Vive la cuisine sans gaspillage alimentaire!
I love cooking without food waste
When you combine excellent ingredients, there's a good chance of
and your guests will thank you for it.
So you're proud to have avoided food waste.
If you'll allow me, I'd like to share my experience in this area with you.
matter.
For many years, and my children can testify to this, I have been fighting
against food waste through my choice of products. My method is
simple: I buy them at the market, I meet the growers and the farmers.
producers, I visit their farms to better understand where the
food. Then I cook according to what the season has to offer. According to
my basket, I let my recipe desires flow.
Today, I can see that it's an asset for my cooking business.
this practice.
Indeed, I've just spent five fantastic days cooking full-time, from breakfast to dinner, not forgetting the afternoon snack for around thirty 11-12 year olds. So how did we all fight against food waste?
Maximum taste with minimum food waste!
The students arrived at Domaine de la Boderie, in the heart of Suisse Normande. They had come to rehearse their musical "Le petit prince" with their music teacher. Every morning, their curiosity was piqued.
These growing pre-teens would ask me questions as I walked through the kitchen.
As you'd expect, they're very particular about their choice of food. It was a surprise to learn that some of them were going to see a green salad for the first time!
In short! What were they going to eat for lunch and dinner?
Of course, eggs, chickens and potatoes. But also carrots and beet. Not forgetting apricots and apples. And yoghurt, fromage frais, cream and butter. And last but not least, cow's tomes and goat's cheese logs to spread on a good loaf of bread... Obviously, all these food products were delivered with a minimum of packaging and kilometers traveled. Of course, I peeled, cooked and assembled everything on site.
Once the dishes were served at the table, it was a real joy to watch the young artists take over. And yet there were, among others, carrot-beet salad with honey sauce, chard-basil velouté, or even
polenta with pesto.
In conclusion, the volume of waste for the whole stay represented only two bags of packaging and two bags of household waste. The students then sorted their leftovers and composted the equivalent of two salad bowls a day. Finally, the few crates were carefully preserved to light the fire next winter.
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