• Forty children from Lyon tasted the menus that will be served in all France canteens managed by the Elior group on Friday lunchtime.
  • If at least 70% of them approve the recipe, it will be validated. Below 60%, it will be abandoned.
  • On the menu of the day: hummus, tomato chipped served with pasta and fish colombo.

On the tables, baskets of bread served to accompany the starter. The chef gives his instructions: "Take the knife to spread each piece". But to the brown color of hummus, the frimousses are a little puzzled. The volunteers, not very enthusiastic. "It doesn't look appetizing," says Haroun, 10, with his big wide blue eyes.

This Friday lunchtime, forty schoolchildren from Lyon, wearing their "little toques", were designated to taste new recipes, which can be served in all France canteens 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 of it, it will return to the kitchen to be "reworked and improved". Underneath, it will simply be abandoned.

"Red Zaricos" and paprika

In Lyon, the municipality has set itself the ambition of serving 50% organic meals in its canteens, half of which are of local origin. She also chose to involve the children in order to know their opinions. To do this, everyone must fill out a short questionnaire: Is the color pretty? Did they like the smell? The 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 pimp the recipe by adding coral lentils, a little paprika and red beans. But 8-year-old Wayli isn't convinced. "It's pretty and smells good... But it's not very good, "says the man. And to specify: "I think I did not like the red zaricots". He immediately prefers "chicken and eggs with pasta," he replies spontaneously.

In front of him, Heidi decrees that "it's delicious". Not as much as fajitas or bolognese. But the dish has the merit of coming back, she supports with a big "yes". "It's a pleasant surprise," adds Anélio, 9, confessing to having "taken ten parts", while the pieces of bread melt like snow in the sun in the basket. "I've never eaten it, it's a change from square frits," he continues.

Pasta unanimously

The second "100% veggie" dish is presented: a tomato egregated made from cereals, quinoa, wheat and served with pasta. Very seriously, little Suzanne, 8 years old, smells the dish, then tastes it meticulously: "It's good. Pasta doesn't taste the same as at home." "It stings a little anyway," says her table neighbor Gioïa, taking a bite. The "fault" probably to the smoked paprika added in the sauce that 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. Not surprisingly, the recipe is gaining support. In the room, only a small, shy hand rises to indicate that she did not appreciate it.

Meanwhile, the canteen staff brings the third course: a fish colombo. "I'm not going to overeat. After school, I go straight to football," says Anélio, already satisfied. "The texture, I don't like too much, it's floury," says Laura, who unsurprisingly "preferred pasta" "Does it taste like sardines? It's better than canned sardines, right? ", asks his teacher "... Moui," 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, there's still something missing," admits Chief Chevallier. Coconut milk? "No, it's not a product that children like overall. We put less than last time, he says. When adults find that there is not enough, children, on the contrary, think that there are already too many. His mission: to continue to discover new flavours. "A palace is educated until the age of 18," he concludes.

  • Society
  • Canteen
  • Child
  • Meal
  • Lyon
  • Auvergne-Rhône-Alpes
  • Rhône-Alpes
  • School