From October 12 to 18, during the Taste Week, the 'Ardèche Joins the Menu!' operation made its return to the region. Led by Ardèche le Goût, in partnership with the Department of Ardèche and the Territorial Food Project of Privas Centre Ardèche, this initiative highlights Ardèche's autumn products and the people who bring them to life daily. This year again, the Department fully mobilized through its colleges. Fifteen educational establishments participated in the operation, alongside the Espace Découverte Ardèche, the Privas Hospital Center, Sainte-Marie Hospital, the Saint-Joseph EHPAD, and several local restaurants.
The objective is twofold: to support local supply chains and to enable consumers, especially the younger generation, to better understand the agricultural and gastronomic richness of their territory. For the college students, this week was an opportunity to discover the diversity of Ardèche's productions, understand the origin of the food on their plates, and explore new flavors. Among the proposed menus were a chestnut salad, an autumn flavors salad, and a perfect egg with a chestnut velouté. Main courses also featured local products, with, depending on the establishment, autumn lasagna with goat cheese or Ardèche trout served with leek gratin or roasted root vegetables. For dairy products, guests enjoyed Corbière goat cheese, authentic tomme, Papilles d’Ardèche, or Sarassou, before finishing their meal with seasonal fruits, served plain or as compote. This approach is fully in line with the departmental policy for quality, balanced, and territory-respecting food.
On October 16, several establishments also participated in the World Bread Day. On this occasion, local bakers met with students to present their profession, share their passion, and explain the different stages of bread making, from selecting raw materials to baking. Through discussions, demonstrations, and tastings, the college students gained a better understanding of the work of artisans and producers who contribute daily to the economic and gastronomic vitality of Ardèche. These encounters also helped raise young people's awareness of the importance of short supply chains and consuming local products.
