Committed projects

Our committed

projects

to make the gastronomy of Hauts-de-France

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© Lucas Tricot – Restaurant Suzanne

The “Hauts-de-France, European Region of Gastronomy 2023” initiative is designed to demonstrate that there are many initiatives to improve eating habits in Hauts-de-France. The aim is to promote these initiatives and encourage regional food actors to join in this dynamic of progress for the benefit of the inhabitants and visitors of Hauts-de-France.

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Committed networkEducationSustainable tourismVirtuous production

Bread : quite a spread…

At La Thélèma, a gîte shaped by artistic experiences, the association VillArt will initiate evenings/tastings/meetings with local actors

EducationWell-being

Exhibition – What are we eating?

This 500 m2 exhibition, both fun and scientific, explores the question: “What are we eating? The main theme is sustainable development!

Added value and employmentSustainable tourismVirtuous production

Les Ateliers du Moulin de Visse

To give back its letters of nobility to bread, to milling and to natural agriculture.

Added value and employmentCommitted networkSustainable tourismWell-being

La Terre Aimée

Production of aromatic and medicinal plants in organic agriculture

Sustainable tourismVirtuous productionWell-being

Le café Méo Gastronomique

Making the pleasure of drinking a coffee sustainable and committed

Education

College Gastronome 2023 Contest

A cooking contest for 9th grade students that allows them to showcase their cooking skills and discover a hotel school and its training.

Sustainable tourismVirtuous production

En vrai, c’est bon !

A local product, a beautiful recipe from a chef from Hauts-de-France, encounters, talent, passion… all in video every week on Wéo and the digital platforms…

Added value and employmentVirtuous production

Goji Goji

Vitamined caterer, who spices up the good food

Committed networkEducationVirtuous production

The Bread School in Wambrechies

We want to educate children to eat good bread, made with leaven and good organic flour. We need to renovate a small building of 60m2 on the ground and buy the material (oven, utensils, chairs,...

Committed networkVirtuous productionWell-being

The canteen at the Oxelaëre restaurant

Traditional catering and school catering in the same place, work in short circuit, valorization of the farm products and mixture of generations !

Added value and employmentCommitted network

Chips Bellevue

Farmhouse chips produced in Flanders with the family.

Added value and employmentCommitted networkEducationVirtuous productionWell-being

Typical raw milk cheeses from Picardy

Cheese made with raw milk from our Norman cows fed on our natural meadows

LES AXES DE PROGRÈS

An aggregate project “Hauts-de-France, European gastronomy region 2023” responds to one or more areas of progress identified for better eating in Hauts-de-France.