On the occasion of the 2024 edition of the Grand Repas, schoolchildren were able to taste this Thursday a vegetarian menu imagined by chef Jeanine Ahosse and created with organic and local products..
More than 14,500 children, spread across schools in the Angevin area, enjoyed a vegetarian menu designed by the chef, Jeanine Ahosse, this Thursday, October 3 on the occasion of the “Grand Repas”. Since 2021, each region has honored a local chef, who offers the same menu to all guests. This year, it was Jeanine Ahosse, former owner of the Ail des Ours restaurant, rue Boisnet in Angers, who was responsible for delighting the young Angers taste buds.
The menu, entirely vegetarian and prepared with organic products, was served in partner school restaurants of the Papillote et Compagnie catering service. “ It was important to be able to highlight local producers but also to introduce children to vegetarian cuisine.” explains the chef. Jeanine Ahosse came in person to serve the schoolchildren at the Joseph Cussonneau elementary school in Angers. “She wanted to go to the end of the chain,” comments Sophie Sauvourel, general director of Papillote et Compagnie.
DISCOVER FRENCH GASTRONOMY
The children were served at the table, “like in a restaurant”, underlines the director. “The aim of this meal is to introduce French gastronomy while highlighting organic and local products”. The schoolchildren were able to taste a split pea velouté, a Loire tagine made from chickpeas, carrots, rutabagas, parsnips, Anjou quinoa and semolina. The meal ended on a sweet note with eggs pudding with tonka bean and a hazelnut crumble. The menu highlighted products supplied by producers in Maine-et-Loire, such as Esat Kypseli in Saint-Barthélemy-d’Anjou and the Gaborit dairy in Maulévrier.
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