In response to the challenges of healthier, simpler, more economical, and environmentally friendly eating, the Pays de Grasse is showcasing its terroir through a new publication and a series of events. The goal is to forge strong connections between food, territory, and its inhabitants.
The book « Le Patrimoine Alimentaire et Culinaire du Pays de Grasse » (The Food and Culinary Heritage of Pays de Grasse), a collaboration between the Territorial Food Project (PAT) and the Directorate of Cultural Affairs, explores the culinary, agricultural, and landscape legacy passed down by previous generations. It aims to inspire future food practices by drawing on local resources and knowledge, delving into the agriculture and food of the 18th century and early 19th century, before the industrial era.
This book is designed as an accessible mediation tool, raising awareness about health and sustainable food issues by valuing local knowledge. It also seeks to recreate social connections by making food a unifying theme for the region's residents.
To accompany the book's release, a free program of activities open to all is being rolled out across the Pays de Grasse for the 2026-2027 period. These events include skills workshops, visits and meetings with producers, as well as conferences and participatory events, all aimed at encouraging more locally rooted food practices.
This structuring project is supported by the French Ministry of Agriculture and Food Sovereignty (MASA). Residents are invited to join this territorial dynamic and participate in upcoming events.
