A shared enthusiasm. And the eyes of the children followed by the Morvan hospital which shone like the light garlands of a Christmas tree… Nolwenn Corre, starred chef, hosted this Saturday, December 21, 2024, in the morning, in her Hostellerie at Pointe Saint-Mathieu , in Plougonvelin, a two-hour Christmas baking workshop, with four children accompanied by their parents. On the program: a revisited log, in the shape of a decorated fir tree. The children were able to drum with the biscuits, mix the products, flour, butter, sugar, pour the chocolate… Sprinkle with colored beads.
Among them, Naël, 7 years old, passionate about the Titanic and very elegantly dressed. “When you see at the beginning, it doesn't make you want it but it will become more and more beautiful and it will be difficult to hold back,” he predicted in the middle of the workshop, just after the snack. He who sometimes cooks with his parents is already considering taking up this profession. “I cook a lot at home, mainly cakes,” also said Edgar, 10 years old, who sees himself as… a pastry chef.
For sick or dropping out children
Created in February 2020 by a former Pink Blouse, Marie-France Roche, the association “A child, a future”, which organized the event, aims to give perspectives to sick or dropping out children. “Today, our scope of action is in Finistère with more than 80% of the beneficiary children coming from the Morvan University Hospital in Brest. We also have a partnership with Ildys,” indicates the association.
“To date, 418 children have benefited from the actions for 2024. Concretely, we organize meetings with inspiring professionals, outings that make them dream so that the child plans on a career or simply gets out of his daily treatment”. The weather did not allow the sea trip planned with the SNSM but the pastry workshop delighted the participants.
Treatments change children’s tastes enormously. This allows them to reclaim the food.
“Just adapt the recipe for children”
“With the hospital, we were able to benefit from passionate children, in small numbers for this premiere, with chefs who pass on this magic to them,” explained Karine Mercier. “Treatments change children’s tastes enormously. This allows them to reclaim the food. It’s a fun moment and they can be inspired by the catering profession,” continued Nolwenn Cuillette, also from the “Un enfant, un smile” association.
“For us, it was natural to say yes,” confided Nolwenn Corre. “The project was so good, it didn’t take much time. We just need to work on the recipe a little beforehand to adapt it to children, to make it fun. But there is a biscuit that we use on the menu. They have a very good morning with us. Us too, because it changes our habits, because it brings a dose of good humor and energy…”.
Lifestyle
