Led by the association Le Grand Repas, this national event aims to bring together diners across France around a common menu for each territory. The objective is to promote local products, encourage responsible eating, and share the pleasure of good food.
For this edition, the students from Rive-de-Gier discovered a menu specially created by two chefs from the Loire region, Mateo Ravel and Damien Savel. A vegetarian option was also available.
The menu included an appetizer of cake with Fourme de Montbrison cheese and green lentil hummus from Le Puy, a roasted chicken thigh with a confit lemon and tarragon jus, accompanied by a pumpkin and hazelnut crumble, and for dessert, a tart with apples from Pilat and honey from the Loire.
This initiative provided a way to introduce children to the region's specialties and highlight local flavors in school restaurants.
