High school students imagine the Mediterranean cuisine of tomorrow
The next generation of Mediterranean gastronomy is already at work.
On April 1, the Parc national de Port-Cros and the Lycée professionnel de Golf Hôtel organized the sixth edition of the "Terroir et pêche durable en Méditerranée" competition. An event that honored the talent of students in catering and service, while promoting responsible cuisine, rooted in local products and short circuits. This competition was part of a partnership between the Parc national and the académie de Nice.
It concluded an educational journey involving several high schools in the region. At the Lycée de Golf Hôtel, students were thus made aware throughout the year of the challenges of sustainable food, in direct connection with the riches of their territory.
ECOLOGICAL COMMITMENT The participants' mission was to sublimate Mediterranean products by prioritizing seasonal ingredients, from organic farming and local channels. "The objective is to combine gastronomic standards and ecological coherence," emphasized Patrice Mascarte, principal of the establishment.
Beyond the plate, the competition also extended to service. The students imagined innovative catering concepts, integrating eco-responsible practices, notably with the use of recyclable materials, the promotion of sustainable marine species, and waste limitation. "The environmental dimension is at the heart of the evaluation," specified Laurent Ferry, a teacher at the high school.
This edition was held under the sponsorship of Benjamin et Damien Piffet, at the head of the Hôtel-restaurant Le Provençal, branded Esprit Parc national Port-Cros. Former students of the establishment, they embody professional success and the link between training and excellence. They were accompanied on the jury by chefs also from the Golf Hôtel, Norman Bourgoin (Director of food and beverage at the Grand Hôtel du lac, Vevey, Suisse — class of 2013) and Killian Rosini (Chef de cuisine at the restaurant "La Mère Poulard", Mont-Saint-Michel — class of 2019).
Finally, the Parc national does not settle for a symbolic role as it supports the event, notably with a financial contribution of €1,500. With this competition, it asserts its commitment to raising awareness among younger generations about the preservation of Mediterranean ecosystems, whether marine or terrestrial.
A concrete way to pass on essential values, while encouraging a gastronomy that is more respectful of the environment.
Photo PRESSE AGENCE.