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Long Description
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Initially a solidarity project aiming to ensure visibility and cash flow to restaurateurs during the COVID-19 pandemic, this project almost immediately took on more sustainable, long term objectives. It has the shared ambition of raising the gastronomic profile of the Hauts-de-France region. Du Potager à la Table is be
a website that facilitates the pre-purchase of restaurant meals online through a gift voucher system offering creative culinary experience in the restaurant. The website will promote friendly regional restaurants. They will engage customers who enjoy sharing their love of good food with their friends. This website is becoming a meeting place for a community of people who share a taste for good quality locally sourced food and friendly service.
Du Potager à la Table aims to become the central website for good food in the region, providing information, being a promotional tool and offering the online purchase of culinary experiences. The tourist offices recruit restaurants according to carefully selected criteria based on common values.
• To encourage the restaurant owner to use local produce.
• To help restaurant owners in the design of culinary experiences that are lacking in Hauts-de-France.
• To offer Tourist Offices the opportunity to reconnect with the region’s restaurant owners through an approach that brings meaning and value and to
rethink the way they are presented to visitors.
The project is co-ordinated by POT’ (Platforme des Organismes de Tourisme), the collaborative platform which unites the 72 tourist offices, 5 county level tourism agencies and Regional Tourism and Congress Committee in the region of Hauts-de-France. These organisations work together to share and broaden their experiences and offer new opportunities and innovative activities for regional tourism businesses. Tourist office staff are coached by Sublimeurs, a local marketing agency specialised in gastronomy. The online platform supports the local economy, local businesses and producers, working with local products and stressing local cultural and gastronomic heritage.
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