Georgette d'Or 2018: 7th edition, new formula
ON MONDAY 25 JUNE, ON THE MAGNIFICENT TERRACE OF THE BISHOPS' PALACE, THE CLOSING EVENING OF THE SIXTH EDITION OF THE GEORGETTE D'OR COMPETITION TOOK PLACE.
Initiated in 2011 during the Festival des Saveurs in Ax-les-Thermes under the impetus of Bernard Garcia, then president of the UMIH 09 and Jean-Louis Orengo, inventor of the eponymous cutlery, the competition is now in its seventh year and for the occasion the formula has been revisited somewhat.
Under the aegis of the ARIEGE Hotel Union (UMIH 09), an Academy called the "GEORGETTE D'OR" has been set up to support and extend the original competition created in 2012.
From now on, it is not only the restaurant owners who have been admitted to compete, but also certified accommodation and local producers.
For three months, visitors and customers were invited to give feedback on the dedicated website: http://sortir.azinat.com
On 25 June, the traditional prize-giving ceremony took place at the Carré de l'Ange in Saint-Lizier, sponsored by Loïc Ballet, the gastronomic columnist of the TV programme "Télé Matin", and the Couseran ice-cream maker Philippe Faur, with Marcel Fourcade, Martin Fourcade's father, as guest of honour.
Producer category :
Farmers : Organic trout from Montferrier.
Drinks : Beer from St-Girons, La Brouche.
Sugar : Anne Larive Bethmale.
Accommodation category :
Plain Air accommodation : La Besse.
Hotel : Château de Beauregard.
Gîte and guest rooms : Le Sapin rouge.
Catering category :
Brewery : Le Vertigo.
Traditional : The Tourtouse Inn in Sentenac.
Gastronomic : Le Clos Saint-Martin.
Georgette d'or prize of honour: Pascal Alard.
Georgette d'or spécial académie : Philippe Faur.
Georgette d'or President's Prize: Brigade du Carré de l'Ange by Paul Fontvieille.