At the Lisieux racecourse, local chefs showcased their talent

This Saturday, June 22, 2024, the very first edition of the “Flavors and sabots granted” event took place at the Lisieux racecourse (Calvados). The principle ? take advantage of the semi-night horse races to offer various activities highlighting the local gastronomic heritage.

On the racing side, enthusiasts had plenty to do, eight races with around fifteen runners each, with prestigious teams.

But the gastronomic side was of course not to be outdone. At the same time as the races, a market hosted five local producers on the racecourse site. There was something for everyone: biscuits, honey, fruits and vegetables, cider products, terrines, rillettes, prepared meals…

In addition to the market, in the racecourse hall, local chefs from the international association of Disciples of Escoffier prepared recipes in front of an audience looking for valuable advice.

Acquigny Trout and Tataki Marinated Beef

Leader Claude Tesnière, chef of the La Paquine restaurant in Ouilly-du-Houley, near Lisieux (Calvados) had the honor of opening the dance of these preparations.

The first recipe proposed by the chef was a “Acquigny trout gravlax with wild berry peppers. Raspberry vinaigrette. Blinis with lemon and fresh herbs.” A sophisticated name, just like the talent of the chef and the taste of the appetizer. “It’s a recipe that I offered in my old menu,” explains Claude Tesnière.

The second recipe proposed by the chef was a “Marinated beef like tataki and pesto. Arugula salad, artichoke and Noémie’s goat’s cheese cream.” Muscle memory did the job well, since this time it was a recipe still on the restaurant’s menu.

More than making the recipe itself, it’s also the choice of products that can make all the difference.

The chef therefore recommended “the freshest and local products possible” for his recipes.

“Get out of your kitchen and your comfort zone”

Obviously, cooking comfort was less in the racecourse hall than in a restaurant kitchen. “But it’s important sometimes to get out of the comfort of your kitchen, and your comfort zone,” says Claude Tesnière.

The installation was indeed rudimentary: a removable hotplate, a few pans and saucepans, “the important thing was to prepare a little in advance,” notes the chef of the La Paquine restaurant.

Behind this presentation, there was even a certain morality. “We can do without having extraordinary equipment. Even at home, by taking the time, with passion and love for cooking, it is possible to make excellent recipes,” concludes the chef.

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