Meeting with a farmer yogurt producer

0
1
Meeting with a farmer yogurt producer




Meeting with a farmer yogurt producer


© PMS
Meeting with a farmer yogurt producer

Our gastronomic columnist Nicolas Rieffel once again travels the roads of France to meet the duos of Alliance Locale Leclerc. This time, it is in Deux-Sèvres that he meets Thierry Chauveau at the heart of his farm La Bazinière and Thierry Burgaud, member of the E. Leclerc center in Parthenay.

What if a good dairy product can be summed up in three words? “Grass, cows and sun”. This is the motto of Thierry Chauveau, milk producer in Saint-Maixent-de-Beugné in Deux-Sèvres. Nicolas Rieffel, our gastronomic agitator, once again set out to meet a local Alliance duo E. Leclerc: the 75 cows of La Bazinière, the Thierry Chauveau farm, produce 700,000 liters of good milk per year. This milk is then transformed on site, in less than 48 hours, into yogurts and cottage cheese. “Consumers at the E. Leclerc Center in Parthenay, located 40 kilometers away, particularly appreciate their freshness and good taste”, underlines Thierry Burgaud, member of the E. Leclerc center in Parthenay.

CHEWABLE REGIONS – Farmhouse yogurts

  • The Best Pastry Chef: Patrice's Earth Cake collapses a few seconds before the end of the test
    The Best Pastry Chef: Patrice’s Earth Cake collapses a few seconds before the end of the test
    “The best pastry chef” has left for a 6th season led for the first time by the sparkling Julia Vignali, determined to sprinkle the competition with her gluttony and her playfulness! Once again this year, more than 5,000 amateur pastry chefs sent in their applications … but only 12 of them were selected! In an enchanting setting, the Château de Groussay in Montfort l’Amaury in the Chevreuse Valley, our amateur pastry chefs will try to seduce the favorite Michelin-starred chef, Cyril Lignac, and the essential blogger and cookbook author, Mercotte, more demanding than ever! The jury will also help them, like every year, to perfect their technique and develop their creativity.

    RTL info logo
    RTL info

NEXT VIDEO

NEXT VIDEO

The yogurts are stirred by hand, with real pieces of fruit, the white cheese is molded with a ladle and manually unmolded, like the white cheese of yesteryear. Thierry Chauveau is a passionate farmer who offers the best of his land to Center Leclerc customers. Here is the perfect example of a short circuit developed within the framework of a local Alliance E. Leclerc duo, which is very successful and has a vocation to last and develop.

Discover more products greedy recipes by Nicolas Rieffel and many regions chewable in the Alliances Locales space.

LEAVE A REPLY

Please enter your comment!
Please enter your name here