Would Port-Sainte-Marie become the mushroom capital? Several producers already grow the famous brown Paris mushroom there. To this are added oyster mushrooms and shiitake mushrooms, cultivated by three young neo-Lot-et-Garonnais, Hugo Tissier, Victor Lombard and Tristan Zuchelli. “The idea had been brewing in our heads for several years,” says Hugo Tissier. In 2020, thanks to a press article, the three friends discovered the production of Jean-Marie Favretto, in Port-Sainte-Marie. “We got in touch with him, he sold us a mushroom farm. » Or the beginning of the adventure in Lot-et-Garonne, where they settled with their family and where they created the company If Champignons d’Aquitaine.
Quickly, the three producers sold fresh on the markets and in grocery stores in the region. Then diversification is imposed on them. “In the summer of 2021, sales were falling… There was little consumption. » Offering cooked mushroom-based products is becoming obvious. “It was an economic imperative and at the same time a real pleasure,” says Tristan Zuchelli, the gang’s chef. “I was a cook in Paris, in the plant-based movement that I never left. I like seasonal, vegetable cuisine…”
“Pita stage”
With Tristan in the kitchen, Victor in production and Hugo in distribution, the three co-managers are finding their stride and are convinced that this product with its many advantages remains under-exploited. In the summer of 2021, Tristan offers – somewhat by chance – a first mushroom-based sandwich at a festival, called “pita stage”. “It provides as much protein as a meat sandwich. It’s ideal for veggie cooking. And working with mushrooms is very interesting because of its texture, its firmness, its juiciness, its taste… There is a lot to do! » Following this successful operation, the If Food Event catering brand was born.
Mushroom pita has as much protein as a meat sandwich
Since then, we can enjoy the famous pita at numerous festivals, starting with the stopover, Garorock. “It is a unique product, homemade (even the bread is made in Port-Sainte-Marie, Editor’s note), made from local and sourced products. » In total, If Champignons Events runs around twenty summer festivals. “We are going as far as we can to Spain. »
Oyster mushrooms and shiitake mushrooms have protein benefits, say the three partners.
Loïc Déquier / SO
Veggie or meaty, the pita is decorated with roasted vegetables, pork or grilled duck breast. “Even the mozzarella, peppers and oil for browning are local,” enthuses Tristan, who intends to expand If Food Event’s catering range. “We stock up on knowledge, from local producers. We are in great demand for proximity, we like to highlight our region. »
In this context, If Food Events will offer slightly more elaborate, tapas-type products this summer on the markets.
“Chic and rural; young and modern”, Tristan thus defines his cuisine, which will benefit from this development of more elaborate, longer cooking. “We are asked for smaller, private events. In this context, we are considering a food truck activity. »
To climb this level, the three friends, who produce nearly 40 tonnes of mushrooms per year, have the ambition to develop further and obtain greater volumes.
(1) If Food Event is present on the gourmet markets of Nérac on Tuesday and Fréchou on Friday: If Champignons d’Aquitaine (fresh mushrooms) on Saturday in Barbaste.
