behind the scenes of the central kitchen of Saint-Médard-en-Jalles

The key ingredient is adaptability. The menu is not unique to every day. “You don’t serve but the elderly, they say they’re not chickens,” says Michel Le Manchec, the director. Not even turkey flakes, they require cutlets. Et une pizza is unthinkable in the main course. These are clearly the most difficult clients. »

In schools, there is no need to try endives or radishes, insured food waste, and green station “reminiscent of a reptilian memory associated with danger.”

No miracle recipe!

So the cook’s puzzle looks strangely like the house’s… No miracle recipe. In the interest of taste education and food balance (a dietitian contributes to the preparation of menus), it is out of the question to give in to the temptation of daily fries. «Even children and advertisements often when they are solicited, once a year in each school, to decide on a meal. We are sometimes amazed, we were asked for duck breast, sushi, seafood … ”These little ones taste good. “We can’t do everything …”

“Sometimes we are amazed, we were asked for duck breast, sushi, seafood …”

An average of 1.2 million euros are spent on dense purchases through a Bordeaux Métropole purchasing group, with the exception of fresh meat provided by La Boucherie de Saint-Médard. 50% ingredients are labeled, 20% are organic. “We’re always trying to do more, but it’s been a long time coming,” says François Fize, assistant for mass catering and sustainable food.

Director Michel Le Manchec explained the operation of the refrigerators and each stage of making the trays.


Innovative in more ways than one

On the site of the old Caupian prison, the first central kitchen in France, a fully electric thirty-seven year old dress. A total of 21 people work as early as 6 a.m. every morning, including 12 behind the stoves. They prepare the next day’s meals. “It’s always easier to keep the cold chain than the hot one,” says the director.

And because it has allowed an innovative way of cooking for meat 12 years ago that name of central kitchens have reproduced since: low temperature cooking from 13 hours to 7 hours. “The chef slept next door at the beginning, today the system is well-established and the taste and nutritional qualities are unanimously recognized. We save energy, the ovens are available in the morning for something else, we have gained 60 kg of meat because it is no longer compressed. »

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