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Hartmann ExpositionMarcel Hartmann has been a regular on film sets for over twenty years. A child of the cinema, his photographs have been published all over the world.
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The world’s best fries ever at the Lumière Village!
Served up with love and affection by the Rolling Canteen, the Village’s food trailer, festival-lumière.org brings you the secret recipe in complete exclusivity!
The Lumière festival doesn’t just satisfy cinematic appetites, it has a deft hand with real ones too… Smack in the center of the festival Village, parked just in front of the Institut, is a savory surprise for fans of the burger… Why not catch the Rolling Cantine, along with your breath, between two screenings? The most talked about food trailerof the moment in Lyon keeps pace with the trend that’s taken France’s cities by storm. The food trailer has been rethought in recent years; leaving the pizza and the sandwich behind, the gastronomic food trailer in offers quality produce, homemade, to order.
Damien Lasfargues and Nicolas Perres came to collaborate over their shared passion for burgers, and the Lumière festival knew what it was doing when it suggested they partner up. Without so much as a wheelspin, they’ve won over festival goers conquering hearts and stomachs alike! Their secret? 6 burger recipes (including a 100% veggie burger), bakery bread, 150 grams of Charolaise beef per burger, only short supply chain meat (Damien and Nicolas know the farmer and butcher personally) with seasonal local ingredients, come rain or thunder, selected from the farmers’ markets of Lyon or Saint-Martin-en-Haut. As you can see, they’ve got it down, to the very last detail like the fundamentals of naming each burger after a Rolling Stones track.
It is precisely this attention to detail that makes their French fries the best in the world. We conducted an extended poll of festivalgoers; the verdict is unanimous. And because we’re thinking of you (and let’s face it, ourselves), we bribed one of the Rolling Cantine bosses to give us the hallowed recipe: "The potatoes are peeled and cut the day before, by hand obviously, then soaked overnight in cold water, to remove as much starch as possible. The day afterward, they are rinsed in a large quantity of water, carefully wiped dry, then deep fried in at 140°C (285°F). When we receive an order, they’re deep fried again, this time at 190°C (375°F), until they’re perfectly golden. It’s a long process, but it’s the only way to get them that good."
Voilà, now you know everything – consider it a gift. Bon appétit!
