Toulouse. Cuisine: they are the “top chefs” of Bellefontaine

“Today is a celebration of eating well and sharing” this is how Boris Tavernier, founder of the Lyon association Vrac, opens the “La Bell’Assiette” competition which took place on Wednesday in Bellefontaine. A “Top Chef” style cooking competition, organized for the first time by Bulk Toulouse Métropole in partnership with the Bellefontaine/Lafourguette social center. On the theme of the party, nine teams made up of local residents concocted a savory or sweet recipe based on legumes, vegetables and seasonal fruit. A jury of professionals, (chef / restaurant manager, pastry chef, and a lecturer in the sociology of food), must evaluate the dish, while the public also participates in the tasting. A way to highlight the cooks of the neighborhood for the association Vrac TM which promotes the development of purchasing groups in seven priority neighborhoods of city policy. “Our goal is to allow as many people as possible to access quality products (organic, sustainable or fair trade) at low prices, thanks to short circuits and reduced packaging. We also raise awareness among the populations of these neighborhoods diet-related diseases, such as diabetes or obesity. Just because you’re poor doesn’t mean you have to eat badly!” summarizes Benoît Gadiollet, president of the Vrac TM association. The “floral couscous” from Fatima and Yamna in the “salty” category, and the vegetarian tajine from Fatou and Karima in the “sweet” category won this competition. Karima very stressed but very happy admits “I’m not used to cooking for an audience”. The winners, like all the participants, received numerous valuable prizes.

“Today is a celebration of eating well and sharing” this is how Boris Tavernier, founder of the Lyon association VRAC, opens the “La Bell’Assiette” competition which took place on Wednesday in Bellefontaine. A “Top Chef” cooking competition, organized for the first time by the VRAC Toulouse Métropole in partnership with the Bellefontaine/Lafourguette social center. On the theme of the party, nine teams made up of local residents concocted a savory or sweet recipe based on legumes, vegetables and seasonal fruit. A jury of professionals, (chef / restaurant manager, pastry chef, and a lecturer in the sociology of food), must evaluate the dish, while the public also participates in the tasting. A way to highlight the cooks of the neighborhood for the VRAC TM association which promotes the development of purchasing groups in seven priority neighborhoods of city policy. “Our goal is to allow as many people as possible to access quality products (organic, sustainable or fair trade) at low prices, thanks to short circuits and reduced packaging. We also raise awareness among the populations of these neighborhoods diet-related diseases, such as diabetes or obesity. Just because you’re poor doesn’t mean you have to eat badly!”, sums up Benoît Gadiollet, president of the VRAC TM association. The “floral couscous” from Fatima and Yamna in the “salty” category, and the vegetarian tajine from Fatou and Karima in the “sweet” category won this competition. Karima very stressed but very happy admits “I’m not used to cooking for an audience”. The winners, like all the participants, received numerous valuable prizes.

Maryse Teyssedre

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