nuggets for the taste buds

Just like the Saint Martin fair, known as the donkey fair, the gastronomic fair has become a tradition. Organized for more than 20 years, it takes place over 2 days. This 2024 edition, which takes place on a Sunday and public holiday Monday, allowed regulars and onlookers to take full advantage of it.

Regional products between tradition and new flavors

There were precisely 46 exhibitors present at the Bas-en-Basset gymnasium. Lentils, honey, nuts, cheeses,…the typical products of the region are present. As the Christmas holidays approach, there are many and varied ideas for gifts or meals. A watchword: quality and authenticity.

“it is important to maintain the presence of selling producers”

Yvan, from Solignac-sur-Loire, accompanied by his daughter and his employee, has been coming to the gastronomic fair for 22 years. It offers lentils, cheeses including the famous artisous cheese. He explains to us the importance of bringing in producers “we can explain the origin, give advice on the conservation and preparation of the products”.

This is also what makes this event interesting, the exhibitors explain their products, the fruit harvest, the distillation of liqueurs, the design of the spread,…Here there are no industrial preparations but enthusiasts who like to share their work and their conception of gastronomy.

It is also from Solignac-sur-Loire that Marion and Béranger offer their whiskey, made in Haute Loire. Passionate, they have also developed a rum which they age in their barrels, and this year, a vodka, to be consumed in moderation.

Alain, a breeder producer in Valprivas, offers beef products, including chili con carné. But also a more mysterious product which is very successful, hay syrup. Faced with a shortage of stock, he tells us “I had to do it again last night“. Despite fatigue, he was present for the opening, his stand restocked.

Chocolate for those with a sweet tooth

Willy Wonka's eyes would be full of stars when he saw the creations of talented chocolatiers. Adrien Fort from Saint-Julien-d'Ance but also Stephen Munar and his partner Marie, who come from Saint-André-le-Puy, are ready for Christmas with their artisanal creations.

Marie's dad, Bruno, makes sixteen varieties of spreads. Pastes created by master chocolatier Roland Charles. In addition to the most gourmet ones, we note the one without sugar for people suffering from diabetes, but also without colorings, without preservatives, and without the famous palm oil.

From here and elsewhere

Local products, but also regulars who do not hesitate to travel several hundred kilometers to be present at the Bas-en-Basset fair.

“We find a lot of conviviality here”

All are unanimous. They come to meet loyal customers. Customers who often come on the first day of the fair to avoid the crowds. But these exhibitors also come, as Thierry (who owns a castle in Gironde) tells us, “for conviviality“.

These are often stories of encounters, friendships, families that made them come and return.

Thierry came thanks to someone from the Bas-en-Basset town hall who had visited him on his property. Damien and Léa have been coming to offer their champagne from Aisne for four years. They came on the advice of friends who had invited them to the neighboring town of Beauzac.

We can also cite Frédéric and Myriam who come to perpetuate the family tradition coming from Alsace, or Anthony who comes from Cher and whose grandfather already came.

In search of quality and local craftsmanship, the fair has also opened up to other products, particularly cosmetics. Goat's milk soaps, cleansing bars, balms, etc. can also be found under the tree.