Agence de Développement et de Réservation Touristique du Pas-de-Calais

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Fri., 06.09.2024
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The Louvre Lens – Agence de Développement et de Réservation Touristique du Pas-de-Calais in France is looking for partners to take part in a cooperation project, esp. from cultural heritage, gastronomy, art culinary, cultural tourism, design. The aim of the project is to pass on the culinary heritage and wealth of a destination to the younger generations of Europeans through creativity, raising their awareness of the catering trade and cultural tourism, and turning them into ambassadors for the region.

Organization: Pas-de-Calais tourisme contributes to the development of the region by helping to organise tourism, aiding tourism project developers, monitoring accommodation subsidy policies and preparing and implementing training plans for tourist office staff.
The agency carries out promotional, communication and marketing activities aimed at the public and tourism professionals in France, the UK, Belgium and the Netherlands.
To reinforce the positioning of Pas-de-Calais as a must-see destination, Pas-de-Calais Tourisme is asserting its identity and promoting its 3 regions:
– Grande Côte d’Opale
– Campagne & Marais (Countryside & Marshes)
– Around the Louvre-Lens

Project proposal: In Pas-de-Calais, a cuisine that blends tradition and innovation is cultivated between land and sea, as well as a culinary identity influenced by human activity, immigration, Belgium, Poland, North Africa and England. With this project, our first aim is to experiment on a European scale, with bringing together young people (secondary school pupils, apprentices, jobseekers and students) around experience, creativity and the culinary arts through a design approach that encourages intergenerational exchanges. We see art and design as vectors for passing on culinary knowledge between generations and for positioning a region’s culture. Secondly, we want to reflect on and co-construct with European partners who share common challenges in terms of tourist appeal and share best practice in culinary tourism (new consumer trends, eating better, interactions with the local area and culture).

For further information, see attachment (.pdf).

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Solène Servin

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