The French Blood Establishment is organizing a special gastronomic week (by appointment only) at the Maison du don in Béziers.
May 18-21, six chefs, a cheesemaker and a chocolate maker are joining forces with the French Blood Establishment (EFS) to offer donors a high-flavored snack.
Indeed, the EFS, in partnership with the Tables gourmandes du Languedoc, is organizing a special gastronomic week (by appointment only) at the Maison du don de Béziers.
The chefs of the Gourmet Tables
For this second participation, it is in a very specific context that the chefs of the Tables gourmandes du Languedoc have once again generously accepted to take up the challenge with the EFS teams. Combining greed and generosity is a recipe that is bearing fruit at the EFS: previous editions have made it possible to exceed the average donations collected each time.
On the menu for the gourmet collection: Tuesday, May 18, Benjamin and Clément Bonano (La Mécanique des Frères Bonano) and Jean Luc Santure (Parfums de Garrigues); Wednesday, May 19, Ève and Élodie Reverdel (Caterer Reverdel) and Lionel Mandirac (Au Palais des Saveurs); Friday May 21, Louis Louro (Au Lavoir) and Philippe Gil (Maison Gil).
Throughout the week, donors can also count on the participation of cheese maker Philippe Pouget (La Fromagerie) and chocolatier Geoffrey Gil (Chic & Choc).
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