From the taste of good to good in the canteen !!!

Entrances to the Jules Grévy College, in Poligny.

© Christophe Demangel

By: Clémence Denavit Follow

13 min

The canteen makes those who recall their childhood memories wince, and that's a shame.

With this canteen without a kitchen, generations have lost the desire to eat well, together.

Publicity

The awareness also that having a full stomach to learn when you are at school is not a commonplace, but indeed an opportunity.

It is a public responsibility to ask the question of the content of the plates served to children.

In terms of health, education, economy too.

In France, the agriculture and food law puts a first kick in the established order and sets a goal: meals in school canteens must contain 50% quality products, including 20% ​​organic products in 2022. Today hui, more than half of the children in school eat in the canteen.

Meals generally prepared by one of the big giants of collective catering: school catering represents a third of the market.

However, some communities or municipalities have made another choice: to keep chefs in canteens, and to favor organic, local, quality products.

In short, the return of taste and eating well.

This is the case, for example, in the Jura, in the town of Poligny.

At Jules Grévy college, chef Christophe Demangel prepares more than 400 meals for his "guests" every day.

70% homemade menus, with local and organic products (40%), sustainable and respectful of the environment.

Without budgetary slippage.

The cost of producing a Bresse chicken mash with Comté, starter and dessert is around 2 euros.

The whole team is involved, from principal Christian Harm, in connection with the department, to teachers, from the kitchen to the manager of green spaces: everything is thought out, thoughtful, full of common sense, and it works: the food is good, the local economy benefits, there is less waste, waste is valued, children involved and at ease.

Question of will.

Christophe Demangel never ceases to educate, raise awareness, transmit, and share.

It is a vocation.

He pleads for food to become a subject in its own right, taught from early childhood.

A petition to this effect will also be launched on November 20, 2018, day of children's rights.

Follow

on the networks or on Instagram @demangelchristophe

In links:

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Food, taste: what if it was a subject in its own right from primary school?

The petition launched by Christophe Demangel to consult here, from November 20, 2018 - international day of the rights of the child.

What if you took the time to thank those who help you eat well?

Producers, farmers, cooks, in the markets: the “Slow Food” movement launches the thank your farmer operation all November (whether we celebrate Thanksgiving or not!)

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In images, in pictures

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Recipes from the book

by Association Un plus bio,

(Replay of November 17, 2018).

Recipes from the book

by

Éditions Terre vivante

Chicken and squash tagine

Association school restaurant Le Dragon Vert (38)

COMPLETE DISH

This version of the traditional Maghreb dish combines vegetable proteins (chickpeas and semolina) with squash.

In addition, all variations are possible: other dried fruits, other seasonal vegetables ...

Preparation: 35 minutes

Cooking: 1 hour

For 6 persons

✽ 70 g of raisins

✽ 500 g of squash

✽ 1 cube of organic vegetable broth

✽ 2 tbsp.

tablespoon of honey

✽ 1 tsp.

turmeric

✽ 1 tsp.

coffee of ras-el-hanout

✽ Salt, pepper

✽ 1 tube of tomato paste

✽ 1 medium onion

✽ 2 cloves of garlic

✽ 300 g of organic or farm chicken

✽ 360 g of semi-complete couscous

✽ 120 g of dried chickpeas (soaked and cooked in advance) or 240 g in a tin

✽ Olive oil

✽ Harissa sauce

✽ 1 bunch of fresh coriander

»Soak the raisins in a bowl of hot water for 30 minutes.

Drain and set aside.

»Peel the squash and cut it into 2 cm cubes.

Steam it for

10 minutes until it is tender.

»Reserve the cooked squash in a dish and the cooking water in another.

Mix 30 cl of it in a saucepan with the stock cube, as well as the honey, spices, salt, pepper and tomato paste.

»Peel and mince the onion and garlic.

Cook over medium heat with 3 tablespoons of oil, for 3 minutes.

»Cut the chicken into pieces and add them to the onion and garlic.

Reduce heat to low for 7 minutes, stirring regularly.

»Pour the couscous in a bowl.

Add 2 tablespoons of olive oil and stir.

Add 1.4 times its volume of hot water, including the rest of the vegetable cooking water.

Leave to absorb for 5 minutes, then stir to separate the seeds.

»Add the prepared aromatic broth to the chicken, along with the grapes.

Bring to a boil, then reduce heat to low.

Add the diced squash and chickpeas.

Cook for 5 minutes.

»When ready to serve, adjust the seasoning by binding the sauce with a finger of harissa and add fresh coriander.

Serve hot, with the couscous.

The

Herbs and spices are very good sources of antioxidants, which keep cells from "rusting".

They also act on intestinal secretions and flexibility, promoting digestion.

Each species has its own peculiarities, and their association amplifies their effects beyond the simple addition of their qualities.

The more you wear, the better off you are!

Simple Falafels

School canteen of the association

Organic label, Sorgues (84)

These vegetable dumplings very popular in the Middle East have the advantage of being able to be declined in any season.

They are an excellent way to introduce legumes to children and to combine them with the aromatic herbs of the moment.

What a pleasure to bite into and discover the beautiful bright color inside these falafels!

Soaking: 1 night

Preparation: 15 minutes (+ 1 hour of rest)

Cooking: 12 minutes

For 6 persons

✽ 250 g of chickpeas (dry)

✽ 80 g onion

✽ 1 clove of garlic

✽ 1 tsp.

chopped flat-leaf parsley

✽ 2 tbsp.

chopped cilantro

✽ 1 tsp.

1 teaspoon ground cumin, pepper and coriander

✽ ½ tsp.

1/2 teaspoon ground cardamom

✽ 1 tsp.

baking powder

✽ 1 tsp.

tablespoon flour

✽ Sesame seeds

✽ Sea salt

✽ Frying oil

»Soak the chickpeas overnight.

The next day, drain them and rinse them.

If they still seem hard to you, you can cook them for 1 hour in water.

Then mix them in a food processor with the onion and garlic until you get a smooth consistency, without it becoming a puree.

»Mix with the aromatic herbs, spices, baking powder, flour, a tablespoon of sesame seeds and salt.

»Let stand in the fridge for at least 1 hour.

Then form small balls of about 25 g.

For decoration, roll the falafels in a little blond sesame before cooking.

»Fry the meatballs at 170 ° C for 3 to 4 minutes.

If you don't have a deep fryer, you can bake these falafels in the oven for about 25 minutes at 180 ° C, it's even simpler and healthier.

Check that they are well cooked through.

Serve hot.

»These falafels can be served in a« mosaic plate », with a mesclun salad or raw vegetables, a yoghurt or cottage cheese sauce with fresh herbs and baked vegetables.

Variants

• Replace the chickpeas with other dried vegetables such as white or red beans, lentils… Of course, it will no longer be called “falafels”, but it will always be a treat.

• Use these falafels to stuff sandwiches or pita breads, garnishing them with seasonal vegetables and green salad.

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