Refugee Food Festival: cuisine, seed of new life
Refugee Food Festival.
© Refugee Food Festival
By: Clémence Denavit Follow
5 mins
Refugee: the word sometimes frightens, often erases with a stroke of letters the past of the person whose status it is.
Wars and economic crises have thrown out of their homes thousands of men and women whose only goal is a better life elsewhere, a chance to give their children, their families.
Publicity
Exile deprives of words those who have left everything, but the gesture, the tastes, the cuisine it remains deeply rooted, universal, it becomes the baggage and the solution to reinvent, learn, and fit in, exist.
To welcome should be to give tools to those who come to find refuge to rebuild themselves, and to live on their own.
The Refugee Food Festival is working on this, and since 2015 trains, raises awareness and gives the keys to refugees so that they exist.
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Marine Mandrila founded with Louis Martin the Refugee Food Festival
in 2015, part of the Food Sweet Food association that they created.
Since the Refugee Food Festival is an annual event, a full-fledged restaurant, a training company, a caterer, a united and committed company, and will soon be a new place of life / culture in the 14th arrondissement of Paris: the shrub .
Le Refugee Food at Ground Countrol in Paris.
The 2021 festival ends this Sunday July 18.
Harouna Sow, Mauritanian refugee chef, chef trainer of the Refugee Food Festival.
Fabrice Junior Noumbissie Tiomi
,
originally from Cameroon, canteen in a Parisian school.
Justine Piluso, chef in the sun in Paris, former candidate for the Top Chef show.
Magda Gegeneva, chef and creator of Chez Magda at the Rotonde in Paris
Nabil Attar opened the Narenj restaurant in Orléans
Marine Mandrila, Harouna Sow and Fabrice Junior Noumbissie Tiomi.
© Clémence Denavit / RFI
The Refugee Food Festival has set up two
qualifying training courses: Tournesol and Sesame,
they last 6 months and allow you to work in private or collective restaurants.
“I went to houses for the festival, the cooks of these restaurants had already met people like me who had never had the chance to express their cuisine. One day I made plantains, baobab fries in Lille with Thibaut Gamba, the cooks who were there told me: we have always worked with people of multiple nationalities but here what you do is what 'they should do, you are misunderstood. What touched me is that people decide to push the door, to go to a restaurant during the festival, to taste each other's food. Tasting is a sign that we are already accepting it, and that is a source of pride. It means and shows that society accepts us, because they have taken the step to push this door and to taste, to open, and that is very important for us. "
In links
Le Recho,
an association and a social integration restaurant born in 2015, and now also a trainer
Ernest
for a sustainable food, short circuit and united,
La Chorba
The table of Cana
The edible school
- association founded by Camille Labro to introduce education on tastes and food at school from an early age.
Raise awareness, and change the world by eating.
Musical programming
Here comes the Sun
by Nina Simone
Koni
of Baaba Maal
Recipe
The (famous) Mafé aubergines by Harouna Sow, Mauritanian chef and trainer of the Refugee Food Festival.
Eggplant Mafé Recipe, by Harouna Sow.
© Harouna Sow / Refugee Food Festival
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Food
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