Grand Cahors organized a plant-based, original, inventive and inexpensive cooking workshop on Saturday October 26.
An action organized as part of the Occitanie region’s system, Eating Well for All. Launched in 2022, it was extended this year to the Lot. This operation aims to “promote and transmit culinary practices focused on quality food, based on local and seasonal products”.
Open to all, the cooking workshop organized on Saturday was mainly aimed at people experiencing food insecurity, particularly young people. The objective was to share with them practical tips and tricks for preparing local and seasonal vegetables on a low budget.
Around twenty people took part in workshops led in the afternoon by two local chefs, Suzan Mélikian from Jardin de Suzan and Julie Giverne from Lili Bowl, who were able to pass on the keys to inexpensive, balanced and easy-to-reproduce recipes.
In the evening, each participant had the opportunity to invite the person of their choice to come and share the meals prepared during the afternoon.
This first edition was crowned with success thanks to the involvement and information relay provided by the partners of Grand Cahors: RERTR, the Local Mission, the
Secours Populaire, the Red Cross, the Restos du Cœur, the Food Bank, AMIgrants, the social and citizen spaces of Cahors, the Carrefour des sciences et des arts, the Maison des adolescents, the departmental childhood center, the Chai, the AHJQ and the various schools and training centers in the city (CMA formation Cahors, IFSI, Maurice-Faure university center).
