Health through the plate
Eat a balanced diet is essential. To assure students quality menus, the region and those involved in school meals pledge, through a Charter on the table to translate the three regional priorities: taste, service and health.
Restauration scolaire - Lycée Clos Maire à Beaune
© photo credit: Vincent Arbelet
The charter "Quality of school meals is the result of a participatory approach which involved around the services the regional council, chefs, stewards and principals. It establishes a common framework of quality expected in the chokes. Objectives: To educate the taste of the pupils, making the meal an enjoyable break and offer students a balanced menu with emphasis on organic and fresh products.
In the kitchens of the school Chalon Emiland Gauthey, we quickly went from theory to practice. " We vary up menus. Every day, the students have a choice of prepared entrees or salads, two hot meals with carbohydrates and vegetables and at least one fruit "Says Chef Peter Théveniaux. The fish is always on the card, as the more traditional preparations that feel like the land, such as blanquettes or beef bourguignon. " We favor as far as possible local suppliers "Added Jacques Canova, the manager. " The meat is purchased in the department, the bread in Chalon, like fresh vegetables . For 4 euros, the maximum cost of a meal served in school cafeterias, students can even travel ... cheap: Spanish cuisine, Mexican specialties, couscous, just smell the aromas to believe in holidays. As for the self, it serves as an exhibition gallery for local artists, history to awaken the senses, all the senses.
In Beaune, Clos-Mayor in high school, where nearly 1,100 meals are prepared daily, a dozen regional officers working in rear kitchen and bathroom. It also works here without hesitation in declaring war on junk food and obesity. Fruits and vegetables with the seasons, the meat is tough, fried foods reduced to a minimum and Burgundy products often showcased. A pleasure to "be at the table" which is expected to increase further this year with an amplitude of the restaurant opening hours broader school, so everyone can "take time to eat" ... and above all to enjoy.
The Burgundy region has chosen to entrust the management of school meals to schools, without outsourcing. More than 250 cooks and technicians skilled regional and prepare and serve over 40,000 meals a day in the coils, or 7 million meals each year.
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