For four days, volunteer grandparents donned chef aprons to pass on the recipes that shaped their childhood to the children of Meyrals school. Each morning, they took charge of the kitchen alongside Martine's team before sharing lunch with the students.
The kitchen buzzed with activity: precise movements, smiles, shared laughter, and the aromas of dishes filled the air. From Monday with Grandpa Gérald, Tuesday with Grandma Monique, Thursday with Grandpa Jean-Pierre, and Friday with Grandma Suzanne, each day revived the flavors of the past through comforting dishes and desserts.
The menu included traditional dishes such as deviled eggs, Périgord soup, stuffed tomatoes, pork roast with smoked bacon, garbure, and duck confit, as well as desserts like homemade French toast, chestnut cake, and semolina cake with citrus zest.
This initiative also highlighted traditional recipes made with simple, inexpensive ingredients, embodying an anti-waste philosophy where nothing is lost and everything is transformed. It was a wonderful way to educate children about responsible and flavorful cooking.
