the essential
Throughout 2024, the editorial staff of La Dépêche du Midi highlighted certain Ariège residents for their somewhat crazy project, their participation in the Olympic Games or even their media buzz. Focus on these seven personalities who left their mark on you.
Josyan Sieurac tames the 3,900 km of the legendary Route 66 in the United States
The Saverdunois completed his incredible challenge: traveling alone the 3,900 kilometers of Route 66 in the United States. He had planned to run 100 days, he accomplished his feat in less than 90 days. Accustomed to solo exploits, at 64 years old, Josyan Sieurac does not give up on any dream, especially when they are for a good cause. For 40 years, he has traveled no less than 10,500 km around the world in support of associations.
This time, it was for the association “1 jersey for life.” He left Chicago on September 2 and crossed the finish line in Santa Monica, Los Angeles on December 3. An exceptional adventure. A few days later, he was welcomed as a hero in Saverdun. After this incredible journey, he takes the time to rest before embarking on other madness. “The Wall of China? Why not!”
Marie-Lou Sagorin and Emilia Casal in the front row at the Paris 2024 Olympic Games
Athletes, managers, supporters, spectators, the Olympic Games can be sold in all ways. Marie-Lou Sagorin and Emilia Casal experienced those of Paris at the forefront as referees. The first will remember this Friday, August 2, for the rest of her life, on the Saint-Quentin en Yvelines site. Selected as a referee in the BMX discipline, the Appamean watched the French hat-trick in amazement.
“I have stars in my eyes, it was something incredible, it exceeded my expectations. You could feel the public, it was vibrating everywhere. I was 3 m from the podium for the medal ceremony, it It was a lot of emotion.” Emilia Casal is a basketball scorer's table referee. She has already competed in major international competitions but the Olympics are something else. Whether in Lille for the preliminary phase or in Paris for the final phases, the Appamean was amazed. “I was very lucky to experience all that.” With, the icing on the cake, his selection to referee the women's final between France and the United States. Fifteen days of madness.
The Guide du Rouxblard creates buzz by sharing a recipe from its great-grandmother
On April 25, 2024, Bastien Gaston, aka Le Guide du Rouxblard on social networks, did not imagine that the simple publication of a photo of a recipe could cause so much talk… Proof that sometimes family heritage is a precious treasure which must not be parted with.
While leafing through a book in the attic of the family home with his mother going through numerous books, he unearths a gem: his maternal great-grandmother's recipe for garbure.
A page dated October 30, 1934. Thanks to the excellent preservation of this notebook and the handwriting remaining perfectly legible, Bastien Gaston can read the entire recipe which begins with: “put cold water in a saucepan , a large handful of dried beans soaked the day before.
By sharing this heritage on his networks, the man who is starting to make a name for himself for his culinary videos exploring regional specialties, has experienced a little media buzz. He even had a guest appearance on BFM's morning show.
“I didn’t expect such enthusiasm. It’s a beautiful story that appealed,” says this bon vivant, with a smile on his lips. On the professional side, this buzz has effectively strengthened its notoriety well beyond Occitanie and given more weight to its videos celebrating the region. But this sharing is above all a beautiful tribute to his “grandma Jeanne”. “In my family, everyone is proud to see that this recipe speaks to many people. When I go shopping, some people talk to me about it, it’s funny.”
Coline Boireau elected Miss Ariège 2024
On April 27, on the stage of the Appamean cabaret Dory Arena, Coline Boireau, 26, was elected Miss Ariège 2024. The lymphatic drainage practitioner, who lives in Saint-Jean-du-Falga, had a little difficulty realizing that she had just won her first Miss crown. “I really wanted this title.” Elected first runner-up to Miss Hautes-Pyrénées in 2021 behind a certain Nadine Benaboud, who will then be elected Miss Midi-Pyrénées, the young woman then presented herself to Miss Ariège before waiting two years to try her luck again this year.
Adopted from Ariège since she was 7 years old (she was born in the Var), this hiking and crossfit enthusiast had difficulty hiding her tears. Qualified for the Miss Midi-Pyrénées election, Coline won a very beautiful fourth runner-up sash. Enough to complete the circle of a very beautiful adventure in the world of Misses.
Didier Lamotte, chef at Phoebus, bows out after 45 years of cooking
The year 2024 cannot end without its last whirlwind of emotions. After 45 years behind the stoves of the legendary restaurant Le Phoebus in Foix, chef Didier Lamotte hung up his hat for good on December 27.
“I am turning this page, but I am not closing the book on gastronomy. I know that I will continue to delve back into the recipes that I love so much.” The pot-au-feu, his favorite recipe, will undoubtedly be part of his first moments of cooking far from that of the restaurant in the county town.
During his career, the chef had the chance to serve certain personalities passing through Ariège – Christian Clavier, Serge Lama or even François Mitterrand when he was President of the Republic. “This profession requires many sacrifices, but passion has always won out.” At 68 years old, Didier Lamotte still has this passion for good food.
Although he has left the helm of the Fuxé establishment, he does not intend to put away his utensils. “I have a son who breeds black pigs in Saint-Félix-de-Rieutord. With him, we are going to join forces to create new recipes for black pudding, pâté or sausage, mixing tradition and innovation.” For someone who, if he were 17 again, would choose this profession without hesitation for the adrenaline it provides, “nothing has ever equaled the satisfaction of hearing a simple thank you from the customer at the end of the meal.”
