This same reflection prompted Olivier Masson to start Loustal. Ten years of work in the kitchen have enabled this 30-year-old man from Biscarross to measure the advantages and disadvantages of the position. “To open a snack bar, I would have had to invest several hundred thousand euros. There, with 55,000 euros, I created my business and bought my truck. »
With his 1971 Peugeot J7, he gave up repeating the experience of a municipal concession in Capbreton, billed “800 euros per month without water or electricity”. His food truck has taken up residence, all year round, in the artisanal zone of Laubian, in Seignosse, in the parking lot of a shop. His second year of activity allows him to hope to invest in a lab. “It would allow me to cook products that hygiene standards prevent me from working in my truck. »
With the fingers
He notes the healthy “competition” that animates the participants of the Tyros event. But Olivier Masson also recognizes the need to mark his difference in terms of the product served. “Street food must be a treasure that you discover. Then an explosion of tastes when you bite into it. »
“Street food must be a treasure that you discover. Then an explosion of tastes when you bite into it »
“This street food culture is only just arriving in the Landes and the Basque Country. It’s something totally complementary to the restaurant,” appreciates Christophe, food columnist blogger at France bleu Pays basque. “There is a different relationship with food: you eat instinctive, friendly and affordable cuisine with your fingers. We must forget the image of junk food that we served a few years ago. »
The cooks of the food trucks gathered seem indeed animated by a fervor. On the tyrossaise track, from truck to truck, it is thus a question of “product traceability”, like the chickens of the roaster Ferni, raised on the Mourach farm, in Saint-Jean-de-Marsacq.
We are family, organized by Mélissa Lafitte, takes place in the arenas of Saint-Vincent-de-Tyrosse until this Sunday, August 28.
Photo Philippe Salvat
New flavors
At Marie-Laure and Jérémy Jouve’s Fish bar, the fish comes from the Saint-Jean-de-Luz auction. This architect and this accountant, who particularly like to eat, decided to open their food truck. “We only work with fresh fish. Whether it is fried or prepared as a steak from the sea in a burger that is sometimes tinged with the black of squid ink, the product is flavored with condiments and sauces simmered by the couple. “The privatization of the food truck” maintains their adventure. Everyone then recognizes “recipes without common measure” with those of a service.
The tastes of Loustal’s sandwiches, a food truck set up year-round in the artisanal area of Laubian, seem to suit the tastes of the youngest gourmets.
Photo Philippe Salvat
This care taken to distribute new flavors from the side of a truck, Marine Perrotton and Loanna Tomé cultivate it with Senses Food. The second, holder of a culinary arts BTS, cooks a lobster roll. In other words, a piece of lobster enclosed in a brioche bread and boosted with condiments and herbs.