behind the scenes of the central cuisine of Saint-Medard-en-Jalles

behind the scenes of the central cuisine of Saint-Medard-en-Jalles

The key ingredient is adaptability. The menu is not unique every day. “You can’t give corn to old people, they say they are not chickens,” says director Michel Le Manchek. No grated turkey, cutlets are required. And pizza is unthinkable as a main course. These are clearly the most difficult clients. »

Schools don’t have to try chicory or radishes, guaranteed food waste, and beware of greenery “which resembles a reptilian memory associated with danger.”

There is no miracle recipe!

Thus, the riddle of the cook strangely resembles the riddle of the house… No miracle recipe. For the sake of educating the taste and balance of food (a nutritionist is involved in the development of the menu), it is out of the question to succumb to the temptation of daily french fries. “Even if children often ask them, when they are asked, once a year in each school, to choose food. We are sometimes surprised, they ask us for duck breast, sushi, seafood … ”These little ones are delicious. “We can’t do everything…”

“Sometimes we are surprised, they ask us for duck breast, sushi, seafood…”

Approximately €1.2 million has been earmarked for food purchases through the Bordeaux Métropole purchasing group, with the exception of fresh meat supplied by La Boucherie de Saint-Médard. 50% ingredients are labeled, 20% organic. “We always try to do more, but it takes a lot of time,” says François Fiz, assistant for collective nutrition and sustainable nutrition.

Director Michel Le Manchek explained how refrigerators work and walked through each step of the trays.


Director Michel Le Manchek explained how refrigerators work and walked through each step of the trays.

DAVID Thierry/SOUTHWEST

Innovative in many ways

For thirty-seven years, the first all-electric central kitchen in France has stood on the site of the former Kaupia prison. In total, 21 people work there every morning from 6 am, including 12 behind the stoves. They prepare food for the next day. “A cold chain is always easier to maintain than a hot chain,” the director justifies.

And because, 12 years ago, he enabled an innovative method of cooking meat that has since been replicated by many central kitchens: low-temperature cooking from 13:00 to 07:00. “In the beginning, the chef slept next door, today the system has been tested, the taste and nutritional qualities are unanimously recognized. We save energy, the stoves are available for something else in the morning, we gained 60 kg of meat, because it is no longer pressed. »

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