On the tables, baskets of bread served to accompany the starter. The chef gives his instructions: “Take the knife to spread each piece”. But the brown color of the hummus, the faces are a little taken aback. The volunteers, unenthusiastic. “That doesn’t look appetizing,” said Haroun, 10, with wide, wide blue eyes.
This Friday noon, forty schoolchildren from Lyon, wearing their “little hats”, were chosen to taste new recipes, likely to be served in all the canteens in France managed by the Elior group. The rule is simple: If at least 70% of them approve, the recipe is validated. If 60% vote in favor, it will return to the kitchen to be “reworked and improved”. Below, it will simply be abandoned.
“Red Zaricots” and paprika
In Lyon, the municipality has set itself the goal of serving 50% organic meals in its canteens and half of local origin. She also made the choice to associate the children in order to know their opinions. For this, everyone must fill out a short questionnaire: Is the color pretty? Did they like the smell? Taste ? And do they want to eat it again? Verdict after tasting: “Finally, it’s good, corrects Haroun. It makes me want to eat it again”.
A point for chef Sylvain Chevallier who took care to spruce up the recipe by adding coral lentils, a little paprika and red beans. But Wayli, 8, is not convinced. “It’s pretty and it smells good… But it’s not very good,” says the man. And to specify: “I think that I did not like the red zaricots”. He immediately prefers “chicken and eggs with pasta”, he replies spontaneously.
In front of him, Heidi nevertheless declares that “it’s delicious”. Not as much as fajitas or bolognese. But the dish has the merit of coming back to it, she supports with a big “yes”. “It’s a good surprise,” adds Anélio, 9, confessing to having “took ten shares”, while the pieces of bread melt like snow in the sun in the basket. “I had never eaten it, it makes a change from square fries,” he continues.
Unanimous pasta
The second “100% vegetarian” dish presents itself: a tomato shell made from cereals, quinoa, wheat and served with pasta. Very seriously, little Suzanne, 8, sniffs the dish, then tastes it carefully: “It’s good. The pasta does not taste the same as at home”. “It still stings a bit,” raises her neighbor at the table Gioïa, however taking a bite. The “fault” probably with the smoked paprika added to the sauce which gives “a little taste of barbecue”.
No need to ask him if he liked the dish, Wayli has already finished his plate. “I preferred this one,” he says all the same, his lips red with tomato. Unsurprisingly, the recipe won support. In the room, only a shy little hand goes up to indicate that she didn’t appreciate it.
Meanwhile, the canteen staff bring the third course: a fish colombo. “I’m not going to eat too much. After school, I go directly to football,” breathes Anélio, already satiated. “The texture, I don’t like it too much, it’s mealy”, notes Laura, who unsurprisingly “preferred the pasta” “Does it taste like sardines?” It’s better than canned sardines, right? “, questions her teacher” … Yes, “replies the girl, not totally convinced, like a good part of her comrades. 40% dissatisfied overall. The dish will be reworked. “It’s a bit bland, something is still missing”, recognizes Chef Chevallier. Coconut milk? “No, it’s not a product that children generally like. We put less than last time, he says. When adults find that there is not enough, children, on the contrary, think that there is already too much. His mission: to continue to introduce new flavors. “A palate is educated until the age of 18”, he concludes.