Several Avignon gastronomic chefs who participated in the development of the menus for the “Bien Bon Gourmand” project gave a gastronomic workshop this Wednesday, June 26, 2024 at the Avignon hotel school. The opportunity for them to share the recipes they thought up with the kitchen staff of the establishments that will serve the Bien Bon Gourmand menus next September.
A rehearsal before the curtain rises. This Wednesday, June 26, several gastronomic chefs including Christian Etienne and Patrice Leroy gave a culinary workshop at the Ecole Hôtelière d’Avignon in order to share recipes for the menu which will be served in canteens, retirement homes, social centers, inter-company restaurants or academics from September 16 to 20, “Bien Bon Gourmand” week.
A morning of transmission and delicacy
All the kitchen employees of these establishments were present for this friendly moment of sharing and learning to understand and train in the design of these specific menus “a day like today is very instructive because we have not not used to cooking dishes of this quality for so many people and above all we don’t necessarily have the right tools and the right cutting or cooking techniques and here we come out of this morning with lots of lessons that we have learned transmitted to the chefs” says Zem-Zem Bizot, childhood and parenting social mediator at ESC Croix des Oiseaux, one of the social establishments which will participate in “Bien Bon Gourmand”.
Each chef was able to teach the recipe for the different dishes, following each stage of creation, which will be on the menu for this second edition of this culinary and gastronomic event in Greater Avignon. On the menu ? A tomato tartare as a starter, a herb-crusted fillet of pollock as well as a poultry supreme as a main course accompanied by a pumpkin and sweet potato puree and a rice pudding with strawberry coulis for dessert.
The “lively canteens and kitchens” of Bien Bon Gourmand
A morning of teaching which took place in a warm and supportive atmosphere and where the chefs provided as much culinary advice as possible to the “apprentices” of the day without distinction of cooking levels “we realize that cooking is really a place of solidarity and equality with great open-mindedness and this is totally what emanates from the leaders present today who received us with great kindness and they took the time to teach each of us by taking into account consideration our culinary qualities” adds Zem-Zem Bizot.
As part of this second edition of “Bien Bon Gourmand”, the Grand Avignon has reinforced the collective catering section with the “canteens and animated kitchens” project. During this week from September 16 to 20, when the inhabitants of the urban area will be able to enjoy the rich and varied program concocted by the chefs through various activities, more than 20 places of conviviality (social centers, retirement homes, university restaurants) will also participate in the festivities by offering a menu imagined by Christian Etienne, starred chef and Patrice Leroy, technical manager at the Ecole Hôtelière d’Avignon.
