Salon de l'Agriculture Nouvelle-Aquitaine

Thanks to the Agence de l’Alimentation Nouvelle-Aquitaine (AANA), a day full of highlights, rich in encounters, sharing and emotion... and above all in indulgence!

With a bistronomy-style cooking approach, led by chef Frédéric Coiffé assisted by his apprentice and by Luc Deliere (master butcher, trainer and consultant), our Lin des Pyrénées products (oil, seeds, flour, kibbled seeds, biscuits) were showcased through creative and flavourful recipes.

The little extra: original pairings between Lin des Pyrénées products and those of other producers from the Nouvelle-Aquitaine Region.

• Label Rouge Limousin milk-fed veal grenadin, Label Rouge Lot-et-Garonne cherry tomatoes and Lin des Pyrénées seeds
• Warm Cap Ferret oyster, AOP Limousin apple vichyssoise, Lin des Pyrénées oil and seeds
• Label Rouge strawberries from the Périgord, whipped cream, roasted Lin des Pyrénées seeds and Lin des Pyrénées oil

Tastings enhanced by food and wine pairings suggested by Françoise Harrewyn and Laurence Bex... a real treat!

It is worth highlighting that this day would not have had the same "flavour" without the masterful hosting of Rafaël Bord!

Joy, good humour and plenty of laughs... with "LINcontournable" (a play on "incontournable", unmissable) and other wordplay of the same kind... even the delighted audience got caught up in the "words"

A huge and sincere thank you to the whole team at the Agence de l’Alimentation de la Nouvelle-Aquitaine (AANA), and especially to Marie-Caroline Billon, for this invitation and this spotlight on our committed, local approach

The stand buzzed with conversations, bursts of laughter and enthusiastic tastings.

A fine example of what we love to champion and share: committed, sustainable and deeply human food.

Many of you came to see us, taste, ask questions... and it warmed our hearts

See you very soon for new adventures around Lin des Pyrénées, simple and singular, with unsuspected powers

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