Restaurants: the “Tables du Gers” label is more up-to-date than ever

the essential
The “Tables du Gers” label was created 14 years ago at the request of professional restaurateurs in the department. Explanations and progress update with Marie-Stéphane Cazals, economic development facilitator at the CCI du Gers.

The objective of the “Tables du Gers” label, launched in 2010, under the leadership of the CCI du Gers, is to “promote quality catering, the commitment of restaurants and local producers”. This label now brings together 33 restaurants and 85 Gers producers. Everyone works cooperatively and commits to strong values

Can you tell us what motivated the creation of this label?

It was created 14 years ago in response to a request from catering professionals in Gers following the results of a study revealing a gap between tourists’ expectations and the reality of the local gastronomic offer. Many visitors had an idealized image of our gastronomy, but were often disappointed by their experience there.

The idea of ​​the label was to structure and promote authentic, creative and responsible catering, faithful to the richness of our region. This label was created with the Departmental Tourism and Leisure Committee (CDTL) and all economic players in the Gers restaurant industry.

What are the fundamental values ​​of “Tables du Gers”?

The values ​​of the label are based on four main pillars: cooking local, fresh, seasonal products, and above all preparing homemade dishes. These principles are essential to guarantee an authentic and quality dining experience. Our 33 certified restaurants and our 85 Gers producers work together to respect these values ​​and offer the best of our region to customers.

How can a restaurant obtain the label?

The labeling process is voluntary and rigorous. Restaurants must pass two audits. The first is a customer experience audit, where two auditors evaluate the restaurant according to 100 criteria, with a requirement level of 80%. The second audit focuses on hygiene and supply, where an auditor inspects the kitchens and checks invoices to ensure that 50% of products come from short circuits.

These audits are renewed every three years to maintain high standards. We require that at least 50% of produce is local, 75% fresh and 75% of food prepared on site. These requirements ensure an authentic, high-quality dining experience.

What are the impacts of this label on the region and its stakeholders?

The label has a significant impact. It supports the local economy by promoting short circuits and promoting local products. For restaurateurs, it offers recognition of their commitment and attracts customers looking for authenticity. Customers, for their part, become actors in local economic development by choosing to eat in certified restaurants. It also reinforces the image of the Gers as a premier gastronomic destination.

What are the challenges and future objectives for the label?

Our main challenge is to maintain and raise our quality standards. We also want to increase awareness of the importance of sustainability and respecting the seasons in the kitchen. In the future, we would like to intensify training for restaurateurs on eco-responsible practices and expand our network of partners.


Lagoutte: labeled for 14 years

14 years ago, Thibault Lagoutte was one of the first to display the “Table du Gers” label at his restaurant. Today, he is at the head of two establishments always with the objective of promoting Gers products: “I like to say that we make gastronomic dishes (laughs), that should be in the dictionary,” jokes leader. Happy to be able to promote the Gers by practicing his profession, he does not forget the beginnings of the label: “Basically, it was created following an audit which reported that tourists coming for gastronomy were disappointed When the project came out, I immediately felt involved,” he recalls.

Thibault Lagoutte.
Dr.

At the “Auberge de la Baquère” or “La taverne de d’Artagnan”, Thibault uses as many Gersois products as possible: “Duck, black pork, vinegar, saffron, garlic… The diversity of products is important here”, explains the manager.

For all these years, Thibault has been fighting against chain restaurants and seeking to promote people and local products. And when adding up, the bill is often not that steep: “An average ticket? It could be €25 with a starter, a main course, a dessert and a drink, all locally. I don’t think that it’s more expensive than that,” he argues. Happy with the visibility and support the label gives him, Thibault continues his journey by promoting his department.


Vinea Nova, newcomer to the Château de Mons

Taken over two years ago, the Château de Mons in Caussens now has a certified restaurant. For Arnold Henriot, obtaining the “Tables du Gers” label in February is part of the desired dynamic for the site: “We could have aimed for a national label, but we chose the local to highlight the products of the Gers, because the producers of the department offer good products. »

At the castle of Mons.
DR

The castle’s semi-gastronomic restaurant, Vinea Nova, is run by a chef attentive to the short circuit. Each dish highlights the quality of the products: “We want to recognize the work of producers and promote local products through work in the kitchen. For example, we use organic black pork from Marseillan. Thanks to the quality of the product and the cooking techniques, customer feedback is unanimous,” explains the manager.

The label is also established in a significant location, the Château de Mons being owned by the Gers Chamber of Agriculture. Guarantor of the quality of the products, it attracts the curious: “People discover us on social networks and then when they come, they tell us that they saw the label on our page “Vinea Nova will continue to display the label” Tables du Gers” for at least three years.

In the program

Saturday June 1st: 3rd edition of Auch le Goût: Producers’ market at Place de la Cathédrale and Gasconnade at the Cloitre des Cordeliers (6 chefs, 11 producers on your plate: online reservations)
Saturday June 8 : at 4 p.m., Vesti’vignes in Riscle, culinary demonstration with Younn Le Poutre, chef at Betty Beef
Every Tuesday in July and August: at 6 p.m., Lupiac Market with Thibault Lagoutte, chef at La Taverne de D’Artagnan
Wednesday July 24: at 5 p.m. at Maison Ramajo in Dému, culinary demonstration with Thibault Lagoutte, chef at Auberge la Baquère
Tuesday July 30: at 10:30 a.m. at Maison Gascogne Armagnac in Eauze, “Un Chef/Un Vigneron” entertainment with Thomas Grateloup, chef at XX Bar à Manger.
Monday August 19: The Garlic Festival in Mauvezin with 2 chefs present
Saturday September 7: Open days at L’Etuverie in Cadailhan with Vincent Casassus, chef at L’Hotel de France
Saturday September 21 and Sunday September 22: Les Rencards Gascons at Barbotan les Thermes: culinary demonstrations and street food with several Tables du Gers chefs.

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