Cédric Frelat: “We work in total transparency and we are well aware that we are feeding children”
|Thursday, October 9, the team is busy preparing Friday's menu: Hake with lemon sauce and green beans. S.B. – STEPHANE BARBIER
The company Terres de cuisine, which was founded 10 years ago, now provides nearly 5,000 meals a day. With a desire for a short supply chain, a concern for well-cooked food and a drive to reduce waste.
How big will the cake be for this tenth anniversary ? The question may arise when the Terres de Cuisine team, on the eve of the anniversary, Thursday October 10, cooked nearly 540 kg of green beans, 300 kg of hake accompanied by a lemon sauce of nearly 300 liters…
The volumes are on a par with the school canteen market, on the scale of the Alès conurbation, which the Terres de Cuisine company founded by Stéphane Bonamy in 1972, originally called Provence plats, has conquered over the course of its development.
The To good to go application against waste
Thursday, 9:30 a.m., in its expanded premises, installed in the Pist Oasis sector, the team takes advantage of a break time to break up a day that started at 4 a.m. Between the kitchen team, the cold and heat-sealing team, the store, the management and the drivers, there are nearly twenty employees who, from Monday to Friday, deliver a meal. Hot and balanced, after preparation with a nutritionist and validation by the committee by the Alès agglomeration services. And local, as much as possible. " We work on the seasonality of products within a 200km radius around the kitchen, adapting to the volumes of suppliers " details Cédric Frelat, manager. Thus, the chestnuts arrive from Verfeuille in Génolhac, the fruits and vegetables from Merono (Alès), the spices from Arcadie, the cheeses from Duolozère (Chastel-Nouvel) or the beef from the Bovigard sector…
We work in total transparency and we are well aware of feeding children.
Keeping it short to support a local economy is now complemented by a rigorous application of hygiene and health rules in order to meet multiple requirements. As well as European or national policies in order to support a moribund agriculture. The European Agrimer program then indicates that all fruits are of organic origin or the Egalim law requires one vegetarian meal per week and that 50% of meals come from organic farming. At the heart of this administrative and technical network, the concern for well-cooked food remains. From Romain the chef, to Laurence in the cold, from Manon in the store to Christophe in the kitchen, the team is busy doing well… And good. ” We choose products with the least possible additives and work with frozen products, which allows us to preserve the vitamins in a product, continues Cédric Frelat. We work in total transparency and we are aware that we are feeding children. "
And parents too, since in order to avoid waste, the To good to go application offers unsold preparations. Parents then confirming, like their children, that the meal at the canteen was nice…
The company's anniversary is a private event, organized on site, for partners, on Friday, October 11. I subscribe to read the rest