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South-West 09/18/24
The Basque gastronomy festival returns in October to Saint-Jean-de-Luz. The opportunity to discover the know-how of local artisans
Source:
SudOuest.fr Saint-Jean-de-Luz: for Gourmet October, the halls host the Complice Market and Fermentation Day
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In the Basque Country, support for peasant agriculture is taking new forms during the health crisis. Bizi Ona Slow food puts its network at the service of individuals
Supporting peasant agriculture in the Basque Country, Bizi Ona slow food connects its producers with consumers . This network has structured a new short circuit in direct sales, to allow its farmers to "find new sales channels , faced with the closure of restaurants, all schools, markets."
You now have to know, the Basque Country is a territory with a strong identity that perpetuates its culture and its traditions. Bizi Ona, which can be translated as "living well", celebrates this year the 22 years of this approach. The association promotes a consumption mode which " takes into account the traditions and the history of our territory " and thus testifies to " commitment to responsible and environmental eating practices . B
Ona has been a must for the gastronomic scene in the Basque territory for over two decades. As for the Garazi hotel high school, it is a renowned establishment which forms, among other things, the future heads of high -flying catering. Together, they will develop a gastronomic meal, concocted with local products, the association promoting a healthy and durable diet.
The association promotes food products from Basque producers, local agriculture and short circuits. After organizing direct sales during confinement, Bizi Ona continues to preach quality consumption.
“Good, clean and fair.” The adage of the Bizi Ona association sounds like a leitmotif in the mouth of its president, Bixente Marichular. A pastry chef by trade, he participated in the creation in 2002 of the Basque Country branch of the Slow Food movement. In several countries around the world, activists of this movement local food consumption A fight which has a certain resonance, after the circuits put in place during confinement.
Economic life, South-West.
Line-caught hake is included in the Ark of Taste.
Monday, June 17, a Japanese Basco meeting day was organized with Slow Food Bizi Ona and Slow Food Tokyo. The goal is to organize an exchange trip around Espelette pepper and its Japanese cousin "Naito Shinjuku Togarashi", which is scheduled for the next pepper festival in Espelette October 2019.
A Japanese delegation composed Mr. Takayuki Kawazoe and Mme Kumiko Nagata, was accompanied by Bizi Ona Slow Food.
After the Kriaxera duck, the Sasi Ardi sheep and the line-caught hake from Saint-Jean-de-Luz, the Bizi Ona association chaired by Bixente Marichular continues its work of recognition of the culinary heritage of the Basque Country. To celebrate the inclusion of bluefin tuna pole fishing in the Ark of Taste, Bizi Ona invited its members to a tasting of bluefin tuna prepared by chefs Gaby Biscay and Cédric Béchade accompanied by students from the Saint -Jean-Pied-de-Port supervised by Marie Amiano, their cooking teacher. The evening took place on June 29 in Socoa in the Egiategia cellar known for immersing its wine barrels in the bay of Saint-Jean-de-Luz.
Our Slow Food Bizi Ona visits
This day, February 27, we received the visit of a number and enthusiastic group of Convivium Bizi Ona de Iparralde. This is the perfect excuse for sending our friends, also receiving our friends from the Convivium de Navarra (Oscar Abad and Iganacio de Álava) and one by producers (Aitor Otaegui and Patxi Caminos).
Bizi Ona - The Basque branch of the Slow Food movement.
On November 26, 2021 Bizi Ona organized an incredible mushroom dinner. My taste buds are still enjoying it! Read my article, where I explain to you what the Slow Food movement is and tell you about our delicious mushroom menu. #BiziOna #Association #Slow #gastronomy #Local #basque #mushrooms | Bizi Ona Association | Slow Food Movement | Basque Gastronomy | local cuisine | local products | Pays Basque
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The Corsicans are waiting for us/ article from Corsica/Event
Ribellazione Festival in Patrimonio
The region offers a wide range of addresses and productions for eating well and eating justly. Bizi Ona offers some ideas and sure values
Why would the consumer who cares all year about what he puts on his plate turn into a “gogo” offered to the mediocre when, come summer, he puts on his vacation shorts?
Let's dream: a stay in the Basque Country can even convert tourists who were previously far from these considerations to “good, clean and fair”. The three objectives form the motto of Bizi Ona, the local version of the Slow food movement. Its president, Bixente Marichular, offers some guidelines and suggestions for a tasty stay.
“We are talking about land and farmers. I like that word, peasant. This is where everything starts from. » The defender of eating rooted in its environment and tuned to the seasons cherishes an ideal when a farmer decides to open his own restaurant. “There, we are no longer even in the short circuits, we are in the circuit...
Pierre Penin South West 08/20/2018
https://www.lspb.fr/lavoine-noire-du-pays-basque-et-son-miel-au-coeur-de-la-gastronomie/
Article Basque Country Week by Catherine Marchand on 03/28/2020
The Corsicans are waiting for us/ article from Corsica/Event
Ribellazione Festival in Patrimonio
Bixente Marichular. He founded the Basque Cake Museum and chairs Bizi Ona, the local Slow Food. Today he markets exceptional products.
It’s a success every year. For its 11th edition, the market for exceptional products orchestrated by the Bizi Ona association, the Basque offshoot of the international Slow food movement, will take place on the square in front of the Halles Luziennes. Objective for President Bixente Marichular and his cronies? Defend authenticity and good eating and create encounters between consumers and around fifty hand-picked producers. They are there to exchange and taste the fruit of their work as goldsmiths.
If he defends the idea of giving time to time, that has not stopped the pastry chef Socotar, founder of the Basque Cake museum in Sare, from running his own boat at full speed.
The association promotes food products from Basque producers, local agriculture and short circuits. After organizing direct sales during confinement, Bizi Ona continues to preach quality consumption.
“Good, clean and fair.” The adage of the Bizi Ona association sounds like a leitmotif in the mouth of its president, Bixente Marichular. A pastry chef by trade, he participated in the creation in 2002 of the Basque Country branch of the Slow Food movement. In several countries around the world, activists in this movement are fighting for local food consumption. A fight which has a certain resonance, after the circuits put in place during confinement.
