This Wednesday morning, the sun of Eugénie-les-Bains welcomed women of character: Patricia Boueilh at the microphone of Marie Cécile Gardey to tell us about her cannery and the daily life of a caterer in a sector dominated by men, and the Chef Mireille Lassis, who was absent from the kitchen of the René Soubaigné college in Mugron for a morning to go behind the stoves of France Bleu Gascogne. After shopping at the market, her mission was to prepare a menu with a budget of 30 euros, under the eyes of passing foodies. She is the 3rd chef to try the exercise during this week of touring the markets for the “Les Landes au Menu” operation.
“ Landes on the menu »it is also the Territorial Food Plan set up by the Landes Department which works for school catering in order to incorporate the best of Landes products directly into the plates of middle school students.
It’s not so easy to cook healthy meals every day, made from organic, sustainable and local products for 300 to 500 students. However, this is what the EGALIM law stipulates, which imposes, for example, one vegetarian meal per week. This is where Fabrice Martin, school catering referent for the Landes Departmental Council, comes into play. Himself responsible for production in school catering for 20 years, his role is now to support the heads of the 34 public secondary schools in the Landes in this environmental transition. In this case, six sessions of culinary workshops with an external chef have been set up in order to give the necessary tools to the chefs to propose vegetarian recipes adapted to the collective kitchen. Short circuits, seasonal products, progressive cooking techniques, balanced menus… So many measures adopted by chefs who are committed to secondary school students, the local economy and the planet.
The smile on the lips and the water in the mouth
For Mireille Lassis, going to the canteen should be a moment of pleasure. This morning, it was the passage in front of the traveling kitchen France Bleu Gascogne which delighted passers-by who were able to taste as a starter a fresh salad made with local and seasonal vegetables, followed by pork chops marinated in honey and carrots from the country. oriental. To end on a high note, the chef offered her revisited raspberry tart based on Breton palates and whipped cream with lime. A menu that the students of the René Soubaigné college in Mugron have already had the opportunity to taste and which would make some people want to go back to school!
The special programs “Landes Au Menu” on France Bleu Gascogne are all this week from June 20th to 24th live from a Landes market from 9 a.m. to noon. To find out more about the “Landes au Menu” system for local collective catering, you can find out about the Territorial Departmental Food Project (PADT) with the Landes Departmental Council.