The department of Lot-et-Garonne participates in Agen Gourmand, by offering meetings and debates, this day Saturday.
“Fighting against food waste, serving balanced and quality meals, promoting our agriculture by favoring short circuits and promoting the introduction of local and fresh products… these are some of the challenges to be met in terms of collective catering”, indicates the departmental council of Lot-et-Garonne which provides catering for the colleges of the department, with more than 1,000 meals per day.
The “47 on our plates” program aims to improve the quality of the meals offered to children (more than 80% fresh produce and 20% organic), to promote local sourcing as much as possible, thus helping farmers , to reduce the cost of meals for families (maximum unit price of 2 euros).
On the occasion of Agen Gourmand, the departmental team “From 47 on our plates” will be present from 9:30 a.m. in the partner area for tastings, discussions and advice in the presence of college chefs and a dietitian.
Two highlights will punctuate this day
From 11 a.m. to 12 p.m., workshop “Legumes, the stars of your plates”, led by Franck Lucazeau, technical advisor to the collective catering service, and Guillaume Chipy, chef at the Jasmin-Les-Iles college in Agen.
Learn how to make four recipes: Chickpea purée or hummus, vegetable chocolate mousse (with chickpea juice), trout rillettes with white beans, coral lentil pancake. Pulses are grown all over the world and also in Lot-et-Garonne.
From 3 p.m. to 4 p.m., round table: “The Lot-et-Garonne, the incredible gourmet attic”, quality collective catering, the example of “Du 47 dans nos plates”.
FREE ENTRANCE.
In the presence of the company Marassé de Layrac, supplier of colleges and public nursing homes for fresh meat batches (beef, pork, charcuterie, sausage and lamb), Gaec de la Séoune in Beauville, suppliers of organic dessert creams ( colleges) and organic yogurt and dessert creams (Ehpad); Sandrine Delbosc, head chef at Ducos-du-Hauron college; Nicolas Tortul, technical adviser to the collective catering service; Sandrine Chevalier, head of the collective catering department at the Lot-et-Garonne departmental council, and Nicolas Lacombe, first vice-president of CD47.
See also page 36.