Since 2024, the COG (Objective and Management Agreement) has implemented strong actions through the Primary Health Insurance Fund (CPAM) in order to promote health prevention.
A less nutriscore A
It is in this context that those responsible for the prevention department called on the services of a chef involved in numerous actions around food and with three stars to develop a nutriscore A menu.
With his help, the nine young people present prepared appetizers, a squash and carrot soup, a roast chicken with paprika, steamed vegetables and basmati rice, then a chocolate panacotta.
Régis Marcon told us of his satisfaction in these moments of sharing: “I have been cooking for 55 years and I am surprised to keep intact all this fervor for cooking and what it generates, starting with conviviality. »
“I always feel the same pleasure in going to the market, in the woods or in a garden to select the best ingredients,” continues the starred chef who goes to the mushrooms every morning, when it is in season. Its leitmotif: treat yourself while maintaining a good balanced diet.
Learn from the chef's tips
Victoria, an 18-year-old Ukrainian resident who only cooks pasta and meat, discovers that it is possible to cook simple, tasty, inexpensive and non-greasy food while having fun.
Guillaume, 27, whose parents are cooks, goes to the market every week. “I cook soups and stir-fried vegetables, but I wanted to learn from the chef's tips and find motivation again. » Raphaël, 18, already works in a restaurant and would not have missed the visit of the star chef for anything in the world.
Beija, 23, from Reunion, for whom cooking has always been a passion, allows herself junk food “on occasion, when I don't have time to cook. »
Marie-Anne, 23, has always known what was good for her body: “When I feel, I let my body guide me.” This Tuesday, the chef reassured her in the idea that she should cook with little fat and favor white meats.
Why cook pasta al dente
And be careful, the pasta is cooked al dente to better digest them and allow better assimilation of slow sugars. The young people learned the lesson well and can be satisfied with having correctly answered the leader's trick question to close the event.
