the essential
Noon has just struck at the bell tower of Cahors Cathedral. The sellers are packing up the stands at the last market of 2024. Alain Ambialet, vice-president of the association of black truffle producers in the South of the Lot, is still offering some beautiful black diamonds. Oysters are also at the height of their popularity. We looked for the rare pearl. And we found it: Josiane Bori, 40 years in the market selling salads… and never talking about the quality of her products. Everything is true. Everything is fresh. Atmosphere, this Tuesday, December 31.
It's time to fold, ladies and gentlemen! On the last market of the year, in Cahors, the truffle plays overtime. This is a product that is hard to resist due to the enticing smell. On the stand run by Alain Ambialet and his acolytes, the irresistible diamond attracts eyes and noses.
The lady in the black hat on a little white cloud
Martine Delort has difficulty letting go of a tasty truffle before putting it under the nostrils of the lady in the black hat. This is what we will call this client. We will not know his name. She was left speechless by the aroma of the truffle which seemed to have captivated her to the point of transporting her on a little cloud.
Heaven, the deal is over! It's time to distribute special truffle recipes. Alain Ambialet takes care of it. Black truffle butter, truffle pasta, Jerusalem artichoke velouté and finally black truffle omelettes are all recipes slipped into the baskets of the last customers of the last market.
Photo J.-L.G
“We will have more truffles every Saturday, we promise!” reassures Alain Ambialet. The flame of passion crackles deep in his eyes. He is one of the best ambassadors of the black diamond in the Lot.
Oysters and the smell of the sea in the market aisles
Jean-Claude, for his part, walks the aisles of the market in search of the last oysters of the year. The top of the basket when it comes to seafood. Rare pearls.
Photo J.-L.G
Failing to find a pearl in an oyster, Jean-Claude finds his happiness where he always loves to go. And this for ten years now: the “La 12 Zen” stand, run by Pauline and Thomas, oyster farmers in La Teste de Buch.
“We have been coming to this market for 10 years, from October to March. We travel every weekend to come to Cahors to satisfy our very loyal customers. We guarantee fresh oysters. This remains a flagship product of the end-of-year holidays” confirms Pauline.
The champion mushrooms of New Year’s Eve
Mushrooms are also popular… and mushroom-based recipes are distributed on cards also praising the nutritional qualities of this food which is born in the woods and dies on the plates.
Photo J.-L.G
Thus, the oyster mushroom and the shiitake reveal all their secrets, while further away, cheeses and fruits wink at customers who are about to join their stoves. Not without a salad please! Just before the cheese. Heading towards the world of market gardeners. The rare pearl is here! No, not in a salad!
40 years in the market and it's not the last for Josiane, the rare pearl of the market
The pearl is Josiane Bori, present on the Cahors market for 40 years. She has a certain love for her profession and a certain pleasure in passing it on to her son Ludovic who works alongside her. “Mâche, arugula, small salads and young sprouts are perfect to accompany New Year's Eve dishes” she advises.
Photo J.-L.G
“The year 2024 allowed us to have good production. We work under cover, so our products have been spared,” Josiane is satisfied. “40 years in the market! Can you imagine! My mother started at the age of 20” continues Ludovic, admiring his mother's passion.
Also read:
How to save fresh vegetables that are too cold in the market and which are the most resistant for a homemade soup?
Passion, but also a taste for transmission, all seasoned by a joie de vivre which says a lot about his motivation to produce the best salads until the end of the last market of the year. Noon strikes. The oysters return to their shells. Release planned for 2025.
