{"id":16163,"date":"2021-11-16T10:12:30","date_gmt":"2021-11-16T09:12:30","guid":{"rendered":"https:\/\/basquemagazine.com\/gastronomie\/julie-andrieu-la-cuisine-populaire-est-un-bon-moyen-de-comprendre-un-pays\/"},"modified":"2022-05-31T10:08:26","modified_gmt":"2022-05-31T08:08:26","slug":"julie-andrieu-la-cuisine-populaire-est-un-bon-moyen-de-comprendre-un-pays","status":"publish","type":"page","link":"https:\/\/basquemagazine.com\/fr\/gastronomie\/julie-andrieu-la-cuisine-populaire-est-un-bon-moyen-de-comprendre-un-pays\/","title":{"rendered":"Julie Andrieu : \u00ab La cuisine populaire est un bon moyen de comprendre un pays \u00bb"},"content":{"rendered":"\r\n<p><a href=\"https:\/\/basquemagazine.com\/fr\/\">Inicio<\/a> \u00a0&gt;\u00a0\u00a0 <a href=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/\">Gastronomie<\/a> \u00a0&gt;\u00a0\u00a0 Julie Andrieu : \u00ab La cuisine populaire est un bon moyen de comprendre un pays \u00bb<\/p>\r\n<h3>PLANS<\/h3>\r\n<p><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/plugins\/bb-plugin\/img\/pixel.png\" alt=\"\" \/><\/p>\r\n<h4>Plus \u00e0 propos:<\/h4>\r\n<p>La fran\u00e7aise <strong>Julie Andrieu<\/strong> participera cette ann\u00e9e \u00e0 <strong>San Sebasti\u00e1n Gastronomika<\/strong> en tant que prix du journalisme gastronomique et le fera \u00e0 coup s\u00fbr avec le sourire aux l\u00e8vres. Celui-l\u00e0 m\u00eame qui l&#8217;a accompagn\u00e9 pendant les 20 ans qu&#8217;il communique son amour pour la gastronomie \u00e0 partir, principalement, de la t\u00e9l\u00e9vision fran\u00e7aise. <strong>Informations sur www.sansebastiangastronomika.com<\/strong><\/p>\r\n<style type=\"text\/css\" data-key=\"share-buttons-sizes-s-\">.essb_links.essb_size_s .essb_link_svg_icon svg{height:16px;width:auto}.essb_links.essb_size_s .essb_icon{width:30px !important;height:30px !important}.essb_links.essb_size_s .essb_icon:before{font-size:16px !important;top:7px !important;left:7px !important}.essb_links.essb_size_s li a .essb_network_name{font-size:12px !important;font-weight:400 !important;line-height:12px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big{font-size:16px !important;line-height:16px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big .essb_t_nb_after,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big .essb_t_nb_after{font-size:9px !important;line-height:9px !important;margin-top:1px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big.essb_total_icon:before,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big.essb_total_icon:before{font-size:16px !important;line-height:26px !important}<\/style><div class=\"essb_links essb_counters essb_displayed_1616052906 essb_share essb_template_clear-retina essb_1485930434 essb_size_s print-no\" id=\"essb_displayed_1616052906_1485930434\" data-essb-postid=\"16163\" data-essb-position=\"1616052906\" data-essb-button-style=\"icon\" data-essb-template=\"clear-retina\" data-essb-counter-pos=\"hidden\" data-essb-url=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/julie-andrieu-la-cuisine-populaire-est-un-bon-moyen-de-comprendre-un-pays\/\" data-essb-fullurl=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/julie-andrieu-la-cuisine-populaire-est-un-bon-moyen-de-comprendre-un-pays\/\" data-essb-instance=\"1485930434\"><ul class=\"essb_links_list essb_force_hide_name essb_force_hide\"><li class=\"essb_item essb_totalcount_item essb_totalcount essb_tc_pos_leftbig\" data-counter-pos=\"leftbig\" data-counter-value=\"0\"><div class=\"essb-tc-block essb-tc-style-text-big\"><span class=\"essb-tc-block-number\">0<\/span><span class=\"essb-tc-block-text\">Veces compartido<\/span><\/div><\/li><li class=\"essb_item essb_link_whatsapp nolightbox essb_link_svg_icon\"> <a href=\"whatsapp:\/\/send?text=Julie%20Andrieu%20%3A%20\u00ab%20La%20cuisine%20populaire%20est%20un%20bon%20moyen%20de%20comprendre%20un%20pays%20\u00bb%20https%3A%2F%2Fbasquemagazine.com%2Ffr%2Fgastronomie%2Fjulie-andrieu-la-cuisine-populaire-est-un-bon-moyen-de-comprendre-un-pays%2F\" title=\"Share on WhatsApp\" onclick=\"essb.whatsapp('Julie%20Andrieu%20%3A%20\u00ab%20La%20cuisine%20populaire%20est%20un%20bon%20moyen%20de%20comprendre%20un%20pays%20\u00bb%20https%3A%2F%2Fbasquemagazine.com%2Ffr%2Fgastronomie%2Fjulie-andrieu-la-cuisine-populaire-est-un-bon-moyen-de-comprendre-un-pays%2F', '1485930434'); 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return false;\" target=\"_blank\" rel=\"noreferrer noopener nofollow\" class=\"nolightbox\" ><span class=\"essb_icon essb_icon_mail essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network\"><svg class=\"essb-svg-icon essb-svg-icon-mail\" aria-hidden=\"true\" role=\"img\" focusable=\"false\" width=\"32\" height=\"32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 60 60\"><polygon points=\"60,50.234 60,9.944 39.482,30.536 \" \/><polygon points=\"0,9.941 0,50.234 20.519,30.535 \" \/><path d=\"M1.387,8.5l21.002,21.08c0.121,0.051,0.471,0.415,0.517,0.519l5.941,5.963c0.635,0.591,1.672,0.59,2.333-0.025l5.911-5.933c0.046-0.105,0.4-0.473,0.522-0.524L58.615,8.5H1.387z\" \/><path d=\"M38.07,31.954l-5.5,5.52c-0.73,0.68-1.657,1.019-2.58,1.019c-0.914,0-1.823-0.332-2.533-0.993l-5.526-5.546L1.569,51.5h56.862L38.07,31.954z\" \/><\/svg><\/span><span class=\"essb_network_name essb_noname\"><\/span><\/a><span class=\"essb_counter_hidden\" data-cnt=\"\" data-cnt-short=\"\"><\/span><\/li><li class=\"essb_item essb_link_less nolightbox essb_after_more essb_link_svg_icon\"> <a href=\"#\" title=\"\" onclick=\"essb.toggle_less(&#39;1485930434&#39;); return false;\" target=\"_blank\" rel=\"nofollow\" class=\"\"><span class=\"essb_icon essb_icon_less essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network\"><svg class=\"essb-svg-icon essb-svg-icon-minus\" aria-hidden=\"true\" role=\"img\" focusable=\"false\" width=\"32\" height=\"32\" viewBox=\"0 0 32 32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M32,13.8v4.4c0,0.6-0.2,1.1-0.6,1.6c-0.4,0.4-1,0.6-1.5,0.6H2.1c-0.6,0-1.1-0.2-1.5-0.6c-0.4-0.5-0.6-1-0.6-1.6v-4.4c0-0.6,0.2-1.1,0.6-1.5c0.4-0.4,1-0.6,1.5-0.6h27.7c0.6,0,1.1,0.2,1.5,0.6C31.8,12.7,32,13.2,32,13.8z\" \/><\/svg><\/span><span class=\"essb_network_name\"><\/span><\/a><\/li><\/ul><\/div>\r\n<p><strong>Fille d&#8217;une actrice c\u00e9l\u00e8bre,<\/strong> Andrieu ne se consid\u00e8re ni journaliste ni cuisini\u00e8re, m\u00eame si elle confine des deux c\u00f4t\u00e9s. Oui communicatrice, poste qui la soutient pour bien parler de l&#8217;\u00e9volution et de l&#8217;\u00e9tat actuel de la profession (journalisme) et du secteur (gastronomie). <strong>D\u00e9fenseuse de la cuisine paysanne et locale<\/strong> (&#8220;Celle qui a tout invent\u00e9&#8221;) et de &#8220;l&#8217;irr\u00e9gularit\u00e9 magique de la cuisine&#8221;, la Fran\u00e7aise voit et relate des points d&#8217;union entre la cuisine de son pays et celle de l&#8217;espagnol bien qu&#8217;elle garde la p\u00e2tes si vous devez choisir un plat.<\/p>\r\n<p><img decoding=\"async\" title=\"135491\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/135491.jpg\" alt=\"Julie avec son c\u00e9l\u00e8bre cabriolet rouge avec lequel elle parcourt la gastronomie de France pour la t\u00e9l\u00e9vision\" width=\"970\" height=\"546\" \/> Julie avec son c\u00e9l\u00e8bre cabriolet rouge avec lequel elle parcourt la gastronomie de France pour la t\u00e9l\u00e9vision<\/p>\r\n<p><strong>Dixi\u00e8me laur\u00e9at du Journalisme gastronomique &#8220;Pau Alborn\u00e0 i Torras&#8221;, la reconnaissance par Gastronomika de la meilleure facette journalistique dans le domaine de la gastronomie. Toutes nos f\u00e9licitations!<\/strong><\/p>\r\n<p>Merci. Ce fut une grande surprise, beaucoup de fiert\u00e9 et, surtout, un immense plaisir. Hormis les Fran\u00e7ais, les Espagnols ont toujours \u00e9t\u00e9 les adeptes les plus assidus de \u00ab Las Recetas de Julie \u00bb (sa derni\u00e8re \u00e9mission t\u00e9l\u00e9vis\u00e9e), ce qui me surprend et j&#8217;adore \u00e7a. Ils me reconnaissent m\u00eame plus dans la rue qu&#8217;en France ! Je n&#8217;avais jamais fr\u00e9quent\u00e9 Gastronomika alors qu&#8217;il est ce qu&#8217;il est, l&#8217;un des principaux barom\u00e8tres de la gastronomie mondiale. Je ne suis pas chef, donc je ne me sentais pas forc\u00e9ment \u00e0 ma place. Je n&#8217;aurais jamais imagin\u00e9 \u00eatre consacr\u00e9 journaliste \u00e0 ce congr\u00e8s, mais j&#8217;en suis ravie.<\/p>\r\n<p><img decoding=\"async\" title=\"e4d374b93cdf8719239b0f400ba\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/e4d374b93cdf8719239b0f400ba.jpg\" alt=\"Les carnets de Julie\" width=\"970\" height=\"546\" \/> Les carnets de Julie<\/p>\r\n<p><strong>Avec la s\u00e9rie t\u00e9l\u00e9vis\u00e9e \u00ab Les<\/strong><\/p>\r\n<p><strong>Les carnets de Julie elle<\/strong><\/p>\r\n<p><strong> parcour\u00a0<\/strong><strong> la\u00a0gastronomie de<\/strong><\/p>\r\n<p><strong> la France.<\/strong><\/p>\r\n<p><strong>Eh bien, vous \u00eates consacr\u00e9, avant tout, comme le dit l&#8217;organisation, pour aider \u00e0 transmettre les valeurs de la gastronomie.<\/strong><\/p>\r\n<p>C&#8217;est une r\u00e9compense que j&#8217;aime, qui correspond \u00e0 ma personnalit\u00e9. J&#8217;ai toujours voulu \u00eatre transmetteur, vulgariser la connaissance des \u00ab grands \u00bb et susciter chez les autres l&#8217;envie de d\u00e9couvrir et comprendre la diff\u00e9rence, l&#8217;alt\u00e9rit\u00e9. Donner de la valeur mais en m\u00eame temps relativiser ma propre culture a toujours \u00e9t\u00e9 un moteur pour moi. Je suis convaincu que la cuisine populaire est l&#8217;une des mani\u00e8res les plus fid\u00e8les de comprendre un pays et une culture. Dis-moi ce que tu manges et je te dirai qui tu es\u2026<\/p>\r\n<p><strong>Cette ann\u00e9e \u00e0 Gastronomika il y aura un dialogue entre la France et l&#8217;Espagne, des pays gastronomiquement compl\u00e9mentaires ?<\/strong><\/p>\r\n<p>Bien s\u00fbr! La France est entour\u00e9e, comme l&#8217;Espagne, par la M\u00e9diterran\u00e9e. Tous deux sont des pays de montagne dans lesquels la gastronomie est primordiale. De nombreux plats ont des racines communes : le rago\u00fbt ressemble beaucoup \u00e0 notre pot-au-feu. Nous partageons \u00e9galement le culte du jambon et des produits de charcuterie. La cr\u00e8me catalane est, sans aucun doute, \u00e0 l&#8217;origine de notre cr\u00e8me br\u00fbl\u00e9e anoblie par Jo\u00ebl Robuchon. Le rago\u00fbt de haricots des Asturies est \u00e9tonnamment similaire \u00e0 notre cassoulet. Et le poulpe de Galice est pratiquement identique au poulpe cuit de Marseille. J&#8217;ai eu l&#8217;occasion d&#8217;assister \u00e0 la rencontre entre Ferran Adri\u00e0 et Michel Gu\u00e9rard. Ferran \u00e9tait tr\u00e8s excit\u00e9 et a dit \u00e0 Michel qu&#8217;il \u00e9tait un professeur pour lui et que ses livres avaient d\u00e9clench\u00e9 sa passion pour la cuisine. Des moments comme celui-ci vous marquent \u00e0 vie.<\/p>\r\n<p><strong>Avec ses programmes, vous avez voyag\u00e9 dans toute la France et une partie du monde. Pouvez-vous choisir une r\u00e9gion ou une recette ? Quelle est celle qui vous a le plus surpris ?<\/strong><\/p>\r\n<p>Il y en a tellement\u2026 Dix ans de programme et pr\u00e8s de 300 destinations ! Je me souviens d&#8217;une grand-m\u00e8re dans les Landes, pr\u00e8s de l&#8217;Espagne. Il cuisinait un poisson de rivi\u00e8re, abondant, tr\u00e8s bon march\u00e9, savoureux mais peu connu car plein d&#8217;\u00e9pines : le tarpon. Pour fondre les ar\u00eates, parfumer le poisson et le cuire sans avoir \u00e0 le contr\u00f4ler constamment, il l&#8217;a recouvert de vin blanc doux de la r\u00e9gion, a ajout\u00e9 quelques prunes de son jardin et l&#8217;a laiss\u00e9 cuire dans un coin de son four pendant 48 heures. Le r\u00e9sultat \u00e9tait sublime. J&#8217;ai pratiqu\u00e9 la cuisson \u00e0 basse temp\u00e9rature avant les grands chefs et sans le savoir. Son poisson, confit, miell\u00e9, laqu\u00e9 par les sucres du vin et des fruits, ressemblait \u00e0 une anguille japonaise. La cuisine paysanne a tout invent\u00e9 !<\/p>\r\n<p><img decoding=\"async\" title=\"Julie Andrieu chef\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/Julie-Andrieu-chef.jpg\" alt=\"Julie Andrieu chef\" width=\"1600\" height=\"1067\" \/><\/p>\r\n<p><strong>Vous avez commenc\u00e9 \u00e0 travailler t\u00f4t&#8230;<\/strong><\/p>\r\n<p>J&#8217;ai commenc\u00e9 \u00e0 travailler \u00e0 17 ans, apr\u00e8s le lyc\u00e9e. Je voulais commencer le plus t\u00f4t possible. J&#8217;ai pris des photos pour financer mes voyages. J&#8217;ai fait le tour de l&#8217;Inde, de Cuba, du N\u00e9pal et du Sri Lanka seul, avec mon sac \u00e0 dos. Je suis devenu photographe. Je voulais \u00eatre reporter, couvrir l&#8217;actualit\u00e9 internationale, les grands conflits, \u00eatre sur le terrain, mais je me suis rendu compte que cela allait nuire \u00e0 ma vie priv\u00e9e. J&#8217;\u00e9tais amoureux et probablement pas assez motiv\u00e9. Cependant, la volont\u00e9 de compter est rest\u00e9e en moi et je me suis concentr\u00e9 sur la cuisine, quelque chose de beaucoup moins risqu\u00e9\u2026 (rires). Mais je n&#8217;ai jamais pens\u00e9 \u00e0 \u00eatre chef. Elle n&#8217;\u00e9tait pas assez s\u00e9dentaire et elle \u00e9tait trop seule. Je ne me voyais pas travailler entre les quatre murs d&#8217;une cuisine. Oui, j&#8217;ai eu la chance de pouvoir monter dans les cuisines d&#8217;Alain Ducasse ou d&#8217;Alain Passard.<\/p>\r\n<p>Toucher du bout des doigts les folles exigences de la haute cuisine, l&#8217;immense talent de ses cr\u00e9ateurs, m&#8217;ont confirm\u00e9 que ce m\u00e9tier pouvait s&#8217;exercer comme un art. Mais cela m&#8217;a aussi permis de me positionner : ce que j&#8217;avais fait avec la photographie (voyager, d\u00e9couvrir, explorer\u2026) j&#8217;allais le faire avec la cuisine. Transmettre des techniques, des savoir-faire mais surtout cr\u00e9er des liens entre les hommes et la culture. Quand on m&#8217;a offert ma premi\u00e8re opportunit\u00e9 en cuisine, j&#8217;ai propos\u00e9 un programme qui combinait cuisine et voyage. Je n&#8217;avais pas les moyens de le faire \u00e0 l&#8217;\u00e9poque mais j&#8217;ai pers\u00e9v\u00e9r\u00e9 et, quatre ans plus tard, j&#8217;ai vendu le programme \u00e0 Cuisine TV et, plus tard, \u00e0 France 5. J&#8217;ai voyag\u00e9 pendant douze ans \u00e0 travers le monde, dans un tourbillon de saveurs. et des rencontres incroyablement enrichissantes.<\/p>\r\n<p>Lire l&#8217;int\u00e9gralit\u00e9 de l&#8217;interview sur le site San Sebastian Gastronomika<\/p>\r\n<p>https:\/\/www.sansebastiangastronomika.com\/es\/Magazine\/Post\/julie-andrieu<\/p>\r\n<p>Si vous aimez l&#8217;histoire, vous ne pouvez pas manquer :<\/p>\r\n<p><a title=\"Forum Sagardo 2021 pour les professionnels du cidre\" href=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/forum-sagardo-2021-pour-les-professionnels-du-cidre\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/14882618746_ca2498caf1_5k.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/14882618746_ca2498caf1_5k.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/14882618746_ca2498caf1_5k-300x199.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/14882618746_ca2498caf1_5k-768x510.jpg 768w\" alt=\"\" width=\"970\" height=\"644\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/fr\/categorie\/gastronomie\/\" rel=\"tag\">Gastronomie<\/a><\/p>\r\n<h2><a title=\"Forum Sagardo 2021 pour les professionnels du cidre\" href=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/forum-sagardo-2021-pour-les-professionnels-du-cidre\/\">Forum Sagardo 2021 pour les professionnels du cidre<\/a><\/h2>\r\n<p>Organis\u00e9 par Sagardoaren Lurraldea, le 4e Forum Sagardo se tiendra du 18 au 21 novembre 2021, un \u00e9v\u00e9nement qui r\u00e9unira des producteurs, des professionnels et des agents li\u00e9s aux pommes et au cidre.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/forum-sagardo-2021-pour-les-professionnels-du-cidre\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a><\/p>\r\n<!-- .pp-content-posts -->\r\n<h2>Abonnez-vous \u00e0 notre newsletter<\/h2>\r\n<p>Nous avons le meilleur contenu de qualit\u00e9 touristique et nous l&#8217;envoyons dans votre bo\u00eete de r\u00e9ception chaque mois.<\/p>\r\n\n\t\t\t<form id=\"sib_signup_form_5\" method=\"post\" class=\"sib_signup_form\">\n\t\t\t\t<div class=\"sib_loader\" style=\"display:none;\"><img\n\t\t\t\t\t\t\tsrc=\"https:\/\/basquemagazine.com\/wp-includes\/images\/spinner.gif\" alt=\"loader\"><\/div>\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_action\" value=\"subscribe_form_submit\">\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_id\" value=\"5\">\n                <input type=\"hidden\" name=\"sib_form_alert_notice\" value=\"Veuillez remplir ce champ\">\n                <input type=\"hidden\" name=\"sib_form_invalid_email_notice\" value=\"Votre adresse email est invalide\">\n                <input type=\"hidden\" name=\"sib_security\" value=\"4b347e78ea\">\n\t\t\t\t<div class=\"sib_signup_box_inside_5\">\n\t\t\t\t\t<div style=\"\/*display:none*\/\" class=\"sib_msg_disp\">\n\t\t\t\t\t<\/div>\n                    \t\t\t\t\t<div class=\"formulario-inscripcion\">\r\n  <div class=\"correo\">\r\n    <p class=\"sib-email-area\">\r\n     <input type=\"email\" class=\"sib-email-area\" name=\"email\" required=\"required\" placeholder=\"Entrer votre Email\">\r\n    <\/p>\r\n  <\/div>\r\n  <div class=\"boton\">\r\n    <p>\r\n      <input type=\"submit\" class=\"sib-default-btn\" value=\"Je veux m'inscrire\">\r\n    <\/p>\r\n  <\/div>\r\n<\/div>\t\t\t\t<\/div>\n\t\t\t<\/form>\n\t\t\t<style>\n\t\t\t\tform#sib_signup_form_5 p.sib-alert-message {\n    padding: 6px 12px;\n    margin-bottom: 20px;\n    border: 1px solid transparent;\n    border-radius: 4px;\n    -webkit-box-sizing: border-box;\n    -moz-box-sizing: border-box;\n    box-sizing: border-box;\n}\nform#sib_signup_form_5 p.sib-alert-message-error {\n    background-color: #f2dede;\n    border-color: #ebccd1;\n    color: #a94442;\n}\nform#sib_signup_form_5 p.sib-alert-message-success {\n    background-color: #dff0d8;\n    border-color: #d6e9c6;\n    color: #3c763d;\n}\nform#sib_signup_form_5 p.sib-alert-message-warning {\n    background-color: #fcf8e3;\n    border-color: #faebcc;\n    color: #8a6d3b;\n}\n\t\t\t<\/style>\n\t\t\t\r\n<h2>Vous allez l&#8217;adorer<\/h2>\r\n<p><a title=\"8 bons endroits pour surfer\" href=\"https:\/\/basquemagazine.com\/fr\/des-plans\/8-bons-endroits-pour-surfer\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/SI201604300019_hires_jpeg_2.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/SI201604300019_hires_jpeg_2.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/SI201604300019_hires_jpeg_2-300x125.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/SI201604300019_hires_jpeg_2-768x319.jpg 768w\" alt=\"Natxo Gonz\u00e1lez.\u00a9 Red Bull Media House\" width=\"970\" height=\"403\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/fr\/categorie\/des-plans\/\" rel=\"tag\">Des Plans<\/a>, <a href=\"https:\/\/basquemagazine.com\/fr\/categorie\/pour-profiter\/\" rel=\"tag\">Pour profiter<\/a><\/p>\r\n<h2><a title=\"8 bons endroits pour surfer\" href=\"https:\/\/basquemagazine.com\/fr\/des-plans\/8-bons-endroits-pour-surfer\/\">8 bons endroits pour surfer<\/a><\/h2>\r\n<p>246 kilom\u00e8tres de vagues r\u00e9parties entre Gipuzkoa et Bizkaia qui donnent de longues dents \u00e0 n\u2019importe quel surfeur rien qu\u2019\u00e0 y penser. Et s\u2019il y a quelqu\u2019un qui conna\u00eet bien les coins et recoins de la c\u00f4te basque, c\u2019est bien Natxo Gonz\u00e1lez.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/fr\/des-plans\/8-bons-endroits-pour-surfer\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"Le tourisme au Pays Basque d\u00e9passe d\u00e9j\u00e0 les niveaux de 2019\" href=\"https:\/\/basquemagazine.com\/fr\/des-plans\/le-tourisme-au-pays-basque-depasse-deja-les-niveaux-de-2019\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/08\/TBRSD-10.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/08\/TBRSD-10.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/08\/TBRSD-10-300x162.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/08\/TBRSD-10-768x414.jpg 768w\" alt=\"The basque route\" width=\"970\" height=\"523\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/fr\/categorie\/des-plans\/\" rel=\"tag\">Des Plans<\/a>, <a href=\"https:\/\/basquemagazine.com\/fr\/categorie\/pour-profiter\/\" rel=\"tag\">Pour profiter<\/a><\/p>\r\n<h2><a title=\"Le tourisme au Pays Basque d\u00e9passe d\u00e9j\u00e0 les niveaux de 2019\" href=\"https:\/\/basquemagazine.com\/fr\/des-plans\/le-tourisme-au-pays-basque-depasse-deja-les-niveaux-de-2019\/\">Le tourisme au Pays Basque d\u00e9passe d\u00e9j\u00e0 les niveaux de 2019<\/a><\/h2>\r\n<p>Les donn\u00e9es du mois d\u2019ao\u00fbt ont d\u00e9pass\u00e9 les pr\u00e9visions car les niveaux \u201cde billets, de nuit\u00e9es et de tarifs moyens pour ao\u00fbt 2019\u201d augmentent.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/fr\/des-plans\/le-tourisme-au-pays-basque-depasse-deja-les-niveaux-de-2019\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"Aizkolaris, au bord de la l\u00e9gende\" href=\"https:\/\/basquemagazine.com\/fr\/culture\/aizkolaris-au-bord-de-la-legende\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/euskal-jaikel-037.png\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/euskal-jaikel-037.png 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/euskal-jaikel-037-300x167.png 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/euskal-jaikel-037-768x427.png 768w\" alt=\"Joxemari Olasagasti\" width=\"970\" height=\"539\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/fr\/categorie\/culture-fr\/\" rel=\"tag\">Culture<\/a>, <a href=\"https:\/\/basquemagazine.com\/fr\/categorie\/pour-profiter\/\" rel=\"tag\">Pour profiter<\/a><\/p>\r\n<h2><a title=\"Aizkolaris, au bord de la l\u00e9gende\" href=\"https:\/\/basquemagazine.com\/fr\/culture\/aizkolaris-au-bord-de-la-legende\/\">Aizkolaris, au bord de la l\u00e9gende<\/a><\/h2>\r\n<p>Le sport des aizkolaris, ou coupeurs de b\u00fbches, est bas\u00e9 sur l\u2019activit\u00e9 de couper des b\u00fbches pour obtenir du bois de chauffage. Si vous en avez la possibilit\u00e9, ne manquez pas l\u2019occasion de vivre l\u2019une des meilleures et des plus spectaculaires exp\u00e9riences du sport basque.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/fr\/culture\/aizkolaris-au-bord-de-la-legende\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"Vitoria-Gasteiz, une ville de romans\" href=\"https:\/\/basquemagazine.com\/fr\/culture\/vitoria-gasteiz-une-ville-de-romans\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/eva-garcia-saenz-de-urturi1.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/eva-garcia-saenz-de-urturi1.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/eva-garcia-saenz-de-urturi1-300x195.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/eva-garcia-saenz-de-urturi1-768x498.jpg 768w\" alt=\"Eva Garc\u00eda Saenz de Urtubi sur la place de la Virgen Blanca\" width=\"970\" height=\"629\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/fr\/categorie\/culture-fr\/\" rel=\"tag\">Culture<\/a>, <a href=\"https:\/\/basquemagazine.com\/fr\/categorie\/des-plans\/\" rel=\"tag\">Des Plans<\/a><\/p>\r\n<h2><a title=\"Vitoria-Gasteiz, une ville de romans\" href=\"https:\/\/basquemagazine.com\/fr\/culture\/vitoria-gasteiz-une-ville-de-romans\/\">Vitoria-Gasteiz, une ville de romans<\/a><\/h2>\r\n<p>D\u00e9couvrez six \u00e9tapes qui vous feront vivre \u00e0 la premi\u00e8re personne la trilogie \u201cEl silencio de la Ciudad Blanca\u201d, \u201cLos ritos del agua\u201d et \u201cLos se\u00f1ores del tiempo\u201d de l\u2019\u00e9crivain Eva Garc\u00eda Saenz de Urtubi.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/fr\/culture\/vitoria-gasteiz-une-ville-de-romans\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a><\/p>\r\n<!-- .pp-content-posts -->","protected":false},"excerpt":{"rendered":"<p>La Fran\u00e7aise participera cette ann\u00e9e au SS Gastronomika en tant que Prix du journalisme gastronomique et elle le fera \u00e0 coup s\u00fbr avec le sourire aux l\u00e8vres. Celui-l\u00e0 m\u00eame qui l&#8217;a accompagn\u00e9 pendant les 20 ans qu&#8217;il communique son amour pour la gastronomie \u00e0 partir, principalement, de la t\u00e9l\u00e9vision fran\u00e7aise.<\/p>\n","protected":false},"author":2,"featured_media":16151,"parent":6321,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[164],"tags":[184,189,198,194,217],"etiquetas_hoteles":[],"class_list":["post-16163","page","type-page","status-publish","has-post-thumbnail","hentry","category-gastronomie","tag-cocktail-fr","tag-evenements","tag-gourmet-fr","tag-personnes","tag-restaurants-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.5 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Julie Andrieu : \u00ab La cuisine populaire est un bon moyen de comprendre un pays \u00bb - BasqueMagazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/julie-andrieu-la-cuisine-populaire-est-un-bon-moyen-de-comprendre-un-pays\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Julie Andrieu : \u00ab La cuisine populaire est un bon moyen de comprendre un pays \u00bb\" \/>\n<meta property=\"og:description\" content=\"La Fran\u00e7aise participera cette ann\u00e9e au SS Gastronomika en tant que Prix du journalisme gastronomique et elle le fera \u00e0 coup s\u00fbr avec le sourire aux l\u00e8vres. 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