Du Potager à la Table

About Project

Initially a solidarity project aimed at ensuring visibility and cash flow for restaurateurs during the COVID-19 pandemic, this project almost immediately took on more sustainable and long-term objectives. The Du Potager à la Table platform has the common ambition of enhancing the gastronomic influence of the Hauts-de-France region. Du Potager à la Table is a website that facilitates the online pre-purchase of restaurant meals through a system of gift vouchers offering a creative culinary experience at the restaurant. The site will promote friendly regional restaurants. They will engage customers who like to share their love of good food with their friends. This website becomes a meeting place for a community of people who share the taste for good quality local food and friendly service. Du Potager à la Table aims to become the central site for good food in the region, informing, promoting and offering the online purchase of culinary experiences. Tourist offices recruit restaurants according to carefully selected criteria based on common values.
• Encourage restaurateurs to use local products.
• Absence in the Hauts-de-France region of restaurateurs creating culinary experiences.
• Offer Tourist Offices the opportunity to reconnect with the region's restaurateurs through an approach that brings meaning and value and to rethink their presentation to visitors.
The project is coordinated by the POT' (Platform of Tourism Organizations), the collaborative platform that brings together the 72 tourist offices, the 5 departmental tourism agencies and the Regional Tourism and Congress Committee of the Hauts-de-France region. These organizations work together to share and expand their experiences and offer new opportunities and innovative activities for regional tourism businesses. The tourist office staff is coached by Sublimeurs, a local marketing agency specializing in gastronomy. The online platform supports the local economy, businesses and local producers, by working with local products and focusing on local cultural and gastronomic heritage.