For reasons that have nothing to do with institutional regulations, school directors are ordering that parents not bake cakes for schools. It is a strange demand considering that the greatest food scandals are often found in cafeterias. (Article in French)
What is the most simple and universal dish that makes it possible to advance local and organic agriculture, to awaken diversity, and to educate taste? It is the ‘boulette’ (lit. ball or patty)! (Article in French)
She came to us from the Azores, in the middle of the Atlantic Ocean, off the coast of Portugal. She is 20 years old, passionate about “responsible” cooking, and this morning received an award from Olivier Roellinger’s competition that is backed by the NGO Ethic Ocean. (Article in French)
Breaking the stereotype of greasy and rustic food, Turkish chefs are attempting to polish the image of their national gastronomy to show the world what Turkish restaurants have to offer. (Article in French)
Located in the Perray neighborhood, the Cuisine Centrale de Nantes supplies a little over 14,000 meals each day for the city’s 88 preschools and elementary schools. (Article in French)
“Elected” at the same time as president Emmanuel Macron, the Parisian baker Sami Bouattour will be the official baker for the new resident of Élysée Palace, who will find upon his table, assures the artisan, a particularly “crispy” baguette. (Article in French)
Two years after the Milan Universal Expo, titled “Feeding the Planet, Energy for Life”, it is clear that experts are all heading in the same direction: the world has yet to find the solutions needed to feed the 9 billion individuals expected by 2050. The Nantes Food Forum clearly presents its ambitions: to be the leading gathering for all those who are thinking about the food of tomorrow. (Article in French)
It was in April, when we visited the Ecole du Domaine du Possible (lit. School of the Field of Possibilities), a holistic and alternative school near Arles that was founded by Françoise Nyssen and Jean-Paul Capitani, directors of the publishing house Actes Sud. Today, Françoise Nyssen is also the new Minister of Culture. (Article in French)
It was a change of course for Farah and Mélanie, two young women from Toulouse who founded Beaucal, an artisanal condiment business that is 100% local and 100% plant-based. They have a bit of everything, even ketchup!
Although having stopped eating meat for more than 30 years, Florence Burgat is healthy! Philosopher and director of research at the National Institute of Agronomic Research (INRA), she will be one of our guests at the Nantes Food Forum.