Proposal of local recipes throughout the year with some highlights (Participation of external chefs ANC, Culinary workshop with students, Awareness on healthy and local food).

What are the targets?

The high school students, Gréta and Commensaux of the establishment.

How will your project contribute to promoting the gastronomy of the Hauts-de-France region?

The education of taste and knowledge of the region is in the project of our establishment.
As part of the European Year of Gastronomy in our region, we will propose several actions related to our local culinary culture:

  • Weekly proposal of a menu based on local recipes, while using products in short circuits;
  • Intervention of ANC chefs in the kitchen of LP Jules Verne, in order to highlight the recipes of our local heritage.
  • Actions with students on workshops with local products to raise awareness of local cuisine.
  • Participation in Approlocal challenges
  • Taste week on the theme of regional cuisine from the Hauts-de-France
  • Raising awareness of students on the consumption of fruits and vegetables from the region with Interfel.
  • Visit of a farm with the students on May 16 (Interbev)

Lp Jules Vernes

Lp of the building trades.