Led by the Maison des Jeunes in partnership with the Toques Blanches du Roussillon, this project aims to introduce participants to culinary techniques and connect them with local gastronomy professionals. After Céret and Font-Romeu, this edition took place on the Catalan coast.
Supervised by chef François Prat at the restaurant Le Mas Concas, the young people worked on various preparation techniques. They also visited the fish market of Roses, an anchovy factory, a goat farm, and the port of L’Escala to understand the food supply chain.
The final day was dedicated to preparing a meal by the young participants themselves, featuring mackerel fritters in tempura, fideuà, and crème catalane, allowing them to apply their learned skills.
Several local representatives attended the closing meal: Josep Bofill, mayor of L’Escala, Luís Sureda, director of the port, Henric, director of Anchois de l’Escala, and Pau, producer from the Bergerie Pauet goat farm. Alain Delprat, president of the Toques Blanches du Roussillon, accompanied by Fabrice Dubos, and Catherine Gay, municipal councilor of Canet, were also present.
Through this initiative, the young people broadened their culinary horizons and engaged with the professionals and trades contributing to the gastronomic life of the region, on both sides of the border.
