LARZAC AND AUBRAC: A TALE OF TWO REGIONS
Bleu de Chauffe x Bon Esprit de Clocher, the apron
THE FOUNDER OF “LE FOODING” ALEXANDER CAMMAS, AT THE CREATION OF “BON ESPRIT DE CLOCHER”
Alexandre Cammas, son and grandson of bar owners from Aveyron, is the creator of the famous French dining guide - Le Fooding - that he managed for 20 years and that shook up critical journalism in the world of gastronomy and the hospitality industry.
After selling his “baby” to Michelin in 2020, Alexandre, along with a few other friends from Aveyron, decided to create a festival to showcase the magnificent regions of Aubrac and Aveyron and everything they had to offer. This annual micro-festival will take place for the second time on June 4 and 5 in the village of Cassuéjouls, only 9 kilometers from Laguiole in the heart of Aubrac.
BON ESPRIT DU CLOCHER: A WEEKEND OF SENSORY PLEASURES ON THE AUBRAC PLATEAU TO PLEASE BOTH TASTE BUDS AND EARS!
In this village of 60 souls, the team at Bon Esprit de Clocher has organized, for the second year in a row, the best of what the independent scene has to offer in the worlds of gastronomy and electronic and jazz music.
Cuisine: For the entire weekend, chefs and internationally renowned restauranteurs will be showcasing exceptional Aubrac beef, cheese from Jeune Montagne, an independent Cheese Cooperative (AOP), along with wines from the Aveyron region.
Music: Two outstanding concerts will be hosted at the village church, while the village square will be transformed into a dancefloor by France’s most promising electronic musicians.
Click on the following link to find the dream team:
Sharing the same values and passion for Aveyron where its workshop is located, Bleu de Chauffe is delighted to take part in this event. This natural collaboration came to fruition with the creation of a kitchen apron made from organic cotton moleskin and vegetable tanned leather.
The moleskin used to make the aprons is spun and woven in France with soft yet sturdy, high-quality, certified organic cotton; the same moleskin that is used for our workwear jacket Germinal. As for the leather, just like all leathers used by Bleu de Chauffe, it is vegetable tanned without the use of chromium and other toxic heavy metals. Even though the vegetable tanning process is slower and more onerous, it produces a leather that develops a natural patina over time. The apron, which has criss-crossed straps (instead of behind-the-neck straps) and two front pockets, is particularly comfortable. The leather features can easily be taken off before washing.
Join us in Cassuéjouls in Aveyron on the 4th and 5th of June for this exceptional micro-festival!