LThe beef comes from the Axuria cooperative, the vegetables from Fraichadour and the Gastemendia farm, the trout from the Iraty fish farm and the organic milk from Gaec Esnekiak. These few examples illustrate the locavore quality approach in which the Marracq college in Bayonne is committed, thanks to a special operation, this Thursday, December 19. At midday, college students should not ignore the “cantoche”. Especially since this meal is prepared voluntarily by chef Sébastien Gravé (La Table) and chocolatier Cyril Pouil (Monsieur Txokola).
The day before, “Sud Ouest” met the first named in the establishment’s huge refectory. This one sounded hollow. But this was a lull before the storm. “Tomorrow, we’ll start at 6 a.m.,” explains Sébastien Gravé. Of course, the Bayonne chef will not be alone. It will rely on the expertise of the executive chef of the Marracq kitchens, Fabrice Berlingieri, accompanied by his entire team, but also Cyril Pouil and six students from Marracq, selected following a competition organized by the principal of the establishment, Bertrand Faucheux. In total, there will be around fifteen in the kitchen. With this double objective: to transmit to the youngest the passion for cooking and to delight the guests.
A burger?
As a starter, college students will be treated to three courses: cauliflower soup, hazelnuts and granny apples, followed by Iraty trout in gravlax, wasabi mayonnaise and, finally, a “Herriko Haragia” beef croquette and its vegetables. The main course will be a Mac’Marracq-style poultry ballottine, accompanied by Macaire potatoes with chestnuts, carrot pickles and honey. Finally, a Bavarian with milk chocolate, semi-salted caramel and cereal granola will do the trick perfectly for dessert.
“You shouldn’t say burger,” laughs Sébastien Gravé. Too late. The Mac’Marracq, in any case, will be one without being one. “It’s not going to be at all like the burgers that college students know,” promises the chef of La Table. “They will be presented like buns. » “Before putting it on the menu, we had to obtain approval from the establishment’s senior authorities,” smiles Fabrice Berlingieri.
760 students
Would Mac’Marracq have aroused some legitimate fears, in light of educational programs against junk food? Possible. But it’s Christmas. “The students are between 11 and 14 years old. You have to stay a little sexy,” says Sébastien Gravé. “However, these buns will have tastes and presentation to which they are not necessarily accustomed. » Starting with the bread used, made the day before under the direction of baker Franck Bartolli, from the Bio Pitigona bakery in Saint-Pierre-d’Irube.
This homemade meal will be served to 760 students. With a view of the kitchens. “I love seeing them eat,” relishes Fabrice Berlingieri. As long as I’m here, I hope this openness to the room will remain. » The head of the school canteen looks at Sébastien Gravé with mischief: “You’ll see, you’ll have them in front of you. » “It’s a real challenge”, replies the person concerned, totally stimulated by this first in Marracq: “I have already worked voluntarily on very large quantities. I don’t do it as soon as it’s offered to me. The project must make sense. »
Slow food. Local and quality products. Transmission of a passion. All the ingredients for a “meaningful” operation seem to be there before this lunch on December 19. Sébastien Gravé knows one just as impatient as him: “It’s the apprentice I just hired. He went to Marracq college and will participate in the menu, in the kitchen. He’s full. »
