School catering cuisine has been the domain of Mickaël Mora for 25 years. He explains: “I have seen the entire evolution. From 100 meals in 2000, there are now 200 meals prepared every day: 110 for primary schools, 60-70 for nursery schools, 13 for speakers and 25 for seniors delivered. And during the holidays, we make meals for the outdoor center.”. In his task, he is assisted in the kitchen by Julie, his assistant, Philippe, his second, and Cathy who works part-time.
The refectory has five rooms: three for primary schools with one leader for 14 students and two for nursery schools with one leader for 10 students. “We work weekly to take full advantage of the best offers on fresh produce because we cook, according to the Egalim III law which requires all communities to get closer to 50% organic and local in the menus and one vegetarian meal per weekadds Mickaël Mora. In recent years, the organic and vegetarian offering has developed with more affordable prices and a diversity of products. The supplies are local: “We take the meat from the Portiragnes butcher who sources exclusively from local producers: the poultry comes from the Gers, the pork from the Montagne Noire, and the beef from Aveyron. The bread is also from Portiragnes. As for the fruits and vegetables, we have a supplier in Agde who only buys from local market gardeners. From there, I make my menus based on the products of the day. The same goes for the fish which is delivered on ice on Thursdays. Friday, local cuttlefish, fillets of saithe, julienne Cooking it fresh there is less waste because it reduces less.”
The kitchen is open all year except weekends. Mickaël also takes care of the community’s aperitifs. The municipality has chosen to maintain a managed catering service, convinced by the support of families and the enjoyment of children. For Mickaël, it’s real daily motivation! Preparing meals using raw, fresh produce is his job as a cook! And seeing the children’s empty plates at the end of lunch is its reward!
