{"id":29106,"date":"2026-04-27T15:32:51","date_gmt":"2026-04-27T15:32:51","guid":{"rendered":"https:\/\/www.latribunedufaso.net\/?p=29106"},"modified":"2026-05-01T09:29:21","modified_gmt":"2026-05-01T09:29:21","slug":"competitions-dart-culinaire-au-gpnal-la-gastronomie-locale-au-coeur-de-la-22e-edition-de-la-snc","status":"publish","type":"post","link":"https:\/\/www.latribunedufaso.net\/?p=29106","title":{"rendered":"Comp\u00e9titions d\u2019art culinaire au GPNAL : La gastronomie locale au c\u0153ur de la 22e \u00e9dition de la SNC"},"content":{"rendered":"

Le 27 avril 2026 \u00e0 Bobo-Dioulasso, la ministre charg\u00e9 de la Famille, commandant Pelagie Kabor\u00e9, a proc\u00e9d\u00e9 au lancement officiel de la<\/strong> comp\u00e9tition d\u2019art culinaire du Grand prix national des arts et des lettres (GPNAL). Elle \u00e9tait en compagnie du ministre charg\u00e9 de la Culture, Gilbert Ou\u00e9draogo. Ce lancement marque le d\u00e9but des confrontations gastronomiques de la 22e \u00e9dition de la Semaine Nationale de la Culture (SNC).<\/strong><\/p>\n

Dans son allocution, la ministre Pelagie Nabol\u00e9 a indiqu\u00e9 que l\u2019art culinaire ne se limite pas \u00e0 la simple pr\u00e9paration des mets, mais constitue une expression de la m\u00e9moire collective et un moyen de transmission des valeurs culturelles. Elle a relev\u00e9 qu\u2019\u00e0 travers chaque plat, une histoire est racont\u00e9e, traduisant le lien entre gastronomie, identit\u00e9 et coh\u00e9sion sociale. Elle a en outre mis en avant le r\u00f4le de la gastronomie dans la valorisation des ressources locales et le renforcement de la souverainet\u00e9 alimentaire, tout en appelant \u00e0 promouvoir la consommation des produits locaux.<\/p>\n

\"Lancement<\/a>
Photo de famille des officiels – Ph. I. Tougma<\/figcaption><\/figure>\n

Au total, 52 mets sont en comp\u00e9tition, r\u00e9partis entre 14 plats lourds, 12 plats l\u00e9gers, 14 desserts et 12 boissons, pour une dur\u00e9e de quatre jours. L\u2019ouverture a \u00e9t\u00e9 suivie d\u2019une s\u00e9ance de d\u00e9gustation des mets et boissons traditionnels en lice, illustrant la richesse et la diversit\u00e9 du patrimoine culinaire burkinab\u00e8.<\/p>\n

\"Lancement<\/a>
Ariane Compaor\u00e9, candidate en art culinaire cat\u00e9gorie dessert – Ph. I. Tougma<\/figcaption><\/figure>\n

Parmi les comp\u00e9titeurs, Ariane Compaor\u00e9, venue de la r\u00e9gion du Nakanb\u00e9, pr\u00e9sente un dessert revisit\u00e9 d\u00e9nomm\u00e9 \u00ab Mirad \u00bb<\/strong><\/em>. Compos\u00e9e de petit mil, d\u2019arachide, de miel, ainsi que d\u2019infusions de citronnelle et de gingembre, cette bouillie traditionnelle se distingue par ses vertus digestives. Souvent consomm\u00e9e comme petit d\u00e9jeuner, elle peut \u00e9galement \u00eatre valoris\u00e9e comme dessert, notamment apr\u00e8s un plat lourd. Inspir\u00e9e d\u2019une pratique coutumi\u00e8re de Tanghin-Dassouri, o\u00f9 ce mets \u00e9tait servi lors des c\u00e9r\u00e9monies de demande en mariage, la \u00ab Mirad \u00bb<\/strong> <\/em>revisit\u00e9e illustre la capacit\u00e9 d\u2019innovation des acteurs tout en restant ancr\u00e9e dans les traditions.<\/p>\n

\n

Lire aussi >>\u00a0SNC Bobo 2026 : Immersion au c\u0153ur de la communaut\u00e9 Dogoss\u00e8 au village artisanal<\/a><\/p>\n<\/blockquote>\n

L\u2019ouverture a \u00e9t\u00e9 marqu\u00e9e par une s\u00e9ance de d\u00e9gustation des mets et boissons traditionnels en comp\u00e9tition, offrant un avant-go\u00fbt du savoir-faire culinaire local.<\/p>\n

In\u00e8s TOUGMA\u00a0<\/strong><\/p>\n

Latribunedufaso.net<\/strong><\/p>\n

\"Lancement<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Le 27 avril 2026 \u00e0 Bobo-Dioulasso, la ministre charg\u00e9 de la Famille, commandant Pelagie Kabor\u00e9, a proc\u00e9d\u00e9 au lancement officiel de la comp\u00e9tition d\u2019art culinaire du Grand prix national des arts et des lettres (GPNAL). Elle \u00e9tait en compagnie du ministre charg\u00e9 de la Culture, Gilbert Ou\u00e9draogo. Ce lancement marque le d\u00e9but des confrontations gastronomiques de la 22e \u00e9dition de la Semaine Nationale de la Culture (SNC).<\/p>\n","protected":false},"author":5,"featured_media":29110,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,1,30],"tags":[2121,2111,39,1600],"class_list":["post-29106","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-une","category-actu","category-art-et-culture","tag-gpnal-art-culinaire-snc","tag-gpnal-snc","tag-latribunedufaso-net","tag-semaine-nationale-de-la-culture-snc"],"yoast_head":"\nComp\u00e9titions d\u2019art culinaire au GPNAL : La gastronomie locale au c\u0153ur de la 22e \u00e9dition de la SNC - La Tribune du Faso<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.latribunedufaso.net\/?p=29106\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Comp\u00e9titions d\u2019art culinaire au GPNAL : La gastronomie locale au c\u0153ur de la 22e \u00e9dition de la SNC - La Tribune du Faso\" \/>\n<meta property=\"og:description\" content=\"Le 27 avril 2026 \u00e0 Bobo-Dioulasso, la ministre charg\u00e9 de la Famille, commandant Pelagie Kabor\u00e9, a proc\u00e9d\u00e9 au lancement officiel de la comp\u00e9tition d\u2019art culinaire du Grand prix national des arts et des lettres (GPNAL). 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