MEDI1TV Afrique : #Chronique_culture du 21/03/2025 - 21/03/2025
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00:00Welcome to Medea TV and direction, France, where a school of cuisine trains students
00:14to a gastronomy as decarbonized as possible, focusing on fermentation, anti-waste or recovery.
00:21In Paris, the Lycée Béliard has seven students in the first promotion of the course specializing
00:27in sustainable gastronomy, a sign of its pioneering side in a still highly polluting sector.
00:33In the kitchens of the Lycée de Béliard in Paris, students trained in sustainable gastronomy
00:37avoid the waste of vegetables and mow a vegetable garden with a head of gambas smoke,
00:43while celery leaves are reinvented into pesto.
00:47Nothing is thrown away, everything is reused or composted.
00:51At the end of each class, the students weigh their waste with the aim of gradually reducing it.
00:57Their teacher fights the fireplates and taps, which flow for nothing,
01:03because the work on durability is important on all plans, including supply.
01:08We listen to Laurent Perles, he is the co-founder of the source, and Vanessa Lépinard, she is the head of the kitchen.
01:16For us, sustainable food is a food that tries to do the best possible with a minimum of much less than before,
01:27starting from the principle that there are planetary resources that have reached a certain limit,
01:35and that there is a whole series of techniques today, and especially of a state of mind,
01:44which participates in trying to do the best possible with the least possible,
01:47to contribute to preserving all that, to make a food that is as decarbonized as possible.
01:55We work a lot on anti-waste, since, for example, we do not make orders at the end of the week,
02:02we have to manage, as today, to make a menu with entirely the rest of the week,
02:06or what we were able to freeze during the workshops.
02:09We have a position on the recovery of old bread, leeks, lemon peels, we work a lot.
02:17For these trainings and these teachers, the time has come again.
02:20It was necessary to review the whole way of working, even in the supply.
02:26Suppliers sign today an ethical charter for a training that wants to be sustainable.
02:31The menu on which the students work on that day includes, in particular, beef,
02:35united by the ecologists, given its poor carbon footprint.
02:39The cooking teacher of the course emphasizes that there are still very few restaurants
02:44that do a job on sustainable cuisine, as distinguished by the green stars of the Michelin Guide.
02:50Students must, once graduated, be able to work in all kinds of restaurants,
02:55while waiting for the industry to evolve.
02:57Other sustainable cuisine schools have decided to take a step back on lamb and veal,
03:03but students are learning to work on beef in order to make a living.
03:07However, they are led to reduce quantities, to value what is served next,
03:12for beef, but also for poultry or fish.
03:14The goal is to achieve the most vegetable cuisine possible,
03:19but also creative and accessible in terms of price,
03:22by taking inspiration from the cuisines of the world and street food.
03:26I invite you to listen to Joël Bissot, he is a cooking teacher,
03:30and Jeanne Regnault, she is a student.
03:33The teaching that we are going to deliver here, whether it is CAP or BTS,
03:38will integrate the idea of sustainability as much as possible,
03:42so reusing products, composting, reducing energy costs as much as possible.
03:50For example, here, in terms of cleaning, we fill up sink tanks and we count them,
03:55to ask young people to avoid wasting too much water,
03:58because they make the water flow a lot,
04:01they do not realize that on the other side of the earth, there is no water.
04:04It's something I've been paying attention to since forever,
04:06because we only have one planet, everyone knows that,
04:09well, it doesn't look like it, but obviously, we only have one.
04:12So I thought, maybe I will learn ways to reuse,
04:15precisely the peelings, the skins, try to waste less,
04:18use as much as possible, if we use fish, use all the fins.
04:23In fact, try to throw as little as possible,
04:24that's why we run, we weigh all our waste,
04:26and it has to be lighter and lighter at the end of each TP,
04:28so that we recycle as much as possible everything we can recover in each food.
04:34And music to finish with its spectacular performance.
04:38During the half-time of the France-Scotland match at the Stade de France,
04:41the French singer Lohan was sure to attract the eyes and ears of Europeans
04:47for the presentation of her song for Eurovision.
04:50Lohan was able to melt the hearts of French people
04:53who often know the singer's personal story.
04:57With Maman, Lohan was able to move her compatriots.
05:01But will magic work with Europeans?
05:04And beyond, since the competition also concerns nations like Australia,
05:08which discover it or do not understand French.
05:11The verdict is therefore for 17 May in Basel, Switzerland,
05:15for the 169th edition of the Eurovision Song Contest.
05:20I invite you to listen to this excerpt of Maman by Lohan.
05:50Thank you, dear viewers, for your loyalty.
06:13The information continues on our different channels,
06:15Arabic media, Maghreb media, African media,
06:18and of course on our digital media, medianews.com.
06:48Arabic media, Medianews.com.