Behind the central kitchen of St.-Mardard-En-Jals

Behind the central kitchen of St.-Mardard-En-Jals

The main ingredient is adaptation. The menu is not unique every day. “You do not supply corn to the elderly,” Michel told Mancheck. They answer that they are not chickens. Both need chopped turkey, cutlets. And pizza is unthinkable as a main course. These are clearly the most difficult customers. »

In schools, endives or radishes, there is no need to test for safe food waste, and there is no need to be careful that green “remembers accidental relapses.”

No miracle recipes!

The cooking puzzle is amazingly similar to the house … no miracle cooking. There is no question that in the taste and diet, there is no question that education (nutritionist contributes to the development of menus) is a daily roasting test. “Although children are often asked questions, they should decide on a meal at school once a year. Sometimes we wonder, we asked for duck breast, sushi, seafood… ”These little ones taste good. “We can’t do everything …”

“Sometimes we are surprised, we are asked for duck breast, sushi, seafood …”

With the exception of fresh meat from La Boucherie de Saint-Médard, ሚሊዮን 1.2 million will be spent on food purchased by the Bordeaux Metropol. 50% of the ingredients are marked, 20% are organic. “We always try to do more, but it takes a long time to put it in place,” said Fran ፊois Féci, assistant of nutrition and sustainable food.

Director Michelle Le Mancheck explained how the refrigerators work and the steps to make each tray.


Director Michelle Le Mancheck explained how the refrigerators work and the steps to make each tray.

David Thierry / Southwest

Innovation in more ways than one

In the former Capitol Prison, the first fully electric central kitchen in France has been standing for thirty-seven years. A total of 21 people work every morning from 6 p.m., including 12 stoves. They prepare the dishes for the next day. “It’s always easier to keep the cold chain than the hot one,” the director said.

And 12 years ago, many central kitchens were able to replicate the innovative method for meat: low temperatures from 1am to 7pm. “The chef first slept next door, the system was done today and the taste and nutritional characteristics are known in one voice. We save energy, the bakeries are available for something else in the morning, we got 60 kg of meat because it is not compressed now.”

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