Seated at a large table under the arbor in Kerchann (Beg-Meil), pen in hand, Jean-Luc writes down the list of ingredients necessary to prepare the next meal. Surrounded by other volunteers, the chef is already thinking about the meal for the Festidreuz volunteers on Wednesday July 3, 2024, which he must anticipate at least two days in advance. “Tuesday, for example, is rougail sausages. »
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Increasingly in demand
During the three weeks preceding the festival and the week following, there are seven retirees and three working people who make up the catering team. Every day, half of them are busy in the kitchens to concoct a starter, a main course and a dessert for the volunteers of Festidreuz, which takes place this year on the weekend of July 5, 6 and 7, 2024.
This Monday 1is July, they cooked for 62 volunteers. A number that has been growing since the start of the installations: “ The first week, we only cooked food for about 25 people and since then, it’s only gone up”explains another volunteer.
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Everything is homemade
If Jean-Luc, a retired caterer, has been volunteering at this Finistère festival for seven years, he has had the role of head chef for three years now. He is the initiator of “everything homemade”. Before him, food was industrial. “Everything came from this oven, I didn’t use it anymore, I brought it back here and I said: here we go! »he explains, pointing at him.
To her left, Isabelle, a funeral advisor in Pas-de-Calais, takes a week off each year to help with the restoration. The Festidreuz is a ritual for this volunteer whose family lives nearby: “I’ve been coming for three years in a row, but I also did the very first editions of the festival 20 years ago!”
Festidreuz, from July 5 to 7, 2024, in Kerchann, Beg-Meil, Fouesnant.
