{"id":100275,"date":"2025-08-23T01:58:21","date_gmt":"2025-08-23T01:58:21","guid":{"rendered":"https:\/\/pressactu.com\/?p=100275"},"modified":"2025-08-23T01:58:21","modified_gmt":"2025-08-23T01:58:21","slug":"letuverie-ouvre-ses-portes-immersion-gourmande-autour-de-lail-noir-a-cadeilhan","status":"publish","type":"post","link":"https:\/\/pressactu.com\/?p=100275","title":{"rendered":"L\u2019Etuverie ouvre ses portes : immersion gourmande autour de l\u2019ail noir \u00e0 Cadeilhan"},"content":{"rendered":"<div rel=\"js-article-content\">\n                                                                                                                            <!-- Pub DFP Position [outstream] --><\/p>\n<p>On pourra visiter l\u2019Etuverie et d\u00e9couvrir les secrets de l\u2019ail noir samedi 6 septembre. En effet, Fabien Candelon et Nicolas Ricau recevront ce jour-l\u00e0 au Grand Sauzens, \u00e0 Cadeilhan. La chef Allyssia Menot, du restaurant \u00d4 Canard Toquet, pr\u00e9parera le repas (repas sur r\u00e9servation ; adultes, 20 \u20ac ; menu enfants, 12 \u20ac; au menu entre autres, effiloch\u00e9 de volaille, cr\u00e8me d\u2019ail noir).<\/p>\n<p><!-- Pub DFP Position [article] --><\/p>\n<p>Au programme de la journ\u00e9e : \u00e0 11 heures, visite de l\u2019Etuverie, suivie d\u2019un ap\u00e9ritif ; de 12 h 30 \u00e0 14 heures, pique-nique \u00e0 l\u2019ombre des arbres du parc ; de 11 heures \u00e0 17 h 30, animations toute la journ\u00e9e (p\u00e9tanque, fl\u00e9chettes, baby-foot\u2026) ; de 11 heures \u00e0 17 heures, march\u00e9 des producteurs.<\/p>\n<p>L\u2019\u00e9tuverie est install\u00e9e au sein de la ferme familiale dans laquelle Nicolas Ricau a grandi, une exploitation agricole biologique toujours en activit\u00e9. Souhaitant valoriser les produits issus de l\u2019agriculture locale, Fabien Candelon et Nicolas Ricau ont d\u00e9velopp\u00e9 et mis \u00e0 la vente une large gamme avec l\u2019ail produit sur place qu\u2019ils transforment en ail noir : l\u2019ail noir lui-m\u00eame en t\u00eate, en gousses ou en p\u00e2te, \u00e0 cuisiner, mais ils ont aussi mis au point des produits \u00e0 base d\u2019ail noir (de la moutarde, du miel issu de leurs propres ruches, de la bi\u00e8re, des biscuits ap\u00e9ro, des infusions\u2026). En plus de son go\u00fbt inimitable, l\u2019ail noir est aussi r\u00e9put\u00e9 pour son capital sant\u00e9.<\/p>\n<p><i>R\u00e9servations pour les repas avant mardi 2 septembre sur <a href=\"https:\/\/www.linscription.com\/pro\/activite-223117\" target=\"_blank\" rel=\"nofollow\">www.linscription.com\/pro\/activite-223117<\/a>. Renseignements par mail (<\/i><i><a href=\"mailto:contact@letuverie.com\">contact@letuverie.com<\/a><\/i><i>) ou par t\u00e9l\u00e9phone au 06.<a href=\"http:\/\/88.65.91.19\" target=\"_blank\" rel=\"nofollow\">88.65.91.19<\/a>.<\/i><\/p>\n<\/p><\/div>\n<p><a href=\"https:\/\/www.ladepeche.fr\/2025\/08\/22\/letuverie-ouvre-ses-portes-immersion-gourmande-autour-de-lail-noir-a-cadeilhan-12889565.php\">source<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>On pourra visiter l\u2019Etuverie et d\u00e9couvrir les secrets de l\u2019ail noir samedi 6 septembre. En effet, Fabien Candelon et Nicolas Ricau recevront ce jour-l\u00e0 au Grand Sauzens, \u00e0 Cadeilhan. La chef Allyssia Menot, du restaurant \u00d4 Canard Toquet, pr\u00e9parera le repas (repas sur r\u00e9servation ; adultes, 20 \u20ac ; menu enfants, 12 \u20ac; au menu [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":100276,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[74],"tags":[],"coauthors":[77],"class_list":["post-100275","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-economie"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pressactu.com\/index.php?rest_route=\/wp\/v2\/posts\/100275","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pressactu.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pressactu.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pressactu.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pressactu.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=100275"}],"version-history":[{"count":0,"href":"https:\/\/pressactu.com\/index.php?rest_route=\/wp\/v2\/posts\/100275\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pressactu.com\/index.php?rest_route=\/wp\/v2\/media\/100276"}],"wp:attachment":[{"href":"https:\/\/pressactu.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=100275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pressactu.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=100275"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pressactu.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=100275"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/pressactu.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcoauthors&post=100275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}