Tags: athenes

Le Potiron Bleu n°10 – Printemps 2016

Pumpkin blue spring 2016_cover

Au sommaire de ce nouveau numéro :
Les Canards en colère s’expriment sur la crise aviaire
L’Asperge du Blayais obtient l’IGP
Goûts de France et influences d’ailleurs en Grèce et en Algérie
Merci Jean-Pierre, quelques mots sur JP Coffe
La recette du Croustillant Féta et Poires de Kuzina par Vincent Ruelle

Pour consulter le Potiron Bleu dans son intégralité : Potiron Bleu n°10 – Printemps 2016

TABLE RONDE A ATHENES : « LA CUISINE D’AUJOURD’HUI ET LES MOTS POUR EN PARLER »

15.03.2016, 19:00 | French Institute of Greece - Theo Angelopoulos Auditorium
ROUND TABLE "TODAY'S KITCHEN AND WORDS TO TALK"

or certified organic products, eco-responsible approaches, locavores, ethical shopping, AMAP (Community-supported agriculture)... Today's kitchen and words to speak have changed ! What happens next ?

In Greece and France flower shows on cooking, cookbooks, but also more and more food blogs. Kitchen Love, but also finding information and culinary quality proposals. Consumers are asking more and more questions about what they eat, on the origin of food, traceability, but also on the conditions in which they were produced.
The desire to absorb healthy food is not new, but it has become more significant since the threats to the environment affect food and information on the relationship between health and food flows.
In France, and we are seeing the return of local products, grown ecologically and delicatessens. Labeled products, Organic Products, fair trade products, those products in an environmentally responsible approach multiply : how can consumers navigate ? What criteria and they can they should choose their products ? Can food blogs serve as guides ? Green revolution or simply marketing operations ? Can Greece and its high-quality local products serve as an example ?

To see more clearly a consumer more qu'avertie and author of one of the most influential French culinary blogs, a leader and co-founder of a delicatessen that only works with small producers emphasizing quality to productivity, a young architect very invested with refugees whom he brings a solidarity cuisine and growing on their own balcony it consumes. All orchestrated by a director of five restaurants offering only set menus from local products.

With

-Anne Lataillade, author of one of the most influential French culinary blogs, entitled "Taste buds and Pupils" : http://www.papillesetpupilles.fr/. In year 2004, when creating his blog, Anne Lataillade is already a savvy consumer. Indeed, food allergies in children led her to ask about the composition of foods offered by large retailers, the origin of the products offered, on alternative sales outlets. Gradually his blog becomes a reference, a guide for users-consumers seeking information, good recipes, good places. The blog of Anne Lataillade today is viewed daily by over 60 000 persons. (Newspaper)

-Kritonas Poulis, leader and founder of the Greek delicatessen high quality "Kilikio", a little piece of Greece in central Paris. Kritonas Poulis only works with small Greek producers emphasizing quality to productivity.

-Jai Mexis, Greek architect specializing in humanitarian constructions, very involved with refugees (Solidarity quality cuisine, recycling and life jackets abandoned by refugees on the island of Lesbos), vegetarian and locavore growing on their own balcony seasonal products.

Moderator : Pauline Xiradakis, Bordeaux Restaurant Manager : La Tupina, Kuzina, The "Bar-Cave", (www.latupina.com ) offering set menus only from local produce.

Tastings of Greek products 'quality' at the end of the meeting

The kitchen of today and the words to talk (15/3/2016) from FRENCH INSTITUTE OF GREECE on Vimeo .