Upernoir was initiated in 2019 by Pas de Calais tourism with all the public and private actors of the destination ALL-Around the Louvre Lens to highlight the design and creative approach by offering a program of culinary, cultural and sports experiences over a month.
Upernoir has created a collective dynamic with 70 partners to meet the economic and tourist challenges of the destination around the Louvre Lens.
Upernoir has become a project incubator for all the partners, offering design support to create new experiences and develop the culinary and gastronomic offer. Culinary design is a major focus of Upernoir, which brings together more than 45 food industry professionals and has raised awareness among about 100 culinary actors.
For the first edition, Upernoir had the support of Marc Bretillot, Marion Chatel Choix and Sublimeurs.
Today, Upernoir contributes to the development of the culinary design sector by offering creative workshops, culinary experiences and meetings mixing culture and gastronomy with all the partners (from the market gardener to the chef, including brewers and craftsmen).
The objectives of Upernoir through its culinary design approach is to federate a set of actors to promote local wealth, the land (the wealth of the land, hospitality), to create a network between actors, to educate young people in culinary design so that they become ambassadors of their land and their culture.
Upernoir will have its second edition in 2023 and wishes to contribute to the European region of gastronomy by highlighting the culinary design of the destination through workshops, products, menus and exhibitions with a highlight that will bring together the culinary professions.
What are the targets?
General public, tourists and professionals
How will your project help promote the gastronomy of the Hauts-de-France region?
Upernoir participates in eating better in Hauts-de-France is a collective dynamic that brings together all the actors of the culinary sector of the destination around the Louvre Lens.
Upernoir federates a number of actors who work in short circuits, from local to organic products from Béthune to Valenciennes, passing through Lens, Arras, Douai, Cœur D’Ostrevent and Porte du Hainaut.
She accompanies and develops projects with young people to make them aware of culinary products and their way of cooking them.
And by its culinary experiences they propose to visitors and tourists local menus with a highlighting of the products developed on the territory.
By Pas-de-Calais Tourisme
Tourism Development Agency
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