” (source: hautsdefrance.fr).
Talks, round tables and cooking master classes by 46 chefs and guests from the local and national culinary scene completed the picture under the auspices of chef Alexandre Gauthier (La Grenouillère restaurant), sponsor of the fair and official ambassador of Hauts-de-France, European Region of Gastronomy 2023.
Sirha Omnivore was also the perfect stage to present the recently released Le Goût De Chez Nous – Fiertés Gourmandes des Hauts-de-France (The Taste of Home – Gourmet Prides of Hauts-de-France), a book that collects around fifty traditional recipes from the region, published by La Voix Éditions. The book is authored by nationally-renowned journalist, Nathalie Helal, in partnership with Hauts-de-France Tourism.
A project developed as part of the Hauts-de-France, European Region of Gastronomy 2023 programme with the aim to uncover the essence of the regional cuisine, Le Goût De Chez Nous was presented on 24 March by Nathalie Helal in the presence of Daniel Fasquelle, Mayor of Le Touquet, Regional Councillor at Région Hauts-de-France, and President of the Regional Tourism Committee.
“What could be better than a book written by a national journalist to reveal the culinary identity of our region? It is a guarantee that the facts will be presented impartially, and an opportunity to raise the profile of the region,” remarked François Dhalluin, Project manager within the Tourism Engineering and Attractiveness Mission (Région Hauts-de-France).
“She ventured in the historical origins of our traditions, our products, our know-how and our cuisine to seek our legitimacy to claim ourselves as a great Region of Gastronomy, authentic and lively. We are delighted with the publication of this book, which we commissioned a year ago and which meets the objectives we set ourselves for our European Region of Gastronomy title” he concluded.
Enjoy the video Best of Sirha Omnivore Le Touquet by Sirha Omnivore.
About the European/World Regions of Gastronomy
Candidate and awarded World/European Regions of Gastronomy, guided by IGCAT, are working together to strengthen food security through the celebration of distinctive food cultures; create employment by stimulating creativity and gastronomic innovation; nourish children and adults through culinary and cultural education; drive environmental sustainability in tourism, hospitality and agricultural sectors; support balance and sustainable tourism practices; highlight and support expertise from within rural and urban communities, creating connections and sharing good practises; and contribute to community health and well-being.
About IGCAT
IGCAT aims to empower local communities by raising awareness of the importance to protect and promote distinct regional food, culture, arts and natural assets as part of sustainable and balanced tourism and development strategies. This is essential to safeguard our planet, health, wellness and local economies.
IGCAT is a non-profit institute established in 2012, working with regional stakeholder consortiums in the fields of gastronomy, culture, arts and tourism. It counts on the expertise of a worldwide network of experts and works in partnership with specialised intergovernmental organisations.
IGCAT founded the World/European Region of Gastronomy Award and is the official secretariat for the World/European Regions of Gastronomy Platforms. Furthermore, the Institute has developed the European Young Chef Award, the World Food Gift Challenge, the Top Websites for Foodie Travelers Award and the international Food Film Menu.